Effect of Improving Lamphun Cattle with Black Angus on Carcass and Meat Quality

Abstract The objective of this study was to assess carcass and meat quality of Black Angus × White Lamphun (A×W) in comparison to Black Angus × Holstein Friesian (A×H) crossbred cattle. In this experiment, sixteen Angus crossbred cattle, eight from each crossbred type, were randomly selected at an average age 20-24 month for slaughter under standard condition. Slaughter weight, carcass quality and proportions of commercial prime retail cuts were determined. The Longissimus dorsi muscle (LD) was selected to evaluate meat quality. Carcass yield (proportion of live weight) was higher ( P P P P