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

被引：8

作者：

Chaosap, Chanporn ^{[1
]}

Sahatsanon, Katatikarn ^{[2
]}

Sitthigripong, Ronachai ^{[2
]}

Sawanon, Suriya ^{[3
]}

Setakul, Jutarat ^{[2
]}

机构：

[1] King Mongkuts Inst Technol Ladkrabang, Fac Ind Educ & Technol, Dept Agr Educ, Bangkok 10520, Thailand

[2] King Mongkuts Inst Technol Ladkrabang, Fac Agr Technol, Dept Anim Technol & Fishery, Bangkok 10520, Thailand

[3] Kasetsart Univ, Dept Anim Sci, Fac Agr Kamphaeng Saen, Kamphaeng Saen 73140, Nakhon Pathom, Thailand

来源：

FOODS | 2021年 / 10卷 / 10期

关键词：

starch source; Holstein steers; meat characteristics; meat flavour; fatty acid profile; GROWTH-PERFORMANCE; GROUND-BEEF; BY-PRODUCT; CARCASS; FERMENTATION; PERCEPTION; FLAVOR; MUSCLE;

D O I：

10.3390/foods10102319

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The 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 (p < 0.05). With increasing duration of ageing, the content of IMP and guanosine monophosphate in the meat decreased, while the content of hypoxanthine increased (p < 0.05). Meat from steers fed CO had the highest oleic acid but the lowest erucic acid (p < 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.

引用

页数：12

共 41 条

[1] Meat quality, post-mortem proteolytic enzymes, and myosin heavy chain isoforms of different Thai native cattle muscles [J].