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) |
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. |
![]() |