Assessment of frozen storage duration effect on quality characteristics of various horse muscles

Abstract

ObjectiveThe study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles.MethodsFive representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuum-packaged and frozen at −20°C for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner–Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison.ResultsResults revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied.ConclusionBased on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island

“…The results indicating the color differences between the meat two meat types could be related to the effects of animal species. When compared to the color traits of the same muscle of horses from other breeds at different slaughter ages [27,33], the Jeju horse meat studied had the similar L*-value, but it presented considerably higher the CIE a*-values. Similarly, the meat of JBP also had redder color (indicated by higher CIE a* value) as compared to the same muscle of pork from other breeds ([Yorkshire×Landrace]×Duroc) reported in literature [34].…”

Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins

“…The VBN content produced in the samples during storage was determined using the Conway method as described by Seong et al (2017) . The VBN content was calculated and expressed as mg% VBN/100 g meat.…”

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

“…The cooking loss and Warner-Bratzler shear force (WBSF) were measured on the same steak (3.0-cm in thickness and weight of about 200 g) of each sample, as described in our previous work [20].…”