The aim of this work was to analyze the influence of frozen storage and selected substances on the quality of horse meat. The research material consisted of samples of the longest thorax muscle obtained from 12 half-carcases of horses. The use of citric acid and calcium salts contributes to deterioration of hydration properties of horse meat. Extension of frozen storage time from 1 to 3 months resulted in a decrease in the value of water retaining capacity in the analysed raw material. Regardless of the length of frozen storage of horse meat, the applied substances reduced in a statistically significant way the values of hardness and stiffness of the analysed raw material. Extension of frozen storage time influenced the increase of pH value (statistically significant differences) of meat subjected to marinating only with citric acid.
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| http://dx.doi.org/10.1016/j.meatsci.2019.04.024 | DOI Listing |
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