Home
Resources
Publications
The Influence of Frozen Storage and Selected Substances on the Quality of Horse Meat

The Influence of Frozen Storage and Selected Substances on the Quality of Horse Meat

Renata Stanisławczyk, Mariusz Rudy, Marian Gil

Meat Sci. 2019 Sep;155:74-78.

PMID: 31082782

Abstract:

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP41372105-A	Citric acid sesquipiperazine salt hydrate		41372-10-5	Price

As a specialist in analytical chemical Products, Alfa Chemistry offers consumers a wealth of raw materials and a full range of technologies and services.

QUICK LINKS

HEADQUARTERS

Tel:

Fax:

Email: