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

Stanisławczyk, Renata; Rudy, M.; Rudy, Stanisław

doi:10.3390/pr9091672

Cited by 13 publications

(23 citation statements)

References 49 publications

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“…Fatty acids that are both monounsaturated and polyunsaturated can be found in high concentrations in horsemeat. In addition to being a rich source of minerals (particularly iron, phosphorus, zinc, magnesium, and copper) and essential and non-essential amino acids, it is also more easily digested than other red meats like lamb, beef, or pork [ 3 , 4 , 5 ]. Therefore, horsemeat is recommended in dietetic nutrition, as well as the nutrition of children, athletes, and people with anemia [ 3 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

Ashakayeva

Assenova

Tumenova

et al. 2022

Foods

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Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative, and rheological (G′ and G″) properties were studied. Sausage water holding capacity (WHC) rose after being incorporated with pumpkin-based emulsion gel (PEG). There was a statistically significant (p < 0.01) improvement in sausage emulsion stability. Lipid oxidation in all samples, especially 5% and 15% addition of emulsion gel samples, was below the rancidity criterion, which is TBARS > 2.0–2.5 mg MDA/kg sample. This really is encouraging because unsaturated fatty acids, such as those found in horsemeat, are easily oxidized. Use of the emulsion gel did not noticeably alter the sausages’ pH. Using emulsion gel considerably reduced the cooking loss (p < 0.05) of sausages and significantly improved texture (p < 0.05). Partial replacement of mixed horsemeat with emulsion gel improved the physicochemical characteristics of semi-smoked sausages. The elasticity modulus (G′) showed that PEG15 (15% of emulsion gel) was the most resilient gel. The least powerful gels (p < 0.05) were PEG20 and PEG25. According to this study, adding a pumpkin-based emulsion gel to the meat matrix could improve the quality of the emulsified meat system and provide important data for related research and companies as strategies to market a healthier and more nutritious product with the necessary quality characteristics.

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Section: Introductionmentioning

confidence: 99%

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

Ashakayeva

Assenova

Tumenova

et al. 2022

Foods

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“…Thanks to this, horsemeat is rightfully considered a dietary meat. Experts say that the absorption of horsemeat in the body is about eight times faster than the absorption of beef ( 5 , 6 ). According to nutritionists, the benefit of horsemeat is that the fats it contains are somewhere in between animal and vegetable fats.…”

Section: Introductionmentioning

confidence: 99%

A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness

Atambayeva

Нургазезова²,

Rebezov³

et al. 2022

Front. Nutr.

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This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim University of Semey. Critical control points (CCPs) were identified and applied in the HACCP plan. The different hazards were detected at each processing step, whereas each CCP in the HACCP plan was identified and accompanied with the appropriate significant hazard, critical limit, monitoring of the CCP, and corrective actions, confirming that the enterprise has fully employed the HACCP methodology and ISO 22000:2018. Our results indicate that during almost 1 year following the implementation of ISO 22000:2018, the coliform level of tested patties significantly dropped (p < 0.05) after 6 months of implementation (coliform count dropped from 4.4 MPN/g to 1.8 MPN/g). The rapid screening of the bacterial count, heavy metals, pesticide residue, and physical contamination levels also improved monitoring assertiveness, allowing them to deal with foreseeable issues linking to resources and guarantee product quality. Cesium-137 was recorded as 5.4 ± 2.9627 Bq/kg in horsemeat and 6.7 ± 2.7045 in poultry. The activity of cesium-137 did not exceed the MAC. This result discloses that prompt screening is the foremost and necessary step for small enterprises. According to this study, the “acceptance of raw materials” is the most important CCP, and their control, particularly in small-scale meat processing enterprises, can actually prevent many negative outcomes. The implementation of both standards improved food quality by declining the flaw rates for patties, and the number of flow inconsistencies needed for correction in the process also dropped significantly (p < 0.05), demonstrating that safety and quality points were improving. If the application of the HACCP plan were to continue over an extended period of time, the Food Safety Management System's (FSMS) benefits would be more substantial improvements to a greater number of items being monitored. The process of implementing HACCP principles and ISO 22000:2018 could be arduous but achievable enough to be used in small industries with significant outcomes.

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“…For the production of functional meat products, dietary meat raw materials such as veal, horse meat, venison, etc. are used (Okuskhanova et al, 2017;Stanisławczyk et al, 2021;Yılmaz and Gecgel, 2009). Veal is the most appropriate meat by chemical composition, organoleptic and structural-mechanical properties.…”

Section: Introductionmentioning

confidence: 99%

Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake

Idyryshev¹,

Нургазезова²,

Rebezov³

et al. 2022

OnLine Journal of Biological Sciences

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The article presents the results of the study of the nutritional value of meat cutlets from veal with the addition of cedar nut cake. The chemical and mineral composition of the cake obtained from the seeds of Siberian cedar growing on the territory of Eastern Kazakhstan has been determined. Four variants of cutlets with the addition of 0, 5, 10, and 15% of cedar cake are developed. The results of the analysis show that increasing the amount of cedar oil cake in the composition of meat semi-finished products increases the protein content (P<0.01) but at the same time the fat content in the experimental samples decreases (P<0.01) due to lower fat content in the veal meat. In terms of fatty-acid composition, the cutlets are characterized by high PUFA content (48.08%), followed by MUFA (29.46%) and SFA (22.46%). The developed cutlets are enriched with magnesium (100.4 mg/100 g) and calcium (75.3 mg/100 g), and iron content is 2.78 mg/100 g. The analysis of microstructure showed that cedar nut cake is evenly distributed among the muscle fibers in minced meat. The inclusion of cedar nut cake in the recipe for veal cutlets helps to improve the mineral, amino-acid, and fatty-acid composition and allows this product to be classified as a functional dietary product.

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

Cited by 13 publications

References 49 publications

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness

Study of the Nutritional Value and Microstructure of Veal Cutlets with the Addition of Siberian Cedar Nut Seed Cake

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