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	Provedor de dados Thai Agricultural (2) Autor Amnuay Leotaragul (1) Aphirak Pianmongkol (1) Berg, Eric P. (1) Chainarong Navanukraw (1) Julakorn Panatuk (1) Prodepran Thakeow (1) Sanchai Jaturasitha (1) Suthipong Uriyapongson (1) Ungkanaporn Pongduang (1) Mais... Palavra-chave Shear force value (2) Tenderness (2) Broiler (1) Carcass quality (1) Chicken (1) Color (1) Cooking loss (1) Largewhite variety (1) Leg shackling (1) Lines (1) Muscle (1) Muscle pH (1) Pigs (1) Pork (1) Shelf life (1) Thawing loss (1) การฆ่าสัตว์ (1) การตรึงขา (1) การสูญเสียน้ำจากการประกอบอาหาร (1) การสูญเสียน้ำจากการละลาย (1) Mais... Tipo do documento PhysicalObject (2) Ano 2013 (2) País Thailand (2) Idioma Inglês (1) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última การศึกษาเปรียบเทียบคุณภาพและสีของเนื้อระหว่างการเก็บรักษาซากสุกร Thai Agricultural Julakorn Panatuk; Suthipong Uriyapongson; Chainarong Navanukraw; Berg, Eric P.. The objectives of this study were to determined the variation of quality and shelf life color of pork carcass as affected by leg shackling. Six Largewhite barrows (130 kg) were slaugtered and one side of hind leg was shackled before exsanguination. The carcasses were splitted to two sides (shackled vs non-shackled) and carcass pH at loin and ham were recorded every 1 h for 4 h postmortem. Pork carcasses were aged for 9 days and loin samples were collected to determine for shear force and shelf life color everyday for 7 days. The result showed that pH at loin (Longissimus dorsi muscle) and Ham (Gluteus medius muscle) were similar between shackled and non-shackled side (P>0.05). The shear force of loin samples were similar between treatments. The color... Tipo: PhysicalObject Palavras-chave: Pigs; Largewhite variety; Pork; Leg shackling; Shelf life; Carcass quality; Color; Tenderness; Muscle pH; Shear force value; สุกร; พันธุ์ลาจน์ไวน์; เนื้อสุกร; การฆ่าสัตว์; การตรึงขา; อายุการเก็บรักษา; คุณภาพซากสัตว์; ลักษณะปรากฎของสี; ความเหนียวนุ่ม; ความเป็นกรด-ด่าง; แรงตัดผ่านเนื้อ. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5780 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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