Browse > Article
http://dx.doi.org/10.5187/JAST.2013.55.3.211

Comparison of Chemical Composition, Physico-chemical Properties and Fatty Acid Composition of Horse Meat by Different Grade and Cuts  

Cheong, Jin-Hyung (Korea Institute for Animal Products Quality Evaluation)
Sun, Chang-Wan (Korea Institute for Animal Products Quality Evaluation)
Hwang, Do-Yon (Korea Institute for Animal Products Quality Evaluation)
Kwon, Ki-Mun (Korea Institute for Animal Products Quality Evaluation)
Lee, Jae-Cheong (Korea Institute for Animal Products Quality Evaluation)
Kim, Hyo-Sun (Korea Institute for Animal Products Quality Evaluation)
Kim, Young-Jun (Korea Institute for Animal Products Quality Evaluation)
Lee, Sang-Kun (Korea Institute for Animal Products Quality Evaluation)
Ryu, Youn-Chul (Department of Biotechnology, The Research Institute for Subtropical Agriculture and Biotechnology, College of Applied Life Sciences, Jeju National University)
Publication Information
Journal of Animal Science and Technology / v.55, no.3, 2013 , pp. 211-217 More about this Journal
Abstract
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 (p<0.05) in grade 1 (4.65%) compared with grade 2 (2.31%), whereas moisture content was lower (p<0.05) in grade 1 than in grade 2. The pH value was significantly lower (p<0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different (p<0.05) between grades 1 (5.87 $kg/cm^2$) and 2 (10.86 $kg/cm^2$). Water-holding capacity values of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Meat color values ($L^*$, $a^*$ and $b^*$) of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher (p<0.05) than that in grade 2 (5.36%). Stearic acid of loin in grade 1(3.58%) was lower (p<0.05) than that in grade 2 (7.02%). Overall palatability of loin, chuck roll and top round did not differ (p>0.05) 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.
Keywords
Horse meat; Meat Quality; Grade; Carcass traits; Fatty acid;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Anderson, D. A., Kisellan, J. A. and Watt, B. K. 1975. Comprehensive evaluation of fatty acid in beefs. J. Am. Diet Assoc. 67:35-41.
2 Animal and Plant Quarantine Agency. 2012. http://www.qia.go.kr.
3 AOAC. 2006. Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., 210-219.
4 Badiani, A., Nanni, N., Gatta, P. P., Tolomelli, B. and Manfredini, M. 1997. Nutrition profile of horsemeat. J. Food Comp. Anal. 10:254-269.   DOI   ScienceOn
5 Devine, R. 1996. Le marche des Produits carnes en 1995. Viandes et Produits carnes. 17:79-90.
6 Folch, J., Lees, M. and Stanley, G. H. S. 1957. A simple method for the isolation and purification of total lipid from animal tissue. J. Bio. Chem. 226:497-500.
7 Garcia, L. G., Nicholson, K. L., Hoffman, T. W., Lawrence, T. E., Hale, D. S., Griffin, D. S., Savell, D. S., Morgan, J. B., Belk, K. E., Field, T. J., Scanga, J. A., Tatum, J. D. and Smith, G. C.2008. National Beef Quality Audit-2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. J. Anim. sci. 86:3533-3543.   DOI   ScienceOn
8 Han, G. D., Kim D. G., Kim, S. M., Ahn, D. H. and Sung, S. K. 1996. Animal Products and Processing : Effects of Aging on the Physico-Chemical and Morphological Properties in the Hanwoo Beef by the grade. Kor. J. Ani. Sci. Technol. 38:589-597.
9 Hur, S. J., Park, G. B. and Joo, S. T. 2005. Effect of fatty acid on meat qualities. Korean J. Intl. Agri. 17(1):53-59.   과학기술학회마을
10 Hwang, J. D. 1999. Studies on the physico-chemical characteristics of retail cut meats in pork. Ms thesis, Graduate School of Konkuk Univ., Korea.
11 Juarez, M., Polvillo, O., Gomez, M. D., Alcalde, M. J., Romero, F. and Valera, M. 2009. Breed effect on carcass and meat quality of foals slaughtered at 24 months of age. Meat Sci. 83:224-228.   DOI   ScienceOn
12 KAPE. 2013. Korean Institute for Animal Products Qaulity Evalution. http://www.ekape.or.kr.
13 Kim, D. G., Kim, S. M., Choi, U. K. and Lee, S. H. 1996. Animal products and processing : Effects of delayed chilling on the quality characteristics of Hanwoo beef according to the carcass grade. Kor. J. Anim. Sci. Technol. 38:629-637.
14 Kim, J. W., Cheon, Y. H., Jang, A. R., Lee, S. O., Min, J. S. and Lee, M. 2002. Determination of physico-chemical properties and quality attributes of Hanwoo beef with grade and sex. Kor. J. Anim. Technol. 44(5):599-606.   과학기술학회마을   DOI   ScienceOn
15 Laakkonen, E., Wellington, G. H. and Rimstidt, C. D. 1964. Effect of cooking time and temperature on tenderness and papain action in beef. Proc. 16th Research Conf., p.115. Amer. Meat Inst., Chicago, IL.
16 Lee, C. E., Seong, P. N., Oh, W. Y. and Kim, K. I. 2005. Effects of castration on growth and meat quality in finishing male Jeju horses. J. Anim. Sci. & Technol. 47(3):391-396.   DOI   ScienceOn
17 Lee. E. S. 2002. Effect of meat quality grade, gender and postmortem time on the physiochemical, histological and sensory characteristic of Hanwoo (Korean native cattle) beef. PhD thesis, Graduate School of Konkuk Univ., Korea.
18 Morrison, W. R. and Smith, L. M. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron trifluoride-methanol. J. Lipid Res. 5:600-608.
19 Lee, J. M., Choe, J. H., Kim, T. I., Park, B. Y., Hwang, D. Y., Koh, K. C., Kim, C. J. and Hwang, K. S. 2012. Effect of marbling score on carcass grade factors, physic-chemical and sensory traits of M. Longissimus dorsi in Hanwoo. Korean J. Food Sci. An. 32(5):659-668.   과학기술학회마을   DOI   ScienceOn
20 Ministry of Agriculture Food and Rural Affairs. 2005. http://www.marfa.go.kr.
21 Rossier, E. and Berger, C. 1988. La Viande de Cheval: Des qualties Indiscutables et Pourtant Meconnues. CEREOPA-ITEB, Paris, France.
22 SAS. 2008. SAS user's guide; Statistics. SAS for Windows, Version 9.2, SAS Institute Inc., Cary, NC, USA.
23 Seong, P. N., Lee, C. E., Kim, J. H., Cho, S. H., Hah, K. H., Lim, D. G., Kim, D. H., Lee, J. M. and Ko, M. S. 2008. Effect of horse meat content on the quality and sensory characteristics of press ham. Korean J. Food Sci. Ani. Resour. 28(1):9-13.   과학기술학회마을   DOI   ScienceOn
24 Seong, P. N., Lee, C. E., Park, B. Y., Hah, K. H. and Ko, M. S. 2006. Meat quality and sensory characteristics in Longissimus muscle of Jeju horse as influenced by ageing. J. Anim. Sci. & Technol. 48(2):287-292.   DOI   ScienceOn
25 Tateo, A., De Palo, P., Ceci, E. and Centoducati, P. 2008. Physicochemical properties of meat of Italian heavy draft horses slaughtered at the age of 11 monhts. J. Anim. Sci. 86:1205-1214.
26 Tonial, A. C., Aguia, C. C., Oliveira, E. G., Bonnafe, J. V., Visentainer, N. E. and de Souza. 2009. Fatty acid and cholesterol content, chemical composition and sensory evaluation of horsemeat. S. Afr. J. Anim. Sci. 39(4):328.
27 Yoo, I. J., Park, B. S., Chung, C. J. and Kim, K. I. 1993. A study on nutrition value of horse meat. Korean. J. Anim. Sci. 35(2):131-137.
28 Weatherly, B. H., Lorenzen, C. L. and Savell, J. W. 1998. Determining optimal aging times for beef subprimals. J. Anim. Sci 76 (Sup1.1), 598 (Abstract).
29 Wheeler, T. L., Shackelford, S. D. and Koohmaraie, M. 2000. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus and biceps femoris. J. Anim. Sci. 78:2856-2861.   DOI
30 Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E. K., Sheard, P. R. and Enser, M. 2003. Effect of fatty acids on meat quality: A review. Meat Sci. 66:21-32.
31 이학교, 박경도, 공홍식, 김희발, 송 경, 정연태, 도경탁, 김창식, 김명희. 2013. 제주산마 활용방안 연구용역. 한경대학교. pp 2-3.
32 정재홍. 2012. 한국 말산업 미래전략 심포지엄. 한국 마육산업 발전 미래전략. 제주특별자치도․한국말산업학회.