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	Provedor de dados Thai Agricultural (2) Autor Sanchai Jaturasitha (2) Amnuay Leotaragul (1) Aphirak Pianmongkol (1) Korawan Sringarm (1) Niraporn Chaiwang (1) Prodepran Thakeow (1) Saowaluck Yammuen-art (1) Songkiet Suwansirikul (1) Sukanya Yodsoi (1) Ungkanaporn Pongduang (1) Mais... Palavra-chave Brahman crossbred cattle (1) Broiler (1) Chicken (1) Collagen content (1) Cooking loss (1) Lines (1) Meat quality (1) Mountainous cattle (1) Muscle (1) Sensory evaluation (1) Shear force (1) Shear force value (1) Tenderness (1) Thawing loss (1) WHC (1) Water holding capacity (1) White Lamphun cattle (1) กล้ามเนื้อสันนอก (1) การประเมินทางประสาทสัมผัส (1) การสูญเสียน้ำจากการประกอบอาหาร (1) Mais... Tipo do documento PhysicalObject (2) Ano 2013 (2) País Thailand (2) Idioma Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última คุณภาพเนื้อของโคดอย และโคขาวลำพูน เปรียบเทียบกับโคลูกผสมบราห์มัน Thai Agricultural Sukanya Yodsoi; Niraporn Chaiwang; Saowaluck Yammuen-art; Korawan Sringarm; Songkiet Suwansirikul; Sanchai Jaturasitha. The study was conducted to investigate the meat quality of Mountainous and White Lamphun cattle compared to Brahman crossbred. Twenty four cattle with the average age of 4 years old, and raised under natural grazing conditions were used in the experiment in a completely randomized design. The result found that Longissimus dorsi of Mountainous beef had lower (P < 0.05) maximum shear force value (51.8 N) and higher (P < 0.05) soluble collagen content (0.317 g/100g meat) compared to Brahman crossbred (55.0 N and 0.261 g/100g meat) and White Lamphun beef (58.8 N and 0.270 g/100g meat). Moreover, the insoluble and total collagen content of Mountainous beef was lower than (0.869 and 1.19 g/100g meat) Brahman crossbred (0.950 and 1.21 g/100g meat) and white... Tipo: PhysicalObject Palavras-chave: Mountainous cattle; White Lamphun cattle; Brahman crossbred cattle; Meat quality; Water holding capacity; WHC; Sensory evaluation; Shear force; Collagen content; โคดอย; โคขาวลำพูน; โคลูกผสมบราห์มัน; โคเนื้อ; โคพื้นเมือง; คุณภาพเนื้อ; กล้ามเนื้อสันนอก; ความสามารถในการอุ้มน้ำของเนื้อ; การประเมินทางประสาทสัมผัส; แรงตัดผ่าน; ปริมาณคอลลาเจน. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5789 ความนุ่มของเนื้อไก่ประดู่หางดำเชียงใหม่ 1 ไก่ลูกผสมประดู่หางดำเชียงใหม่ 1 และไก่กระทง Thai Agricultural Ungkanaporn Pongduang; Amnuay Leotaragul; Aphirak Pianmongkol; Prodepran Thakeow; Sanchai Jaturasitha. This experiment was conducted to investigate the effect of lines and muscle types on tenderness of Pradu Hang Dam Chiang Mai 1 (Pradu Hang Dam), Pradu Hang Dam’s crossbred (crossbred) and broiler at 1.2-1.3 kg of body weight. There were 80 chickens for each line group (total 240) and were allotted in CRD. For breast and thigh muscle, the results showed that thawing loss of Pradu Hang Dam and its crossbred were higher than broiler (P<0.05). For thigh muscle, cooking loss of Pradu Hang Dam was the highest (P<0.05). For shear force value, Pradu Hang Dam and its crossbred were higher than broiler both in breast and thigh muscle (P<0.05). For collagen content analysis, the results showed that Pradu Hang Dam had the highest content of soluble collagen... Tipo: PhysicalObject Palavras-chave: Thawing loss; Cooking loss; Shear force value; Chicken; Lines; Muscle; Tenderness; Broiler; การสูญเสียน้ำจากการละลาย; การสูญเสียน้ำจากการประกอบอาหาร; ค่าแรงตัดผ่านของเนื้อ; ไก่ประดู่หางดำ; เนื้อสัตว์; เนื้อไก่. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5410 Registros recuperados: 2 Primeira ... 1 ... Última

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