Influence of sex on quality aspects of horse meat

Influence of sex on quality aspects of horse meat

Authors

  • Davide De Marzo Dipartimento dell’Emergenza e dei Trapianti di Organi, sezione di Cliniche Veterinarie e Produzioni Animali, Università degli Studi di Bari “Aldo Moro, Bari, Italia
  • Francesco Nicastro Dipartimento dell’Emergenza e dei Trapianti di Organi, sezione di Cliniche Veterinarie e Produzioni Animali, Università degli Studi di Bari “Aldo Moro, Bari, Italia
  • Anna Maria Facciolongo CNR, Istituto di Bioscienze e BioRisorse (IBBR), Bari, Italia
  • Annarita Nicastro Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Foggia, Italia

Keywords:

Sex, Horses, pH, Color, WBS, Cooking losses

Abstract

 The aim of this research is to study the influence of sex on quality indices of horse meat in Italian market. Fourteen male and female horse (TPR x genetic type Abruzzese) have been bred. All foals were slaughtered between 24 and 26 months of age. After slaughter on Longissimus dorsi muscle samples were determined pH, color, shear forces and cooking losses. The most important results were found on the evolution of pH during meat storage and on color immediately after slaughter and over time. Interesting data also show the degree of tenderness and cooking losses by demonstrating a different meat water holding capacity of the two sexes.


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Published

10-12-2015

Issue

Vol. 17 No. 4 (2015)

Section

Original articles

License

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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How to Cite

1.
De Marzo D, Nicastro F, Facciolongo AM, Nicastro A. Influence of sex on quality aspects of horse meat. Progr Nutr [Internet]. 2015 Dec. 10 [cited 2025 Feb. 22];17(4):343-8. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/5011