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http://dx.doi.org/10.5187/JAST.2006.48.5.739

Effect of Replacing Pork with Horse Meat on Quality Characteristics of Emulsion-type Sausage  

성필남 (National Livestock Research Institute, RDA)
이종언 (National Institute of Subtropical Agriculture, RDA)
김진형 (National Livestock Research Institute, RDA)
박범영 (National Livestock Research Institute, RDA)
하경희 (National Livestock Research Institute, RDA)
고문석 (National Institute of Subtropical Agriculture, RDA)
Publication Information
Journal of Animal Science and Technology / v.48, no.5, 2006 , pp. 739-746 More about this Journal
Abstract
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<0.05). However, no significant effects were observed on texture characteristics and sensory attributes of sausage. The horse meat sausage had higher K, Fe, Zn, Cu, saturated fatty acid contents than 0% horse meat level. Based on the results, it can be concluded that horse meat can be used as a meat replacer in the manufacture of emulsion-type sausages up to a level of 100%.
Keywords
Horse; Pork; Sausage; Quality; Sensory characteristics;
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