The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types

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 2.80 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.

Influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat

“…In the authors' own studies, 24 hours after slaughter pH value was at the level of 5.80. Moreover, Seong et al (30), analysing acidity of horse meat stored in cold conditions through 24 hours, indicated pH at the level of 5.80. Results presented in table 2 indicate that the acidity of horse meat, in fact, depends on the length of time of cold and frozen storage.…”

“…An important criterion for the customer deciding to buy meat is its colour. Meat dye responsible for the impression of colour is myoglobin which by the oxygenation becomes oxymyoglobin, and then by oxidation can become metmyoglobin (24,30). According to many authors (18,30) horse meat is characterized by a high content of myoglobin.…”

“…Meat dye responsible for the impression of colour is myoglobin which by the oxygenation becomes oxymyoglobin, and then by oxidation can become metmyoglobin (24,30). According to many authors (18,30) horse meat is characterized by a high content of myoglobin. In the authors' own research the statistical analysis showed that significant differences in the colour of analysed raw material depend on storage conditions.…”

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

“…The proximate compositions such as moisture, protein and fat contents were determined using a Food Scan Lab 78810 (Foss Tecator Co., Ltd., Hillerod, Denmark), as described in previous study [8]. Briefly, after grinding, about 200 g of ground meat sample (each) was placed onto the instrument's round sample dish and then loaded into the instrument's sample chamber.…”

“…The sample preparations and sensory evaluation were per formed using the method of Seong et al [8] with minor modifications. Briefly, each sample from each pork group was tested by six panels allocated in randomized block ar rangement.…”