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This study aimed at the analysis of the impact of the age of horses and selected substances (lactic acid, malic acid, salt phosphates, and phosphates with rosemary) on the quality of horse meat during cold storage. Samples of the longest thoracic muscle obtained from 12 half-carcasses of horses from two age groups: from 4 to 7 years and from 8 to 12 years constituted the research material for the analysis. The addition of each of the substances (lactic acid, malic acid, salt phosphates, phosphates with rosemary) used to marinate this meat increased the color brightness and reduced the value of shear force and hardness compared to the control sample (P

This study aimed at the analysis of the impact of the age of horses and selected substances (lactic acid, malic acid, salt phosphates, and phosphates with rosemary) on the quality of horse meat during cold storage. Samples of the longest thoracic muscle obtained from 12 half-carcasses of horses from two age groups: from 4 to 7 years and from 8 to 12 years constituted the research material for the analysis. The addition of each of the substances (lactic acid, malic acid, salt phosphates, phosphates with rosemary) used to marinate this meat increased the color brightness and reduced the value of shear force and hardness compared to the control sample (P < .05) in both age groups. The use of lactic acid for marinating in the case of meat from both younger and older horse carcasses affected the lowest sensory evaluation scores (P < .05) of this meat compared to the control sample and those for which other substances were used. [ABSTRACT FROM AUTHOR]

Post rigor horse meat was marinated in 150 mM CaCl2 solution at 4°C and compared against untreated samples in order to evaluate characteristics associated with meat quality. Water holding capacity (WHC) and pH were recorded over 15 days period. Protein degradation was studied by sodium dodecyl sulfate SDS–PAGE electrophoresis, and rheological properties related to texture were evaluated by instrumental compression. Sensory evaluation was carried out with a trained panel. There were no significant differences in pH between treated and untreated samples. Water holding capacity in CaCl2-treated samples was significantly higher, as a possible consequence of interfilament widening due to Ca2+ ion steric hindrance. Some degradation of high and low molecular weight (HMW and LMW) proteins in Ca2+-treated samples was observed, although this fact could be due to factors not related to calpain activity. Sensory analysis demonstrated that treated meat had higher scores for overall intensity. There were no significant differences with respect to hardness, chewiness, cohesiveness, and juiciness. [ABSTRACT FROM AUTHOR]