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Sujiwo J, Lee S, Kim D, Lee HJ, Oh S, Jung Y, Jang A. Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking. Foods 2024; 13:280. [PMID: 38254581 PMCID: PMC10814590 DOI: 10.3390/foods13020280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/12/2024] [Accepted: 01/13/2024] [Indexed: 01/24/2024] Open
Abstract
The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C for 12, 18, and 24 h). The samples were analyzed for proximate composition, pH, color, texture, microstructure, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microbiology, volatile organic compounds (VOCs), nucleotide content, and fatty acids composition. The color analysis showed decreased redness at elevated temperatures. Improved tenderness, demonstrated by reduced shear force values (36.36 N at 65 °C for 24 h and 35.70 N at 70 °C for 24 h). The micrographs indicated dense fiber arrangements at 70 °C. The SDS-PAGE revealed muscle protein degradation with extended sous-vide cooking. The VOC analysis identified specific compounds, potentially distinctive markers for sous-vide cooking of horse meat including 1-octen-3-ol, decanal, n-caproic acid vinyl ester, cyclotetrasiloxane, octamethyl, and 3,3-dimethyl-1,2-epoxybutane. This study highlights the cooking time's primary role in sous vide-cooked horse meat tenderness and proposes specific VOCs as potential markers. Further research should explore the exclusivity of these VOCs to sous-vide cooking.
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Affiliation(s)
| | | | | | | | | | | | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Republic of Korea; (J.S.); (S.L.); (D.K.); (H.-J.L.); (S.O.); (Y.J.)
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Cristea G, Voica C, Feher I, Puscas R, Magdas DA. Isotopic and elemental characterization of Romanian pork meat in corroboration with advanced chemometric methods: A first exploratory study. Meat Sci 2022; 189:108825. [PMID: 35461107 DOI: 10.1016/j.meatsci.2022.108825] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 04/03/2022] [Accepted: 04/06/2022] [Indexed: 11/23/2022]
Abstract
In this study 93 pork meat samples (tenderloin) were analyzed via isotope ratios mass spectrometry (δ2H, δ18O, δ13C) and inductively coupled plasma - Mass spectrometry (55 elements). The meat samples are coming from Romania and abroad. Those from Romania are originating from conventional farms and yard rearing system. The analytical results in conjunction with linear discriminant analysis (LDA) and artificial neural networks (ANNs) were used to assess: The geographical origin, and animal diet. The most powerful markers which could differentiate pork meat samples concerning the geographical origin were δ18O, terbium, and tin. The results of chemometric models showed that, along with 13C signature, rubidium concentration, and a few rare earth-elements (lanthanum, and cerium) were efficient to discriminate animal diet in a percent of 97.8% (initial classification) and 94.6% (cross-validation), respectively. Some of predictors for feeding regime differentiation by using LDA were identified also to be the best markers to distinguish corn-based diet by using ANNs (δ13C, Rb, La).
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Affiliation(s)
- Gabriela Cristea
- National Institute for Research, Development of Isotopic and Molecular Technologies, 67-103 Donat, 400293 Cluj-Napoca, Romania
| | - Cezara Voica
- National Institute for Research, Development of Isotopic and Molecular Technologies, 67-103 Donat, 400293 Cluj-Napoca, Romania.
| | - Ioana Feher
- National Institute for Research, Development of Isotopic and Molecular Technologies, 67-103 Donat, 400293 Cluj-Napoca, Romania.
| | - Romulus Puscas
- National Institute for Research, Development of Isotopic and Molecular Technologies, 67-103 Donat, 400293 Cluj-Napoca, Romania
| | - Dana Alina Magdas
- National Institute for Research, Development of Isotopic and Molecular Technologies, 67-103 Donat, 400293 Cluj-Napoca, Romania
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Cittadini A, Sarriés MV, Domínguez R, Pateiro M, Lorenzo JM. Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals. Animals (Basel) 2022; 12:ani12050568. [PMID: 35268137 PMCID: PMC8908835 DOI: 10.3390/ani12050568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/07/2022] [Accepted: 02/12/2022] [Indexed: 02/04/2023] Open
Abstract
The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.
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Affiliation(s)
- Aurora Cittadini
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain;
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
| | - María V. Sarriés
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain;
- Correspondence: (M.V.S.); (J.M.L.); Tel.: +34-948-169-880 (M.V.S.); +34-988-548-277 (J.M.L.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
- Correspondence: (M.V.S.); (J.M.L.); Tel.: +34-948-169-880 (M.V.S.); +34-988-548-277 (J.M.L.)
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Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets. Foods 2021; 10:foods10122914. [PMID: 34945465 PMCID: PMC8700424 DOI: 10.3390/foods10122914] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/17/2021] [Accepted: 11/22/2021] [Indexed: 02/08/2023] Open
Abstract
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.
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Della Malva A, Maggiolino A, De Palo P, Albenzio M, Lorenzo JM, Sevi A, Marino R. Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging. Meat Sci 2021; 184:108686. [PMID: 34653804 DOI: 10.1016/j.meatsci.2021.108686] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/09/2021] [Accepted: 09/23/2021] [Indexed: 12/17/2022]
Abstract
The study investigates the changes in meat organoleptic characteristics and sarcoplasmic proteins of 3 horse muscles during aging. Longissimus lumborum (LL), semimembranosus (SM) and semitendinosus (ST) muscles, were removed from 12 Italian Heavy Draft Horse carcasses and aged for 1, 3, 6, 9 and 14 days. The lowest values of hardness and chewiness were found in LL muscle. During aging, a decrease of hardness was observed in ST muscle reaching the lowest value at 14 days. 2DE revealed a decrease of 15 sarcoplasmic protein spots in all muscles. Muscle-differences were found at 14 days. An increase of tropomyosin spots was found in LL muscle while, ST was characterized by a rise of superoxide dismutase, phosphoglucomutase-1 and two isoforms of myoglobin. Principal component analysis applied to color, texture parameters and spots volume differentiated the muscles into three different clusters. Data revealed that myofibrillar, glycolytic and mitochondrial proteins are potential muscle-biomarkers to monitor post-mortem processes and meat quality characteristics in horse meat.
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Affiliation(s)
- Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University "Aldo Moro" of Bari, S.P. per Casamassima, km 3, 70010 Valenzano, (BA), Italy
| | - Pasquale De Palo
- Department of Veterinary Medicine, University "Aldo Moro" of Bari, S.P. per Casamassima, km 3, 70010 Valenzano, (BA), Italy
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Josè Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Agostino Sevi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy
| | - Rosaria Marino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25-71121 Foggia, Italy.
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Razmaitė V, Šveistienė R, Račkauskaitė A, Jatkauskienė V. Effect of Gender on Meat Quality from Adult Obsolescent Horses. Animals (Basel) 2021; 11:ani11102880. [PMID: 34679901 PMCID: PMC8532705 DOI: 10.3390/ani11102880] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 09/27/2021] [Accepted: 09/30/2021] [Indexed: 02/07/2023] Open
Abstract
Simple Summary Horses have played an important role for humans through history, being used as a transport, draught power in the past, and they continue to be used for leisure activities, recreation, and other tasks, including horse milk and meat consumption. Different contradictory cultural meanings are associated with horse meat consumption, and horse meat is a taboo in some countries but remains popular in others. There are also efforts to promote horse meat consumption as a healthy and nutritious food. As only a small part of raised horses is destined for meat production, in Europe most of horses are usually not slaughtered but are put down in other ways and often destroyed. Therefore, the objective of this study was to assess the influence of gender, age, and carcass weight on the properties of meat from adult obsolescent horses. Age did not show any effect on meat properties, whereas gender appeared to affect intramuscular fat, cholesterol content, color parameters, fatty acid composition, and toughness. Despite the differences in meat quality parameters between the genders, horse meat from all groups demonstrated a good quality, favorable fatty acid composition, and lipid indices in relation to healthy nutrition. Abstract The objective of the study was to assess the influence of gender, age, and carcass weight on the properties of meat from adult horses slaughtered in Lithuania. M. pectoralis profundus of twenty-six obsolescent horses from 3 to 21 years of age were used in the experiment. Gender appeared to affect the horse meat properties. Stallions demonstrated (p < 0.01 and p < 0.05, respectively) lower content of dry matter and also considerably lower (p < 0.001 and p < 0.01) intramuscular fat content compared with mares and geldings and higher (p < 0.01) cholesterol content compared with mares. The meat of stallions showed the highest pH; however, a significant (p < 0.01) difference was obtained only in comparison with mares. Meat lightness (L*) and yellowness (b*) of stallions were lower (p < 0.05) compared with geldings. Meat toughness of stallions was also lower (p < 0.01) than the meat of mares and geldings. The highest (p < 0.05 and p < 0.01, respectively) proportion of total polyunsaturated fatty acids (PUFA), higher (p < 0.05) and more favorable PUFA/SFA ratio, and also the highest (p < 0.05) but least favorable n-6/n-3 PUFA ratio, were detected in the muscles of stallions compared with mares and geldings. The differences in horse ages did not exhibit any effect on the properties of M. pectoralis profundus. Despite the age differences at the decline of horse life, the properties of the horse meat exhibited good quality and showed that horse meat is potentially highly beneficial to human health.
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The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material. Processes (Basel) 2021. [DOI: 10.3390/pr9091672] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Horsemeat has a strictly defined group of consumers whose demand varies depending on the country or region. There is no tradition of consuming horsemeat in Poland. From a technological point of view, this raw material is as good as other types of meat. In the opinion of the consumer, compared to other species of animals, horsemeat is characterized by an intense red-brown colour and greater cohesiveness resulting from the type of muscle fibres. This meat has a sweetish taste due to the high carbohydrate content. The management of horsemeat often involves the use of modern freezing methods. Freezing horsemeat with the use of liquefied carbon dioxide is a method that increases its suitability for consumption as well as for export purposes in comparison with the traditional air-cooling method. To eliminate the unfavourable quality features of horsemeat, there are substances used to improve the functional and sensory properties of this meat. This paper discusses the research and development work carried out in the field of horsemeat quality and selected methods contributing to its improvement.
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Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality. Animals (Basel) 2021; 11:ani11092666. [PMID: 34573630 PMCID: PMC8472284 DOI: 10.3390/ani11092666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/18/2022] Open
Abstract
Simple Summary The age of horses can influence several properties of the obtained raw material. As the age of horses increases, the meat retains less water, and more fat (p < 0.05) and minerals. In general, horse meat from older animals exhibits undesirable stringiness and hardness, due to a large proportion of connective tissue (collagen). Currently, many methods are applied to improve the tenderness of meat. Of these, the most popular is marinating the meat with various substances, which enhances the functional and sensory properties of the meat. Freezing is a widely accepted method for extending the shelf life of meat. Both the technique used for freezing and further storage at negative temperatures have an impact on some of the properties of meat. Most importantly, the pH value, color, and water absorption of meat tend to change with freezing. In addition, the dry matter content and tenderness of meat increase. This study aimed to analyze the impact of horse age, marinating substances, and frozen storage on the quality of horse meat. As horses age, the values of meat cutting force increase (p < 0.05). For example, the cutting force increases by 4.57 N/cm2 during the first period of freezer storage, and by 3.28 N/cm2 after 3 months of freezer storage (p < 0.05). Abstract The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4–7 and 8–12 years). Among the analyzed samples, a higher fat content (p < 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p < 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p < 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses (p < 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p < 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p < 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher (p < 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p < 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p < 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.
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Urschel KL, McKenzie EC. Nutritional Influences on Skeletal Muscle and Muscular Disease. Vet Clin North Am Equine Pract 2021; 37:139-175. [PMID: 33820605 DOI: 10.1016/j.cveq.2020.12.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Skeletal muscle comprises 40% to 55% of mature body weight in horses, and its mass is determined largely by rates of muscle protein synthesis. In order to support exercise, appropriate energy sources are essential: glucose can support both anaerobic and aerobic exercise, whereas fat can only be metabolized aerobically. Following exercise, ingestion of nonfiber carbohydrates and protein can aid muscle growth and recovery. Muscle glycogen replenishment is slow in horses, regardless of dietary interventions. Several heritable muscle disorders, including type 1 and 2 polysaccharide storage myopathy and recurrent exertional rhabdomyolysis, can be managed in part by restricting dietary nonstructural carbohydrate intake.
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Affiliation(s)
- Kristine L Urschel
- Department of Animal and Food Sciences, University of Kentucky, 612 W.P. Garrigus Building, Lexington, KY 40546, USA
| | - Erica C McKenzie
- Department of Clinical Sciences, Carlson College of Veterinary Medicine, Oregon State University, 227 Magruder Hall, 700 Southwest 30th Street, Corvallis, OR 97331, USA.
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10
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Hoa VB, Seol K, Seo H, Kang S, Kim Y, Seong P, Moon S, Kim J, Cho S. Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades. Food Sci Anim Resour 2021; 41:224-236. [PMID: 33987545 PMCID: PMC8115004 DOI: 10.5851/kosfa.2020.e91] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 11/12/2020] [Accepted: 11/16/2020] [Indexed: 12/22/2022] Open
Abstract
The objective of this study was to investigate the effects of quality grade (QG)
on the physicochemical composition and eating quality attributes of pork belly
and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered
and their carcasses were graded according to the Korean pork carcass grading
system. Based on the grading criteria, the carcasses were classified into: QG
1+ (n=23), QG 1 (n=23) and QG 2
(n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were
collected from the QG groups and used for analysis of meat quality, flavor
compounds and eating quality attributes. Results showed that the variation in
fat content among QG was approximately 2% in the both cut types. The QG
showed no effects on all the quality traits: cooking loss, pH and color of the
belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising
mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and
only few Maillard reaction-derived products (e.g., sulfur-and
nitrogen-containing compounds) were identified. However, the QG showed a minor
effect on the flavor profiles in both the belly and shoulder butt. Regarding the
sensory quality, no effects of the QG were found on all the eating quality
attributes (color, flavor, juiciness, tenderness and acceptability) for both the
belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the
current pork carcass grading standards do not reflect the real quality and value
of the belly and shoulder butt cuts.
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Affiliation(s)
- Van-Ba Hoa
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Kukhwan Seol
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Hyunwoo Seo
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sunmoon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Yunseok Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Pilnam Seong
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sungsil Moon
- Sunjin Meat Research Center, Ansung 17532, Korea
| | - Jinhyoung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
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11
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Selected nutrients determining the quality of different cuts of organic and conventional pork. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03716-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.
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12
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Jeong JY, Kim M, Ji SY, Baek YC, Lee S, Oh YK, Reddy KE, Seo HW, Cho S, Lee HJ. Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes. Food Sci Anim Resour 2020; 40:924-937. [PMID: 33305277 PMCID: PMC7713764 DOI: 10.5851/kosfa.2020.e59] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 07/24/2020] [Accepted: 07/28/2020] [Indexed: 11/25/2022] Open
Abstract
The purpose of this study was to investigate the meat metabolite profiles related
to differences in beef quality attributes (i.e., high-marbled and low-marbled
groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of
different marbling scores showed significant differences in water content and
fat content. High-marbled meat had mainly higher taste compounds than
low-marbled meat. Metabolite analysis showed differences between two marbling
groups based on partial least square discriminant analysis (PLS-DA). Metabolites
identified by PLS-DA, such as N,N-dimethylglycine, creatine, lactate, carnosine,
carnitine, sn-glycero-3-phosphocholine, betaine, glycine, glucose, alanine,
tryptophan, methionine, taurine, tyrosine, could be directly linked to marbling
groups. Metabolites from variable importance in projection plots were identified
and estimated high sensitivity as candidate markers for beef quality attributes.
These potential markers were involved in beef taste-related pathways including
carbohydrate and amino acid metabolism. Among these metabolites, carnosine,
creatine, glucose, and lactate had significantly higher in high-marbled meat
compared to low-marbled meat (p<0.05). Therefore, these results will
provide an important understanding of the roles of taste-related metabolites in
beef quality attributes. Our findings suggest that metabolomics analysis of
taste compounds and meat quality may be a powerful method for the discovery of
novel biomarkers underlying the quality of beef products.
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Affiliation(s)
- Jin Young Jeong
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Minseok Kim
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea.,Department of Animal Science, College of Agriculture and Life Sciences, Chonnam National University, Gwangju 61186, Korea
| | - Sang-Yun Ji
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Youl-Chang Baek
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Seul Lee
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Young Kyun Oh
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Kondreddy Eswar Reddy
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea
| | - Hyun-Woo Seo
- Animal Products Utilization Division, National Institute of Animal Science, Wanju 55365, Korea
| | - Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, Wanju 55365, Korea
| | - Hyun-Jeong Lee
- Animal Nutrition & Physiology Team, National Institute of Animal Science, Wanju 55365, Korea.,Dairy Science Division, National Institute of Animal Science, Cheonan 31000, Korea
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13
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The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage. Processes (Basel) 2020. [DOI: 10.3390/pr8091099] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.
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14
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Kim DS, Joo N. Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment. Food Sci Anim Resour 2020; 40:74-86. [PMID: 31970332 DOI: 10.5851/kosfa.2019.86] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 10/15/2019] [Accepted: 11/07/2019] [Indexed: 11/06/2022] Open
Abstract
Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.
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Affiliation(s)
- Dah-Sol Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Nami Joo
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
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15
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Kim DS, Joo N. Texture Characteristics of Horse Meat for the Elderly Based on the
Enzyme Treatment. Food Sci Anim Resour 2020. [PMID: 31970332 PMCID: PMC6957448 DOI: 10.5851/kosfa.2019.e86] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Horse meat is nutritionally adequate to the elderly, but it has a comparatively
hard texture in contrast to most of the food. In practice, the meat intake in
the elderly is generally bated because the relatively difficult texture of the
meat can diminish mastication. Thus, strategies are being developed to produce
meat products remanding detracted mastication exertion and possibly exalt
ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes
on textural characteristics of horse meat were studied, because they have
well-known favorable efficacy on the meat tenderness by causing important
demotion of the myo-fibrillar protein and collagen. Four treatments namely,
papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to
the horse meat. Their effects on the texture parameters were determined. All the
above enzymatic treatments significantly reduced hardness and resilience
(p<0.001). These results present opportunities to produce essential fatty
acids fortified horse meat with soft texture and satisfied technological
characteristics. The intake of the essential fatty acids intensified horse meat
could aid the elderly to get their aimed essential fatty acid demands. Results
also suggest that horse meat tenderized through enzymatic processing stand for
auspicious options for the comprehension of texture-revised diets in the elderly
population.
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Affiliation(s)
- Dah-Sol Kim
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310,
Korea
| | - Nami Joo
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310,
Korea
- Corresponding author: Nami Joo, Department
of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea,
Tel: +82-2-710-9471, Fax: +82-2-710-9469, E-mail:
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16
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Stanek A, Wolf N, Welker J, Jensen S. Experimentally derived incorporation rates and diet-to-tissue discrimination values for carbon and nitrogen stable isotopes in gray wolves (Canis lupus) fed a marine diet. CAN J ZOOL 2019. [DOI: 10.1139/cjz-2019-0049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Recent studies have noted the differential effects of marine versus terrestrial diets on the carbon and nitrogen stable isotope (13C and 15N, respectively) diet-to-tissue discrimination values and incorporation rates for omnivorous and carnivorous mammals. Inaccurate estimates of these parameters may result in misrepresentation of diet composition or in the timing of diet shifts. Here, we present the results of a diet-switch experiment designed to estimate diet-to-tissue discrimination values and incorporation rates for tissues of gray wolves (Canis lupus Linnaeus, 1758) fed a diet of Pacific salmon (genus Oncorhynchus Suckley, 1861). Our results demonstrate substantial differences in both parameters between wolves maintained on a marine (salmon) diet and wolves maintained on terrestrially sourced prey (beef, Bos taurus Linnaeus, 1758). Increased awareness of the significance of marine resources to omnivorous and carnivorous consumers, like wolves, highlights the importance of phenomenological and mechanistic understandings of the effects of fish and other marine prey on dietary investigations based on stable isotopes.
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Affiliation(s)
- A.E. Stanek
- Department of Biological Sciences, University of Alaska Anchorage, 3211 Providence Drive, Anchorage, AK 99508, USA
| | - N. Wolf
- Department of Biological Sciences, University of Alaska Anchorage, 3211 Providence Drive, Anchorage, AK 99508, USA
| | - J.M. Welker
- Department of Biological Sciences, University of Alaska Anchorage, 3211 Providence Drive, Anchorage, AK 99508, USA
- Ecology and Genetics Research Unit, University of Oulu, Finland 90014, and UArctic Research Chair
| | - S. Jensen
- The Alaska Zoo, 4731 O’Malley Road, Anchorage, AK 99507, USA
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17
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Balji Y, Knicky M, Zamaratskaia G. Perspectives and safety of horsemeat consumption. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14390] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Yuriy Balji
- Department of Veterinary Sanitation S. Seifullin Kazakh AgroTechnical University Zhenis avenue 62 Nur‐Sultan 010011 Kazakhstan
| | - Martin Knicky
- Department of Animal Nutrition and Management Swedish University of Agricultural Sciences Box 7024 Uppsala 750 07 Sweden
| | - Galia Zamaratskaia
- Department of Molecular Sciences Swedish University of Agricultural Sciences Box 7015 Uppsala 750 07 Sweden
- Faculty of Fisheries and Protection of Waters South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses University of South Bohemia in Ceske Budejovice Zatisi 728/II Vodnany 389 25 Czech Republic
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18
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Hoa VB, Cho SH, Seong PN, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:640-650. [PMID: 31480159 PMCID: PMC7054608 DOI: 10.5713/ajas.19.0262] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Accepted: 07/23/2019] [Indexed: 11/27/2022]
Abstract
Objective Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.
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Affiliation(s)
- Van Ba Hoa
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Soo-Hyun Cho
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Pil-Nam Seong
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Sun-Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Yun-Seok Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | | | - Yong-Min Choi
- National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea
| | - Jin-Hyoung Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Kuk-Hwan Seol
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
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19
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Hoa VB, Seong PN, Cho SH, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1448-1457. [PMID: 31010986 PMCID: PMC6722317 DOI: 10.5713/ajas.18.0965] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/11/2019] [Accepted: 02/26/2019] [Indexed: 02/03/2023]
Abstract
Objective The present work aimed at evaluating the effects of carcass quality grade on the quality characteristics of pork meat according to Korean carcass quality grade system. Method Pork carcasses with varying in quality grades (QG): 1+ (QG1+, n=10), 1 (QG1, n=10) and 2 (QG2, n=10), were used to evaluate the relationship between carcass quality grade and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results Pork meat of higher quality grade (GQ1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids (UFA) content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower GQ groups. The sensory evaluation results (flavor, juiciness, tenderness and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r=0.987), C18:1n-9 level (r=1.000) but negatively correlated to the fat content (r=-0.949), and flavor (r=-0.870), juiciness (r=-0.861), tenderness (r=-0.862) and acceptability (r=-0.815) scores. Conclusion The pork with higher quality grade had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher quality grades should be considered in order to satisfy the consumer's expectation.
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Affiliation(s)
- Van Ba Hoa
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Pil-Nam Seong
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Soo-Hyun Cho
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Sun-Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Yun-Seok Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | | | - Yong-Min Choi
- National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea
| | - Jin-Hyoung Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Kuk-Hwang Seol
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
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20
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Stanisławczyk R, Rudy M, Gil M. The influence of frozen storage and selected substances on the quality of horse meat. Meat Sci 2019; 155:74-78. [DOI: 10.1016/j.meatsci.2019.04.024] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 04/30/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
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21
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Ba HV, Seo H, Seong P, Cho S, Kang S, Kim Y, Moon S, Choi Y, Kim J. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat. Anim Sci J 2019; 90:667-679. [DOI: 10.1111/asj.13187] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 12/09/2018] [Accepted: 01/06/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Hoa V. Ba
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Hyun‐Woo Seo
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Pil‐Nam Seong
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Soo‐Hyun Cho
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Sun‐Moon Kang
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | - Yun‐Seok Kim
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
| | | | - Yong‐Min Choi
- National Institute of Agricultural SciencesRDA Wanju Korea
| | - Jin‐Hyoung Kim
- National Institute of Animal ScienceRural Development Administration Wanju Republic of Korea
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22
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Seong PN, Kang GH, Cho SH, Park BY, Park NG, Kim JH, Van Ba H. Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:249-256. [PMID: 30056658 PMCID: PMC6325386 DOI: 10.5713/ajas.18.0159] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 05/24/2018] [Accepted: 07/09/2018] [Indexed: 11/27/2022]
Abstract
OBJECTIVE The present study aimed at comparing the nutritional composition and color traits between two meat types: Horse meat and pork from Korean native black pigs raised in Jeju Island. METHODS After slaughter 24 h, the longissimus dorsi samples were taken from left side carcasses of the 32-mo-old Jeju female breed horses and the 6-mo-old Korean native black pigs (n = 10 each). The samples were then placed into cool boxes containing ice packs and transported to the Laboratory of Meat Science where all visual fats and connective tissues were trimmed off and then the samples were ground. All the samples were analyzed for nutritional composition (proximate composition, minerals, vitamins, fatty acids, and amino acids) and color traits. RESULTS The horse meat contained significantly higher collagen, moisture and protein than the pork (p<0.05). The Jeju horse meat showed more desirable fatty acid profiles such as containing significantly lower saturated fatty acids (SFA), higher polyunsaturated fatty acids (PUFA) contents and PUFA/SFA ratios than the pork (p<0.05). Differences in concentrations of ten amino acids existed between the two meat types in which the horse meat had higher values for all these amino acids, total amino acids (20.33 g/100 g) and essential amino acids (10.06 g/100 g) than the pork (p<0.05). Also, the horse meat showed significantly higher concentrations of Fe (34.21 mg/100 g) and Cu (2.47 mg/100 g) than the pork (Fe, 17.42 mg/100 g and Cu, 1.51 mg/100 g) (p<0.05). All the vitamins detected showed statistical differences between the two meat types in which the horse meat had higher concentrations of vitamin B1 (25.19 mg/100 g), B2 (92.32 mg/100 g), B3 (2,115.51 mg/100 g), and B5 (67.13 mg/100 g) than the pork (p<0.05). CONCLUSION Based on the results obtained in the study, it is concluded that the two meat types studied are rich in nutrients and the animal species strongly affected the nutritional values and color traits of the muscle tissues.
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Affiliation(s)
- Pil-Nam Seong
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Geun-Ho Kang
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Soo-Huyn Cho
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Beom-Young Park
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Nam-Geon Park
- Subtropical Livestock Research Institute, National Institute of Animal Science, Jeju 63242,
Korea
| | - Jin-Hyoung Kim
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
| | - Hoa Van Ba
- Animal Products Development and Utilization Division, National Institute of Animal Science, Wanju 55365,
Korea
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Trottier NL, Tedeschi LO. Dietary nitrogen utilisation and prediction of amino acid requirements in equids. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an19304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The equine population represents an important sector of animal agriculture and, thus, contributes to environmental contamination. The horse industry lags behind other livestock industries in developing prediction models to estimate N and amino acid (AA) requirements aimed at precision feeding and management to optimise animal health and performance while mitigating nutrient excretion. Effective predictions of N utilisation and excretion are based on knowledge of ingredient protein quality and the determinants of N and AA requirements. Protein quality is evaluated on the basis of N and AA digestibility and AA composition. Amino acid composition of grains, pulses and oil seeds is extensive, but there is large deficit on that of forages. Several studies have reported on pre- and post-caecal N digestibility in horses, demonstrating that a large proportion of N from forages is metabolised post-caecally. Few have reported on AA digestibility. It is proposed that whole-tract (i.e. faecal) N and AA digestibility be used in evaluating feed-ingredient protein quality in equids to begin designing predictive models of N and AA requirements. Nitrogen gain and AA composition in deposited tissues and their corresponding efficiency of utilisation are the key determinants for a prediction model. We estimated that N utilisation for maintenance is 0.74. Maintenance requirements for N and AA were derived from faecal N and AA losses in horses and expressed as a function of dry-matter intake and from integument losses in swine. Relative to our factorial model, the NRC (2007) requirement for lysine and N is overestimated when based on a segmented curve and a breakpoint. When based on N equilibrium, lysine NRC (2007) requirement estimate agrees with our factorial model estimate, while N requirement is underestimated. The pool of AA profile used to express requirements of other essential AA has a large impact on requirement, as shown, in particular, for threonine. Threonine requirement based on faecal endogenous AA profile is higher than is lysine requirement for maintenance and lactation.
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Kaić A, Žgur S, Luštrek B, Potočnik K. Physicochemical properties of horse meat as affected by breed, sex, age, muscle type and aging period. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an17156] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effects of breed, sex, age, muscle type (longissimus thoracis; LT vs semitendinosus; ST) and post mortem aging period (14 vs 28 days) on the physicochemical properties of horse meat were investigated. A total of 53 horses (21 females and 32 males) categorised into three groups (cold-blooded, CB; Posavje, P; crossbred, CS) were involved in this study. ST muscles showed a higher pH value, a greater intensity of lightness (L*) and yellowness, higher cooking losses and shear force values, and lower thawing losses than LT muscles. The breed affected only muscle redness, whereas sex had a minor effect on drip loss. An extended aging period was associated with higher thawing and cooking losses. An increase of age was followed by a decrease in pH value and L* value, and an increase in cooking loss and Warner–Bratzler shear force. An investigation of the interaction between muscle and aging showed that ST muscle with an aging period of 14 days had the lowest thawing losses. Among the numerous factors that can influence horse meat quality, the most important ones are age at slaughter and muscle type; these factors must be considered in the routine slaughtering practice and in further research.
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25
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Kim HJ, Kim D, Chae HS, Kim NY, Jang A. Nutritional Composition in Bone Extracts from Jeju Crossbred Horses at Different Slaughter Ages. Korean J Food Sci Anim Resour 2017; 37:486-493. [PMID: 28943760 PMCID: PMC5599568 DOI: 10.5851/kosfa.2017.37.4.486] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 06/14/2017] [Accepted: 06/14/2017] [Indexed: 11/06/2022] Open
Abstract
The effects of slaughter age (28, 32, or 38 mon) on the proximate composition, collagen content, fatty acid composition, amino acid content, and mineral contents of horse leg bone (femur and tibia) extracts (HLBE) obtained from Jeju crossbred horses (n=14) in Korea. HLBE was extracted for 24 h with boiling water. At those ages, the respective proximate compositions of the HLBE were found as follows: 5.20-6.42% crude protein; fat 0.61-1.65% crude; and 0.10-0.22% crude ash. At 32 and 38 mon, the HLBE showed higher levels of both crude protein and collagen than at 28 mon. The major fatty acids of the horse leg bone extract powder (HLBP) were palmitic acid and oleic acid. Palmitoleic acid and the essential fatty acids were higher in the HLBP at 38 mon compared to that at 28 mon. Nearly all the amino acids were found at higher levels in the HLBP at 38 mon than at 28 mon, except histidine. The P, K, Zn, Se and Fe contents in the HLBP increased significantly with age. These results suggest that some nutrients in the HLBE increase with age, and that extracts from horses older than 32 mon would be more nutritious for human consumers.
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Affiliation(s)
- Hee-Jin Kim
- Department of Animal Resources and Food Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Animal Resources and Food Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hyun-Seok Chae
- National Institute of Animal Science, Rural Development Administration, Jeju 63242, Korea
| | - Nam-Young Kim
- National Institute of Animal Science, Rural Development Administration, Jeju 63242, Korea
| | - Aera Jang
- Department of Animal Resources and Food Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
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26
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Seong PN, Seo HW, Kim JH, Kang GH, Cho SH, Chae HS, Park BY, Van Ba H. Assessment of frozen storage duration effect on quality characteristics of various horse muscles. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:1756-1763. [PMID: 28728368 PMCID: PMC5666180 DOI: 10.5713/ajas.17.0039] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 05/02/2017] [Accepted: 06/08/2017] [Indexed: 12/03/2022]
Abstract
Objective The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods 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. All the samples were analyzed for thawing and cooking losses, pH, Warner–Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.
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Affiliation(s)
- Pil Nam Seong
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Hyun Woo Seo
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Jin-Hyoung Kim
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Geun Ho Kang
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Soo-Hyun Cho
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Hyun Seok Chae
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Beom Young Park
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
| | - Hoa Van Ba
- Animal Products Utilization and Processing Division, National Institute of Animal Science, Wanju 55364, Korea
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Miedico O, Iammarino M, Tarallo M, Chiaravalle AE. Application of inductively coupled plasma–mass spectrometry for trace element characterisation of equine meats. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1256304] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Oto Miedico
- Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy
| | - Marco Iammarino
- Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy
| | - Marina Tarallo
- Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy
| | - A. Eugenio Chiaravalle
- Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy
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