The influence of frozen storage and selected substances on the quality of horse meat.
Citric acid
Horse meat
Marinating
Sodium chloride
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Sep 2019
Sep 2019
Historique:
received:
21
12
2018
revised:
30
04
2019
accepted:
30
04
2019
pubmed:
15
5
2019
medline:
21
8
2019
entrez:
15
5
2019
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 31082782
pii: S0309-1740(18)31198-7
doi: 10.1016/j.meatsci.2019.04.024
pii:
doi:
Substances chimiques
Citric Acid
2968PHW8QP
Sodium Chloride
451W47IQ8X
Calcium Chloride
M4I0D6VV5M
Types de publication
Journal Article
Langues
eng
Pagination
74-78Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.