engleski

Physicochemical properties of horse meat as affected by breed, sex, age, muscle type and aging period

The effects of breed, sex, age, muscle type (longissimus thoracis ; LT vs semitendinosus ; ST) and post mortem aging period (14 vs 28 days) on the physicochemical properties of horse meat were investigated. A total of 53 horses (21 females and 32 males) categorised into three groups (cold-blooded, CB ; Posavje, P ; crossbred, CS) were involved in this study. ST muscles showed a higher pH value, a greater intensity of lightness (L*) and yellowness, higher cooking losses and shear force values, and lower thawing losses than LT muscles. The breed affected only muscle redness, whereas sex had a minor effect on drip loss. An extended aging period was associated with higher thawing and cooking losses. An increase of age was followed by a decrease inpH value and L* value, and an increase in cooking loss and Warner– Bratzler shear force. An investigation of the interaction between muscle and aging showed that ST muscle with an aging period of 14 days had the lowest thawing losses. Among the numerous factors that can influence horse meat quality, the most important ones are age at slaughter and muscle type ; these factors must be considered in the routine slaughtering practice and in further research.

colour ; pH value ; Warner–Bratzler shear force ; water-holding capacity

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