Limsupavanich, Rutcharin

Loading...
Thumbnail Image
Preferred name
Limsupavanich, Rutcharin
Alternative Name
Limsupavanich, R.
Main Affiliation
Email
rutcharin.li@kmitl.ac.th

Settings

Now showing 1 - 3 of 3
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent
    (2019-01-01)
    Noidad, Sawankamol
    ;
    Limsupavanich, Rutcharin
    ;
    Suwonsichon, Suntaree
    ;
    Chaosap, Chanporn
    Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan’s multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = –0.75 and –0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and b* increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, L*, and a* did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) WarnerBratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effects of gender of dairy or beef cattle and the number of pair of permanent incisors on carcass traits
    (2018-08-14)
    Tuntivisoottikul, Kunya
    ;
    Limsupavanich, Rutcharin
    Effects of group of cattle (gender of dairy or beef cattle) and number of pair of permanent incisors (0-4 pairs) on carcass traits were investigated. Data collected from 2,059 carcasses were obtained from beef cattle cooperative in 2016. Carcass traits included slaughter weight (wt.), hot carcass wt., percentage of hot or chilled carcass wt., chilling loss, skin wt., and marbling score. Factors included group of cattle and number of pair of permanent incisors observed in each cattle group, while slaughter wt. was a co-variable in the statistical model. Descriptive statistics were used to analyze marbling score. Results showed that group of cattle affected slaughter wt., hot carcass wt., percentage of hot or chilled carcass wt., skin wt. (P<0.0001), and chilling loss (P<0.05). Number of pair of permanent incisors within each cattle group affected all carcass traits (p<0.05), except chilling loss (p>0.05). Female and male beef cattle in all ages had higher hot carcass wt. and percentage of hot or chilled carcass wt. than female and male dairy cattle. The highest marbling score of 5 was found in female and male beef and female dairy cattle with 4 pairs of permanent incisors. However, majority of cattle had marbling score 2.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Carcass characteristics and meat quality of purebred pakchong 5 and crossbred pigs sired by pakchong 5 or duroc boar
    (2019-04-01)
    Lertpatarakomol, Rachakris
    ;
    Chaosap, Chanporn
    ;
    Chaweewan, Kamon
    ;
    Sitthigripong, Ronachai
    ;
    Limsupavanich, Rutcharin
    Objective: This study investigated carcass characteristics and meat quality of purebred Pakchong 5, crossbred pigs sired by Pakchong 5, and crossbred pigs sired by Duroc. Methods: Forty-eight pigs (average body weight of 22.25 kg) were composed of three groups as purebred Pakchong 5 (PP), Large White×Landrace pigs sired by Pakchong 5 (LWLRP), and Large White×Landrace pigs sired by Duroc (LWLRD). Each group consisted of eight gilts and eight barrows. At 109-day-raising period, pigs were slaughtered, and carcass characteristics were evaluated. Longissimus thoracis (LT) muscles from left side of carcasses were evaluated for meat quality and chemical composition. Data were analyzed using general linear model procedure, where group, sex, and their interaction were included in the model. Results: The PP had greater carcass, total lean, and ham percentages than crossbred pigs (p< 0.05). LWLRP had thicker backfat and more carcass fat percentage than LWLRD (p<0.05). There were no differences (p>0.05) on cutting percentages from tender loin, loin, boston butt, and picnic shoulder among groups. The PP and LWLRP had larger loin eye area (LEA) than LWLRD (p<0.05). Gilts had more loin percentage and lower L* value than barrows (p<0.05). No meat color parameters (L*, a*, and b*) were affected by groups (p>0.05). PP and LWLRP had larger muscle fiber diameters than LWLRD (p<0.05). However, water holding capacity, Warner-Bratzler shear force values, and chemical composition of LT were not affected by group or sex (p>0.05). Conclusion: Pakchong 5 purebred has good carcass and lean percentages. Compared to Duroc crossbred pigs, Pakchong 5 crossbreds have similar carcass and lean percentages, larger LEA, and slightly more carcass fat, with comparable meat quality and chemical composition. Pakchong 5 boars are more affordable for very small- to medium-scale pig producers.