말고기 함량이 프레스햄 품질과 관능적 특성에 미치는 영향

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).

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