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Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography–mass spectrometry. A total of 77 volatile compounds were found, from which aldehydes were the predominant family. Most of the identified compounds had their origin in the degradation of lipids, with a negligible contribution of Maillard derived products. Odour impact ratios were calculated and used as indicators of the contribution of each compound to the total aroma and aldehydes were, in general, the major contributors to cooked horse meat aroma. Results revealed that ageing affected 15 of the volatile compounds detected. From them, hexadecanal and 2- and 3-methylbutanal significantly increased during ageing, presumably affecting the cooked meat odour as these have considerable odorant impact. Under the present study conditions, periods longer than 14 days would be necessary for significant changes in the volatile profile of cooked horse meat., Department of Economic Development and Infrastructures of the Basque Government is acknowledged for the doctoral fellowship of L.R.B. Lactiker Research Group (Basque Government IT944-16) funded this work as well as the contract of L.M.

The authenticity of foods is an age-old problem. Food authenticity issues, especially adulteration, have been existed as long as food has been made and sold. Now it has become more sophisticated and widespread all over the world. Major food adulteration events seem to occur regularly, for example, Sudan Red dye adulteration with spices in 2003, melamine adulteration with milk powder in 2008, dioxins adulteration in pork in 2008, detergent, fat, and urea adulteration in milk in 2008, horse meat adulteration in processed beef in 2013, and many more. These are just a few of the major incidents, and the full scale of adulteration is not well known because most incidents go undetected or unreported. Moore and Lipp documented over 1300 cases of food adulteration occurred from 1980 to 2010. The occurrence of fraud is not natural to evaluate without using highly sophisticated analytical tools. Detecting adulteration is difficult, as most of the cases, the adulterants are very usually similar to the authentic product.

Reduced consumption of conventional red meats due to environmental and health concerns may create interest in less familiar red meats from alternative animal species. The objective of this study was to identify perceptions of three red meats; beef, a familiar meat, and bison and horse meat, less familiar red meat alternatives. A total of 145 western Canadian participants completed an on-line survey that included a free word association task, food variety seeking and food involvement scales, and meat consumption and demographic questions. The free word association yielded 41 word categories of diverging perceptions of the 3 meats. Beef was described with positive sensory attributes and well-liked foods, yet with environmental, ethical and production concerns, reflecting the 'meat eaters' paradox'. Bison was perceived as a lean game meat, suggesting a lack of awareness of current bison production and retail availability. Horse meat was unfamiliar to 80% of the participants. Horse meat was acknowledged to be consumed in other regions, however as a companion animal and pet, the dominant perception of horse meat was that it was unacceptable for eating. Participants were clustered into four groups based on the combined food-related personality traits of variety seeking and food involvement. The high food involvement cluster associated bison with positive eating quality attributes and may be amenable to its consumption when provided with accurate information about bison production.

Food fraud prevention and risk mitigation have become a fast-evolving area for both regulatory agencies and auditing bodies, as well as for the laboratory testing field. Although fraud is economically motivated, it can also have major public health consequences, for example, when unapproved substances or unlabeled food allergens are introduced into the food supply. Three major food fraud incidents with significant public health consequences occurred between 2007 and 2013. These incidents had industry-wide effects and resulted in substantial changes to business and regulatory operations that continue to this day. However, there have been numerous other examples of food fraud occurring on a regular basis. These incidents with a direct connection to acute health effects in consumers, or the unwitting consumption of a product that is not typically consumed in some cultures (such as horse meat), tend to be very well reported by media outlets. Those without acute health effects, which include majority of the incidents, result in less media coverage and, by extension, lower consumer awareness. However, all forms of food fraud have damaging effects on brand integrity, consumer confidence, business revenue, and markets. This chapter will review various definitions and categories of food fraud, provide some basic information about food fraud risk mitigation strategies, and describe the layout and purpose of this book.

Trichinella spiralis typically infects domestic swine, wild boar and occasionally horses, has a cosmopolitan distribution, and consequently is most frequently associated with food-borne outbreaks of trichinellosis in humans. Trichinella murrelli is typically found in wild carnivores in temperate areas of North America, where it has been responsible for outbreaks of human trichinellosis due to consumption of infected wild game. There has previously been only indirect evidence of natural infection with T. murrelli in a horse originating from Connecticut and implicated in an outbreak of trichinellosis in France in 1985. We describe a T. murrelli infection detected during routine testing of a horse from the USA imported to Canada for slaughter and export to the European Union (EU). Approximately 5 or more larvae per gram were recovered from digested tongue and diaphragm samples and identified as T. murrelli by PCR. This case provides the first direct evidence of naturally acquired T. murrelli infection in a horse, and further supports the potential food safety risk posed by this parasite species. It is the first instance in Canada of the detection of a Trichinella-infected horse via routine post-mortem testing. Trichinella spiralis-infected horses have been similarly detected by regulatory testing in France, and further details of two such previously reported cases are also provided here. The cases described herein underscore the importance of continued vigilance in quality assured food safety testing of horse meat to mitigate the risk of human trichinellosis.

Recently, there are many cases being reported on food adulteration, food mislabeling, and food safety. The 2013 horse meat scandal in the United Kingdom had shocked the world and had brought much needed attention toward the need for stringent food manufacturing policies as well as the need to develop identification methods to identify food adulteration. Additionally, recent rise in cases of diseases transmitted from foodborne pathogens also has contributed to fear among consumers. Besides the aim for excellent food quality and safety, people's dietary behaviors are influenced by their religious beliefs. This chapter will explore the various DNA-based and nanobiosensor technologies that can be utilized for food traceability and adulteration detection in food. It also addresses DNA detection methods for microbes to ensure food safety. The mechanism of action, the roles of these methods in food identifications as well as the advantages of this technique will be further explored throughout this chapter.

9 páginas, 5 tablas, 4 figuras., The objective of the present study was to assess the fatty acid composition of horse-meat available at the retail market in northern Spain. Horse steaks (Longissimus thoracis et lumborum muscle; n = 82) were purchased from butcher-shops and large grocery stores throughout six northern regions of Spain in two different seasons. Fat content differed significantly among regions (1.12 to 2.77%). Samples with higher intramuscular fat content presented the highest percentages of total monounsaturated fatty acids and the lowest contents of dimethylacetal and polyunsaturated fatty acids (PUFA), while the opposite was found in the leanest samples. A high variability was observed in the muscle and subcutaneous n-3 PUFA content. Overall, total n-3 PUFA content ranged between 1.17% and 18.9% in muscle fat and between 1.52% and 27.9% in backfat. Interestingly, almost 5% of surveyed loins from horse carcasses (4 out of 82) contained over 300 mg of linolenic acid per 100 g of meat which could have been marketed as a “source” of n-3 FAs according to Commission Regulation (EU) No 116/2010. (C) 2016 Elsevier Ltd. All rights reserved., X. Belaunzaran thanks the Department of Economic Development & Competitiveness of the Basque Government for his doctoral fellowship, and N. Aldai thanks the Spanish Ministry of Economy & Competitiveness and the University of the Basque Country (UPV/EHU) for her contract through the 'Ramon y Cajal (RYC-2011-08593)' program. The study was funded by the UPV/EHU (EHUA 13/29; ZALDITRANS Project) and the Department of Education, Language Policy and Culture of the Basque Government (IT766-13).

8 páginas, 2 tablas, 3 figuras., © 2015 Elsevier Ltd. The consumption of horse-meat is currently not popular in most countries, but because of its availability and recognized nutritional value consumption is slowly increasing in several western European countries based on claims that it could be an alternative red meat. In this review, horse-meat production, trade and supply values have been summarized. In addition, the advantage of horse production is noted because of its lower methane emissions and increased uptake, particularly of n-3 polyunsaturated fatty acids (PUFAs), which is based on its digestive physiology. Of particular interest in this review is the unique fatty acid composition of horse-meat with its high level of the nutritionally desirable PUFAs in both the adipose and muscle fat. Because of its large frame size and digestive physiology, the horse can be considered an alternative to bovine meat, with large advantages regarding the maintenance of less favored mountain grazing areas and its facility to transfer PUFA from feed to meat., X. Belaunzaran thanks the Department of Economic Development & Competitiveness of the Basque Government for his predoctoral fellowship, and N. Aldai thanks the Spanish Ministry of Economy & Competitiveness and the University of the Basque Country (UPV/EHU) for her contract through the ‘Ramón y Cajal (RYC-2011-08593)’ program. The study was funded by the UPV/EHU (EHUA 13/29; ZALDITRANS Project)

Publisher Summary Concurrent outbreaks of disease in poultry and fish in different parts of the world during early 1960 focused major attention on the significance of diet contamination in the induction of cancer. These outbreaks were related to the adoption of specially prepared commercial food rations. Trout feed composed of rations put up in the form of dry pellets. The high prevalence of hepatomas in trout occurred following the wide-scale use of these commercial feeds. Dry pelleted rations for trout composed of steam- or flame-dried fish meal, cottonseed meal, meat scraps, and dried milk as protein sources. Prior to use of these components a wet diet, consisting largely of viscera from sheep, swine, cattle, and other fish, was used in addition to ground beef and horse meat. These diets of unprocessed products were not known to produce hepatomas. These products may undergo unfavorable storage conditions with subsequent fungal contamination. The genesis of tumors is influenced to a lesser or greater degree by the nutrient environment furnished in the host. In the processing of food by heat or radiation sterilization, degradation products are produced. Heat dehydration and over processing produces toxic lipid polymers. In the processing of foods for improvement of texture, flavor, and color, innocuous and quite beneficial chemical additives are used, but a few demonstrate toxicity and carcinogenicity. Another source of contamination is from bacteria and/or bacterial metabolites, especially those that have clinical and pathological significance. Animals and man are exposed to complex and unknown integrative effects that are possible with respect to the action of the wide spectrum of toxins and carcinogens. Thus, the chemistry, toxicology, and carcinogenicity of these many natural products must now be fully investigated to ascertain their contribution to the problem of environmental carcinogenesis confronting animals and man.