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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Format: | Article |
Language: | English |
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Selva Andina Research Society
2014-01-01
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Series: | Journal of the Selva Andina Animal Science |
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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*). |
first_indexed | 2024-12-12T07:55:24Z |
format | Article |
id | doaj.art-ac968944930a4a4cbf6d550293d11a6e |
institution | Directory Open Access Journal |
issn | 2311-3766 2311-2581 |
language | English |
last_indexed | 2024-12-12T07:55:24Z |
publishDate | 2014-01-01 |
publisher | Selva Andina Research Society |
record_format | Article |
series | Journal of the Selva Andina Animal Science |
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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