Horse-meat for human consumption — Current research and future opportunities

Belaunzaran, Xabier; Bessa, Rui J. B.; Lavín, Paz; Mantecón, Ángel R.; Kramer, J. K. G.; Aldai, Noelia

doi:10.1016/j.meatsci.2015.05.006

Cited by 121 publications

(149 citation statements)

References 75 publications

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“…Esta actividad se concentra en el continente Asiático con el 46%, seguido de América (30%), Europa (18%), Oceanía (4%) y África (2%) 11 . China y Kazajistán ocupan los primeros lugares (38% de la producción mundial), seguidos de México (11%), Rusia (7%) y Argentina (4%) 4 . En el 2013 México y Argentina produjeron respectivamente 83.500 y 26.000 toneladas de carne equina, destinada principalmente a exportación a países Europeos donde el consumo es alto.…”

Section: Producción De Carne Equinaunclassified

“…El consumo de carne equina aunque data de épocas muy antiguas, ha sido generalmente cuestionado debido a razones culturales y sociales, ya que el caballo es utilizado en actividades deportivas y considerado como un animal de compañía o de trabajo, lo cual genera en las personas sentimientos de afecto 4 . Adicionalmente, en algunos países el consumo de carne de caballo está asociado a clases sociales de bajos ingresos económicos, y el producto ha tenido mala reputación debido a prácti-cas ilegales de sacrificio y comercialización.…”

Section: Consumo De Carne Equinaunclassified

“…Datos de la FAO, indican que la especie equina abastece el 0,25% de la producción mundial de carne 11 . Los principales países productores de carne equina son China, Kazajistán, México, Rusia y Argentina, con el 58% de la producción mundial, mientras que Mongolia, Suiza, Italia, Kazajistán y Rusia son los mayores consumidores 4 . Aunque en Colombia la especie equina fue declarada como apta para el consumo humano en 1990, y un volumen considerable de equinos son destinados a la producción de carne, la información relacionada con datos de producción, comercialización y consumo es muy limitada 32,33 .…”

Section: Introductionunclassified

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Carne equina: producción, consumo y valor nutricional

Azuero

Gutiérrez

2016

Ces. Med. Vet. Zootec.

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Meat is one of the major sources of nutrients in human food, for its contribution of high-biological value protein. Recently, there has been an interest in meats from alternative sources, other than bovine, swine and poultry. This article analyzes the main features of the production and consumption of horse-meat, and presents its composition and nutritional value, in order to increase awareness of producers and consumers on this potential source of red meat. The equine species supplies 0.25% of the world meat production. The main producers of horse-meat are China, Kazakhstan, Mexico, Russia and Argentina, while Mongolia, Switzerland, Italy, Kazakhstan and Russia are the largest consumers. Horse-meat contains significant amounts of mono and polyunsaturated fatty acids. Moreover, it is a valuable source of minerals (mainly iron, phosphorus, zinc, magnesium and copper) and essential (lysine, leucine and arginine) and no essential amino acids (glutamic acid, aspartic acid and alanine). These nutritional characteristics make horse-meat an interesting protein source for human consumption. However, due to cultural and social reasons, and because of the mistrust generated by the illegal practices in the slaughter and marketing activities, its consumption has been questioned in many countries. Therefore, it is necessary to implement strategies allowing the standardization of the productive chain of this type of meat, in order to obtain a food product with the quality standards required by the market and consumers.

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Section: Producción De Carne Equinaunclassified

Section: Consumo De Carne Equinaunclassified

Section: Introductionunclassified

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Carne equina: producción, consumo y valor nutricional

Azuero

Gutiérrez

2016

Ces. Med. Vet. Zootec.

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“…Bestalde, trans-GA [9] eta azido linoleiko konjugatuen (CLA) [10] kasuan kontrakoa gertatzen da, hauen kopurua altuagoa da hausnarkarietan, batez ere errumeneko mikrobiota aktibitatearen ondorengo metabolitoak baitira. Gainera, zaldiaren digestio-sistema, metanogenesi urriagoarekin lotu da, eta hausnarkariekin alderatuta, berotegi-efektuko gasen emisioak baxuagoak dira zaldien kasuan [11]. Dena den, zaldi-haragiaren kalitatea aztertzen duten lan zientifikoen kopurua oso mugatua da.…”

Section: Zaldi-haragiaren Kalitate Nutrizionalaunclassified

“…Ardi-haragiaren ALN (18:3n-3) kopuruarekin alderatuta, zaldiaren kopuru garrantzitsua hautemangarria da 5. irudian. Are gehiago, zaldi-haragiaren ALN (% 0,636-16,5) eta kate luzeko n-3 GA poliasegabeen kopurua beste espezieetako (monogastriko zein hausnarkari; % 0,260-4,09) haragien kasuan baino nabariagoa da [11].…”

Section: Zaldi-haragiaren Ezaugarritzea: Konposizio Kimikoa Eta Gantzunclassified

Zaldi-haragiaren ezaugarritzea: konposizio kimikoa eta gantz-azidoen profila

Belaunzaran

Aldai²

2016

EKAIA

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Laburpena: Zaldi-haragiaren ekoizpen-, merkataritza-eta biztanleriarekiko eskuragarritasun-balioak laburbildu dira artikulu honetan. Gainera, zaldi-haragia ezaugarritzeko helburuarekin (konposizio kimikoa eta gantz-azidoen (GA) profila), laginketa egin da Kantauri mendilerroaren bi aldeetan kokaturiko herrialdeetan, udaberrian (n = 41) eta neguan (n = 41). Oro har, urtaroak GA monoasegabe eta poliasegabeetan izan du eragina. Bestalde, herrialdeen arteko haragiaren gantz kopuruan eta honen GAen profilean desberdintasun esanguratsuak ikusi dira. Lagin koipetsuenetan, GA monoasegabeen ehunekorik altuenak eta GA poliasegabeen eta dimetil azetalen ehunekorik baxuenak lortu dira. Desberdintasun horiek lurraldearekin erlazionatutako arraza eta ekoizpensistema izan dezakete oinarri. Dena den, zaldi-haragia gantz urriko eta n-3 gantz-azidoen iturri garrantzitsu izan daitekeen produktu bezala ezaugarritu da.Hitz gakoak: zaldi-haragia, n-3 gantz-azidoak, dimentsio biko gas-kromatografia.Abstract: Horse-meat production, trade and supply values have been summarized. In order to characterize the nutritional quality (chemical composition and fatty acid (FA) profile) of horse-meat, a survey has been performed along regions of both sides of the Cantabrian Mountains in spring (n = 41) and winter (n = 41). In general, the effect of collection season has been significant for the percentages of monounsaturated and polyunsaturated FA, while region effect has been significant for muscle fat content and its FA profile. The higher fat content has been associated with a higher monounsaturated FA but lower polyunsaturated FA and dimethyl acetal content. Differences observed could be related to breed and differences in production system among regions. Nevertheless, horse-meat is characterized by low fat product being an important source of n-3 polyunsaturated FAs.

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Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

Han

Wan

et al. 2023

Euro J Lipid Sci & Tech

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Hotpot is a distinctive dish of East Asian cuisine, especially in China. Herein, headspace-gas chromatography-mass spectrometry, headspace-gas chromatography-ion mobility spectrometry, and sensory evaluation are applied to compare the volatile organic compounds (VOCs) of four types of hotpot seasoning oils (HSOs) and establish their characteristic fingerprints. A total of 203 VOCs are detected by gas chromatography-mass spectrometry (GC-MS). Among them, linalool, anethole, and estragole contribute to the overall aroma of all four HSOs (relative odor activity value ≥ 0.1). Gas chromatography-ion mobility spectrometry (GC-IMS) results reveal that 77 VOCs are identified, comprising 19 terpenoids, 18 aldehydes, 14 alcohols, 13 esters, 6 ketones, 3 acids, 2 furans, 1 pyrazine, and 1 sulfide. Meanwhile, principal component analysis demonstrates that GC-IMS is an important tool for the rapid classification of hotpot seasonings. Finally, the sensory evaluation team concludes that the horse fat hotpot seasoning has promising development prospects. This study validates the applicability of GC-IMS and GC-MS for distinguishing VOCs in hotpots, and the findings provide a theoretical basis for flavor differentiation in HSOs. Practical Applications: Horse oil is significantly lower in cholesterol than butter, and thus possesses potential benefits for human health. This study provides a basis to produce horse oil hotpots and a reference for identifying the VOCs in HSOs.

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Horse-meat for human consumption — Current research and future opportunities

Cited by 121 publications

References 75 publications

Carne equina: producción, consumo y valor nutricional

Carne equina: producción, consumo y valor nutricional

Zaldi-haragiaren ezaugarritzea: konposizio kimikoa eta gantz-azidoen profila

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

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