Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)

The aim of this work was to study the physicochemical characteristics of beef and horse jerky. Twenty samples of each were purchased from different supermarkets and local butchers. The following parameters were determined: moisture, fat, protein, ash, cholesterol, fatty acid profile, minerals, pH, a...

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Main Authors: Mamani-Linares Willy, Cayo Faustina
Format: Article
Language:English
Published: Selva Andina Research Society 2014-01-01
Series:Journal of the Selva Andina Animal Science
Subjects:
Online Access:http://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S2311-25812014000100002&lng=pt&nrm=iso&tlng=es
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author Mamani-Linares Willy
Cayo Faustina
author_facet Mamani-Linares Willy
Cayo Faustina
author_sort Mamani-Linares Willy
collection DOAJ
description The aim of this work was to study the physicochemical characteristics of beef and horse jerky. Twenty samples of each were purchased from different supermarkets and local butchers. The following parameters were determined: moisture, fat, protein, ash, cholesterol, fatty acid profile, minerals, pH, aw, and colour. The jerky of both species was not different in the moisture and fat content. Horse samples presented a lower protein content (68.05%) and higher ash content (8.24%), while the bovine jerky had lower cholesterol content (157.50 mg/100g). The saturated fatty acid content (48.3 vs. 42.7%) and monounsaturated fatty acids (43.1 vs 38.5%) were higher in cattle and polyunsaturated fatty acids were higher (18.3 vs. 17.8%) in horses. The n-6: n-3 (1.94 vs. 24.1), hypocholesterolaemic/hypercholesterolaemic (1.60 vs. 1.47) and well as the desirable fatty acids (69.97 vs. 65.92%) were more favourable in cattle. Sodium content (1477 vs. 2528 mg/100g) and most of the other minerals were greater in horse. With respect to color, horse jerky had higher luminosity (49.19 vs 41.06 L*) and yellowness tenor (16.06 vs 13.29 b*).
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spelling doaj.art-ac968944930a4a4cbf6d550293d11a6e2022-12-22T00:32:20ZengSelva Andina Research SocietyJournal of the Selva Andina Animal Science2311-37662311-25812014-01-0111210Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)Mamani-Linares Willy0Cayo Faustina1Escuela de graduados, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile. Universidad Pública de El Alto, La Paz, Bolivia.The aim of this work was to study the physicochemical characteristics of beef and horse jerky. Twenty samples of each were purchased from different supermarkets and local butchers. The following parameters were determined: moisture, fat, protein, ash, cholesterol, fatty acid profile, minerals, pH, aw, and colour. The jerky of both species was not different in the moisture and fat content. Horse samples presented a lower protein content (68.05%) and higher ash content (8.24%), while the bovine jerky had lower cholesterol content (157.50 mg/100g). The saturated fatty acid content (48.3 vs. 42.7%) and monounsaturated fatty acids (43.1 vs 38.5%) were higher in cattle and polyunsaturated fatty acids were higher (18.3 vs. 17.8%) in horses. The n-6: n-3 (1.94 vs. 24.1), hypocholesterolaemic/hypercholesterolaemic (1.60 vs. 1.47) and well as the desirable fatty acids (69.97 vs. 65.92%) were more favourable in cattle. Sodium content (1477 vs. 2528 mg/100g) and most of the other minerals were greater in horse. With respect to color, horse jerky had higher luminosity (49.19 vs 41.06 L*) and yellowness tenor (16.06 vs 13.29 b*).http://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S2311-25812014000100002&lng=pt&nrm=iso&tlng=esPhysicochemical characteristicsbeefhorsesjerky.
spellingShingle Mamani-Linares Willy
Cayo Faustina
Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)
Journal of the Selva Andina Animal Science
Physicochemical characteristics
beef
horses
jerky.
title Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)
title_full Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)
title_fullStr Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)
title_full_unstemmed Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)
title_short Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)
title_sort physicochemical characteristics of jerky from beef bos taurus and horses equus caballus
topic Physicochemical characteristics
beef
horses
jerky.
url http://www.scielo.org.bo/scielo.php?script=sci_arttext&pid=S2311-25812014000100002&lng=pt&nrm=iso&tlng=es
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