Comparison of Chemical Composition, Physico-chemical Properties and Fatty Acid Composition of Horse Meat by Different Grade and Cuts
2013
Cheong, J.H., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Sun, C.W., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Hwang, D.Y., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Kwon, K.M., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Lee, J.C., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Kim, H.S., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Kim, Y.J., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Lee, S.K., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Ryu, Y.C., Jeju National University, Jeju, Republic of Korea
The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade(1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher(p0.05) in grade 1(4.65%) compared with grade 2(2.31%), whereas moisture content was lower(p0.05) in grade 1 than in grade 2. The pH value was significantly lower(p0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different(p0.05) between grades 1(5.87kg/cm2) and 2(10.86kg/cm2). Water-holding capacity values of loin, chuck roll and top round were not different(p0.05) between grades 1 and 2. Meat color values(L*, a* and b*) of loin, chuck roll and top round were not different(p0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher(p0.05) than that in grade 2(5.36%). Stearic acid of loin in grade 1(3.58%) was lower(p0.05) than that in grade 2(7.02%). Overall palatability of loin, chuck roll and top round did not differ(p0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher L*, a* and b* than the other cuts.
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