Meat Quality and Sensory Characteristics in Longissimus Muscle of Jeju Horse as Influenced by Ageing
2006
Seong, P.N. (National Livestock Research Institute, RDA, Suwon, Republic of Korea), E-mail: spn2002@rda.go.kr | Lee, C.E. (National Institute of Subtropical Agriculture, RDA, Jeju, Republic of Korea) | Park, B.Y. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Hah, K.H. (National Livestock Research Institute, RDA, Suwon, Republic of Korea) | Ko, M.S. (National Institute of Subtropical Agriculture, RDA, Jeju, Republic of Korea)
The purpose of this study was to assess the influence of ageing time on the meat quality and sensory characteristics of longissimus muscle in Jeju horses. Twenty four horses were slaughtered after 16hr fasting. Longissimus muscle was separated from the left half of the carcass after 24hg chilling. The muscle was sliced into 3cm-thick steaks for analysis. Steaks were vacuum packaged and aged at around 4℃ for 1, 3, 7, 12, 18 and 25 days respectively. Longissimus muscle pH was not influenced by ageing (P greater than 0.05). But shear force values of the muscle decreased during ageing time (P less than 0.05).
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