Carcass characteristics, meat quality, sensory palatability and chemical composition of Thai native cattle grazing in lowland and Phu Phan mountain forest
Issued Date
2024-02-01
Resource Type
ISSN
27650189
eISSN
27650235
Scopus ID
2-s2.0-85180603793
Journal Title
Animal Bioscience
Volume
37
Issue
2
Start Page
295
End Page
302
Rights Holder(s)
SCOPUS
Bibliographic Citation
Animal Bioscience Vol.37 No.2 (2024) , 295-302
Suggested Citation
Gunun N., Kaewpila C., Suwannasing R., Khota W., Khejornsart P., Phoemchalard C., Laorodphan N., Kesorn P., Gunun P. Carcass characteristics, meat quality, sensory palatability and chemical composition of Thai native cattle grazing in lowland and Phu Phan mountain forest. Animal Bioscience Vol.37 No.2 (2024) , 295-302. 302. doi:10.5713/ab.23.0265 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/95744
Title
Carcass characteristics, meat quality, sensory palatability and chemical composition of Thai native cattle grazing in lowland and Phu Phan mountain forest
Corresponding Author(s)
Other Contributor(s)
Abstract
Objective: The aim of this study was to assess the effect of Thai native cattle grazing in the lowland or mountain forest on carcass characteristics, meat quality, sensory palatability, and chemical composition. Methods: Twelve male Thai native cattle with an average weight of 110±10 kg are allowed to be grazing in the lowland or Phu Phan mountain forest during the rainy season in northeastern Thailand. Results: The carcass characteristics, meat pH, and meat color were unaffected by treatment (p>0.05). The boiling loss was lower in the cattle grazing on the mountain forest (p = 0.027). The cattle grazing in the mountain forest had increased shear force (p = 0.039), tenderness (p = 0.011), and flavor intensity (p = 0.003). The protein and fat were higher (p<0.001 and p = 0.035, respectively) in cattle grazing in the mountain forest. The different grazing systems of the cattle had no effect (p>0.05) fatty acids in meat, except for capric acid (C10:0) and lauric acid (C12:0), which were higher (p = 0.046 and p = 0.049, respectively) when the cattle were grazing in the mountain forest. The different grazing systems did not influence (p>0.05) the unsaturated fatty acids in meat. Conclusion: Thai native cattle grazing in the Phu Phan mountain forest in the rainy season improves meat quality, sensory evaluation, and chemical composition.