Physicochemical Properties of Loin and Rump in the Native Horse Meat from Jeju

This study was carried out to investigate the Physiochemical Properties of loin and rump in the native horse meat from Jeju. In the analysis of chemical composition of loin and rump, the result showed in moisture content in crude protein, in crude Int and in crude ash respectively. Glutamic acid was 3,275mg/100g and 3,577mg/100g in loin and rump each and it had highest result in amino acid analysis. K content was 388.0mg/100g which showed highest result in mineral analysis and next contents were P>Na>Mg>Ca. Oleic acid had highest result in fatty acid composition which were in loin and rump respectively. Cholesterol content of loin and rump were 43.25 and 43.57 mg/100g but showed no significant differences to the part. pH of loin and rump were 5.60 and 5.75 which had no significant differences. Loin had Higher result than that of rump with no significant differences in WHC and springiness of texture analysis. Redness of rump was higher than that of loin. In the sensory evaluation, there were significant differences in the color and odor. Loin had higher result than that of rump in the overall palatability but showed no significant differences. With the result of this experiment native horse meat from Jeju could be understood as good meat resources.