The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types
Pil Nam Seong (Seong PN), Kyoung Mi Park (Park KM), Geun Ho Kang (Kang GH), Soo Hyun Cho (Cho SH), Beom Young Park (Park BY), Hyun Seok Chae (Chae HS), Hoa Van Ba (Ba HV)
Asian-Australas J Anim Sci. 2016;29(1):89-99.   Published online 2015 Sep 3     DOI:
Citations to this article as recorded by Crossref logo
Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking
Joko Sujiwo, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Yousung Jung, Aera Jang
Foods.2024; 13(2): 280.     CrossRef
Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging
Antonella della Malva, Aristide Maggiolino, Pasquale De Palo, Marzia Albenzio, Josè Manuel Lorenzo, Agostino Sevi, Rosaria Marino
Meat Science.2022; 184: 108686.     CrossRef
Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals
Aurora Cittadini, María V. Sarriés, Rubén Domínguez, Mirian Pateiro, José M. Lorenzo
Animals.2022; 12(5): 568.     CrossRef
Isotopic and elemental characterization of Romanian pork meat in corroboration with advanced chemometric methods: A first exploratory study
Gabriela Cristea, Cezara Voica, Ioana Feher, Romulus Puscas, Dana Alina Magdas
Meat Science.2022; 189: 108825.     CrossRef
Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades
Van-Ba Hoa, Kukhwan Seol, Hyunwoo Seo, Sunmoon Kang, Yunseok Kim, Pilnam Seong, Sungsil Moon, Jinhyoung Kim, Soohyun Cho
Food Science of Animal Resources.2021; 41(2): 224.     CrossRef
Selected nutrients determining the quality of different cuts of organic and conventional pork
Karolina M. Wójciak, Michał Halagarda, Sascha Rohn, Paulina Kęska, Agnieszka Latoch, Joanna Stadnik
European Food Research and Technology.2021; 247(6): 1389.     CrossRef
Nutritional Influences on Skeletal Muscle and Muscular Disease
Kristine L. Urschel, Erica C. McKenzie
Veterinary Clinics of North America: Equine Practice.2021; 37(1): 139.     CrossRef
Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality
Renata Stanisławczyk, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan, Jagoda Żurek
Animals.2021; 11(9): 2666.     CrossRef
The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material
Renata Stanisławczyk, Mariusz Rudy, Stanisław Rudy
Processes.2021; 9(9): 1672.     CrossRef
Effect of Gender on Meat Quality from Adult Obsolescent Horses
Violeta Razmaitė, Rūta Šveistienė, Alma Račkauskaitė, Virginija Jatkauskienė
Animals.2021; 11(10): 2880.     CrossRef
Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
Aurora Cittadini, Rubén Domínguez, Mirian Pateiro, María V. Sarriés, José M. Lorenzo
Foods.2021; 10(12): 2914.     CrossRef
Perspectives and safety of horsemeat consumption
Yuriy Balji, Martin Knicky, Galia Zamaratskaia
International Journal of Food Science & Technology.2020; 55(3): 942.     CrossRef
Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment
Dah-Sol Kim, Nami Joo
Food Science of Animal Resources.2020; 40(1): 74.     CrossRef
Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork
Van Ba Hoa, Soo-Hyun Cho, Pil-Nam Seong, Sun- Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol
Asian-Australasian Journal of Animal Sciences.2020; 33(4): 640.     CrossRef
Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment
Dah-Sol Kim, Nami Joo
Food Science of Animal Resources.2020; 40(1): 74.     CrossRef
The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage
Renata Stanisławczyk, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan, Dariusz Dziki, Stanisław Rudy
Processes.2020; 8(9): 1099.     CrossRef
Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
Jin Young Jeong, Minseok Kim, Sang-Yun Ji, Youl-Chang Baek, Seul Lee, Young Kyun Oh, Kondreddy Eswar Reddy, Hyun-Woo Seo, Soohyun Cho, Hyun-Jeong Lee
Food Science of Animal Resources.2020; 40(6): 924.     CrossRef
Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island
Pil-Nam Seong, Geun-Ho Kang, Soo-Huyn Cho, Beom-Young Park, Nam-Geon Park, Jin-Hyoung Kim, Hoa Van Ba
Asian-Australasian Journal of Animal Sciences.2019; 32(2): 249.     CrossRef
Live weights at slaughter significantly affect the meat quality and flavor components of pork meat
Hoa V. Ba, Hyun‐Woo Seo, Pil‐Nam Seong, Soo‐Hyun Cho, Sun‐Moon Kang, Yun‐Seok Kim, Sung‐Sil Moon, Yong‐Min Choi, Jin‐Hyoung Kim
Animal Science Journal.2019; 90(5): 667.     CrossRef
The influence of frozen storage and selected substances on the quality of horse meat
Renata Stanisławczyk, Mariusz Rudy, Marian Gil
Meat Science.2019; 155: 74.     CrossRef
Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade
Van Ba Hoa, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol
Asian-Australasian Journal of Animal Sciences.2019; 32(9): 1448.     CrossRef
Dietary nitrogen utilisation and prediction of amino acid requirements in equids
Nathalie L. Trottier, Luis O. Tedeschi
Animal Production Science.2019; 59(11): 2057.     CrossRef
Experimentally derived incorporation rates and diet-to-tissue discrimination values for carbon and nitrogen stable isotopes in gray wolves (Canis lupus) fed a marine diet
A.E. Stanek, N. Wolf, J.M. Welker, S. Jensen
Canadian Journal of Zoology.2019; 97(12): 1225.     CrossRef
Depth profiling of horse fat tissue using mid-infrared and confocal Raman microscope
A. Zając, L. Dymińska, J. Lorenc, M. Ptak, J. Hanuza
Spectroscopy Letters.2018; 51(2): 81.     CrossRef
Physicochemical properties of horse meat as affected by breed, sex, age, muscle type and aging period
Ana Kaić, Silvester Žgur, Barbara Luštrek, Klemen Potočnik
Animal Production Science.2018; 58(12): 2352.     CrossRef
Application of inductively coupled plasma–mass spectrometry for trace element characterisation of equine meats
Oto Miedico, Marco Iammarino, Marina Tarallo, A. Eugenio Chiaravalle
International Journal of Food Properties.2017; 20(12): 2888.     CrossRef
Assessment of frozen storage duration effect on quality characteristics of various horse muscles
Pil Nam Seong, Hyun Woo Seo, Jin-Hyoung Kim, Geun Ho Kang, Soo-Hyun Cho, Hyun Seok Chae, Beom Young Park, Hoa Van Ba
Asian-Australasian Journal of Animal Sciences.2017; 30(12): 1756.     CrossRef