Is meat quality from Longissimus lumborum samples correlated with other cuts in horse meat?

Abstract

The present work aims to investigate if the variation of each parameter in Longissimus lumborum muscle could correspond to the same or to a similar variation of the parameter in the other muscles. The work presents results of Pearson's correlations between Longissimus lumborum samples and other muscle samples, such as Biceps femoris, Rectus femoris, Semimembranosus, Supraspinatus and Semitendinosus in horse meat. A total of 27 male IHDH (Italian Heavy Draught Horse) breed foals were employed. They were slaughtered at 11 months of age and the above-mentioned muscles were sampled. The Longissimus lumborum muscle showed to be representative of other muscles and of the whole carcass for some chemical parameters (moisture, protein and ash) and for some fatty acids profile patterns such as C12:0, C14:0, total monounsaturated fatty acid and polyunsaturated fatty acid, but poor correlations were recorded for intramuscular fat concentration, rheological and colorimetric parameters. Although almost all the qualitative parameters in meat are affected by the anatomical site and by the muscle, the Longissimus lumborum is often not representative in horse meat with regard to modifications of this parameters.

Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

“…The SM muscle is composed of 73.06 ± 0.74% moisture, 1.82 ± 0.56% fat, 22.37 ± 0.57% protein, and 1.46 ± 0.25% ash. These values are comparable to those reported for horsemeat, and in particular for this muscle, by other workers …”

“…These values are comparable to those reported for horsemeat, and in particular for this muscle, by other workers. 16,17 There were 116 VOCs identified in the SM muscle, classified as hydrocarbons (50 VOCs), furans (6 VOCs), aromatic hydrocarbons (6 VOCs), aldehydes (18 VOCs), ketones (16 VOCs), alcohols (12 VOCs), carboxylic acids (2 VOCs), nitrogen compounds (4 VOCs), and sulfur compounds (2 VOCs). Only 12 of these VOCs were showed to be affected by ageing time under vacuum-packaged conditions (Tables 1-4).…”

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

“…Comparing results obtained on the Longissimus thoracis (LT) muscle with the ones recorded in Semimembranosus (SM) muscles [ 12 ], the latter showed a lower percentage of aldehydes as well as a lower variability in hydrocarbons percentage. This allow us to highlight that the different chemical and textural properties of each cut [ 30 ] could affect the production of volatile compounds both from a quantitative and a qualitative point of view.…”

A Fibre‐ vs. cereal grain‐based diet: Which is better for horse welfare? Effects on intestinal permeability, muscle characteristics and oxidative status in horses reared for meat production

“…Intramuscular fat (IMF) was measured according to ISO 1443:1973. Each muscle was homogenised in a chloroform:ethanol solution (1:2, vol/vol) prior to the extraction of total lipids from IMF, performed using the method described by De Palo et al ( 2016 ). Ash content was calculated according to ISO 936:1998.…”