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Subject: search.filters.subject.Marbling score

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    Item type:Publication,
    Association between dairy meat quality with gender, slaughter age, and marbling score, and relationships among the meat quality traits
    (2023-05-01)
    Sinthusamran, S.
    ;
    Sivapirunthep, P.
    ;
    Kaesang, T.
    ;
    Supphakitchanon, T.
    ;
    Tuntivisoottikul, K.
    Gender of dairy cattle did not influence all studied traits (P>0.05). Age at slaughter did not influence the most meat traits, except L* value (P<0.05). Meat from the oldest animals, 5 yr old, exhibited significantly lower L* value than the younger animals, 2, and 3 yr old (P<0.05). Marbling score significantly affected traits (P<0.05), except pH, a* and b* color values (P>0.05). The muscle obtained higher marbling scores had more dry matter and ether extracted (intramuscular fat content). Increased marbling score was related to decrease shear force. The lightness of muscle with the highest marbling score had the highest mean L* =52.8. There was strongly positive correlated between %DM and %EE (r= 0.91, P<0.01). The positive relationships between %EE, and L* and b* were found. Shear force was positively correlated with cooking loss (P<0.01), but it was negatively related to L* (P<0.01).
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    Yield grading and prediction of combined closely trimmed and semi-boneless lean percentage using carcass traits of fattening culled dairy cattle in Thailand
    (2021-09-01)
    Sivapirunthep, P.
    ;
    Tuntivisoottikul, K.
    The percentages of combined closely trimmed and semi-boneless lean of fattening culled dairy carcass were classified into five yield grades, 1 through 5. Yield grade 1 carcasses had the highest semi-boneless lean percentage more than 81 % and yield grade 5, the lowest percentagde which combined in closely trimmed semi-boneless lean was less than 68. A significant regression equation was found (F = 13.321, p < 0.05), with an R<sup>2</sup> of 0.305. The equation for predicting the combined in closely trimmed and semi-boneless lean percentage of fattening culled dairy carcass is combined in closely trimmed and semi-boneless lean percentage was 81.523 – 0.851 (marbling score, 1-5) – 1.209 (rib fat thickness, cm.) – 0.097 (chest cavity width, cm.) + 0.060 (rib-eye area, square cm.) + 1.302 (sex, 0=male, 1=female).