Influence of horse meat storage in cold and frozen states on its chemical content, hydration properties and texture parameters of horse meat

• Autorzy: Stanislawczyk R. , Rudy M. , Gil M. , Duma-Kocan P.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to analyse the influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. The material were samples of the longest dorsal muscle (m. longissimus dorsi) obtained from thirty six horse half-carcasses from individual farmers in south-eastern Poland. The horses were about 10-years-old and weighed 500-560 kg before slaughter. One set of samples was subjected to laboratory analyses 24 hours after slaughter. The remaining two sets were subjected to the process of air flow freezing. After freezing, the samples of horse meat were stored for 1 and 3 month periods at a temperature of –22°C. The influence of cold and frozen storage on the content of primary chemical composition was not statistically significant in the analysed raw material. Freezing and frozen storage of horse meat contributed significantly to an increase in acidity, darkening of colour and deterioration in hydration properties of the analysed raw material. The study showed a significant decrease in the values of texture parameters of horse meat (chewiness, resilience, hardness and springiness) which was stored in frozen conditions in comparison with the raw material stored in cold conditions.

Słowa kluczowe

EN

food storage; cold storage; frozen storage; horse meat; meat storage; storage; meat parameter; chemical content; hydration property; texture parameter

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2019
• Tom: 75
• Numer: 04
• Opis fizyczny: p.242-246,ref.

Twórcy

autor

Stanislawczyk R.

• Chair of Agricultural Processing and Commodity Science, Department of Biology and Agriculture, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland

autor

Rudy M.

• Chair of Agricultural Processing and Commodity Science, Department of Biology and Agriculture, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland

autor

Gil M.

• Chair of Agricultural Processing and Commodity Science, Department of Biology and Agriculture, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland

autor

Duma-Kocan P.

• Chair of Agricultural Processing and Commodity Science, Department of Biology and Agriculture, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland

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Identyfikatory

DOI

10.21521/mw.6207