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Nutritional composition of horsemeat compared to white meat (chicken and duck)
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.644-651
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.644
 Title & Authors
Nutritional composition of horsemeat compared to white meat (chicken and duck)
Kim, Do-Hee; Kim, Kyung-Won; Kim, Young-Hoon; Kim, Joo-Ah; Kim, Jun; Moon, Kwang-Deog;
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 Abstract
To enhance the consumption of horse meat, its nutritional composition was analyzed and compared to that of white meat (i.e., chicken and duck), which consumers consider healthy. Horse meat samples used in the experiment were classified by breed and grade as follows: Jeju horse (grade and 1), Jeju crossbred horse (grade 1 and 2), Thoroughbred (no grade), and cuts (loin, chuck roll, and arm picnic). In an analysis of general components and cholesterol, the horse meat was confirmed as a low-fat, high-protein, and low-cholesterol food material. In an amino acid analysis, horse meat contained a higher proportion of essential amino acids than white meat. The fatty acid compositions were also analyzed. The content of linolenic acid, an essential fatty acid, was significantly higher in all horse meat groups than in Ross chicken and Pekin duck meat. The content of palmitoleic acid showed similar results. In a mineral analysis, the levels of Fe and Zn in horse meat were higher than those of white meat. The mineral content was as follows except for the leg of shite meat: K > P > Na > Mg > Ca > Zn > Fe.
 Keywords
horse meat;chicken meat;duck meat;nutritional composition;fatty acids;
 Language
Korean
 Cited by
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