Effect of Improving Lamphun Cattle with Black Angus on Carcass and Meat Quality

Samootkwam, Kittipong; Jaturasitha, Sanchai; Tipnate, Bulgul; Waritthitham, A.; Wicke, Michael; Kreuzer, Michael

doi:10.1016/j.aaspro.2015.08.022

Cited by 6 publications

(8 citation statements)

References 10 publications

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“…Individual cattle breeds have been developed through extensive long-term selection for specific production attributes, such as increased growth rate, carcass conformation and intramuscular fat (IMF) [12,13]. Early maturing breeds such as Angus and Hereford have higher levels of IMF (and associated traits tenderness and flavour) in comparison to late maturing continental breeds [14,15,16,17] and this is reflected in the price [18].…”

Section: Introductionmentioning

confidence: 99%

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Cafferky

Hamill

Allen

et al. 2019

Foods

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The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner–Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality.

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Section: Introductionmentioning

confidence: 99%

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Cafferky

Hamill

Allen

et al. 2019

Foods

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“…Earlier maturing breeds seem to deposit more collagen, with a greater proportion of insoluble material [25], whereas fast growing late maturing breeds have been reported to deposit more soluble collagen than earlier maturing breeds [24]. In the present study, both crossbred types were of similar age and slaughter weights [12], which is why the differences in the content of soluble collagen and in collagen solubility had to be dependent on dam breed. In this sense, Holstein showed a trend to be superior to White Lamphun concerning content of insoluble collagen (LT and IS) and collagen solubility (SM and IS).…”

Section: Effect Of Crossbred Type On Tenderness Of the Meatmentioning

confidence: 43%

“…Bulls were fattened at a commercial farm (Chiang Mai Fresh Milk Company, Thailand) and were slaughtered in a local abattoir, applying current industry practices. Live weights at slaughter and chilled carcass weights were 319 ± 73 and 334 ± 57, as well as 167 ± 45 and 169 ± 30 kg (means ± standard deviations) for A×H and A×W, respectively, and there were only minor differences in muscularity (loin eye area) and carcass fatness (back fat thickness) (for details see [12]). Twenty-four hours after exsanguination, samples from 3 muscles were obtained and trimmed of adhering fat.…”

Section: Animal Caretakingmentioning

confidence: 99%

“…The main hypothesis tested in the present study was that the meat from crossbreds with B. indicus dams is superior to that from B. taurus dams in the fatty acid composition of the intramuscular fat, even though the meat may be inferior in tenderness. For this purpose, meat was investigated that originated from an experiment where carcass and selected other meat quality traits, like pH, color, water-holding capacity, chemical composition, and oxidative stability (M. longissimus thoracis (LT) only) have been described [12]. The experiment had been performed with crossbreds having White Lamphun and Holstein cattle as dam breeds.…”

Section: Introductionmentioning

confidence: 99%

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Can the Meat from Angus Crossbreds with Bos indicus Dams Compete with that from Bos taurus Dams in Organoleptic Properties and Fatty Acid Profile?

Chaiwang

Bunmee

Samootkwam

et al. 2018

Walailak J Sci & Tech

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It was experimentally determined whether crossbreeding with Bos indicus dams compared to Bos taurus dams may provide meat which is competitive in organoleptic properties and fatty acid (FA) profile and if tenderness, assumed to be lower, is really adversely affected. Eight Black Angus × White Lamphun (A×W) bulls were compared with 8 Black Angus × Holstein Friesian (A×H). M. longissimus thoracis, M. semimembranosus and M. infraspinatus were analyzed for organoleptic properties and objective explanatory properties related to tenderness, as well as FA profile.Tenderness was judged lower in the M. infraspinatus of A×W than A×H, but not in the other muscles. Shear force and collagen solubility tended (P < 0.10) to be lower in all 3 muscles of A×W compared to those of A×H. The fat content of the M. longissimus thoracis from A×W was lower than that from A×H. The lipids in the M. longissimus thoracis from A×W were richer in polyunsaturated FA and total n-3 FA, and poorer in C18:0 and saturated FA than those of A×H. Furthermore, the lipids of the M. semimembranosus from A×W had higher proportions of C14:1 and C16:1 than that of A×H. The FA in the M. infraspinatus from A×W had higher proportions of C18:3 n-3, mono-unsaturated FA and total n-3 FA and the proportion of saturated FA was lower than in A×H. The M. infraspinatus from A×W was lower in cholesterol content than that from A×H. There were some differences in tenderness (inferior in White Lamphun crossbreds) and FA profile (superior in White Lamphun crossbreds), but differences were numerically small and, thus, may be of low practical relevance. Therefore, crossbreeding with indigenous Bos indicus cattle does not seem to be restricted by low meat quality.

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“…Tingkat kecerahan (L) daging pipi relatif berada pada kisaran sebagaimana yang dilaporkan oleh Coleman et al Samootkwam et al (2015) yaitu pada kisaran 37 sampai 41, meskipun nilai pH otot yang mereka laporkan sedikit lebih rendah dari hasil penelitian, tetapi tingkat korelasinya sangat kuat. Nilai a* hasil penelitian berada pada kisaran yang relatif sedikit lebih rendah dari yang dilaporkan Page et al (2001) pada otot longissimus beberapa jenis sapi yaitu berkisar pada 23,40 (sapi perah), 24,78 (heifer), 25,20 (steer) dan 25,17 (Brahman); dan lebih tinggi dari yang dilaporkan oleh Coleman et al (2016) pada otot longissimus beberapa bangsa sapi persilangan.…”

Section: Hubungan Antara Beberapa Karakteristik Daging Pipi Sapi Baliunclassified

Komposisi Kimia dan Korelasi Beberapa Karakteristik Daging Pipi Sapi Bali

Rosmawati

Said

Abustam

et al. 2020

JPI

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Daging pipi termasuk hasil samping pemotongan ternak dan tidak dikategorikan sebagai karkas. Tujuan penelitian adalah mengidentifikasi sifat fisikokimia daging pipi sapi Bali untuk menjadi pertimbangan bahan baku dalam berbagai proses pengolahan pangan berbasis hewani. Sampel berasal dari Rumah Potong Hewan Tamangapa Makassar yang dianalisis setelah enam jam pemotongan. Hasil analisis menunjukkan komposisi kimia daging pipi menyerupai daging skeletal pada umumnya. Rataan pH otot berkisar pada 5,73 sampai 6,01, daya mengikat air sebagai refleksi dari kadar air lepas 32,64 sampai 51,64 mg, susut masak 26,84 sampai 35,90%, daya putus daging 2,96 sampai 3,53 kg/cm2, dan warna menunjukkan tingkat kecerahan (L) 33,86 sampai 43,13, kemerahan (a*) 18,20 sampai 24,78, dan kekuningan (b*) 0,80 sampai 3,85. Koefisien korelasi antara pH dan daya mengikat air adalah r = -0,92, artinya semakin rendah pH maka kemampuan otot melepaskan air semakin tinggi. Terdapat korelasi sangat kuat antara pH dan susut masak, yaitu r = -0,84, menunjukkan semakin rendah pH daging susut masak semakin tinggi. Kofisien korelasi antara nilai L, a* dan b*, secara berturut turut terhadap pH daging pipi adalah r = -0,62, r = -0,71, dan r = -0,56.

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Effect of Improving Lamphun Cattle with Black Angus on Carcass and Meat Quality

Cited by 6 publications

References 10 publications

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Can the Meat from Angus Crossbreds with Bos indicus Dams Compete with that from Bos taurus Dams in Organoleptic Properties and Fatty Acid Profile?

Komposisi Kimia dan Korelasi Beberapa Karakteristik Daging Pipi Sapi Bali

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