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KMID : 1024620080280010009
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Food Science of Animal Resources
2008 Volume.28 No. 1 p.9 ~ p.13
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Effect of Horse Meat Content on the Quality and Sensory Characteristics of Press Ham
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Seong Pil-Nam
Lee Chong-Eon
Kim Jin-Hyoung
Cho Soo-Hyun
Hah Kyung-Hee
Lim Dong-Gyun
Kim Dong-Hun
Lee Jong-Moon
Ko Moon-Suck
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Abstract
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The objective of this study was to evaluate the effect of different ratios of horse meat and pork (horse meat: pork=0:100, 50:50, 100:0) on the quality and sensory characteristics of press hams. Press ham containing 100% horse meat had a higher moisture content (%) and lower fat content (%) than the other hams (p<0.05). The redness (hunter a value) and yellowness (hunter b value) were significantly higher in press ham containing 100% horse meat, whereas the lightness (hunter L value) was significantly lower than other hams (p<0.05). With regard to textural properties, press ham containing 100% horse meat had significantly higher springiness, but there were no significant differences among the ham products in regard to hardness, cohesiveness, gumminess and chewiness (p>0.05). The results of sensory tests showed that press ham containing 100% horse meat had significantly lower color and acceptability scores compared to other hams (p<0.05). With regard to mineral contents, Na, Fe, Mn, and Zn were significantly higher in press ham containing 100% horse meat (p<0.05).
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KEYWORD
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horse, press ham, quality, sensory characteristics
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