Asian-Australasian Journal of Animal Sciences

  • 제29권1호
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  • Pages.89-99
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  • 2016
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types

  • Seong, Pil Nam (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Park, Kyoung Mi (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Kang, Geun Ho (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Cho, Soo Hyun (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Park, Beom Young (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Chae, Hyun Seok (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Ba, Hoa Van (Animal Products and Processing Division, National Institute of Animal Science)
  • 투고 : 2015.01.15
  • 심사 : 2015.05.26
  • 발행 : 2016.01.01
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초록

The effects of retail cut type on chemical, quality and nutritional characteristics of horse meat were studied. Jeju female breed horses (n = 9) at 32-mo-old were slaughtered and the carcasses at 24 h post-mortem were fabricated into 10 retail cuts including: tender-loin, loin, strip-loin, shoulder-chuck-roll, shoulder-clod, top-round, outside-round, brisket, short-plate-brisket, and shank. The results revealed that all of parameters (chemical, meat quality and nutritional composition) examined significantly (p<0.05) differed between the cuts. The chemical composition range (minimum to maximum) of cuts was found as such: moisture 65.06% to 71.69%; protein 19.07% to 21.28%; collagen 1.40% to 2.45%; fat 2.56% to 12.14% and cholesterol 55.76 to 79.50 mg/100 g. Shoulder-chuck-roll had the highest pH and water-holding capacity, while top-round had the highest cooking loss. Shear force ranged between the cuts from $2.80kg/cm^2$ to $4.98kg/cm^2$. The Cu, Fe, and Zn contents ranged between the cuts from 1.52 mg/kg to 2.75 mg/kg, 21.25 mg/kg to 30.85 mg/kg, and 16.51 mg/kg to 40.42 mg/kg, respectively. Additionally, most of the cuts studied showed favorable polyunsaturated fatty acid/saturated fatty acid, n-3/n-6 and essential amino acid/non-essential amino acid ratios.

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