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Modifications des propriétés physico-chimiques de viande de cheval réfrigérée et congelée, selon l'âge du cheval.

Zmiany wlasciwosci fizyko-chemicznych miesa chlodzonego i mrozonego w zaleznosci od wieku koni.

Auteurs : STANISLAWCZYK R., RUDY M.

Type d'article : Article

Résumé

The aim of this paper was to analyze selected physic-chemical changes taking place in horsemeat in individual age groups (in cooled and frozen meat stored from 1 to 3 months). Samples of the longest dorsal muscle from horse carcasses were tested. The animals were divided into three age groups: foals (of age till 2 years), young horses (of age from 2 till 10 years) and old horses (of age above 10 years). The research was performed on 25 carcasses of foals as well as 45 carcasses of young horses and 48 carcasses of adult horses. It has been shown that the freezing and frozen storage process in all age groups caused changes in many physic-chemical properties of horsemeat. Both after 1 and 3 months of storage, in all groups there was observed the darkening of meat color, reducing of meat capacity to bind and retain water, with simultaneous improvement of tenderness of horse meat.

Détails

  • Titre original : Zmiany wlasciwosci fizyko-chemicznych miesa chlodzonego i mrozonego w zaleznosci od wieku koni.
  • Identifiant de la fiche : 30007898
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 45 - n. 12
  • Date d'édition : 12/2010

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