Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island

Seong, Pil‐Nam; Kang, Geunho; Cho, Soohyun; Park, Beom-Young; Park, Nam-Geon; Kim, Jin-Hyoung

doi:10.5713/ajas.18.0159

Cited by 8 publications

(11 citation statements)

References 31 publications

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“…In epidemiologic and clinical research, stearic acid was found to be related with lower LDL cholesterol in comparison to the other saturated fatty acids (Emken, 1994). Seong et al (2019) reported higher stearic acid (4.63 g/100 g), linolenic acid (3.60 g/100 g), and cis-5, 8, 11, 14, 17eicosapentaenoic acid (0.02 g/100 g) when the results were compared to the present study. Interestingly, 0.133 g/100 g of lauric acid was detected in the horse meat in the recent study.…”

Section: Fatty Acid Profilesupporting

confidence: 48%

Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Kim

Joo

2020

Food Sci Anim Resour

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Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.

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Section: Fatty Acid Profilesupporting

confidence: 48%

Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Kim

Joo

2020

Food Sci Anim Resour

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“…In epidemiologic and clinical research, stearic acid was found to be related with lower LDL cholesterol in comparison to the other saturated fatty acids (Emken, 1994). Seong et al (2019) reported higher stearic acid (4.63 g/100 g), linolenic acid (3.60 g/100 g), and cis-5,8,11,14,17-eicosapentaenoic acid (0.02 g/100g) when the results were compared to the present study. Interestingly, 0.133 g/100g of lauric acid was detected in the horse meat in the recent study.…”

Section: Fatty Acid Profilesupporting

confidence: 48%

“…To determine the fatty acid composition, the horse meat was extracted using a solvent mixture of chloroform:methanol (2:1, v/v) and then the extract was methylated using the procedure as described by Seong et al (2019). The fatty acids were divided on a capillary column (30 m × 0.32 mm × 0.25 μm film thickness) linked to a gas chromatography (GC, Model Star 3600, Varian Technologies, Palo Alto, CA, USA).…”

Section: Fatty Acid Profiles Analysismentioning

confidence: 99%

Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Kim¹,

Joo²

2020

Food Sci Anim Resour

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Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results, present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the sort essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.

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“…Fatty acid (FA) composition of horsemeat is characterised by high levels of polyunsaturated fatty acids (PUFA), especially the essential linoleic acid (18:2 n‐6) and α‐linolenic (18:3n‐3) acids (Table ) (Lorenzo, ). It was found that the main FAs in horse carcasses were palmitic (Lee et al , ; Tonial et al , ; Belaunzaran et al , ) or oleic (Seong et al , ), followed by linoleic acid. Seong et al () compared FA composition of Jeju horses with Korean native black pigs raised in the same region (Jeju Island).…”

Section: Nutritional Value Of Horsemeat and Influencing Factorsmentioning

confidence: 99%

“…It was found that the main FAs in horse carcasses were palmitic (Lee et al , ; Tonial et al , ; Belaunzaran et al , ) or oleic (Seong et al , ), followed by linoleic acid. Seong et al () compared FA composition of Jeju horses with Korean native black pigs raised in the same region (Jeju Island). It was shown that the horsemeat had higher levels of linolenic (C18:3 n‐3) and arachidonic (C20:4 n‐6) acids compared with pigs (3.6 vs 0.28 for linolenic and 0.73 vs 0.21 for arachidonic, respectively, where values are the percentage of total fatty acids).…”

Section: Nutritional Value Of Horsemeat and Influencing Factorsmentioning

confidence: 99%

Perspectives and safety of horsemeat consumption

Balji

Knický

Zamaratskaia

2019

Int J of Food Sci Tech

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Summary In some countries, use of horsemeat as a food is inhibited by ethical and cultural concerns. However, horsemeat has potential health benefits, such as low fat and high unsaturated fatty acid content compared with other meats, as well as attractive sensory properties. Although there are many contradictory data on the dietary value in relation to human health, the effects of horsemeat have not been studied to a large extent. In this paper, we summarise existing knowledge on horsemeat quality and effects on human health. Our conclusion is that horsemeat may be consumed as a healthy alternative to other types of meat, provided that risks associated with microbial contamination during storage and possible presence of contaminants in horsemeat are taken into consideration. Future studies should evaluate the health‐promoting properties and safety of horsemeat and associated byproducts.

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Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island

Abstract: Based on the obtained results, it is concluded that the two meat types studied are rich in nutrients and the animal species strongly affected.

Cited by 8 publications

References 31 publications

Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Perspectives and safety of horsemeat consumption

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