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	Provedor de dados Thai Agricultural (4) Autor Korawan Sringarm (1) Nattapon Pakoawnoy (1) Niraporn Chaiwang (1) Sanchai Jaturasitha (1) Saowaluck Yammuen-art (1) Somkuan Boonsoda (1) Somsamorn Gawborisut (1) Songkiet Suwansirikul (1) Sukanya Yodsoi (1) Surassawadee Promyou (1) Sureeporn Bunsiri (1) Suriyan Supapvanich (1) Thunwa Wiyabot (1) Mais... Palavra-chave การประเมินทางประสาทสัมผัส (4) Sensory evaluation (3) Meat quality (2) คุณภาพเนื้อ (2) โคเนื้อ (2) Animal husbandry (1) Appetibility (1) Beef cattle (1) Beef meat (1) Brahman (1) Brahman crossbred cattle (1) CPPU (1) Carica papaya (1) Chemical composition (1) Collagen content (1) Consumer acceptance (1) Food ingredient (1) Food processing (1) Food quality (1) Half ripe (1) Mais... Tipo do documento PhysicalObject (4) Ano 2014 (2) 2013 (2) País Thailand (4) Idioma Thailandês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última การศึกษาคุณภาพเนื้อโคและการยอมรับของผู้บริโภคต่อสายพันธุ์โคเนื้อในเขตจังหวัดนครสวรรค์ Thai Agricultural Thunwa Wiyabot. The influence of lactic acid bacteria powder compared with antibiotic on carcass characteristics was assessed at 42 day of age in broiler chickens. Two-hundred (1-d old) mixed-sex broilers were assigned to 4 dietary treatments: T1) Control diet, T2) Control + 0.05% of Oxytetracycline, T3) Control + 0.2% of Lactobacillus plantarum ST1 powder (Single strain), and T4) Control + 1.0% of fermented juice of epiphytic lactic acid bacteria powder (Mixed strain). The experiments were assigned using Completely Randomized Design (CRD; 5 reps/trt and 10 birds/pen). Each treatment was provided in a 2-stage feeding program (Starter; 22% protein and Grower; 21% protein). Supplementation with either single or mixed-strain of lactic acid bacteria powder, and with... Tipo: PhysicalObject Palavras-chave: Beef cattle; Brahman; Native cattle; Animal husbandry; Beef meat; Meat quality; Chemical composition; Sensory evaluation; Consumer acceptance; Nakhon Sawan province; โคเนื้อ; พันธุ์บราห์มัน; พันธุ์พื้นเมือง; พันธุ์ฮินดูบราซิล; การเลี้ยงสัตว์; เนื้อโค; คุณภาพเนื้อ; การวิเคราะห์องค์ประกอบทางเคมี; การประเมินทางประสาทสัมผัส; การยอมรับของผู้บริโภค; ความพึงพอใจ; จ.นครสวรรค์. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5748 การใช้เศษเนื้อปลาเพื่อลดต้นทุนค่าวัตถุดิบสำหรับการผลิตไส้กรอกปลานิล Thai Agricultural Nattapon Pakoawnoy; Somsamorn Gawborisut. Tilapia trim meat is a by-product from industrial-scale tilapia fillet processing. This trim meat may be mixed with fillet meat and was used for tilapia sausage production. The aim of the study was to find a suitable ratio of tilapia trim meat:fillet meat for production of tilapia sausage. Three treatments with different ratios of tilapia trim meat:fillet meat [0:100 (control), 20:80 and 40:60] were experimented. Quality parameters of tilapia sausage including color (L*, a* and b*), texture (shear force and hardness), and sensorial preference were determined. The results were shown that color values and sensorial preference scores were not significant different (P>0.05). Shear force and hardness of the control (0:100) were significantly higher... Tipo: PhysicalObject Palavras-chave: Tilapia trim meat; Tilapia sausage; Food processing; Food ingredient; Sensory evaluation; Appetibility; Material cost; เศษเนื้อปลานิล; ไส้กรอกปลานิล; การแปรรูปอาหาร; ส่วนประกอบอาหาร; การประเมินทางประสาทสัมผัส; คุณภาพอาหาร; ค่าวัตถุดิบ; การลดต้นทุน. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5738 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 ผลของสาร CPPU ต่อคุณภาพหลังการเก็บเกี่ยวผลมะละกอพันธุ์แขกดำ Thai Agricultural Somkuan Boonsoda; Sureeporn Bunsiri; Suriyan Supapvanich; Surassawadee Promyou. The objective of this study was to determine the effect of CPPU on postharvest quality of ‘Kaek Dum’ papaya fruit. Fruits at the half-ripe stage were selected to test a dipped treatment with 0, 2 and 4 mg/l CPPU for 60 min. Then, all the samples were stored at 12°C (80-85% RH) for 15 days. The results showed that the fruit dipped in 4 mg/L CPPU had lowest firmness and the peel and pulp color development occurred rapidly than those in the other treatments. No differences in weight loss and membrane degradation when indicated by electrolyte leakage were found between treatments. The results indicated that such a CPPU treatment in papaya fruit may be accelerated fruit ripening. Tipo: PhysicalObject Palavras-chave: Papaya; Carica papaya; Half ripe; CPPU; Postharvest quality; Food quality; Organoleptic traits; Sensory testing; มะละกอ; พันธุ์แขกดำ; สารซีพีพียู; การเก็บรักษา; คุณภาพหลังการเก็บเกี่ยว; การสุกแก่; คุณลักษณะทางประสาทสัมผัส; การประเมินทางประสาทสัมผัส; สีเนื้อผล; ความแน่นเนื้อ; น้ำหนักสด. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5775 Registros recuperados: 4 Primeira ... 1 ... Última

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