本研究分析了马龄的影响,用于腌制的物质,和冷冻贮藏对马肉质量的影响。它是在最长的胸肌样本上进行的,从12种马的尸体(年龄为4-7岁和8-12岁)中获得。在分析的样本中,从老马的尸体中获得的肉中发现了较高的脂肪含量(p<0.05)。肉样品的pH值受到所应用的处理的影响(p<0.05)。在用于腌制的物质中,苹果酸导致从幼马获得的肉的pH值降低(p<0.05)。将磷酸盐添加到苹果酸腌制的肉中观察到类似的效果。另一方面,用于腌制的磷酸盐的使用导致从老马获得的肉的pH值增加(p<0.05)。用于腌制马肉的物质没有显着影响切削力值的降低。此外,剪切力的值,硬度,刚度,发胶,肉的咀嚼性随着马龄的增加而增加(p<0.05)。发现年龄之间的相互作用对肉的颜色参数a*和b*的影响,储存期,和治疗类型(p<0.05)。使用乳酸和苹果酸腌制幼马的肉导致红色比例下降(4.67和3.43)和黄色比例增加(3.81和1.71),特别是经过3个月的冷冻保存。所有用于腌制的物质(磷酸盐除外)都与较高(p<0.05)的热量和强制滴落的肉有关,这些肉在每个储存期都来自幼马和老马的尸体,与对照相比。年龄和治疗类型之间的相互作用对马肉的嫩度和多汁性具有影响(p<0.05)。在感官评价中,注意到年龄和处理过程之间的相互作用影响肉样品的嫩度和多汁性(p<0.05)。仍然需要进一步的研究,以增加有关如何提高马肉质量的知识,并最终增加消费者和肉类加工厂的需求。
The present study analyzed the influence of horse age, substances used for
marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4-7 and 8-12 years). Among the analyzed samples, a higher fat content (p < 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p < 0.05). Of the substances used for
marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p < 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for
marinating resulted in an increase in the pH of the meat obtained from older horses (p < 0.05). The substances used for
marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p < 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p < 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for
marinating (except for phosphates) were associated with higher (p < 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p < 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p < 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.