Carcass characteristics, meat quality, sensory palatability and chemical composition of Thai native cattle grazing in lowland and Phu Phan mountain forest

Abstract

Objective: The aim of this study was to assess the effect of Thai native cattle grazing in the lowland or mountain forest on carcass characteristics, meat quality, sensory palatability, and chemical composition.Methods: Twelve male Thai native cattle with an average weight of 110±10 kg are allowed to be grazing in the lowland or Phu Phan mountain forest during the rainy season in northeastern Thailand.Results: The carcass characteristics, meat pH, and meat color were unaffected by treatment (p>0.05). The boiling loss was lower in the cattle grazing on the mountain forest (p = 0.027). The cattle grazing in the mountain forest had increased shear force (p = 0.039), tenderness (p = 0.011), and flavor intensity (p = 0.003). The protein and fat were higher (p<0.001 and p = 0.035, respectively) in cattle grazing in the mountain forest. The different grazing systems of the cattle had no effect (p>0.05) fatty acids in meat, except for capric acid (C10:0) and lauric acid (C12:0), which were higher (p = 0.046 and p = 0.049, respectively) when the cattle were grazing in the mountain forest. The different grazing systems did not influence (p>0.05) the unsaturated fatty acids in meat.Conclusion: Thai native cattle grazing in the Phu Phan mountain forest in the rainy season improves meat quality, sensory evaluation, and chemical composition.