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Article

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

1
Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
2
Department of Animal Technology and Fishery, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
3
Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140, Thailand
*
Author to whom correspondence should be addressed.
Academic Editors: António Raposo, Renata Puppin Zandonadi and Raquel Braz Assunção Botelho
Foods 2021, 10(10), 2319; https://doi.org/10.3390/foods10102319
Received: 7 September 2021 / Revised: 24 September 2021 / Accepted: 27 September 2021 / Published: 29 September 2021
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. View Full-Text
Keywords: starch source; Holstein steers; meat characteristics; meat flavour; fatty acid profile starch source; Holstein steers; meat characteristics; meat flavour; fatty acid profile
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MDPI and ACS Style

Chaosap, C.; Sahatsanon, K.; Sitthigripong, R.; Sawanon, S.; Setakul, J. 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. Foods 2021, 10, 2319. https://doi.org/10.3390/foods10102319

AMA Style

Chaosap C, Sahatsanon K, Sitthigripong R, Sawanon S, Setakul J. 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. Foods. 2021; 10(10):2319. https://doi.org/10.3390/foods10102319

Chicago/Turabian Style

Chaosap, Chanporn, Katatikarn Sahatsanon, Ronachai Sitthigripong, Suriya Sawanon, and Jutarat Setakul. 2021. "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" Foods 10, no. 10: 2319. https://doi.org/10.3390/foods10102319

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