Effect of Frozen Storage Duration on Technological Quality Characteristics of Horsemeat Muscles

P.-N. Seong; H.-W. Seo; J.-H. Kim; S.-H. Cho; Y.-S. Kim; B.-Y. Park; H. Van-Ba

Effect of Frozen Storage Duration on Technological Quality Characteristics of Horsemeat Muscles

In: 63rd International Congress of Meat Science and Technology

Authors:

P.-N. Seong

P.-N. Seong Animal Products Utilization and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwi- ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do, 565-851, Republic of Korea; hoavanba@jbnu.ac.kr

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H.-W. Seo

H.-W. Seo Animal Products Utilization and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwi- ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do, 565-851, Republic of Korea; hoavanba@jbnu.ac.kr

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J.-H. Kim

J.-H. Kim Animal Products Utilization and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwi- ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do, 565-851, Republic of Korea; hoavanba@jbnu.ac.kr

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S.-H. Cho

S.-H. Cho Animal Products Utilization and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwi- ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do, 565-851, Republic of Korea; hoavanba@jbnu.ac.kr

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Y.-S. Kim

Y.-S. Kim Animal Products Utilization and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwi- ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do, 565-851, Republic of Korea; hoavanba@jbnu.ac.kr

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B.-Y. Park

B.-Y. Park Animal Products Utilization and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwi- ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do, 565-851, Republic of Korea; hoavanba@jbnu.ac.kr

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, and

H. Van-Ba

H. Van-Ba Animal Products Utilization and Processing Division, National Institute of Animal Science, 1500 kongjwipatjwi- ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do, 565-851, Republic of Korea; hoavanba@jbnu.ac.kr

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Type:: Chapter

Pages:: 182–183

DOI:: https://doi.org/10.3920/9789086868605_071

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The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horsemeat muscles. Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF) and triceps brachii (TB) at 24 h post mortem obtained from 28-mo-old Jeju female breed horses (n=8) were used in the present investigation. The muscles were vacuum-packaged and frozen at -20 °C for 120, 240 and 360 days. Results revealed that all the muscles significantly (P<0.05) increased in cooking losses after 120 days of frozen storage and did not increase thereafter. The thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) contents did not increase after 240 days but significantly increased as increasing the frozen storage time up to 360 days (P<0.05). A significant decrease in WBSF values was observed for all the muscles with increased frozen storage time (P<0.05). It may be concluded that the frozen storage could be applied to increase the long-term shelf life of horsemeat.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Frozen Storage Duration on Technological Quality Characteristics of Horsemeat Muscles

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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