Perspectives and safety of horsemeat consumption

Balji, Yuriy; Knický, Martin; Zamaratskaia, Galia

doi:10.1111/ijfs.14390

Cited by 10 publications

(4 citation statements)

References 76 publications

(85 reference statements)

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“…Horses have long-played an important role in human society, being used for transport, draught power, and for sport and recreation, as well as for meat and milk production [1]. However, the use of horses for farm-work is decreasing, even in countries where it is still common; therefore, horse meat production may be a one of the ways to support horse populations.…”

Section: Introductionmentioning

confidence: 99%

Effect of Gender on Meat Quality from Adult Obsolescent Horses

Razmaitė

Šveistienė

Račkauskaitė

et al. 2021

Animals

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The objective of the study was to assess the influence of gender, age, and carcass weight on the properties of meat from adult horses slaughtered in Lithuania. M. pectoralis profundus of twenty-six obsolescent horses from 3 to 21 years of age were used in the experiment. Gender appeared to affect the horse meat properties. Stallions demonstrated (p < 0.01 and p < 0.05, respectively) lower content of dry matter and also considerably lower (p < 0.001 and p < 0.01) intramuscular fat content compared with mares and geldings and higher (p < 0.01) cholesterol content compared with mares. The meat of stallions showed the highest pH; however, a significant (p < 0.01) difference was obtained only in comparison with mares. Meat lightness (L*) and yellowness (b*) of stallions were lower (p < 0.05) compared with geldings. Meat toughness of stallions was also lower (p < 0.01) than the meat of mares and geldings. The highest (p < 0.05 and p < 0.01, respectively) proportion of total polyunsaturated fatty acids (PUFA), higher (p < 0.05) and more favorable PUFA/SFA ratio, and also the highest (p < 0.05) but least favorable n-6/n-3 PUFA ratio, were detected in the muscles of stallions compared with mares and geldings. The differences in horse ages did not exhibit any effect on the properties of M. pectoralis profundus. Despite the age differences at the decline of horse life, the properties of the horse meat exhibited good quality and showed that horse meat is potentially highly beneficial to human health.

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Section: Introductionmentioning

confidence: 99%

Effect of Gender on Meat Quality from Adult Obsolescent Horses

Razmaitė

Šveistienė

Račkauskaitė

et al. 2021

Animals

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“…Also, it is nutritional value characterized by high protein and low-fat content. Besides, consideration in horse meat consumption is also related to tradition, religion, access, and affordability (Balji et al, 2019). However, those qualities have no meaning without compliance with meat safety and hygiene.…”

Section: Resultsmentioning

confidence: 99%

Microbial Contamination of Horse Meat from Slaughterhouses in Jeneponto Regency

Lestari¹,

Junaedi

2021

Chalaza Journal of Animal Husbandry

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This research aimed to examine the microbial contamination at horse meat from traditional slaughterhouses in Jeneponto Regency to determine the quality of safe meat for human consumption. The study was conducted with a non-experimental design and observations using survey methods. Ten slaughterhouses were selected with the purposive sampling method, where meat samples were obtained and then analyzed with the total plate count method. The result showed that all samples from 10 horse slaughterhouses have more than 1x106 CFU/gram, which did not meet the SNI requirements, presumed that the meat from horse slaughterhouses was not categorized as safe for consumption. This result indicated that horse slaughterhouses in this research need sanitation and design improvement, along with good slaughtering practices.

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“…Since animals with a single stomach, unlike ruminants, do not have a significant effect on fatty acids during the digestion of food, the fatty acid composition of meat of non-ruminant animals, such as horse meat and pork, may differ mainly due to the composition of fatty acids of the products of their diet [29], [30].…”

Section: Fatty Acidsmentioning

confidence: 99%

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

Igenbayev

Amirkhanov

Ospankulova

et al. 2022

Potr. S. J. F. Sci.

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In this study, we have focussed on the fatty acid composition of the meat of various animals raised in the Republic of Kazakhstan. We have analyzed pasture horse meat, stall horse meat, lamb, beef, and pork meat. Samples from four carcass muscles (back, hip, rib, and neck) were tested. Comparative analysis of the content of trans isomers of fatty acids (TFA) was performed. The analysis of the obtained samples showed that the TFA content is significantly (p <0.05) different in different parts of the carcasses of all animals. Their highest content was observed in the mutton sample, which reached 79.56-82.04%. The beef was next after mutton (6.20-9.64%). Less than in mutton and beef, but more than in pork and TFAs were contained in stall horse meat (2.75-5.52%). Of the two types of horse meat, there was less TFA in horse meat of pasture content (1.85-3.46%). Compared to all studied samples, the lowest level of trans fatty acids was in pork (0.91-1.39%). In horse meat of both types, TFAs were present in trans-9-C16: 1. More types of TFA were found in the meat of other animals: in mutton (trans-9-C14: 1; trans-9-C16: 1; trans-9-C18: 1; trans-11 C18: 1; trans-9-trans- 12-C18: 2), in beef (trans-9-C16: 1; trans-9-C18: 1; trans-11-C18: 1; trans-9-trans-12-C18: 2), in pork (trans-9-C16: 1). In addition to TFA, an analysis was made of the ratio of omega-6 and omega-3 (ω-6: ω-3). Considering that the lower the ratio of ω-6: ω-3 in fat, the healthier it is for the human body, the most optimal among the studied samples in terms of the ratio of ω-6: ω-3 fatty acids was mutton (1.83-2.35) and horse meat of stall keeping (1.76-6.53). The most unfavourable ratios were in the pork samples (17.46-35.69). The ratio ω-6: ω-3 in other animals was within the following limits: beef (5.35-9.13), horse meat of pasture content (7.08-10.50).

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Perspectives and safety of horsemeat consumption

Cited by 10 publications

References 76 publications

Effect of Gender on Meat Quality from Adult Obsolescent Horses

Effect of Gender on Meat Quality from Adult Obsolescent Horses

Microbial Contamination of Horse Meat from Slaughterhouses in Jeneponto Regency

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

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