JOURNAL BROWSE
Search
Advanced SearchSearch Tips
The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types
Seong, Pil Nam; Park, Kyoung Mi; Kang, Geun Ho; Cho, Soo Hyun; Park, Beom Young; Chae, Hyun Seok; Ba, Hoa Van;
  PDF(new window)
 Abstract
The effects of retail cut type on chemical, quality and nutritional characteristics of horse meat were studied. Jeju female breed horses (n
 Keywords
Horse Meat;Retail Cut;Meat Quality;Nutritional Composition;
 Language
English
 Cited by
 References
1.
American Heart Association. 2008. Heart and stroke encyclopedia. Dietary guidelines for healthy american adults. Cholesterol. Fat. http://www.americanheart.org. Accessed September 13, 2008.

2.
AOAC. 2006. Official Methods of Analysis. 18th ed., Association of Official Analytical Chemists, Washington, DC, USA.

3.
Aristoy, M. C. and F. Toldra. 1991. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry cured ham. J. Agric. Food Chem. 39:1792-1795. crossref(new window)

4.
Ba, H. V., K. S. Ryu, T. K. L. Nguyen, and I. H. Hwang. 2013. Influence of particular breed on meat quality parameters, sensory characteristics and volatile compounds. Food Sci. Biotechnol. 22:651-658. crossref(new window)

5.
Badiani, A. and M. Manfredini. 1994. The production of horse meat. Italian J. Anim. Sci. 20:5-43.

6.
Belew, J. B., J. C. Brooks, D. R. McKenna, and J. W. Savell. 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci. 64:507-512. crossref(new window)

7.
Burdge, G. C. and P. C. Calder. 2005. Alpha-linolenic acid metabolism in adult humans: the effects of gender and age on conversion to longer-chain polyunsaturated fatty acids. Eur. J. Lipid Sci. Technol. 107:426-439. crossref(new window)

8.
Campo, M. D., G. Brito, J. S. D. Lima, P. Hernandez, and F. Montossi. 2010. Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steers. Meat Sci. 86:908-914. crossref(new window)

9.
Del Bo, C., P. Simonetti, C. Gardana, P. Riso, G. Lucchini, and S. Ciappellano. 2013. Horse meat consumption affects iron status, lipid profile and fatty acid composition of red blood cells in healthy volunteers. Int. J. Food Sci. Nutr. 64:147-154. crossref(new window)

10.
Department of Health. 1994. Nutritional aspects of cardiovascular disease (report on health and social subjects no 46). London UK: HMSO.

11.
FAO. 2010. Top production - meat ingredients, horse. http://faostat.fao.org/site/339/default.aspx. Accessed July 12, 2010.

12.
Faustman, C. and R. G. Cassens. 1990. The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods 1:217-243. crossref(new window)

13.
Folch, J., M. Lees, and G. H. Sloane-Stanley. 1957. A simple method for the isolation and purification of total lipid from animal tissue. J. Biol. Chem. 26:497-507.

14.
Franco, D. and J. M. Lorenzo. 2014. Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 months. Meat Sci. 96:327-334. crossref(new window)

15.
Franco, D., S. Crecente, J. A. Vazquez, M. Gomez, and J. M. Lorenzo. 2013. Effect of crossbreeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15 months of age. Meat Sci. 93:547-556. crossref(new window)

16.
Franco, D., E. Rodriguez, L. Purrinos, S. Crecente, R. Bermudez, and J. M. Lorenzo. 2011. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system. Meat Sci. 88:292-298. crossref(new window)

17.
Gill, C. O. 2005. Safety and storage stability of horse meat for human consumption. Meat Sci. 71:506-513. crossref(new window)

18.
Han, G. D., D. G. Kim, S. M. Kim, D. H. Ahn, and S. K. Sung. 1996. Effects of aging on the physico-chemical and morphological properties in the Hanwoo beef by the grade. Korean J. Anim. Sci. 38:589-596.

19.
Huff-Lonergan, E. and S. M. Lonergan. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71:194-204. crossref(new window)

20.
Hwang, I. H., B. Y. Park, S. H. Cho, and J. M. Lee. 2004. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus. Meat Sci. 68:497-505. crossref(new window)

21.
JMI. 2010. Surveys on behavior of retail meat stores. Tokyo: Japan Meat Information Service Center. http://www.jmi.or.jp/info/survey_files/file4/52.pdf. Accessed August 1, 2010.

22.
Juarez, M., O. Polvillo, M. D. Gomez, M. J. Alcalde, F. Romero, and M. Varela. 2009. Breed effect on carcass and meat quality of foals slaughtered at 24 months of age. Meat Sci. 83:224-228. crossref(new window)

23.
Jump, D. B. 2002. The biochemistry of n-3 polyunsaturated fatty acids. J. Biol. Chem. 277:8755-8758. crossref(new window)

24.
Kratz, M. 2005. Dietary cholesterol, atherosclerosis and coronary heart disease. Handb. Exp. Pharmacol. 170:195-213. crossref(new window)

25.
Lepetit, J., A. Grajales, and R. Favier. 2000. Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: Consequence on meat toughness. Meat Sci. 54:239-250. crossref(new window)

26.
Litwinczuk, A., M. Florek, P. Skalecki, and Z. Litwinczuk. 2008. Chemical composition and physicochemical properties of horse meat from the longissimus lumborum and semitendinosus muscle. J. Muscle Foods 19:223-236. crossref(new window)

27.
Lorenzo, J. M., M. V. Sarriés, A. Tateo, P. Polidori, D. Franco, and M. Lanza. 2014. Carcass characteristics, meat quality and nutritional value of horsemeat: A review. Meat Sci. 96:1478-1488. crossref(new window)

28.
Lorenzo, J. M., M. Pateiro, and D. Franco. 2013. Influence of muscle type on physicochemical and sensory properties of foal meat. Meat Sci. 94:77-83. crossref(new window)

29.
Lorenzo, J. M. and M. Pateiro. 2013. Influence of type of muscles on nutritional value of foal meat. Meat Sci. 93:630-638. crossref(new window)

30.
Maeno, H., K. Oishi, T. Mitsuhashi, H. Kumagai, and H. Hirooka. 2014. Prediction of carcass composition and individual carcass cuts of Japanese Black steers. Meat Sci. 96:1365-1370. crossref(new window)

31.
Matilainen, R. and J. Tummavuori. 1996. Iron Determination in fertilizers by inductively coupled plasma atomic emission spectrometry: Study of spectral and interelement effects at different wavelengths. J. AOAC Int. 79:22-28.

32.
MFDS. 1996. The Korea Standards for Meats Retail Cuts Trading. Ministry of Food and Drugs Safety, Chungcheongbuk-do, Korea.

33.
Morrison, W. R. and L. M. Smith. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J. Lipid Res. 5:600-608.

34.
Moya, V. L., M. Flores, M. C. Aristoy, and F. Toldra. 2001. Pork meat quality affects peptide and amino acid profiles during the ageing process. Meat Sci. 58:197-206. crossref(new window)

35.
Palo, P. D., A. Maggiolino, P. Centoducati, and A. Tateo. 2013. Slaughtering age effect on carcass traits and meat quality of italian heavy draught horse foals. Asian Australas. J. Anim. Sci. 26:1637-1643. crossref(new window)

36.
Ramos, A., M. C. Cabrera, M. del Puerto, and A. Saadoun. 2009. Minerals, haem and non-haem iron contents of rhea meat. Meat Sci. 81:116-119. crossref(new window)

37.
Rhee, K. I., T. R. Dutson, and G. C. Smith. 1982. Effect of changes in inter-muscular and subcutaneous fat levels on cholesterol content of raw and cooked beef steaks. J. Food Sci. 47:1638-1642. crossref(new window)

38.
Sarries, M. V., B. E. Murray, D. Troy, and M. J. Beriain. 2006. Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals. Meat Sci. 72:475-485. crossref(new window)

39.
Sarries, M. V. and M. J. Beriain. 2005. Carcass characteristics and meat quality of male and female foals. Meat Sci. 70:141-152. crossref(new window)

40.
Sarries, M. V. and M. J. Beriain. 2006. Colour and texture characteristics in meat of male and female foals. Meat Sci. 74:738-745. crossref(new window)

41.
Sakata, R., T. Deguchi, and Y. Nagata. 1993. Effectiveness of the filter paper press method for determining the water holding capacity of meat. Fleischwirtsch 73:1399-1400.

42.
SAS Institute, Inc. SAS User's Guide. Release. 9.1.3. 2007. Statistical Analysis System Institute. Cary, NC, USA.

43.
Sekar, A., K. Dushyanthan, K. T. Radhakrishnan, and R. Narendra Babu. 2006. Effect of modified atmosphere packaging on structural and physical changes in buffalo meat. Meat Sci. 72:211-215. crossref(new window)

44.
Tateo, A., P De Palo, E. Ceci, and P. Centoducati. 2008. Physicochemical properties of meat of Italian Heavy Draft horses slaughtered at the age of eleven months. J. Anim. Sci. 86:1205-1214.

45.
Tapiero, H, Tew KD. 2003. Trace elements in human physiology and pathology: zinc and metallothioneins. Biomed. Pharmacother. 57:399-411. crossref(new window)

46.
Wu, G. 2010. Functional amino acids in growth, reproduction, and health. Adv. Nutr. 1:31-37. crossref(new window)