Proximate Composition, Ph, Water Holding Capacity and Cooking Loss of Jejusan-Horse Muscles

Y. Kim; H.W. Seo; H.V. Ba; G. Kang; S.M. Kang; S. Cho; J.-H. Kim; B.-Y. Park; H.S. Chae; P. Seong

Proximate Composition, Ph, Water Holding Capacity and Cooking Loss of Jejusan-Horse Muscles

In: 63rd International Congress of Meat Science and Technology

Authors:

Y. Kim

Y. Kim ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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

H.W. Seo

H.W. Seo ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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

H.V. Ba

H.V. Ba ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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

G. Kang

G. Kang ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

Search for other papers by G. Kang in
Current site
Google Scholar
PubMed

S.M. Kang

S.M. Kang ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

Search for other papers by S.M. Kang in
Current site
Google Scholar
PubMed

S. Cho

S. Cho ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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

J.-H. Kim

J.-H. Kim ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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

B.-Y. Park

B.-Y. Park ²Dairy Science Division, National Institute of Animal Science, RDA, Choenan 31000, Republic of Korea

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

H.S. Chae

H.S. Chae ³Subtropical Livestock Research Institute, National Institute of Animal Science, RDA, Jeju 63242, Republic of Korea; kys888@korea.kr

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

, and

P. Seong

P. Seong ³Subtropical Livestock Research Institute, National Institute of Animal Science, RDA, Jeju 63242, Republic of Korea; kys888@korea.kr

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

Type:: Chapter

Pages:: 412–413

DOI:: https://doi.org/10.3920/9789086868605_182

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The present work was conducted to determine the physicochemical characteristics of different muscles obtained from Jejusan crossbred horses (Jeju-horse× Thoroughbred). Five different muscles from each of carcass (n=15) were used. Fat content was lowest in the semimembranosus and highest in the biceps femoris. The pH value was lowest in the longissimus dorsi and highest in the supraspinatus muscles (P<0.05). Regarding water holding capacity, the supraspinatus muscle had the lowest value while the longissimus dorsi presented the highest value (P<0.05). The longissimus dorsi was the most tender (P<0.05) muscle whereas no differences in shear values occurred among biceps femoris, semimembranosus, supraspinatus and infraspinatus muscles (P>0.05). Our results clearly indicate that the physicochemical characteristics of horsemeat were significantly affected by muscle type.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000182.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

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

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	207	70	10
Full Text Views	0	0	0
PDF Views & Downloads	1	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Proximate Composition, Ph, Water Holding Capacity and Cooking Loss of Jejusan-Horse Muscles

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics