Browse > Article
http://dx.doi.org/10.5713/ajas.15.0049

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)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.29, no.1, 2016 , pp. 89-99 More about this Journal
Abstract
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.
Keywords
Horse Meat; Retail Cut; Meat Quality; Nutritional Composition;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 American Heart Association. 2008. Heart and stroke encyclopedia. Dietary guidelines for healthy american adults. Cholesterol. Fat. http://www.americanheart.org. Accessed September 13, 2008.
2 AOAC. 2006. Official Methods of Analysis. 18th ed., Association of Official Analytical Chemists, Washington, DC, USA.
3 Aristoy, M. C. and F. Toldra. 1991. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry cured ham. J. Agric. Food Chem. 39:1792-1795.   DOI
4 Ba, H. V., K. S. Ryu, T. K. L. Nguyen, and I. H. Hwang. 2013. Influence of particular breed on meat quality parameters, sensory characteristics and volatile compounds. Food Sci. Biotechnol. 22:651-658.   DOI
5 Badiani, A. and M. Manfredini. 1994. The production of horse meat. Italian J. Anim. Sci. 20:5-43.
6 Belew, J. B., J. C. Brooks, D. R. McKenna, and J. W. Savell. 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci. 64:507-512.   DOI
7 Burdge, G. C. and P. C. Calder. 2005. Alpha-linolenic acid metabolism in adult humans: the effects of gender and age on conversion to longer-chain polyunsaturated fatty acids. Eur. J. Lipid Sci. Technol. 107:426-439.   DOI
8 Campo, M. D., G. Brito, J. S. D. Lima, P. Hernandez, and F. Montossi. 2010. Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steers. Meat Sci. 86:908-914.   DOI
9 Del Bo, C., P. Simonetti, C. Gardana, P. Riso, G. Lucchini, and S. Ciappellano. 2013. Horse meat consumption affects iron status, lipid profile and fatty acid composition of red blood cells in healthy volunteers. Int. J. Food Sci. Nutr. 64:147-154.   DOI
10 Department of Health. 1994. Nutritional aspects of cardiovascular disease (report on health and social subjects no 46). London UK: HMSO.
11 FAO. 2010. Top production - meat ingredients, horse. http://faostat.fao.org/site/339/default.aspx. Accessed July 12, 2010.
12 Faustman, C. and R. G. Cassens. 1990. The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods 1:217-243.   DOI
13 Folch, J., M. Lees, and G. H. Sloane-Stanley. 1957. A simple method for the isolation and purification of total lipid from animal tissue. J. Biol. Chem. 26:497-507.
14 Franco, D. and J. M. Lorenzo. 2014. Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 months. Meat Sci. 96:327-334.   DOI
15 Franco, D., S. Crecente, J. A. Vazquez, M. Gomez, and J. M. Lorenzo. 2013. Effect of crossbreeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15 months of age. Meat Sci. 93:547-556.   DOI
16 Franco, D., E. Rodriguez, L. Purrinos, S. Crecente, R. Bermudez, and J. M. Lorenzo. 2011. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system. Meat Sci. 88:292-298.   DOI
17 Gill, C. O. 2005. Safety and storage stability of horse meat for human consumption. Meat Sci. 71:506-513.   DOI
18 Han, G. D., D. G. Kim, S. M. Kim, D. H. Ahn, and S. K. Sung. 1996. Effects of aging on the physico-chemical and morphological properties in the Hanwoo beef by the grade. Korean J. Anim. Sci. 38:589-596.
19 Hwang, I. H., B. Y. Park, S. H. Cho, and J. M. Lee. 2004. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus. Meat Sci. 68:497-505.   DOI
20 Huff-Lonergan, E. and S. M. Lonergan. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71:194-204.   DOI
21 JMI. 2010. Surveys on behavior of retail meat stores. Tokyo: Japan Meat Information Service Center. http://www.jmi.or.jp/info/survey_files/file4/52.pdf. Accessed August 1, 2010.
22 Juarez, M., O. Polvillo, M. D. Gomez, M. J. Alcalde, F. Romero, and M. Varela. 2009. Breed effect on carcass and meat quality of foals slaughtered at 24 months of age. Meat Sci. 83:224-228.   DOI
23 Jump, D. B. 2002. The biochemistry of n-3 polyunsaturated fatty acids. J. Biol. Chem. 277:8755-8758.   DOI
24 Kratz, M. 2005. Dietary cholesterol, atherosclerosis and coronary heart disease. Handb. Exp. Pharmacol. 170:195-213.   DOI
25 Lepetit, J., A. Grajales, and R. Favier. 2000. Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: Consequence on meat toughness. Meat Sci. 54:239-250.   DOI
26 Litwinczuk, A., M. Florek, P. Skalecki, and Z. Litwinczuk. 2008. Chemical composition and physicochemical properties of horse meat from the longissimus lumborum and semitendinosus muscle. J. Muscle Foods 19:223-236.   DOI
27 Lorenzo, J. M., M. V. Sarriés, A. Tateo, P. Polidori, D. Franco, and M. Lanza. 2014. Carcass characteristics, meat quality and nutritional value of horsemeat: A review. Meat Sci. 96:1478-1488.   DOI
28 Maeno, H., K. Oishi, T. Mitsuhashi, H. Kumagai, and H. Hirooka. 2014. Prediction of carcass composition and individual carcass cuts of Japanese Black steers. Meat Sci. 96:1365-1370.   DOI
29 Lorenzo, J. M., M. Pateiro, and D. Franco. 2013. Influence of muscle type on physicochemical and sensory properties of foal meat. Meat Sci. 94:77-83.   DOI
30 Lorenzo, J. M. and M. Pateiro. 2013. Influence of type of muscles on nutritional value of foal meat. Meat Sci. 93:630-638.   DOI
31 Matilainen, R. and J. Tummavuori. 1996. Iron Determination in fertilizers by inductively coupled plasma atomic emission spectrometry: Study of spectral and interelement effects at different wavelengths. J. AOAC Int. 79:22-28.
32 MFDS. 1996. The Korea Standards for Meats Retail Cuts Trading. Ministry of Food and Drugs Safety, Chungcheongbuk-do, Korea.
33 Morrison, W. R. and L. M. Smith. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J. Lipid Res. 5:600-608.
34 Moya, V. L., M. Flores, M. C. Aristoy, and F. Toldra. 2001. Pork meat quality affects peptide and amino acid profiles during the ageing process. Meat Sci. 58:197-206.   DOI
35 Palo, P. D., A. Maggiolino, P. Centoducati, and A. Tateo. 2013. Slaughtering age effect on carcass traits and meat quality of italian heavy draught horse foals. Asian Australas. J. Anim. Sci. 26:1637-1643.   DOI
36 Ramos, A., M. C. Cabrera, M. del Puerto, and A. Saadoun. 2009. Minerals, haem and non-haem iron contents of rhea meat. Meat Sci. 81:116-119.   DOI
37 Sarries, M. V. and M. J. Beriain. 2006. Colour and texture characteristics in meat of male and female foals. Meat Sci. 74:738-745.   DOI
38 Rhee, K. I., T. R. Dutson, and G. C. Smith. 1982. Effect of changes in inter-muscular and subcutaneous fat levels on cholesterol content of raw and cooked beef steaks. J. Food Sci. 47:1638-1642.   DOI
39 Sarries, M. V., B. E. Murray, D. Troy, and M. J. Beriain. 2006. Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals. Meat Sci. 72:475-485.   DOI
40 Sarries, M. V. and M. J. Beriain. 2005. Carcass characteristics and meat quality of male and female foals. Meat Sci. 70:141-152.   DOI
41 Sakata, R., T. Deguchi, and Y. Nagata. 1993. Effectiveness of the filter paper press method for determining the water holding capacity of meat. Fleischwirtsch 73:1399-1400.
42 SAS Institute, Inc. SAS User's Guide. Release. 9.1.3. 2007. Statistical Analysis System Institute. Cary, NC, USA.
43 Sekar, A., K. Dushyanthan, K. T. Radhakrishnan, and R. Narendra Babu. 2006. Effect of modified atmosphere packaging on structural and physical changes in buffalo meat. Meat Sci. 72:211-215.   DOI
44 Tateo, A., P De Palo, E. Ceci, and P. Centoducati. 2008. Physicochemical properties of meat of Italian Heavy Draft horses slaughtered at the age of eleven months. J. Anim. Sci. 86:1205-1214.   DOI
45 Tapiero, H, Tew KD. 2003. Trace elements in human physiology and pathology: zinc and metallothioneins. Biomed. Pharmacother. 57:399-411.   DOI
46 Wu, G. 2010. Functional amino acids in growth, reproduction, and health. Adv. Nutr. 1:31-37.   DOI