The influence of frozen storage and selected substances on the quality of horse meat.

Clicks: 177
ID: 41742
2019
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Abstract
The aim of this work was to analyze the influence of frozen storage and selected substances on the quality of horse meat. The research material consisted of samples of the longest thorax muscle obtained from 12 half-carcases of horses. The use of citric acid and calcium salts contributes to deterioration of hydration properties of horse meat. Extension of frozen storage time from 1 to 3 months resulted in a decrease in the value of water retaining capacity in the analysed raw material. Regardless of the length of frozen storage of horse meat, the applied substances reduced in a statistically significant way the values of hardness and stiffness of the analysed raw material. Extension of frozen storage time influenced the increase of pH value (statistically significant differences) of meat subjected to marinating only with citric acid.
Reference Key
stanisawczyk2019themeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Stanisławczyk, Renata;Rudy, Mariusz;Gil, Marian;
Journal Meat science
Year 2019
DOI
S0309-1740(18)31198-7
URL
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