Stanisławczyk Renata, Rudy Mariusz, Gil Marian, Duma-Kocan Paulina, Żurek Jagoda
Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszów, St. Zelwerowicza 4, 35-601 Rzeszów, Poland.
Animals (Basel). 2021 Sep 10;11(9):2666. doi: 10.3390/ani11092666.
The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4-7 and 8-12 years). Among the analyzed samples, a higher fat content ( < 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied ( < 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses ( < 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses ( < 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age ( < 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment ( < 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher ( < 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat ( < 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples ( < 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.
本研究分析了马的年龄、腌制所用物质以及冷冻储存对马肉品质的影响。研究以取自12具马尸体（年龄在4 - 7岁和8 - 12岁）的最长胸肌样本为对象。在所分析的样本中，发现来自年龄较大马尸体的肉脂肪含量较高（< 0.05）。肉样的pH值受所采用处理方式的影响（< 0.05）。在用于腌制的物质中，苹果酸使幼马肉的pH值降低（< 0.05）。在苹果酸腌制的肉中添加磷酸盐也观察到类似效果。另一方面，用磷酸盐腌制导致老马肉的pH值升高（< 0.05）。用于腌制马肉的物质对切割力值的降低没有显著影响。此外，肉的剪切力、硬度、刚度、黏性和咀嚼性值随马的年龄增加而升高（< 0.05）。发现年龄、储存期和处理类型之间的相互作用对肉的颜色参数a和b有影响（< 0.05）。用乳酸和苹果酸腌制幼马肉会导致红色比例降低（4.67和3.43）以及黄色比例升高（3.81和1.71），尤其是在冷冻储存3个月后。与对照相比，在每个储存期，所有用于腌制的物质（磷酸盐除外）都与幼马和老马尸体肉的较高热滴和强制滴汁相关（< 0.05）。年龄和处理类型之间的相互作用对马肉的嫩度和多汁性有影响（< 0.05）。在感官评价中，注意到年龄和处理程序之间的相互作用影响了肉样的嫩度和多汁性（< 0.05）。仍需要进一步研究以增加关于如何提高马肉品质的知识，并最终增加消费者和肉类加工厂的需求。
