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.accessioned2026-05-08T19:17:29Z
dc.date.issued2021-9-29
dc.description.abstract< 0.05) in contrast to meat from steers fed PI, which had the lowest oleic acid but the highest erucic acid. Steers fed CO appeared to produce healthier meat as this was positively associated with monounsaturated fatty acid content. Meat from steers fed PI had higher levels of IMP, which may be associated with good taste.
dc.identifier.doi10.3390/foods10102319
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/16045
dc.publisherFoods
dc.subjectMeat and Animal Product Quality
dc.subjectAnimal Nutrition and Physiology
dc.subjectAquaculture Nutrition and Growth
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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