말고기 함량이 프레스햄 품질과 관능적 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 성필남 이종언 김진형 조수현 하경희 임동균 김동훈 이종문 고문석
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제1호, 9~13쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.03.31

영문 초록

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 (p0.05). 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).

키워드

horse press ham quality sensory characteristics