Meat Quality and Sensory Characteristics in Longissimus Muscle of Jeju Horse as Influenced by Ageing

숙성이 제주마 등심의 육질과 관능적 특성에 미치는 영향

  • 성필남 (축산연구소 축산물이용과) ;
  • 이종언 (난지농업연구소 축산과) ;
  • 박범영 (축산연구소 축산물이용과) ;
  • 하경희 (축산연구소 축산물이용과) ;
  • 고문석 (난지농업연구소 축산과)
  • Published : 2006.04.30


The purpose of this study was to assess the influence of ageing time on the meat quality and sensory characteristics of longissimus muscle in Jeju horses. Twenty four horses were slaughtered after 16hr fasting. Longissimus muscle was separated from the left half of the carcass after 24hr chilling. The muscle was sliced into 3cm-thick steaks for analysis. Steaks were vacuum packaged and aged at around 4℃ for 1, 3, 7, 12, 18 and 25 days respectively. Longissimus muscle pH was not influenced by ageing (P>0.05). But shear force values of the muscle decreased during ageing time (P<0.05). Water holding capacity, color characteristics, cooking loss and purge loss considerably increased as the ageing time increased (P<0.05). Also ageing had a very important effect on flavor, juiciness, tenderness and palatability characteristics (P<0.05) evaluated by the panel. Flavor and palatability were the most acceptable when the ageing time was 7 days, whereas, juiciness was 12 days. These results suggest that ageing improves the quality of horsemeat by increasing the meat tenderness, water holding capacity and sensory characteristics. Therefore Jeju horse meat need 7-12 days ageing period to obtain an optimum acceptance.


Horse;Ageing;Meat quality;Sensory characteristics


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