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Archive entry:
9783869552576 - Amphon Waritthitham: Assessment of Quality Beef Production in Northern Thailand - Book

:

Assessment of Quality Beef Production in Northern Thailand

Delivery from: GermanyGerman bookNew book
ISBN:

9783869552576 (?) or 3869552573

, in german, New
Assessment of Quality Beef Production in Northern Thailand, The main goal of this study was to assess carcass and meat quality of Northern Thai beef cattle aiming to improve the quality of beef production in this area. The study focused on two specific crossbreeds, Brahman × Thai native (BRA) and Charolais × Thai native crossbred (CHA), which are currently mainly used for fattening in this area. Three specific objectives were set to achieve this goal: 1. Identify the best genotype and the optimum slaughter weight in terms of growth performance, carcass quality, and meat quality for fattening in the area. 2. Evaluate various fat parameters like intramuscular (i.m.) fatty acid composition of the genotypes slaughtered at the different slaughter weights. 3. Evaluate muscle fiber characteristics and their relationship to meat quality parameters. The study was conducted on a commercial beef farm in Chiang Mai, Northern Thailand. The experiment included 34 BRA and 34 CHA bulls which were progenies of Brahman × Thai native or Charolais × Thai native cows sired by Brahman or Charolais, respectively. Percentage of Brahman and Charolais blood ranged between 75 to 87.5 %, respectively. Mean age at start of fattening and at slaughter of both genotypes were 19 and 29 months, respectively. Mean live weight at start of fattening was 323 and 316 kg for BRA and CHA, respectively. The bulls were housed in a stanchion barn. Animals had free access to fresh water. They were fed ad libitum with roughage, mainly seasonal grass, rice straw, corn and by-products from the agro-industry. Furthermore, the animals received 1 kg concentrate per 100 kg live weight per day. The animals of both genotypes were randomly selected and slaughtered at a mean live weight of 500, 550, or 600 kg, respectively. The experimental design was 2 (genotype) × 3 (slaughter weight) factorial, resulting in 6 groups with 11 or 12 animals per group. Each animal was weighed at the beginning and the end of the fattening period. When the animals reached the target slaughter weight, they were slaughtered and dressed according to the commercial procedure. Within 1 h postmortem (p.m.), a sample of Longissimus dorsi (Ld) muscle was taken by a biopsy cannula between the 12th and 13th rib, frozen in liquid nitrogen and stored at -65°C in a freezer until subsequent histochemical analysis. Carcasses were chilled for 24 h at 4°C. Growth performance such as average daily weight gain, feeding period, body muscle score and body measurements were evaluated. Slaughter traits including carcass weight, dressing percentage and internal and external organs percentages were determined. Measurements of pH-value of carcasses were performed 1 and 24 h p.m. at the 12th rib of the Ld muscle. After chilling for 24 h, a cut of Ld muscle was removed from the right carcass side for subsequent carcass and meat quality analysis. Carcass quality parameters such carcass measurements, carcass tissue composition, carcass classification, loin eye area and marbling score were evaluated. Furthermore, commercial primal cut percentages were determined from left carcass sides after an ageing period of 14 days at 4°C. Meat quality parameters were determined as follows: meat colour at 24 h p.m. was measured from the surface of the 12th rib of the Ld cut. Two steaks were prepared from the Ld cut. One steak was homogenized and stored at -20 °C until chemical composition analysis and one was used to determine 48 h drip loss by the bag method. The remaining Ld cut was aged at 4 °C for 14 days and 7- and 14-day ageing loss were determined. After the 14-day ageing period, 2 more steaks were prepared and stored at -20 °C. Both steaks were thawed at 4 °C for 24 h and thawing loss was calculated. One of the steaks was vacuum packed in a polyethylene bag and boiled in a water bath at 82 °C for 45 min to calculate boiling loss percentage. Thereafter, 6 round cores were removed from the boiled meat for shear force value determination using an Instron. The other steak was grilled in an electric air-convection oven until the internal temperature reached 70 ºC to calculat
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Keywords: Bücher / Fremdsprachige Bücher / Englische Bücher
Data from 07/02/2016 07:28h
ISBN (alternative notations): 3-86955-257-3, 978-3-86955-257-6
Archive entry:
9783869552576 - Amphon Waritthitham: Assessment of Quality Beef Production in Northern Thailand - Book

:

Assessment of Quality Beef Production in Northern Thailand

Delivery from: GermanyGerman bookThis is a paperback bookNew book
ISBN:

9783869552576 (?) or 3869552573

, in german, Cuvillier Verlag, Paperback, New
Assessment of Quality Beef Production in Northern Thailand: The main goal of this study was to assess carcass and meat quality of Northern Thai beef cattle aiming to improve the quality of beef production in this area. The study focused on two specific crossbreeds, Brahman × Thai native (BRA) and Charolais × Thai native crossbred (CHA), which are currently mainly used for fattening in this area. Englisch, Taschenbuch
Data from 09/09/2017 22:21h
ISBN (alternative notations): 3-86955-257-3, 978-3-86955-257-6

9783869552576

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