title: The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types.
abstract: The effects of retail cut type on chemical, quality and nutritional characteristics of horse meat were studied. Jeju female breed horses (n = 9) at 32-mo-old were slaughtered and the carcasses at 24 h post-mortem were fabricated into 10 retail cuts including: tender-loin, loin, strip-loin, shoulder-chuck-roll, shoulder-clod, top-round, outside-round, brisket, short-plate-brisket, and shank. The results revealed that all of parameters (chemical, meat quality and nutritional composition) examined significantly (p<0.05) differed between the cuts. The chemical composition range (minimum to maximum) of cuts was found as such: moisture 65.06% to 71.69%; protein 19.07% to 21.28%; collagen 1.40% to 2.45%; fat 2.56% to 12.14% and cholesterol 55.76 to 79.50 mg/100 g. Shoulder-chuck-roll had the highest pH and water-holding capacity, while top-round had the highest cooking loss. Shear force ranged between the cuts from 2.80 kg/cm(2) to 4.98 kg/cm(2). The Cu, Fe, and Zn contents ranged between the cuts from 1.52 mg/kg to 2.75 mg/kg, 21.25 mg/kg to 30.85 mg/kg, and 16.51 mg/kg to 40.42 mg/kg, respectively. Additionally, most of the cuts studied showed favorable polyunsaturated fatty acid/saturated fatty acid, n-3/n-6 and essential amino acid/non-essential amino acid ratios.
authors.forename: Pil Nam
authors.initials: PN
authors.lastname: Seong
authors.forename: Kyoung Mi
authors.initials: KM
authors.lastname: Park
authors.forename: Geun Ho
authors.initials: GH
authors.lastname: Kang
authors.forename: Soo Hyun
authors.initials: SH
authors.lastname: Cho
authors.forename: Beom Young
authors.initials: BY
authors.lastname: Park
authors.forename: Hyun Seok
authors.initials: HS
authors.lastname: Chae
authors.forename: Hoa
authors.initials: H
authors.lastname: Van Ba
keywords: Horse Meat; Meat Quality; Nutritional Composition; Retail Cut