Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Abstract

Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results, present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the sort essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

“…Therefore, these parameters would be associated with swallowing activation reflex and Needs for standardization of parameter's units. Houjaij et al, 2009;Kim & Joo, 2020;Pematilleke et al, 2021;Pematilleke et al, 2022;Stangierski & Kawecka, 2019;Strother et al, 2020 Chen, Zhang, & Rao, 2021;Guo et al, 2017;Igarashi et al, 2002;Kohyama et al, 2007;Kunimaru et al, 2021;Leon et al, 2019;Manda et al, 2019;Matsuyama et al, 2021;Okita et al, 2021;Olaru et al, 2021;Sharma et al, 2017 2021;Dick et al, 2019Dick et al, , 2020Dick et al, , 2021aDick et al, , 2021bHayashi et al, 2016;Iida et al, 2011;…”

Advances in application of ultrasound in meat tenderization: A review

“…In recent years, the industry has focused on improving the food quality and tenderness of meat by external proteases such as papain, bromelain, and ficin (Kim and Joo, 2020). However, it is imperative to effectively control the activity of enzymes and increase the diffusion of enzymes in the meat to avoid adverse effects on meat quality, umami, color, and other qualities due to excessive activity (Bhat et al, 2018a).…”

The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material

“…There are many substances that are used to improve the quality of horsemeat in order to eliminate the unfavourable features of the meat. Kim and Joo [55] used the following enzymes to improve the texture parameters of horsemeat: papain, bromelin, pepsin and pancreatin. The cited authors prepared enzyme solutions by mixing 2.5 g of each enzyme with 1 L of sterile water (containing 0.075% enzyme) and leaving it in a water bath until the temperature of 30 • C was reached.…”