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

Autor:innen:

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

Search for other papers by P.-N. Seong in
Current site
Google Scholar
PubMed

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

Search for other papers by H.-W. Seo in
Current site
Google Scholar
PubMed

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

Search for other papers by J.-H. Kim in
Current site
Google Scholar
PubMed

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

Search for other papers by S.-H. Cho in
Current site
Google Scholar
PubMed

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

Search for other papers by Y.-S. Kim in
Current site
Google Scholar
PubMed

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

Search for other papers by B.-Y. Park in
Current site
Google Scholar
PubMed

, und

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

Search for other papers by H. Van-Ba in
Current site
Google Scholar
PubMed

Art:: Kapitel

Seiten:: 182–183

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

Über Institut einloggen

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT

Add to Cart

Token einlösen

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.

Zitierungsangaben

Save
Cite
Inhalt per Mail versenden

Link teilen

Sie können einen Link zu dieser Seite per E-Mail senden:
Inhalt per Mail versenden
oder den Link direkt kopieren:

https://brill.edhh.ma/abstract/book/9789086868605/BP000071.xml
Der Link wurde nicht kopiert. Ihr aktueller Browser unterstützt das Kopieren über diese Schaltfläche möglicherweise nicht.

Link wurde kopiert

Reduzieren
Erweitern
Nach oben

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

Fachgebiete
- Biowissenschaften

Kennzahlen

	Insgesamt	Letzte 365 Tage	In den letzten 30 Tagen
Aufrufe von Kurzbeschreibungen	252	98	22
Gesamttextansichten	15	0	0
PDF-Downloads	3	0	0

Afrikanistik	Internationale Beziehungen	Nahost- und Islamwissenschaften
Altorientalistik und Ägyptologie	Internationales Recht	Pädagogik
Amerikanistik	Judaistik	Philosophie
Asienwissenschaften	Klassische Altertumswissenschaft	Religionswissenschaft
Bibelauslegung	Kunstgeschichte	Slawistik und Eurasienkunde
Biologie	Literatur- und Kulturwissenschaften	Sozialwissenschaften
Biowissenschaften	Medienwissenschaft	Sprachen und Linguistik
Buchgeschichte und Kartographie	Menschenrechte und humanitäres Völkerrecht	Theologie und Christentum
Geschichte	Musikwissenschaft

Fachgebiete

Autor:innen

Open Access

Produkt-Informationen

Über uns

Kontakt

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

Zitierungsangaben

Link teilen

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Inhaltsverzeichnis

Kennzahlen

Kennzahlen