Physicochemical and Sensory Characteristics of Calcium Chloride‐Treated Horse Meat

Pérez‐Chabela, María de Lourdes; Escalona‐Buendía, Héctor B.; Guerrero‐Legarreta, Isabel

doi:10.1081/jfp-120016625

Cited by 9 publications

(7 citation statements)

References 24 publications

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“…Marinating with different compounds is carried out to improve the hydration properties of meat. For instance, Pérez-Chabela et al [ 41 ] analyzed the hydration parameters of horse meat marinated with CaCl 2 and observed an increase in their values. By contrast, Pérez et al [ 42 ] observed a decrease in water retention capacity in all the groups of meat samples marinated with CaCl 2 , and reported that this effect was related to the proteolysis of myofibrillar proteins and the decrease in the pH value.…”

Section: Resultsmentioning

confidence: 99%

“…A few studies have comprehensively analyzed the influence of horse age, marinating substances, and period of frozen storage on the quality of horse meat. Those studies [ 17 , 37 , 38 , 39 , 40 , 41 , 42 , 43 ] contribute to our understanding of how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants. Nevertheless, there is still a need for further research to increase knowledge regarding this topic.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

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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“…~100 g portions and marinated by immersion in a 150 mM calcium chloride solution at 4°C for 48 h, under conditions as previously reported. [20]…”

Section: Methodsmentioning

confidence: 99%

“…Degradation of troponin-T may weaken the myofibrillar structure where the thin filaments are released form the Z-disk. [33,36,43] Protein gel electrophoresis showed that protein degradation was more extended in horse (44), chicken, and beef Ca +2 -treated samples than non-treated samples. For rabbit, a similar number of bands were detected.…”

Section: Structural Changesmentioning

confidence: 99%

Effect of Calcium Chloride Marination on Electrophoretical and Structural Characteristics of Beef, Horse, Rabbit and Chicken Meat

Pérez-Chabela

Guerrero-Legarreta

Gutiérrez-Ruı́z

et al. 2005

Int. J. of Food Properties

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Marinating with calcium chloride had been employed to activate the endogenous proteolitic enzymatic system in muscle tissue. The activation of calpains leads to the disruption of major proteins responsible for myofilament structure. Nonetheless, intrinsic differences regarding enzymatic activity between different species need to be established, which concerns protein degradation and ultrastructural changes. In this study, four species-horse, chicken, rabbit and beef-were marinated in 150 mM CaCl 2 solution. Calpain activity was determined by low and high molecular weight protein degradations (SDS-PAGE) and light microscopy, which was compared to a non-treated control. All the studied species presented an increase in the number of low molecular weight bands, corresponding to the 30 kDa polypeptide that resulted from tropomiosin degradation. High molecular weight protein degradation corresponds to the formation of breakdowns and amorphous regions in tissue micrographs. These results support the evidence of meat quality improvement by calcium marination.

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“…[1] However, concentration and type of meat aroma compounds varies with species, breed, premortem handling, and processing, among other factors. Although type and concentration of volatiles present in meats result from diverse conditions and characteristics, aldehydes such as hexanal, octanal, and nonanal [2,3] and pyrazines [4,5] are indicators of meat aroma. Contribution of chemical compounds to meat aroma depends on their release from the food matrix which, in turn, depends on ion strength, temperature, presence and concentration of other compounds, and hydrophobicity.…”

Section: Introductionmentioning

confidence: 99%

Release of Five Indicator Volatiles from a Model Meat Emulsion to Study Phase Contribution to Meat Aroma

Herrera-Jiménez

Escalona‐Buendía

Ponce‐Alquicira

et al. 2007

International Journal of Food Properties

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The objective of this work was to develop a model meat emulsion in order to study the release of aroma-related compounds from the lipid and aqueous phases. Hexanal, octanal and nonanal were taken as indicators of lipid oxidation whereas 2-ethyl-3,5-dimethyl pyrazine and 2-methyl pyrazine were Maillard reaction indicators. Four systems were studied: I) a model meat emulsion; II) phosphate buffer; III) phosphate buffer + myofibrillar proteins; and IV) canola oil. Release of indicator compounds from each of the studied systems was analyzed in the headspace. It was concluded that pyrazines mainly contributed to aroma in lipid systems and in protein solutions but not in emulsions and non protein aqueous systems. Hexanal, octanal, and nonanal were minor aroma contributors in lipid media, whereas hexanal and nonanal were released in small amount from protein emulsions. Conversely, octanal can be considered of an important aroma contributor in emulsions; the three aldehydes showed a high release from aqueous systems, with and without protein.

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Physicochemical and Sensory Characteristics of Calcium Chloride‐Treated Horse Meat

Cited by 9 publications

References 24 publications

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

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

Effect of Calcium Chloride Marination on Electrophoretical and Structural Characteristics of Beef, Horse, Rabbit and Chicken Meat

Release of Five Indicator Volatiles from a Model Meat Emulsion to Study Phase Contribution to Meat Aroma

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