Naslov
Water-holding capacity and tenderness of "Posavina horse" meat

Autori
Kaić, Ana ; Žgur, Silvester ; Luštrek, Barbara ; Širić, Ivan ; Potočnik, Klemen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
55th Croatian & 15th International Symposium on Agriculture, Book of Abstracts / Mioč, Boro ; Širić, Ivan - Zagreb : Grafo-Mark, 2020, 223-223

Skup
55. hrvatski i 15. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 16.02.2020. - 21.02.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Horsemeat ; Thawing loss ; Cooking loss ; Shear force

Sažetak
Water-holding capacity (WHC) and tenderness of meat are important attributes associated with consumer acceptance and processing technology. Poor WHC results in numerous economic losses recognizable in a lower yield, lower nutritional value of meat, and therefore lower quality of products. Tenderness is the most important attribute influencing acceptability and eating satisfaction of meat products for consumers. However, there is still a lack of knowledge about the quality traits of horse meat and the factors affecting it. Posavina horse represents the recognizable autochthonous coldblooded breed. The significant income of this breed comes from meat production. However, there is no literature data about the quality traits of Posavina horse meat and factors affecting it. Therefore, this study aimed to determine water-holding capacity (thawing loss – TL and cooking loss – CL) and tenderness (Warner-Bratzler shear force, WBSF) of Posavina horse meat considering sex, age at slaughter and aging period (14 and 28 days). The study was conducted on 12 animals of Posavina horse breed (6 males and 6 females) raised at small farms with similar husbandry practice. The average age of the animals was 18 months and ranged from six to 36 months. Muscle samples for the analysis were taken from the M. longissimus dorsi (between 6th and 8th thoracic vertebrae) of each carcass after the aging period of 14 days and 28 days. The WHC and tenderness of Posavina horse meat were analyzed using the SAS/STAT software package version 9.4. The mean values for TL, CL, and WBSF were 8.41%, 19.24%, and 26.04 N, respectively. The results showed that TL, CL, and WBSF of Posavina horse meat were not significantly affected by sex, slaughter age or aging period (p>0.05). It could be concluded that this study gave a new insight into the quality traits of Posavina horse meat which could contribute to further necessary research to complete an understanding of horse meat quality.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA