Effect of Replacing Pork with Horse Meat on Quality Characteristics of Emulsion-type Sausage
2006
Seong, P.N. (National Livestock Research Institute, RDA, Suwon, Republic of Korea), E-mail: [email protected] | Lee, C.E. (National Institute of Subtropical Agriculture, RDA, Jeju, Republic of Korea) | Kim, J.H. (National Livestock Research Institute, RDA, Suwon, 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 objective of this study was to evaluate the quality of emulsion-type sausage where part of the pork was substituted with horse meat during manufacturing. Three treatments of sausages were manufactured by replacing pork with 0, 50 and 100% horse meat. After manufacturing, sausages were vacuum-packaged and stored 4℃ for 1 day. An increase in horse meat resulted in higher moisture, protein content, and pH values, and lower fat content of sausage(P less than 0.05). However, no significant effects were observed on texture characteristics and sensory attributes of sausage.
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