The Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoracis of Fattening Dairy Steers

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dc.contributor.authorChanporn Chaosap
dc.contributor.authorKatatikarn Sahatsanon
dc.contributor.authorRonachai Sitthigripong
dc.contributor.authorSuriya Sawanon
dc.contributor.authorJutarat Setakul
dc.date.accessioned2025-07-21T06:05:48Z
dc.date.issued2021-09-29
dc.description.abstractThe effects of different starch sources (ground corn (CO), ground cassava (CA) and pineapple stem starch (PI)) and ageing period (14 and 21 days) on meat characteristics of Holstein steers were investigated. Starch sources had no effect on meat characteristics, while meat aged for 14 days had less thawing loss than that aged for 21 days. Meat from steers fed PI had higher levels of inosine monophosphate (IMP) than the others (
dc.identifier.doi10.3390/foods10102319
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/10654
dc.subjectErucic acid
dc.subjectLongissimus Thoracis
dc.subject.classificationMeat and Animal Product Quality
dc.titleThe Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoracis of Fattening Dairy Steers
dc.typeArticle

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