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http://dx.doi.org/10.5851/kosfa.2008.28.1.9

Effect of Horse Meat Content on the Quality and Sensory Characteristics of Press Ham  

Seong, Pil-Nam (National Institute of Animal Science, RDA)
Lee, Chong-Eon (National Institute of Subtropical Agriculture, RDA)
Kim, Jin-Hyoung (National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Hah, Kyoung-Hee (National Institute of Animal Science, RDA)
Lim, Dong-Gyun (National Institute of Animal Science, RDA)
Kim, Dong-Hoon (National Institute of Animal Science, RDA)
Lee, Jong-Moon (National Institute of Animal Science, RDA)
Ko, Moon-Suck (National Institute of Subtropical Agriculture, RDA)
Publication Information
Food Science of Animal Resources / v.28, no.1, 2008 , pp. 9-13 More about this Journal
Abstract
The objective of this study was to evaluate the effect of different ratios of horse meat and pork (horse meat: pork=0:100, 50:50, 100:0) on the quality and sensory characteristics of press hams. Press ham containing 100% horse meat had a higher moisture content (%) and lower fat content (%) than the other hams (p<0.05). The redness (hunter a value) and yellowness (hunter b value) were significantly higher in press ham containing 100% horse meat, whereas the lightness (hunter L value) was significantly lower than other hams (p<0.05). With regard to textural properties, press ham containing 100% horse meat had significantly higher springiness, but there were no significant differences among the ham products in regard to hardness, cohesiveness, gumminess and chewiness (p>0.05). The results of sensory tests showed that press ham containing 100% horse meat had significantly lower color and acceptability scores compared to other hams (p<0.05). With regard to mineral contents, Na, Fe, Mn, and Zn were significantly higher in press ham containing 100% horse meat (p<0.05).
Keywords
horse; press ham; quality; sensory characteristics;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
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