The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types
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-...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2016-01-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-29-1-89.pdf |
| _version_ | 1819090891691786240 |
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| author | Pil Nam Seong Kyoung Mi Park Geun Ho Kang Soo Hyun Cho Beom Young Park Hyun Seok Chae Hoa Van Ba |
| author_facet | Pil Nam Seong Kyoung Mi Park Geun Ho Kang Soo Hyun Cho Beom Young Park Hyun Seok Chae Hoa Van Ba |
| author_sort | Pil Nam Seong |
| collection | DOAJ |
| description | 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 2.80 kg/cm2 to 4.98 kg/cm2. 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. |
| first_indexed | 2024-12-21T22:31:02Z |
| format | Article |
| id | doaj.art-fe1518708eb7479d9b2eb4f319139b8e |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-12-21T22:31:02Z |
| publishDate | 2016-01-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-fe1518708eb7479d9b2eb4f319139b8e2022-12-21T18:48:06ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172016-01-01291899910.5713/ajas.15.004923291The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut TypesPil Nam SeongKyoung Mi ParkGeun Ho KangSoo Hyun ChoBeom Young ParkHyun Seok ChaeHoa Van BaThe 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 2.80 kg/cm2 to 4.98 kg/cm2. 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.http://www.ajas.info/upload/pdf/ajas-29-1-89.pdfHorse MeatRetail CutMeat QualityNutritional Composition |
| spellingShingle | Pil Nam Seong Kyoung Mi Park Geun Ho Kang Soo Hyun Cho Beom Young Park Hyun Seok Chae Hoa Van Ba The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types Asian-Australasian Journal of Animal Sciences Horse Meat Retail Cut Meat Quality Nutritional Composition |
| title | The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types |
| title_full | The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types |
| title_fullStr | The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types |
| title_full_unstemmed | The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types |
| title_short | The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types |
| title_sort | differences in chemical composition physical quality traits and nutritional values of horse meat as affected by various retail cut types |
| topic | Horse Meat Retail Cut Meat Quality Nutritional Composition |
| url | http://www.ajas.info/upload/pdf/ajas-29-1-89.pdf |
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