DOI QR코드

DOI QR Code

Comparison of Chemical Composition, Physico-chemical Properties and Fatty Acid Composition of Horse Meat by Different Grade and Cuts

말고기의 육질 등급에 따른 부위별 일반성분, 이화학적 특성 및 지방산 성분 비교

  • Cheong, Jin-Hyung (Korea Institute for Animal Products Quality Evaluation) ;
  • Sun, Chang-Wan (Korea Institute for Animal Products Quality Evaluation) ;
  • Hwang, Do-Yon (Korea Institute for Animal Products Quality Evaluation) ;
  • Kwon, Ki-Mun (Korea Institute for Animal Products Quality Evaluation) ;
  • Lee, Jae-Cheong (Korea Institute for Animal Products Quality Evaluation) ;
  • Kim, Hyo-Sun (Korea Institute for Animal Products Quality Evaluation) ;
  • Kim, Young-Jun (Korea Institute for Animal Products Quality Evaluation) ;
  • Lee, Sang-Kun (Korea Institute for Animal Products Quality Evaluation) ;
  • Ryu, Youn-Chul (Department of Biotechnology, The Research Institute for Subtropical Agriculture and Biotechnology, College of Applied Life Sciences, Jeju National University)
  • Received : 2013.05.06
  • Accepted : 2013.06.28
  • Published : 2013.06.30

Abstract

The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade (1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher (p<0.05) in grade 1 (4.65%) compared with grade 2 (2.31%), whereas moisture content was lower (p<0.05) in grade 1 than in grade 2. The pH value was significantly lower (p<0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different (p<0.05) between grades 1 (5.87 $kg/cm^2$) and 2 (10.86 $kg/cm^2$). Water-holding capacity values of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Meat color values ($L^*$, $a^*$ and $b^*$) of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher (p<0.05) than that in grade 2 (5.36%). Stearic acid of loin in grade 1(3.58%) was lower (p<0.05) than that in grade 2 (7.02%). Overall palatability of loin, chuck roll and top round did not differ (p>0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher $L^*$, $a^*$ and $b^*$ than the other cuts.

본 연구는 말고기 등급(1등급과 2등급)에 따른 품질을 비교하여 향후 부위별 및 등급별 구분 판매시 등급간 육질 특성의 기초자료로 활용하기 위해 이화학적, 관능적, 지방산조성 분석을 실시하였다. 등심에 대한 일반성분분석 결과에서는 1등급이 2등급에 비해 높은(p<0.05) 조지방 함량을 보인 반면, 전단력은 1등급이 5.87 ($kg/cm^2$)으로 2등급 10.86 ($kg/cm^2$)에 비해 유의적으로 낮았다(p<0.05). 육질등급별 등심, 목심, 넓적다리에 대한 보수력 측정결과 등급간 및 부위간에 유의적 차이가 없었고(p>0.05), 육색에 대한 육질등급별 부위간 비교에서는 $L^*$값, $a^*$값 및 $b^*$값에서 차이가 없었으나, 2등급의 경우 등심, 목심, 넓적다리의 $L^*$, $a^*$$b^*$값은 유의적 차이가 있는 것으로 나타났다(p<0.05). 지방산 조성에 대한 분석결과 등심에서 palmitoleic acid (C16:1)는 1등급이 11.39%, 2등급이 5.36%으로 1등급이 2등급에 비해 유의적으로 높았다(p<0.05). 반면 stearic acid (C18:0)는 1등급이 2등급에 비해 유의적으로 낮게 나타났으나(p>0.05), oleic acid (C18:1)는 등급간에 유의적 차이(p<0.05)가 없는 것으로 나타났다. 관능검사결과 육질 등급간에는 전체적인 기호도는 유의적인 차이가 없는 것으로 나타났다(p>0.05). 이상의 결과에서 냉동된 말고기의 육질 1등급과 2등급에서는 조지방 함량, 전단력, palmitoleic acid (C16:1)와 stearic acid (C18:0)는 등급별 육질을 판별할 수 있는 요소로 이용이 가능할 것으로 사료된다. 또한 품질을 향상시키고 부위 및 등급에 따른 차별화를 위해서는 40개월 이상의 장기간 사육은 바람직하지 않을 것으로 사료된다.

Keywords

References

  1. Anderson, D. A., Kisellan, J. A. and Watt, B. K. 1975. Comprehensive evaluation of fatty acid in beefs. J. Am. Diet Assoc. 67:35-41.
  2. Animal and Plant Quarantine Agency. 2012. http://www.qia.go.kr.
  3. AOAC. 2006. Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., 210-219.
  4. Badiani, A., Nanni, N., Gatta, P. P., Tolomelli, B. and Manfredini, M. 1997. Nutrition profile of horsemeat. J. Food Comp. Anal. 10:254-269. https://doi.org/10.1006/jfca.1997.0540
  5. Devine, R. 1996. Le marche des Produits carnes en 1995. Viandes et Produits carnes. 17:79-90.
  6. Folch, J., Lees, M. and Stanley, G. H. S. 1957. A simple method for the isolation and purification of total lipid from animal tissue. J. Bio. Chem. 226:497-500.
  7. Garcia, L. G., Nicholson, K. L., Hoffman, T. W., Lawrence, T. E., Hale, D. S., Griffin, D. S., Savell, D. S., Morgan, J. B., Belk, K. E., Field, T. J., Scanga, J. A., Tatum, J. D. and Smith, G. C.2008. National Beef Quality Audit-2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. J. Anim. sci. 86:3533-3543. https://doi.org/10.2527/jas.2007-0782
  8. Han, G. D., Kim D. G., Kim, S. M., Ahn, D. H. and Sung, S. K. 1996. Animal Products and Processing : Effects of Aging on the Physico-Chemical and Morphological Properties in the Hanwoo Beef by the grade. Kor. J. Ani. Sci. Technol. 38:589-597.
  9. Hur, S. J., Park, G. B. and Joo, S. T. 2005. Effect of fatty acid on meat qualities. Korean J. Intl. Agri. 17(1):53-59.
  10. Hwang, J. D. 1999. Studies on the physico-chemical characteristics of retail cut meats in pork. Ms thesis, Graduate School of Konkuk Univ., Korea.
  11. Juarez, M., Polvillo, O., Gomez, M. D., Alcalde, M. J., Romero, F. and Valera, M. 2009. Breed effect on carcass and meat quality of foals slaughtered at 24 months of age. Meat Sci. 83:224-228. https://doi.org/10.1016/j.meatsci.2009.04.022
  12. KAPE. 2013. Korean Institute for Animal Products Qaulity Evalution. http://www.ekape.or.kr.
  13. Kim, D. G., Kim, S. M., Choi, U. K. and Lee, S. H. 1996. Animal products and processing : Effects of delayed chilling on the quality characteristics of Hanwoo beef according to the carcass grade. Kor. J. Anim. Sci. Technol. 38:629-637.
  14. Kim, J. W., Cheon, Y. H., Jang, A. R., Lee, S. O., Min, J. S. and Lee, M. 2002. Determination of physico-chemical properties and quality attributes of Hanwoo beef with grade and sex. Kor. J. Anim. Technol. 44(5):599-606. https://doi.org/10.5187/JAST.2002.44.5.599
  15. Laakkonen, E., Wellington, G. H. and Rimstidt, C. D. 1964. Effect of cooking time and temperature on tenderness and papain action in beef. Proc. 16th Research Conf., p.115. Amer. Meat Inst., Chicago, IL.
  16. Lee, C. E., Seong, P. N., Oh, W. Y. and Kim, K. I. 2005. Effects of castration on growth and meat quality in finishing male Jeju horses. J. Anim. Sci. & Technol. 47(3):391-396. https://doi.org/10.5187/JAST.2005.47.3.391
  17. Lee. E. S. 2002. Effect of meat quality grade, gender and postmortem time on the physiochemical, histological and sensory characteristic of Hanwoo (Korean native cattle) beef. PhD thesis, Graduate School of Konkuk Univ., Korea.
  18. Lee, J. M., Choe, J. H., Kim, T. I., Park, B. Y., Hwang, D. Y., Koh, K. C., Kim, C. J. and Hwang, K. S. 2012. Effect of marbling score on carcass grade factors, physic-chemical and sensory traits of M. Longissimus dorsi in Hanwoo. Korean J. Food Sci. An. 32(5):659-668. https://doi.org/10.5851/kosfa.2012.32.5.659
  19. Ministry of Agriculture Food and Rural Affairs. 2005. http://www.marfa.go.kr.
  20. Morrison, W. R. and Smith, L. M. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron trifluoride-methanol. J. Lipid Res. 5:600-608.
  21. Rossier, E. and Berger, C. 1988. La Viande de Cheval: Des qualties Indiscutables et Pourtant Meconnues. CEREOPA-ITEB, Paris, France.
  22. SAS. 2008. SAS user's guide; Statistics. SAS for Windows, Version 9.2, SAS Institute Inc., Cary, NC, USA.
  23. Seong, P. N., Lee, C. E., Kim, J. H., Cho, S. H., Hah, K. H., Lim, D. G., Kim, D. H., Lee, J. M. and Ko, M. S. 2008. Effect of horse meat content on the quality and sensory characteristics of press ham. Korean J. Food Sci. Ani. Resour. 28(1):9-13. https://doi.org/10.5851/kosfa.2008.28.1.9
  24. Seong, P. N., Lee, C. E., Park, B. Y., Hah, K. H. and Ko, M. S. 2006. Meat quality and sensory characteristics in Longissimus muscle of Jeju horse as influenced by ageing. J. Anim. Sci. & Technol. 48(2):287-292. https://doi.org/10.5187/JAST.2006.48.2.287
  25. Tateo, A., De Palo, P., Ceci, E. and Centoducati, P. 2008. Physicochemical properties of meat of Italian heavy draft horses slaughtered at the age of 11 monhts. J. Anim. Sci. 86:1205-1214.
  26. Tonial, A. C., Aguia, C. C., Oliveira, E. G., Bonnafe, J. V., Visentainer, N. E. and de Souza. 2009. Fatty acid and cholesterol content, chemical composition and sensory evaluation of horsemeat. S. Afr. J. Anim. Sci. 39(4):328.
  27. Weatherly, B. H., Lorenzen, C. L. and Savell, J. W. 1998. Determining optimal aging times for beef subprimals. J. Anim. Sci 76 (Sup1.1), 598 (Abstract).
  28. Wheeler, T. L., Shackelford, S. D. and Koohmaraie, M. 2000. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus and biceps femoris. J. Anim. Sci. 78:2856-2861. https://doi.org/10.2527/2000.78112856x
  29. Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E. K., Sheard, P. R. and Enser, M. 2003. Effect of fatty acids on meat quality: A review. Meat Sci. 66:21-32.
  30. Yoo, I. J., Park, B. S., Chung, C. J. and Kim, K. I. 1993. A study on nutrition value of horse meat. Korean. J. Anim. Sci. 35(2):131-137.
  31. 이학교, 박경도, 공홍식, 김희발, 송 경, 정연태, 도경탁, 김창식, 김명희. 2013. 제주산마 활용방안 연구용역. 한경대학교. pp 2-3.
  32. 정재홍. 2012. 한국 말산업 미래전략 심포지엄. 한국 마육산업 발전 미래전략. 제주특별자치도․한국말산업학회.