Enhancing Nutritional Value and Safety in Horse Meat Cutlets with Pumpkin Additives

Abstract

This study introduces an innovative approach to meat cutlet production, integrating horse meat with a 20% pumpkin additive. To evaluate the nutritional impact of the pumpkin addition, two variants of cutlets were analyzed - a control variant devoid of pumpkin and an experimental variant supplemented with pumpkin. It was observed that the pumpkin additive enriched the cutlets with a significantly higher level of carbohydrates, minerals like calcium, and vitamins A and C (p<0.001). Simultaneously, critical control points (CCPs) in the production process were identified to mitigate potential hazards (biological, chemical, physical) at various stages, including raw meat receiving, storage, and preparation, grinding, mixing, packing, and freezing of the final product. The results underscore the potential of integrating vegetable additives like pumpkin into meat products not only for nutritional enhancement but also for effective hazard control and traceability throughout the production process, offering important implications for meat product innovation and safety protocols.