Horse carcass and meat quality — current knowledge and research gaps
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Horsemeat can be considered a good alternative for conventional meats due to its potential
dietetic and health benefits linked with its specific nutritional composition. The aim of this
review was to provide information on the carcass and meat quality of horses, as well as meth‑
ods for their examination based on currently available scientific literature in order to expand
knowledge in this field and determine the direction of future research. The most important
horse carcass quality indicators are the carcass conformation and carcass fat cover, while the
most important horsemeat quality traits are pH, colour, water‑holding capacity and texture.
However, more research is needed to establish a classification system for horse carcasses as
well as threshold values for colour and water‑holding capacity traits that might be used for
horsemeat classification into quality classes.
Кључне речи:
Carcass conformation / Carcass fat cover / Meat colour / Water‑holding capacityИзвор:
Meat Technology, 2023, 64, 2, 160-165Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Čobanović, Nikola AU - Grković, Nevena AU - Suvajdžić, Branko AU - Vićić, Ivan AU - Karabasil, Nedjeljko PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3321 AB - Horsemeat can be considered a good alternative for conventional meats due to its potential dietetic and health benefits linked with its specific nutritional composition. The aim of this review was to provide information on the carcass and meat quality of horses, as well as meth‑ ods for their examination based on currently available scientific literature in order to expand knowledge in this field and determine the direction of future research. The most important horse carcass quality indicators are the carcass conformation and carcass fat cover, while the most important horsemeat quality traits are pH, colour, water‑holding capacity and texture. However, more research is needed to establish a classification system for horse carcasses as well as threshold values for colour and water‑holding capacity traits that might be used for horsemeat classification into quality classes. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Horse carcass and meat quality — current knowledge and research gaps VL - 64 IS - 2 SP - 160 EP - 165 DO - 10.18485/meattech.2023.64.2.29 ER -
@article{ author = "Čobanović, Nikola and Grković, Nevena and Suvajdžić, Branko and Vićić, Ivan and Karabasil, Nedjeljko", year = "2023", abstract = "Horsemeat can be considered a good alternative for conventional meats due to its potential dietetic and health benefits linked with its specific nutritional composition. The aim of this review was to provide information on the carcass and meat quality of horses, as well as meth‑ ods for their examination based on currently available scientific literature in order to expand knowledge in this field and determine the direction of future research. The most important horse carcass quality indicators are the carcass conformation and carcass fat cover, while the most important horsemeat quality traits are pH, colour, water‑holding capacity and texture. However, more research is needed to establish a classification system for horse carcasses as well as threshold values for colour and water‑holding capacity traits that might be used for horsemeat classification into quality classes.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Horse carcass and meat quality — current knowledge and research gaps", volume = "64", number = "2", pages = "160-165", doi = "10.18485/meattech.2023.64.2.29" }
Čobanović, N., Grković, N., Suvajdžić, B., Vićić, I.,& Karabasil, N.. (2023). Horse carcass and meat quality — current knowledge and research gaps. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 160-165. https://doi.org/10.18485/meattech.2023.64.2.29
Čobanović N, Grković N, Suvajdžić B, Vićić I, Karabasil N. Horse carcass and meat quality — current knowledge and research gaps. in Meat Technology. 2023;64(2):160-165. doi:10.18485/meattech.2023.64.2.29 .
Čobanović, Nikola, Grković, Nevena, Suvajdžić, Branko, Vićić, Ivan, Karabasil, Nedjeljko, "Horse carcass and meat quality — current knowledge and research gaps" in Meat Technology, 64, no. 2 (2023):160-165, https://doi.org/10.18485/meattech.2023.64.2.29 . .