Physicochemical characteristics of jerky from beef (Bos taurus) and horses (Equus caballus)
Year: 2014
Type: article
Abstract: The aim of this work was to study the physicochemical characteristics of beef and horse jerky. Twenty samples of each were purchased from different supermarkets and local butchers. The following parameters were determined: moisture, fat, protein, ash, cholesterol, fatty acid profile, minerals, pH, aw, and colour. The jerky of both species was not different in the moisture and fat content. Horse samples presented a lower protein content (68.05%) and higher ash content (8.24%), while the bovine jerky had lower cholesterol content (157.50 mg/100g). The saturated fatty acid content (48.3 vs. 42.7%) and monounsaturated fatty acids (43.1 vs 38.5%) were higher in cattle and polyunsaturated fatty acids were higher (18.3 vs. 17.8%) in horses. The n-6: n-3 (1.94 vs. 24.1), hypocholesterolaemic/hypercholesterolaemic (1.60 vs. 1.47) and well as the desirable fatty acids (69.97 vs. 65.92%) were more favourable in cattle. Sodium content (1477 vs. 2528 mg/100g) and most of the other minerals were greater in horse. With respect to color, horse jerky had higher luminosity (49.19 vs 41.06 L*) and yellowness tenor (16.06 vs 13.29 b*).
Authors: Mamani-Linares Willy, Cayo Faustina
Institutions: Austral University of Chile, Universidad Pública de El Alto
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W4387354589