식육중 지방산 함량을 이용한 식육의 축종 감별

Differentiation the species of origin of meats on the basis of the contents of fatty acids in muscle

There is interest in Korea in determining the species of origin of meat in raw and cooked meats, but it is very difficult to differentiate the species. In this study, meats from the species cattle, horse, pig, chicken, duck and turkey were used to determine 4 types of major fatty acids of muscle by High Performance Liquid Chromatographic method, for the identification of species in raw and heated meat. Linoleic acid, myristic acid, palmitic acid and stearic acid constituting muscle lipid were determined and calculated their ratios. The concentrations of myristic acid, palmitic acid and stearic acid in chicken were much higher than other species, Linoleic acid was high level in pig, horse and chicken. As for the content of stearic acid, in cattle and chicken it was higher in premature animal than adults. In ducks, the content of all fatty acids determined increased according to the daily age. The linoleic acid/palmitic acid and linoleic acid/stearic acid ratios of horse were distinguished from the cattle, chicken, turkey and duck. And the palmitic acid/stearic acid ratio of cattle was significantly different from the pig and horse.