Course of Glycolytic Changes in Horse Meat After Cold and Frozen Storage Depending on Age of Animals

Stanisławczyk, Renata

doi:10.15193/zntj/2012/85/118-126

Cited by 4 publications

(6 citation statements)

References 2 publications

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“…As the environment gradually acidifies, calcium, magnesium, and other ion complexes dissociate from proteins. This significantly reduces the water absorption capacity and solubility of proteins [56]. This fact was confirmed by our research.…”

Section: Resultssupporting

confidence: 88%

“…It also determines the postslaughter yield, the tissue composition of carcasses, and the physical and chemical qualities of the raw material. This, in turn, differentiates the directions of the culinary and processing uses of meat [2,3,5,11,16,29,55,56]. Proper determination of an animal's slaughter value, in addition to its use in breeding work, is essential in the relationship between breeders/producers and meat plants in order to objectively determine the price for animals delivered for slaughter.…”

Section: Resultsmentioning

confidence: 99%

“…According to the literature [56,78], immediately after slaughter, meat with a high content of ATP and glycogen shows the highest water retention capacity, which is associated with the high pH level of the muscle tissue. The effect of pH on the hydration properties of meat is explained by the change in the isoelectric point of proteins, which results from the interplay of dissimilar charges.…”

Section: Resultsmentioning

confidence: 99%

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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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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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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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“…This proves a low rate of biochemical changes and the completely unfinished maturation process of this raw material and thus indicates the possibility of its further refrigerated storage in the event of such necessity [68]. This fact is also confirmed by other research works [69], which emphasize the long duration of the process of muscle glycogenolysis of horsemeat for all age groups of animals. The research carried out by Stanisławczyk [68] showed that the refrigerated storage process for 120 h in refrigerated conditions (6 • C) of horsemeat from three age groups of animals (up to 2 years, 2-10, over 10 years) resulted in the improvement of the tenderness of the tested raw material, regardless of age group.…”

Section: The Use Of Low Temperaturessupporting

confidence: 75%

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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“…The mechanical stability of connective tissue increases with age, due to the cross-linking of collagen. As horse meat has a high content of collagen, it undergoes softening and physicochemical transformations for a long time in an acidified environment [ 20 , 21 ]. Maturation is a critical step in the production of culinary horse meat, which should be conducted with care and for a sufficiently long duration.…”

Section: Introductionmentioning

confidence: 99%

Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality

Stanisławczyk

Rudy

Gil

et al. 2021

Animals

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The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4–7 and 8–12 years). Among the analyzed samples, a higher fat content (p < 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p < 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p < 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses (p < 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p < 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p < 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher (p < 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p < 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p < 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.

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Course of Glycolytic Changes in Horse Meat After Cold and Frozen Storage Depending on Age of Animals

Cited by 4 publications

References 2 publications

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

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

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

Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality

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