Nutritional characteristics of horsemeat in comparison with those of beef and pork

This study was conducted to determine the nutritional characteristics of horsemeat and bone meal in comparison with those of beef and pork presented by Dietary Reference Intakes For Koreans. Longissimus muscle and large metacarpal bone samples were collected from 20 fattened Jeju horses. Muscle samp...

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Veröffentlicht in:	Nutrition research and practice 2007, 1(1), , pp.70-73
Hauptverfasser:	Lee, C.E. (National Institute of Subtropical Agriculture, RDA, Jeju, Republic of Korea), E-mail: leece00@rda.go.kr, Seong, P.N. (National Institute of Subtropical Agriculture, RDA, Jeju, Republic of Korea), Oh, W.Y. (National Institute of Subtropical Agriculture, RDA, Jeju, Republic of Korea), Ko, M.S. (National Institute of Subtropical Agriculture, RDA, Jeju, Republic of Korea), Kim, K.I. (Cheju National University, Jeju, Republic of Korea), Jeong, J.H. (Ansan College of Technology, Ansan, Republic of Korea)
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE GRAS ACIDOS GRASOS BEEF BONES CARNE DE CERDO CARNE DE RES FATTY ACIDS Horsemeat HUESOS MINERALES MINERALS MINERAUX Original Research PORK VIANDE BOVINE VIANDE PORCINE 생활과학
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Beschreibung
Zusammenfassung:	This study was conducted to determine the nutritional characteristics of horsemeat and bone meal in comparison with those of beef and pork presented by Dietary Reference Intakes For Koreans. Longissimus muscle and large metacarpal bone samples were collected from 20 fattened Jeju horses. Muscle samples were subjected to proximate analysis, assays for fatty acid profile and minerals, and bone samples to mineral assays. Horsemeat had similar levels of protein (21.1 vs 21.0 or 21.1%) and lower levels of fat (6.0 vs 14.1 or 16.1%) compared with beef or pork, respectively.
ISSN:	1976-1457 2005-6168
DOI:	10.4162/nrp.2007.1.1.70