The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material
Abstract
:1. Introduction
2. Chemical Composition and Nutritional Value of Horsemeat
2.1. Way of Feeding
2.2. Age and Gender
2.3. The Type of the Basic Element and the Muscle
2.4. Breed
3. Properties of Horsemeat Important in Terms of Technological Suitability
Pts | Aroma | Juiciness | Tenderness | Tastiness |
---|---|---|---|---|
1 | Very negative | Very dry | Very hard, very fibrous | Very negative |
2 | Negative | Dry | Hard, fibrous | Negative |
3 | Neutral | Slightly juicy | Slightly tender | Neutral |
4 | Desirable | Juicy | Tender | Desirable |
5 | Very desirable | Very juicy | Very tender | Very desirable |
4. Ways to Improve the Quality of Horsemeat
4.1. The Use of Enzymes
4.2. The Use of Calcium Salts
4.3. The Use of Solutions of Selected Substances in the Marinating Process
4.4. The Use of Low Temperatures
4.5. Thermal Treatment Methods Used
4.6. Horsemeat-Refining Treatment
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Ethical Statement
References
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Muscle | Sex | Slaughtered Age | Moisture (%) | Protein (%) | Fat (%) | Ash (%) | Cholesterol (mg/100 g) | Reference |
---|---|---|---|---|---|---|---|---|
LD | M | 24 months | 72.32 ± 0.70 | 20.64 ± 0.73 | 2.08 ± 0.10 | 1.13 ± 0.05 | [15] | |
LD | M | 24 months | 70.58 ± 0.90 | 21.81 ± 0.67 | 2.22 ± 0.14 | 1.23 ± 0.05 | [15] | |
LD | 6 months | 68.11 * | 23.63 * | 2.57 * | 1.97 * | [16] | ||
LD | 11 months | 71.32 * | 21.24 * | 3.11 * | 1.38 * | [16] | ||
LD | 18 months | 72.43 * | 20.13 * | 3.19 * | 1.25 * | [16] | ||
LD | 15 months | 76.49 ± 0.66 | 22.31 ± 0.74 | 0.22 ± 0.08 | 1.25 ± 0.18 | [17] | ||
LD | F | 74.08 ± 0.06 | 20.08 ± 0.24 | 3.9 ± 0.03 | [18] | |||
LD | M | 73.3 ± 0.17 | 21.76 ± 0.17 | 4.02 ± 0.03 | [18] | |||
LD | 9–11 years | 73.3 * ± 1.7 | 22.5 * ± 1.1 | 2.9 * ± 0.30 | 1.1 * ± 0.1 | 40.5 * ± 2.6 | [11] | |
LD | M | 16 months | 68.34 ± 4.20 | 19.91 ± 1.59 | 3.34 ± 1.09 | [19] | ||
LD | F | 16 months | 70.70 ± 2.43 | 19.90 ± 1.84 | 4.03 ± 2.58 | [19] | ||
LD | M | 24 months | 68.98 ± 10.03 | 20.59 ± 1.29 | 2.56 ± 0.82 | [19] | ||
LD | F | 24 months | 71.37 ± 1.72 | 20.50 ± 1.55 | 3.16 ± 0.83 | [19] | ||
LD | M, F | 11 months | 69.51 | 21.67 | 1,14 | [20] | ||
LD | M, F | 15 months | 76.49 ± 0.66 | 22.31 ± 0.74 | 1.25 ± 0.18 | 62 ± 6 | [21] | |
LD | M | 15 months | 76.63 ± 0.54 | 22.30 ± 0.51 | 1.23 ± 0.18 | 64 ± 8 | [22] | |
F | 15 months | 76.28 ± 0.80 | 22.31 ± 1.06 | 1.27 ± 0.17 | 60 ± 3 | [22] | ||
LD | M, F | 15 months | 74.78 | 20.98 | [23] | |||
15 months | 74.79 | 20.65 | [23] | |||||
LD | M, F | 9 months | 75.43 | 20.61 | [10] | |||
12 months | 75.93 | [10] | ||||||
M | 18 months | 73.23 | [24] | |||||
72.80 | 20.44 | [24] | ||||||
BF | M | 2 years | 72.32 ± 0.71 | 20.64 ± 0.73 | 1.13 ± 0.06 | [15] | ||
2 years | 70.58 ± 0.91 | 21.81 ± 0.68 | 1.23 ± 0.05 | [15] | ||||
LL | 11 months | 72.63 * ± 1.78 | 21.25 * ± 1.31 | 1.94 * ± 2. | 1.03 * ± 0.05 | [25] | ||
BF | M, F | 11 months | 68.39 | 20.68 | 1.02 | [20] | ||
BF | M, F | 15 months | 76.83 ± 0.73 | 21.67 ± 1.04 | 1.22 ± 0.24 | 57 ± 16 | [21] | |
BF | 15 months | 76.83 ± 0.73 | 21.67 ± 1.04 | 0.37 ± 0.10 | 1.22 ± 0.24 | [17] | ||
LL | 70.79 * ± 1.63 | 21.70 * ± 1.73 | 2.88 * ± 2.83 | 0.97 * ± 0.08 | [25] | |||
LL | M, F | 10 years | 69.78 ± 0.32 | 19.67 ± 0.19 | 1.10 ± 0.03 | [26] | ||
TB | 73.91 * ± 0.90 | 21.60 * ± 0.74 | 1.07 * ± 0.34 | 1.04 * ± 0.03 | [25] | |||
TB | 15 months | 77.40 ± 0.73 | 21.44 ± 0.72 | 0.28 ± 0.16 | 1.27 ± 0.17 | [17] | ||
TB | M, F | 15 months | 77.40 ± 0.73 | 21.44 ± 0.72 | 1.27 ± 0.17 | 62 ± 8 | [21] | |
RF | 11 months | 69.15 | 21.08 | 1.15 | [20] | |||
SM | 15 months | 76.69 ± 0.77 | 21.98 ± 1.17 | 0.15 ± 0.07 | 1.28 ± 0.14 | [17] | ||
SM | M, F | 11 months | 73.59 | 19.57 | 1.09 | [20] | ||
SM | M, F | 15 months | 76.69 ± 0.77 | 21.98 ± 1.17 | 1.28 ± 0.14 | 59 ± 9 | [21] | |
ST | 15 months | 77.40 ± 0.48 | 21.39 ± 1.05 | 1.28 ± 0.18 | 60 ± 11 | [21] | ||
ST | M, F | 15 months | 77.40 ± 0.48 | 21.39 ± 1.05 | 0.31 ± 0.18 | 1.28 ± 0.18 | [17] | |
ST | 10 years | 72.54 ± 0.23 | 20.17 ± 0.11 | 1.12 ± 0.03 | [26] | |||
PM | M, F | 15 months | 77.24 ± 0.78 | 21.17 ± 1.17 | 1.27 ± 0.14 | 61 ± 15 | [21] | |
PM | M, F | ~74 | 20.1 | 8.5 | [5] | |||
PM | 15 months | 77.24 ± 0.78 | 21.17 ± 1.17 | 0.67 ± 0.13 | 1.27 ± 0.14 | [17] | ||
Thigh | M, F | 6–10 years | 70.9 ± 0.67 | 19.8 ± 0.50 | 0.98 ± 0.02 | 61 ± 4 | [27] | |
Loin | F | 32 months | 69.07 ± 1.95 | 21.09 ± 1.20 | 5.27 ± 2.97 | 63.16 ± 6.56 | [28] | |
Brisket | F | 32 months | 69.60 ± 1.82 | 20.38 ± 0.56 | 5.25 ± 1.47 | 61.02 ± 16.02 | [28] | |
Top-round | F | 32 months | 71.69 ± 0.85 | 21.28 ± 0.46 | 2.56 ± 0.59 | 72.36 ± 9.57 | [28] | |
Shoulder-clod | F | 32 months | 69.17 ± 2.05 | 20.10 ± 0.57 | 5.56 ± 3.00 | 65.14 ± 10.53 | [28] |
Specification | Sensory Properties | Reference | |||||||
---|---|---|---|---|---|---|---|---|---|
Aroma (Intensity) | Aroma (Desirability) | Aroma | Tenderness | Juiciness | Taste (Intensity) | Taste (Desirability) | Taste | ||
48 h postmortem—cold conditions | 3.83 ± 0.19 | 4.07 ± 0.14 | 3.94 ± 0.41 | 3.92 ± 0.36 | 4.00 ± 0.27 | 3.97 ± 0.26 | [73] | ||
120 h postmortem—cold conditions | 4.02 ± 0.13 | 4.17 ± 0.18 | 4.22 ± 0.34 | 4.22 ± 0.25 | 4.29 ± 0.25 | 4.48 ± 0.72 | [73] | ||
1 month—frozen conditions—LN2 | 3.93 ± 0.14 | 4.20 ± 0.18 | 4.27 ± 0.25 | 4.12 ± 0.21 | 4.28 ± 0.22 | 4.31 ± 0.23 | [73] | ||
3 months—frozen conditions—LN2 | 3.91 ± 0.18 | 4.15 ± 0.18 | 4.15 ± 0.23 | 4.09 ± 0.18 | 4.07 ± 0.23 | 4.11 ± 0.24 | [73] | ||
6 months—frozen conditions—LN2 | 3.63 ± 0.27 | 4.07 ± 0.43 | 4.20 ± 0.39 | 4.17 ± 0.33 | 4.22 ± 0.38 | 4.16 ± 0.39 | [73] | ||
48 h postmortem—cold conditions—I | 2.94 ± 0.12 | 3.12 ± 0.18 | 3.15 ± 0.22 | 4.19 ± 0.15 | [72] | ||||
48 h postmortem—cold conditions—I | 2.96 ± 0.23 | 3.02 ± 0.18 | 3.20 ± 0.32 | 4.10 ± 0.12 | [78] | ||||
48 h postmortem—cold conditions—II | 2.90 ± 0.18 | 2.99 ± 0.13 | 3.09 ± 0.23 | 3.98 ± 0.20 | [72] | ||||
48 h postmortem—cold conditions—II | 2.91 ± 0.18 | 2.95 ± 0.18 | 3.05 ± 0.31 | 3.99 ± 0.22 | [78] | ||||
48 h postmortem—cold conditions—III | 2.84 ± 0.15 | 2.83 ± 0.12 | 2.95 ± 0.17 | 3.88 ± 0.25 | [72] | ||||
48 h postmortem—cold conditions—III | 2.88 ± 0.19 | 2.86 ± 0.19 | 2.99 ± 0.18 | 3.92 ± 0.25 | [78] | ||||
120 h postmortem—cold conditions—I | 4.12 ± 0.1 | 4.22 ± 0.30 | 4.31 ± 0.20 | 4.72 ± 0.27 | [72] | ||||
120 h postmortem—cold conditions—II | 3.92 ± 0.16 | 4.15 ± 0.19 | 4.15 ± 0.24 | 4.57 ± 0.20 | [72] | ||||
120 h postmortem—cold conditions—III | 3.88 ± 0.16 | 4.08 ± 0.24 | 4.04 ± 0.14 | 4.41 ± 0.31 | [72] | ||||
1 month—frozen conditions—LN2—I | 4.09 ± 0.15 | 4.36 ± 0.30 | 4.20 ± 0.20 | 4.28 ± 0.27 | [78] | ||||
1 month—frozen conditions—LN2—II | 3.97 ± 0.16 | 4.12 ± 0.19 | 4.18 ± 0.24 | 4.15 ± 0.20 | [78] | ||||
1 month—frozen conditions—LN2—III | 3.86 ± 0.16 | 4.06 ± 0.24 | 4.09 ± 0.14 | 4.11 ± 0.31 | [78] | ||||
3 months—frozen conditions—LN2—I | 4.15 ± 0.15 | 4.45 ± 0.28 | 4.39 ± 0.33 | 4.47 ± 0.12 | [78] | ||||
3 months—frozen conditions—LN2—II | 3.98 ± 0.16 | 4.16 ± 0.25 | 4.25 ± 0.33 | 4.23 ± 0.19 | [78] | ||||
3 months—frozen conditions—LN2—III | 3.91 ± 0.19 | 4.09 ± 0.26 | 4.15 ± 0.31 | 4.19 ± 0.17 | [78] | ||||
0.5 months—frozen conditions—Ow | 4.61 ± 0.29 | 4.71 ± 0.38 | 3.96 ± 0.69 | 4.36 ± 0.36 | 4.18 ± 0.54 | 4.14 ± 0.53 | [79,80,81] | ||
3 months—frozen conditions—Ow | 4.10 ± 0.20 | 4.10 ± 0.21 | 4.00 ± 0.50 | 4.00 ± 0.38 | 4.10 ± 0.39 | 3.97 ± 0.35 | [79,80,81] | ||
6 months—frozen conditions—Ow | 4.83 ± 0.31 | 4.73 ± 0.37 | 4.10 ± 0.54 | 4.33 ± 0.4 | 4.17 ± 0.52 | 4.33 ± 0.49 | [79,80,81] | ||
0.5 months—frozen conditions—LCO2 | 4.90 ± 0.28 | 4.97 ± 0.13 | 4.17 ± 0.45 | 4.27 ± 0.37 | 4.33 ± 0.41 | 4.33 ± 0.45 | [79,80,81] | ||
3 months—frozen conditions—LCO2 | 4.33 ± 0.31 | 4.37 ± 0.30 | 4.10 ± 0.47 | 4.10 ± 0.54 | 4.23 ± 0.46 | 4.27 ± 0.53 | [79,80,81] | ||
6 months—frozen conditions—LCO2 | 4.87 ± 0.30 | 4.63 ± 0.44 | 3.80 ± 0.65 | 4.30 ± 0.37 | 3.97 ± 0.48 | 4.20 ± 0.62 | [79,80,81] | ||
0.5 months—frozen conditions—Ow—U | 4.70 ± 0.37 | 4.67 ± 0.36 | 4.13 ± 0.40 | 4.43 ± 0.37 | 4.33 ± 0.45 | 4.23 ± 0.37 | [82] | ||
3 months—frozen conditions—Ow—U | 4.30 ± 0.25 | 4.10 ± 0.21 | 3.50 ± 0.53 | 3.70 ± 0.53 | 3.50 ± 0.50 | 3.63 ± 0.48 | [82] | ||
6 months—frozen conditions—Ow—U | 4.50 ± 0.50 | 4.10 ± 0.21 | 2.73 ± 0.78 | 2.90 ± 0.87 | 2.73 ± 0.70 | 2.87 ± 0.79 | [82] | ||
0.5 months—frozen conditions—Ow—N | 4.60 ± 0.28 | 4.53 ± 0.40 | 3.77 ± 0.42 | 3.97 ± 0.30 | 4.00 ± 0.33 | 3.87 ± 0.35 | [82] | ||
3 months—frozen conditions—Ow—N | 4.30 ± 0.41 | 4.00 ± 0.00 | 3.20 ± 0.41 | 3.37 ± 0.40 | 3.20 ± 0.32 | 3.23 ± 0.37 | [82] | ||
6 months—frozen conditions—Ow—N | 4.83 ± 0.24 | 4.17 ± 0.24 | 2.77 ± 0.82 | 2.93 ± 0.70 | 2.77 ± 0.82 | 2.83 ± 0.72 | [82] | ||
0.5 months—frozen conditions—LCO2—U | 4.53 ± 0.35 | 4.53 ± 0.35 | 3.90 ± 0.57 | 4.13 ± 0.52 | 3.93 ± 0.62 | 4.10 ± 0.57 | [82] | ||
3 months—frozen conditions—LCO2—U | 4.30 ± 0.32 | 4.33 ± 0.31 | 3.53 ± 0.44 | 3.50 ± 0.42 | 3.53 ± 0.40 | 3.53 ± 0.40 | [82] | ||
6 months—frozen conditions—LCO2—U | 4.77 ± 0.37 | 4.63 ± 0.44 | 2.97 ± 0.81 | 3.10 ± 0.78 | 3.03 ± 0.74 | 3.03 ± 0.77 | [82] | ||
0.5 months—frozen conditions—LCO2—N | 4.17 ± 0.41 | 4.17 ± 0.41 | 3.53 ± 0.40 | 3.70 ± 0.46 | 3.60 ± 0.47 | 3.77 ± 0.42 | [82] | ||
3 months—frozen conditions—LCO2—N | 4.27 ± 0.26 | 4.37 ± 0.35 | 3.13 ± 0.55 | 3.13 ± 0.48 | 3.07 ± 0.50 | 3.17 ± 0.49 | [82] | ||
6 months—frozen conditions—LCO2—N | 4.75 ± 0.50 | 4.75 ± 0.50 | 3.63 ± 0.48 | 3.38 ± 0.25 | 3.25 ± 0.29 | 3.25 ± 0.29 | [82] | ||
0.5 months—frozen conditions—LCO2×Ow—U | 4.23 ± 0.32 | 4.23 ± 0.32 | 3.43 ± 0.56 | 3.80 ± 0.49 | 3.53 ± 0.48 | 3.80 ± 0.41 | [82] | ||
3 months—frozen conditions—LCO2×Ow—U | 4.23 ± 0.26 | 4.20 ± 0.25 | 3.27 ± 0.50 | 3.37 ± 0.40 | 3.20 ± 0.49 | 3.37 ± 0.40 | [82] | ||
6 months—frozen conditions—LCO2×Ow—U | 4.73 ± 0.32 | 4.53 ± 0.35 | 3.27 ± 0.59 | 3.37 ± 0.58 | 3.20 ± 0.62 | 3.40 ± 0.60 | [82] | ||
0.5 months—frozen conditions—LCO2×Ow—N | 4.13 ± 0.23 | 4.13 ± 0.30 | 3.17 ± 0.65 | 3.40 ± 0.60 | 3.27 ± 0.53 | 3.30 ± 0.49 | [82] | ||
3 months—frozen conditions—LCO2×Ow—N | 4.27 ± 0.26 | 4.30 ± 0.32 | 3.13 ± 0.55 | 3.13 ± 0.48 | 3.07 ± 0.50 | 3.17 ± 0.49 | [82] | ||
6 months—frozen conditions—LCO2×Ow—N | 4.65 ± 0.49 | 4.10 ± 0.75 | 3.21 ± 0.32 | 3.10 ± 0.20 | 3.15 ± 0.24 | 3.15 ± 0.24 | [82] | ||
96 h postmortem—cold conditions | 3.20 ± 0.25 | 3.17 ± 0.11 | 2.82 ± 0.12 | 2.55 ± 0.31 | 2.85 ± 0.15 | 2.99 ± 0.17 | [83] | ||
96 h postmortem—NaCl * | 3.75 ± 0.15 | 3.83 ± 0.10 | 3.18 ± 0.12 | 3.05 ± 0.18 | 4.15 ± 0.17 | 4.28 ± 0.21 | [83] | ||
96 h postmortem—citric acid * | 2.50 ± 0.21 | 2.89 ± 0.16 | 1.12 ± 0.10 | 1.54 ± 0.09 | 1.05 ± 0.05 | 1.16 ± 0.08 | [83] | ||
96 h postmortem—0.2 M CaCl2 | 4.20 ± 0.16 | 4.31 ± 0.12 | 4.01 ± 0.05 | 4.36 ± 0.09 | 4.45 ± 0.10 | 4.38 ± 0.12 | [83] | ||
96 h postmortem—0.3 M CaCl2 * | 4.05 ± 0.20 | 4.26 ± 0.14 | 4.10 ± 0.08 | 4.42 ± 0.12 | 4.50 ± 0.12 | 4.56 ± 0.09 | [83] | ||
24 h postmortem—cold conditions | 5.160 | 2.000 | 3.708 | [63] | |||||
24 h postmortem—150 mM CaCl2 * | 7.980 | 5.960 | 5.380 | [63] | |||||
120 h postmortem—cold conditions—II | 3.16 ± 0.28 | 3.00 ± 0.01 | 3.00 ± 0.01 | 2.66 ± 0.57 | 3.16 ± 0.28 | 3.33 ± 0.57 | [84] | ||
120 h postmortem—cold conditions—III | 3.16 ± 0.28 | 3.33 ± 0.28 | 2.66 ± 0.15 | 2.50 ± 0.86 | 2.50 ± 0.86 | 2.66 ± 0.15 | [84] | ||
120 h postmortem—II—lactic acid * | 2.50 ± 0.50 | 2.83 ± 0.28 | 1.16 ± 0.28 | 1.83 ± 0.28 | 1.33 ± 0.57 | 1.66 ± 0.15 | [84] | ||
120 h postmortem—III—lactic acid * | 2.50 ± 0.50 | 2.33 ± 0.58 | 1.00 ± 0.01 | 1.33 ± 0.28 | 1.83 ± 0.44 | 1.83 ± 0.44 | [84] | ||
120 h postmortem—II—malic acid * | 3.00 ± 0.86 | 3.50 ± 0.50 | 1.50 ± 0.86 | 2.50 ± 0.86 | 2.50 ± 0.86 | 2.66 ± 0.15 | [84] | ||
120 h postmortem—III—malic acid * | 2.50 ± 0.50 | 2.66 ± 0.57 | 1.16 ± 0.28 | 2.00 ± 0.01 | 2.66 ± 0.15 | 2.50 ± 0.86 | [84] | ||
120 h postmortem—II—phosphates with NaCl * | 3.16 ± 0.76 | 3.33 ± 0.57 | 3.83 ± 0.28 | 3.66 ± 0.57 | 3.00 ± 1.00 | 3.16 ± 1.04 | [84] | ||
120 h postmortem—III—phosphates with NaCl * | 3.50 ± 0.50 | 3.50 ± 0.50 | 4.00 ± 0.01 | 4.50 ± 0.50 | 4.00 ± 0.01 | 4.16 ± 0.28 | [84] | ||
120 h postmortem—II—phosphates with rosemary * | 3.50 ± 0.50 | 3.83 ± 0.28 | 3.66 ± 0.57 | 3.00 ± 0.02 | 3.50 ± 0.50 | 3.50 ± 0.50 | [84] | ||
120 h postmortem—III—phosphates with rosemary * | 3.66 ± 0.57 | 3.83 ± 0.28 | 4.66 ± 0.57 | 4.50 ± 0.86 | 4.00 ± 1.00 | 3.33 ± 1.52 | [84] | ||
144 h postmortem—II—lactic acid with phosphates * | 4.00 ± 0.01 | 4.00 ± 0.01 | 4.16 ± 0.57 | 3.66 ± 0.76 | 4.00 ± 0.86 | 4.00 ± 0.86 | [84] | ||
144 h postmortem—III—lactic acid with phosphates * | 3.50 ± 0.50 | 3.66 ± 0.57 | 4.16 ± 0.28 | 3.66 ± 0.76 | 3.66 ± 0.76 | 3.50 ± 1.32 | [84] | ||
144 h postmortem—II—malic acid with phosphates * | 3.33 ± 0.57 | 3.33 ± 0.57 | 3.83 ± 0.28 | 3.50 ± 0.50 | 3.66 ± 0.28 | 3.83 ± 0.28 | [84] | ||
144 h postmortem—III—malic acid with phosphates * | 3.00 ± 0.50 | 3.16 ± 0.28 | 2.50 ± 0.86 | 2.66 ± 0.76 | 2.50 ± 0.86 | 2.83 ± 0.44 | [84] |
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Stanisławczyk, R.; Rudy, M.; Rudy, S. The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material. Processes 2021, 9, 1672. https://0-doi-org.brum.beds.ac.uk/10.3390/pr9091672
Stanisławczyk R, Rudy M, Rudy S. The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material. Processes. 2021; 9(9):1672. https://0-doi-org.brum.beds.ac.uk/10.3390/pr9091672
Chicago/Turabian StyleStanisławczyk, Renata, Mariusz Rudy, and Stanisław Rudy. 2021. "The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material" Processes 9, no. 9: 1672. https://0-doi-org.brum.beds.ac.uk/10.3390/pr9091672