The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types

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-...

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Detalles Bibliográficos
Autores principales: Seong, Pil Nam, Park, Kyoung Mi, Kang, Geun Ho, Cho, Soo Hyun, Park, Beom Young, Chae, Hyun Seok, Van Ba, Hoa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698693/
https://www.ncbi.nlm.nih.gov/pubmed/26732332
http://dx.doi.org/10.5713/ajas.15.0049

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4698693/
https://www.ncbi.nlm.nih.gov/pubmed/26732332
http://dx.doi.org/10.5713/ajas.15.0049

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