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

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

“…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].…”

“…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.…”

“…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].…”

“…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].…”

“…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].…”