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

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

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...

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Bibliographic Details
Main Authors:	Nirawan Gunun, Chatchai Kaewpila, Rattikan Suwannasing, Waroon Khota, Pichad Khejornsart, Chirasak Phoemchalard, Norakamol Laorodphan, Piyawit Kesorn, Pongsatorn Gunun
Format:	Article
Language:	English
Published:	Asian-Australasian Association of Animal Production Societies 2024-02-01
Series:	Animal Bioscience
Subjects:	cattle chemical composition fatty acid profiles grazing systems meat quality sensory evaluation
Online Access:	http://www.animbiosci.org/upload/pdf/ab-23-0265.pdf

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