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4 results on '"Jutarat Setakul"'

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

Author

Chanporn Chaosap, Panneepa Sivapirunthep, Ronachai Sitthigripong, Piyada Tavitchasri, Sabaiporn Maduae, Tipyaporn Kusee, Jutarat Setakul, and Kazeem Adeyemi

Subjects
calpain, calpastatin, collagen, glycogen, troponin, Zoology, QL1-991
Abstract

Objective This study investigated the meat quality characteristics, endogenous proteolytic enzymes, collagen content, and myosin heavy chain (MyHC) isoforms of different muscles of Thai native cattle (TNC). Methods Infraspinatus (IF), Longissimus thoracis (LT), and Supraspinatus (SS) muscles were obtained from two TNC breeds, Kho-Lan (KL, n = 7) and Kho-Isaan (KI, n = 7). The muscle and meat characteristics of TNC breeds and their relationship with MyHC expression were examined. Results Three MyHC isoforms namely MyHC I, MyHC IIa, and MyHC IIx were detected in the muscles. The KL had higher (p

Published
2021
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2. 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

Author

Chanporn Chaosap, Katatikarn Sahatsanon, Ronachai Sitthigripong, Suriya Sawanon, and Jutarat Setakul

Subjects
starch source, Holstein steers, meat characteristics, meat flavour, fatty acid profile, Chemical technology, TP1-1185
Abstract

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.

Published
2021
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3. 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

Author

Katatikarn Sahatsanon, Chanporn Chaosap, Suriya Sawanon, Jutarat Setakul, and Ronachai Sitthigripong

Subjects
Inosine monophosphate, Health (social science), Ribonucleotide, Starch, meat flavour, Chemical technology, starch source, Longissimus Thoracis, food and beverages, Plant Science, TP1-1185, Health Professions (miscellaneous), Microbiology, Article, fatty acid profile, chemistry.chemical_compound, Oleic acid, chemistry, Erucic acid, Ageing, Food science, Holstein steers, Hypoxanthine, meat characteristics, Food Science
Abstract

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 &lt, 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 &lt, 0.05). Meat from steers fed CO had the highest oleic acid but the lowest erucic acid (p &lt, 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.

Published
2021
Full Text
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4. Meat quality, post-mortem proteolytic enzymes, and myosin heavy chain isoforms of different Thai native cattle muscles

Author

Kazeem Dauda Adeyemi, Panneepa Sivapirunthep, Tipyaporn Kusee, Piyada Tavitchasri, Ronachai Sitthigripong, Chanporn Chaosap, Jutarat Setakul, and Sabaiporn Maduae

Subjects
Gene isoform, medicine.medical_specialty, Physiology, macromolecular substances, Article, chemistry.chemical_compound, Animal Products, Internal medicine, Myosin, Genetics, medicine, Calpastatin, General Veterinary, biology, Troponin T, Glycogen, Chemistry, Calpain, Proteolytic enzymes, musculoskeletal system, Troponin, Endocrinology, QL1-991, biology.protein, Animal Science and Zoology, Collagen, Zoology, tissues, Food Science
Abstract

Objective: This study investigated the meat quality characteristics, endogenous proteolytic enzymes, collagen content, and myosin heavy chain (MyHC) isoforms of different muscles of Thai native cattle (TNC).Methods: Infraspinatus (IF), Longissimus thoracis (LT), and Supraspinatus (SS) muscles were obtained from two TNC breeds, Kho-Lan (KL, n = 7) and Kho-Isaan (KI, n = 7). The muscle and meat characteristics of TNC breeds and their relationship with MyHC expression were examined.Results: Three MyHC isoforms namely MyHC I, MyHC IIa, and MyHC IIx were detected in the muscles. The KL had higher (p

Published
2020

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