Using of Horsemeat as an Additional Source of Raw Materials for Expanding the Range of Meat Products

Strashynskyi, Igor; Fursik, Oksana

doi:10.36074/11.12.2020.v2.10

Cited by 4 publications

(11 citation statements)

References 2 publications

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“…The quality of horsemeat is influenced by individual factors such as diet, breed, age/life weight, gender or the type of muscle [10]. The analysis of the chemical composition of horsemeat showed that horsemeat is characterized by a high (19.9%) protein content [3,11,12], the amount of which may range from 17.6% to 22.4% [2] and even up to 24.5% [13]. Moreover, horsemeat is characterized by a low fat content (from 0.5% to 3.0%) [3,14], the amount of which may vary significantly, from 0.15% to 16.5%, depending on the breed, age, type, diet, season or meat quality class and the anatomical part of the carcass [2].…”

Section: Chemical Composition and Nutritional Value Of Horsemeatmentioning

confidence: 99%

“…Horsemeat protein is characterized by a sufficiently high balance of amino acids and is not inferior in this respect to other types of meat (beef, pork, poultry). Horsemeat muscle proteins contain the full set of amino acids, including the required ratio of essential amino acids, while the content of tryptophan, histidine, tyrosine, phenylalanine and methionine is higher than in beef [3]. Thanks to the tryptophan content, horsemeat proteins are similar to those of hen's egg and breast milk, in which its content is 1.65% and 1.9%, respectively.…”

Section: Chemical Composition and Nutritional Value Of Horsemeatmentioning

confidence: 99%

“…It has a beneficial effect on the human body due to the content of a large amount of linoleic and linolenic fatty acids, which prevent the accumulation of cholesterol on the walls of blood vessels [13]. Currently, there are a lot of data on the physicochemical and biological properties of horsemeat, which prove its high nutritional value and confirm the possibility of using it as a therapeutic, dietary product [3,13,31,35]. As a dietary product, it is recommended to be used in the event of insufficient nutrition in order to restore protein reserves [13].…”

Section: Chemical Composition and Nutritional Value Of Horsemeatmentioning

confidence: 99%

“…In addition, the use of horsemeat, which contains a significant amount of vitamins and minerals, helps improve metabolism in people with obesity, atherosclerosis, hypertension, heart, liver, pancreatic diseases, etc. [3]. Moreover, the composition of horsemeat, rich in minerals and vitamins, is a strong argument used by nutritionists to recommend the consumption of this type of meat by people suffering from anaemia [12].…”

Section: Chemical Composition and Nutritional Value Of Horsemeatmentioning

confidence: 99%

“…There are regions in the world where horsemeat is commonly used as the main meat food product [3]. Horsemeat is a sought-after and valuable raw material, especially in Western markets [4].…”

Section: Introductionmentioning

confidence: 99%

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

Stanisławczyk

Rudy

2021

Processes

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Horsemeat has a strictly defined group of consumers whose demand varies depending on the country or region. There is no tradition of consuming horsemeat in Poland. From a technological point of view, this raw material is as good as other types of meat. In the opinion of the consumer, compared to other species of animals, horsemeat is characterized by an intense red-brown colour and greater cohesiveness resulting from the type of muscle fibres. This meat has a sweetish taste due to the high carbohydrate content. The management of horsemeat often involves the use of modern freezing methods. Freezing horsemeat with the use of liquefied carbon dioxide is a method that increases its suitability for consumption as well as for export purposes in comparison with the traditional air-cooling method. To eliminate the unfavourable quality features of horsemeat, there are substances used to improve the functional and sensory properties of this meat. This paper discusses the research and development work carried out in the field of horsemeat quality and selected methods contributing to its improvement.

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Section: Chemical Composition and Nutritional Value Of Horsemeatmentioning

confidence: 99%

Section: Chemical Composition and Nutritional Value Of Horsemeatmentioning

confidence: 99%

Section: Chemical Composition and Nutritional Value Of Horsemeatmentioning

confidence: 99%

Section: Chemical Composition and Nutritional Value Of Horsemeatmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Stanisławczyk

Rudy

2021

Processes

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Horse Carcass and Meat Quality — Current Knowledge and Research Gaps

Čobanović,

Grković,

Suvajdžić

et al. 2023

Meat Technology

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Horsemeat can be considered a good alternative for conventional meats due to its potential dietetic and health benefits linked with its specific nutritional composition. The aim of this review was to provide information on the carcass and meat quality of horses, as well as methods for their examination based on currently available scientific literature in order to expand knowledge in this field and determine the direction of future research. The most important horse carcass quality indicators are the carcass conformation and carcass fat cover, while the most important horsemeat quality traits are pH, colour, water-holding capacity and texture. However, more research is needed to establish a classification system for horse carcasses as well as threshold values for colour and water-holding capacity traits that might be used for horsemeat classification into quality classes.

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Influence of Horse Age on Carcass Tissue Composition and Horsemeat Quality: Exploring Nutritional and Health Benefits for Gourmets

Stanisławczyk,

Żurek,

Rudy

et al. 2023

Applied Sciences

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The aim of this study was to show the influence of the age of horses currently in use in Poland on the tissue composition of carcasses and the quality of horsemeat. To conduct a detailed dissection and analysis of horsemeat quality, 12 half carcasses of foals and young horses, 14 half carcasses of adult horses, and 14 half carcasses of older horses were selected. A highly significant difference was demonstrated between the linear measurements of the carcasses of foals and young horses compared with those of adult animals. A significantly higher dressing percentage was observed in foals compared with older horses (p ≤ 0.05). Compared with the carcasses from older horses, the foal carcasses provided a significantly higher amount of meat in class I (p ≤ 0.05). Meat obtained from foal carcasses, when compared with the raw material from other age groups of animals, was characterized by a higher number of points for individual qualitative characteristics in the sensory evaluation. The physicochemical properties of horsemeat were dependent on the age of the horses. Compared with the oldest horses, foal meat was characterized by the lowest ability to bind and retain water. The significantly highest content of protein and fat was found in the meat of adult horses compared with the meat of foals. The horsemeats consumed today, compared with those from the 1980s and 1990s, are characterized by a much lower degree of fat deposition in the carcasses, and a higher dressing percentage index and carcass meatiness. This may result in a greater popularization of horsemeat, both among processors of this raw material and the consumers themselves. This can be a very important advantage, pointing to new aspects of food quantity and quality, especially for gourmets of this type of product.

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Using of Horsemeat as an Additional Source of Raw Materials for Expanding the Range of Meat Products

Cited by 4 publications

References 2 publications

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

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

Horse Carcass and Meat Quality — Current Knowledge and Research Gaps

Influence of Horse Age on Carcass Tissue Composition and Horsemeat Quality: Exploring Nutritional and Health Benefits for Gourmets

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