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This research aimed to examine the microbial contamination at horse meat from traditional slaughterhouses in Jeneponto Regency to determine the quality of safe meat for human consumption. The study was conducted with a non-experimental design and observations using survey methods. Ten slaughterhouses were selected with the purposive sampling method, where meat samples were obtained and then analyzed with the total plate count method. The result showed that all samples from 10 horse slaughterhouses have more than 1x106 CFU/gram, which did not meet the SNI requirements, presumed that the meat from horse slaughterhouses was not categorized as safe for consumption. This result indicated that horse slaughterhouses in this research need sanitation and design improvement, along with good slaughtering practices.

The production of food products with a sufficient amount of functional ingredients is an urgent task for the modern food industry, since the health of every person and nation is largely determined by the diet. An important role in the formation of the range of functional food products is assigned to the development of new recipes and technologies for meat products. In this work, horse meat was used as raw meat. When developing a horse meat product, different methods of heat treatment of the main raw materials were used: the traditional method - frying and stewing, cooking in a combi oven, sous-vide technology. A comparative analysis of heat treatment of meat has been carried out. Investigations were carried out using digital image processing methods to compare the color change of meat samples during cooking by the above methods. The ability to select a fragment of an image for a more detailed study with the output of statistical information about the number of pixels by secondary or tertiary colors has been implemented. The geometric characteristics of objects are determined - area, perimeter, height, width, as well as color characteristics for the selected color components. Using the method of digital image processing, the processes occurring during heat treatment have been established, which makes it possible to regulate and correct the technology of cooking meat products, analyze the geometric and color characteristics of finished products. A program and method for determining the color characteristics of the meat samples under study have been developed.

The results of research on the meat productivity of horses, the morphological composition of carcasses, the chemical composition of horse meat, its nutritional value and environmental safety have been presented in the article. The content of vitamins and minerals in young horse meat at the age of 6 and 18 months has been established. The chemical composition of pasture grass has been studied. According to the content of vitamins and minerals the environmental safety of young horse meat corresponds to SanPiN 2,3.2. – 1078–01. The carcass weight in foals aged 6 months was 117,3 kg, the slaughter yield was 54,1 %, and in 18 months the carcass weight was 171,4 kg, the slaughter yield was 53,6 %. The yield of by-products of the 1st category was 3,94 and 4,19 kg, respectively, by age. In foals at the age of 6 months, the weight of muscle tissue was 83,6 kg, fat – 5,3 kg, bone – 22,5 kg, connective tissue – 5,9 kg, and at the age of 18 months, the weight of muscle tissue was 121,4 kg, fat – 10,1 kg, bone – 32,2 kg, connective tissue – 7,7 kg. The results of the average meat sample have shown that the meat of foals at the age of 6 months contains 71,7 % water, 21,0 % protein, 6,2 % fat, 1,1 % ash, the caloric content was 1536,4 kcal, and at the age of 18 months, respectively, 70,4, 21,0, 6,0, 6,8, 1,2 % and 1619,2 kcal. The caloric content of meat was higher than at 6 months of age by 82,8 kcal. The benefits of young horse meat are that the amino acids, vitamins and minerals contained in it contribute to the normalization of metabolism in the human body, and the meat itself is a supplier of high-quality animal protein. It has been established that according to the requirements of environmental safety, horse meat meets the maximum permissible concentration of the studied substances according to regulatory documents.

Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%. Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*, b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS), as well as a histological analysis. Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and colour parameters. A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance, which turned into a finegrained protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of proteins and lipids. Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the product, while maintaining its sensory and color characteristics.

This study aimed at the analysis of the impact of the age of horses and selected substances (lactic acid, malic acid, salt phosphates, and phosphates with rosemary) on the quality of horse meat during cold storage. Samples of the longest thoracic muscle obtained from 12 half-carcasses of horses from two age groups: from 4 to 7 years and from 8 to 12 years constituted the research material for the analysis. The addition of each of the substances (lactic acid, malic acid, salt phosphates, phosphates with rosemary) used to marinate this meat increased the color brightness and reduced the value of shear force and hardness compared to the control sample (P

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 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 &lt, 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 &lt, 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p &lt, 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 &lt, 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 &lt, 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 &lt, 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 &lt, 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 &lt, 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 &lt, 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.

Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, bacteriological, and molecular analysis was carried out on the meat samples. Physical examination showed that typical and untypical meat differed. Bacteriological examination showed the highest TCC was found in horse meat while the least was in goat meat. The total count of S. aureus was the highest in donkey and dog whilst the least in pork meat. As for E.coli, donkey meat was the highest while buffalo and mutton meat were the lowest. The highest total Listeria monocytogenes and Salmonella Species count were in horse, donkey, rat and dog meat but zero in the other species examined. Multiplex-PCR targeting partial-length of cytochrome b (cyt b) gene of mitochondrial DNA (mtDNA) was used for the discovery of adulteration of beef meat with chicken, pork, dog, cat and rat tissue. It showed high specificity in differentiating the six animal species meat. The study points out the importance of taking serious steps to control species meat adulteration that may lead to transmission of severe foodborne diseases and more studies need to be implemented to apply new and easy meat adulteration detection protocols.

Meat authentication and meat adulteration have become a growing global concern leading to consumers’ demand for accurate meat identification methods. Since existing methods for meat identification are cumbersome and require specialized equipment and/or training, we developed a specific colorimetric detection method that can rapidly identify horse meat as few as 0.1% contamination in xenogeneic meat sources within 1 h with no false-positive signals observed. Specificity analysis revealed no cross-reactivity with 14 other animal species. Therefore, a rapid on-site survey based on our method can be set up to identify undeclared meat in the food supply chain and contributes to an approach on food analysis by meeting the demands for quick and easy-to-perform analytical methods.

The aim of this work is to fine tune a technology to produce horse meat sausages guaranteeing a rapid lowering of pH levels and optimising the sugar content to prevent structural and sensorial defects in the finished product. Three batches (A, B, C) of horse meat sausages were manufactured: batch A was made according to standard sausage manufacturer techniques, while batches B and C were made using a lower quantity of sugars. A commercial starter culture of Staphylococcus carnosus and Pediococcus acidilactici was added to batches A and B and compared with the strain Lactobacillus sakei 121 added to batch C. The commercial starter did not demonstrate sufficient competition, causing the pH to develop very slowly and allowing enterobacteria and coliforms to grow. This growth is undesirable and is facilitated by sugars that remain unfermented when added in excessive quantities. The reduced quantity of sugar (batches B and C) and the use of the starter culture Lb. sakei 121 (C) allows the production of sausages that, from a sensorial viewpoint (structural and olfactory and gustative stimulation), are comparable with control batch A.

Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a rapid test to detect chicken and turkey adulteration. Objective: To address this need, Microbiologique, Inc. has developed an ELISA that can quantify the presence of chicken and turkey down to 0.1% (w/w) in cooked pork, horse, beef, goat, and lamb meats. Results: This chicken/turkey authentication ELISA has an analytical sensitivity of 0.000037% and 0.000048% (w/v) for cooked andautoclaved chicken, respectively, and an analyticalrange of quantitation of 0.025–2% (w/v), in the absence of other meats. The assay cross-reacts with cooked duck and pheasant but does not demonstrate any cross-reactivity with cooked pork, horse, beef, goat, and lamb meats, egg, or common food matrixes. Conclusions: The assay is rapid, can be completed in 70 min, and can detect a 0.1% level of meat adulteration. Highlights: The Microbiologique Cooked Chicken/TurkeyELISA can quantitate cooked chicken/turkey in the presence of pork, horse, chicken, goat, or sheep meat to 0.1% (w/w) and is not affected by common food matrixes.

OBJECTIVE The present study aimed at comparing the nutritional composition and color traits between two meat types: Horse meat and pork from Korean native black pigs raised in Jeju Island. METHODS After slaughter 24 h, the longissimus dorsi samples were taken from left side carcasses of the 32-mo-old Jeju female breed horses and the 6-mo-old Korean native black pigs (n = 10 each). The samples were then placed into cool boxes containing ice packs and transported to the Laboratory of Meat Science where all visual fats and connective tissues were trimmed off and then the samples were ground. All the samples were analyzed for nutritional composition (proximate composition, minerals, vitamins, fatty acids, and amino acids) and color traits. RESULTS The horse meat contained significantly higher collagen, moisture and protein than the pork (p

The probability of accidental or intentional addition of another species of meat in meat products is high. Meat is expensive and in the context of food waste, it is reasonable to reduce loss of this precious material during the production. However, the line between fraud and waste reduction is thin. Minor variations, e.g., up to 1% of unexpected meat content, may be tolerated. But to distinguish between minor variations and severe deviations to the list of ingredients, analytical methods with a low measurement uncertainty are required. The recent introduction of digital PCR indicated that this new method may lead to a reduction of the measurement uncertainty. We present the measurement of proportions of beef, pork, chicken, turkey, sheep and horse meat in a cooked sausage matrix and a procedure to calculate the proportions (w/w) based on target DNA concentrations measured using droplet digital PCR. Six laboratories applied these methods and determined the w/w proportions of 20 sausage samples. It was shown that these methods in conjunction with conversion factors can be used to estimate meat proportions in mixed meat products with superior accuracy and precision compared to results generated by real-time PCR.

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.

In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p &le, 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.

The article presents comparative studies of imported and domestic horse meat in the markets of Nur-Sultan. The smell, consistency, and cooking sample had minor differences, and these deviations were in the meat on the Shapagat market. Horse meat from the Russian Federation in appearance (organoleptic indicators) still has some differences from the meat of local producers.The reaction of the peroxidases of horse meat from Russia in all markets turned from blue to brown shade of RK as well from blue to brown, the reaction of copper sulphate in all samples showed one result, no flakes, characteristic; pH in the samples of the RF ranged from 6.7 to 5.7, in the samples of RK ranged from 5.8 to 5.3.

Label-free quantification combined with high-resolution infusion-based mass spectrometry (MS) was evaluated to authenticate 'horse sausages' made from horse meat and pork. Four types of industrially processed sausages, including cooked horse meat, pork and beef, and their mixtures were analysed. Quantitation and evaluation of the species composition were based on a set of 11 species-specific meat proteins and 14 unique heat-stable peptide markers. Using infusion MS, the highest distinguishing value was found in four proteins, namely, horse myosin-7 (MYH7_HORSE) and horse myoglobin (MYG_HORSE), porcine myosin-4 (MYH4_PIG) and bovine myoglobin (MYG_BOVIN). The limit of detection was 5% (w/w) for pork and beef in the three-component matrix and 1% (w/w) for horse meat. The proteins' abundance was computed using a peak intensity measurement technique for precursor ions, based on the extracted ion currents/intensities of precursor ions. The procedure enabled discrimination between horse meat, pork and beef proteins, as well as estimation of the relative changes in protein abundance in all the examined samples. Substantial differences in the abundance of specific proteins were obtained from the pure meat samples, three-component mixtures and commercial sausages. The method may be useful in the preliminary screening of protein-rich food samples, aimed at fraud detection and estimation of the overall level of adulteration.

Meat is one of the most important basic foodstuffs in human nutrition. Nowadays, adulteration and authenticity are common problems for meat products. Identification of meat species is important in terms of consumer protection and prevention of adulteration. There are different methods to determine adulteration of meat and meat products. These methods are histological controls, serological tests, and quantitative polymerase chain reaction. In this study, species identification and quantification analysis of meat and meat products were done by using horse-, donkey-, and bovine-specific primers with quantitative polymerase chain reaction method. Triple meat mixtures containing horse and donkey meat ranging from 0.1 to 50% levels were prepared within a bovine mixture for using species identification and quantification analysis. The method specificity was confirmed by melting curve analysis. In conclusion, quantitative polymerase chain reaction is an easy, rapid, and reliable method for meat species identification, and with this study an applicable method was developed for the detection and quantification of equine-originated meat in bovine meat products.

Accurate food labelling is of utmost importance for food safety and consumer choice in the food chain. Complete or partial substitution, whether intentional or unintentional, may introduce food pathogens or allergens to a product or affect personal or religious beliefs. Several studies around the world have reported different degrees of species substitution in meat products but no similar studies have been conducted in the Canadian market for sausage products. In this study, 100 raw meat sausage samples that were labelled as single meat species products (beef, pork, chicken or turkey) were collected from retail establishments across Canada and were surveyed for the presence of a panel of non-labeled species. The predominant meat species were determined using DNA barcoding and contaminant or unclaimed meat species were detected using digital droplet PCR using species specific primers and probes. All samples were also tested for presence of horse meat using real-time PCR. All samples contained the predominant species matching the label species except for five turkey sausage samples which contained chicken as the predominant species. Second, this analysis showed that 6% of beef sausages also contained pork, 20% of chicken sausages contained turkey while 5% contained beef, and 5% of pork sausages also contained beef. Five samples labeled as turkey sausage contained no turkey and one pork sample was found to contain horse meat. The overall mislabeling rate detected in this study was 20% and the results provide a baseline for assessing species mislabeling in processed meat products in Canada.

Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. “cecina”, dry-cured loin, salami, bressaola and pâte) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pâtes. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.

The objective of the study was to assess the influence of gender, age, and carcass weight on the properties of meat from adult horses slaughtered in Lithuania. M. pectoralis profundus of twenty-six obsolescent horses from 3 to 21 years of age were used in the experiment. Gender appeared to affect the horse meat properties. Stallions demonstrated (p &lt, 0.01 and p &lt, 0.05, respectively) lower content of dry matter and also considerably lower (p &lt, 0.001 and p &lt, 0.01) intramuscular fat content compared with mares and geldings and higher (p &lt, 0.01) cholesterol content compared with mares. The meat of stallions showed the highest pH, however, a significant (p &lt, 0.01) difference was obtained only in comparison with mares. Meat lightness (L*) and yellowness (b*) of stallions were lower (p &lt, 0.05) compared with geldings. Meat toughness of stallions was also lower (p &lt, 0.01) than the meat of mares and geldings. The highest (p &lt, 0.05 and p &lt, 0.01, respectively) proportion of total polyunsaturated fatty acids (PUFA), higher (p &lt, 0.05) and more favorable PUFA/SFA ratio, and also the highest (p &lt, 0.05) but least favorable n-6/n-3 PUFA ratio, were detected in the muscles of stallions compared with mares and geldings. The differences in horse ages did not exhibit any effect on the properties of M. pectoralis profundus. Despite the age differences at the decline of horse life, the properties of the horse meat exhibited good quality and showed that horse meat is potentially highly beneficial to human health.

The recent horse meat scandal that rocked Europe in early 2013 shows how important it is for the routine food control authorities to constantly evolve analytical tools for the accurate evaluation of meat products among others, to ensure that product declaration and actual composition correlate. While in most cases qualitative detection approaches suffice for product evaluation, in other cases a quantitative analysis is important to distinguish between inadvertent contamination and deliberate adulteration. In this work an optimized real-time qPCR-based approach is presented and compared with another real-time based method for the detection of equine sequences among others in meat products. The method is a multiplex system for the simultaneous quantification of horse, beef, pork and sheep fractions, and was validated for use in the routine analysis of meat products. We describe a modular multiplex approach, where a quadruplex system (without sheep) and a pentaplex assay (with an integrated sheep detection system) can be applied in meat detection and quantification strategies. The analysis is matrix independent and relies on concomitant quantification of the animal species present in the food sample against the backdrop of myostatin, a universal sequence present in most mammalian and poultry species. The limit of detection of the analytical method was 10 genome copy equivalents. For validation of the method, meat samples comprising differing meat compositions were analysed, and the assay performed well in terms of robustness and reproducibility.

A consumer test (n = 120) was performed in Vitoria-Gasteiz (northern Spain) in order to study the effect of ageing time (0, 7, 14 and 21 days) on the sensory quality of Hispano-Bretón foal meat. Steaks (Longissimus thoracis et lumborum) were wet aged and evaluated in-mouth and visually. In both cases, acceptability was scored using a hedonic scale, and sensory drivers related to ageing were characterised by applying check-all-that-apply method in meat. For both, in-mouth and visual acceptability, meat aged for 7 days obtained higher scores than non-aged meat, whereas longer ageing periods did not improve consumer acceptability. Check-all-that-apply method showed to be able to discriminate among samples, both in-mouth and visually. Results revealed that texture related attributes were the most discriminant ones in the in-mouth evaluation, being non-aged meat related to ‘dry‘, ‘high residue‘, ‘tough‘ and ‘chewy‘ terms, whereas aged meat was associated to ‘juicy‘, ‘tender‘ and ‘easily dissolving‘ terms. Visually, consumers perceived that, after 14 days of ageing, meat colour changed to ‘brownish‘. Under present study conditions, the establishment of a period of 7 days of ageing would be recommended., Department of Economic Development and Infrastructures of the Basque Government is acknowledged for the doctoral fellowship of L.R. Beldarrain. Lactiker Research Group (Basque Government IT944-16) funded this work as well as the contract of L. Morán.

This review offers an overview of the current status and the most recent advances in liquid chromatography-mass spectrometry (LC-MS) techniques with both high-resolution and low-resolution tandem mass analyzers applied to the identification and detection of heat-stable species-specific peptide markers of meat in highly processed food products. We present sets of myofibrillar and sarcoplasmic proteins, which turned out to be the source of 105 heat-stable peptides, detectable in processed meat using LC-MS/MS. A list of heat-stable species-specific peptides was compiled for eleven types of white and red meat including chicken, duck, goose, turkey, pork, beef, lamb, rabbit, buffalo, deer, and horse meat, which can be used as markers for meat authentication. Among the 105 peptides, 57 were verified by multiple reaction monitoring, enabling identification of each species with high specificity and selectivity. The most described and monitored species by LC-MS/MS so far are chicken and pork with 26 confirmed heat-stable peptide markers for each meat. In thermally processed samples, myosin, myoglobin, hemoglobin, l-lactase dehydrogenase A and β-enolase are the main protein sources of heat-stable markers. © 2019 John Wiley & Sons Ltd. Mass Spec Rev.

Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p

Federal and state laws require that raw and cooked meats be accurately represented as to the species of meat they contain. A total of 806 raw and 96 cooked meat samples collected from Florida retail markets were examined for regulatory control of these products. An agar-gel immunodiffusion method was used for the identification of beef, pork and horse species in uncured raw meats. Enzyme-linked immunosorbent assays were used to identify poultry and sheep in raw meats and all species in cured raw meats and cooked meats. A positive violative sample was reported only if the target extraneous species present exceeded a 1% level. Results indicated that the overall rate of substituted species in both cooked and raw meat samples was 16.6%. Percentage of violation in cooked products was higher than that in raw meats (22.9% versus 15.9%). The undeclared species found in ground beef and veal products included sheep, pork and poultry, in descending order of frequency. The major substituting species found in ground pork, ground turkey and ground lamb, however, was beef. Horse meat was not detected in any sample tested. Intact pieces of raw meat tested were all correctly labeled. The source of substitution/contamination also was investigated and discussed. Current retail practices in meat markets show a significant problem with mixing of undeclared species in ground and comminuted meat products.

Meat has been identified as one of the food categories at most risk of food fraud. Meat species substitution has been in the spotlight with the European horse meat scandal in 2013. Analysis of cases reported on the web shows that incidents of meat substitution are still recurring worldwide. Altogether these cases highlight significant weaknesses in the supply chain transparency and traceability of raw meat materials. This has triggered recent progress from the food industry to apply new software tools enabling the mapping of meat supply chains. Nevertheless, a meat vulnerability assessment showed that meat and derivatives are highly susceptible to many fraudulent malpractices. Therefore, more effective measures are needed to manage the risk and new analytical solutions are required to increase the deterrence of meat adulteration and rapid detection of fraud. DNA-based methods have evolved rapidly as shown with the application of the new LCD array and Next Generation Sequencing (NGS) in order to detect broad meat species adulteration. Moreover, new technologies such as NGS together with the Rapid Evaporative Ionization Mass Spectrometry (REIMS) are emerging as a really promising association of analytical approaches for rapid detection of several malpractices.

Meat products play a key role in human nutrition. It is necessary to introduce and apply new, extraordinary approaches to solving a number of problems in order to intensify technological processes and create environmentally safe, harmless and optimal technologies for processing raw materials. In the production of meat products, the main requirement for raw materials is its balance in all ingredients, proteins, fats, carbohydrates, minerals, as well as the balance of proteins in amino acid composition. Horse meat fully meets this requirement. One of the most dynamically developing branches of the meat industry is the production of semi-finished meat products. The purpose of the research is to study semi-finished horse meat products using protein fortifiers after heat treatment. As a result of heat treatment, meat products acquire new characteristic taste, aromatic qualities, a dense texture and are better absorbed. In the steamed test products, the moisture content increased by 1.01%, the fat decreased by 0.87%, and the protein increased by 1.01%. In fried semi-finished products, the loss of vitamins was: thiamine (B1) - 30%, riboflavin (B2) - 10%, niacin (PP) - 15%, tocopherol (E) - 17.5%, A and C - 19.97 and 70 % respectively. In steamed semi-finished products, the loss of vitamins in niacin (B1) - 10%, riboflavin (B2) - 10%, niacin (PP) - 10%, tocopherol (E) - 12.2%, A and C - 15, 02 and 60% - respectively. The study of the mineral composition of fried and steamed semi-finished products showed that the loss of mineral substances was: potassium - 23.3 and 19.8%; sodium - 15 and 10.24%; calcium - 10 and 5.04%; magnesium - 21.9 and 12.75%; phosphorus - 20.1 and 10.7%; iron - 4.98 and 3%; zinc - 5.04 and 2.9%, respectively. In general, 0.81 is consumed from the amount of NAC products exposed to frying; steam treatment: 0.88.

Yakutia is an endemic territory for iodine content in the environment. The region of Central Yakutia belongs to the biogeochemical areas known for iodine deficiency. Goiter etiology is associated with low levels of iodine in food. Thus, we analyzed the iodine content in local raw materials (plants, animals, and natural water) in the biogeochemical areas of Central Yakutia. The obtained results show a low amount of iodine in various water sources (river water, lake water, snow water, and rainwater), even in other areas of Yakutia. The iodine content analysis was carried out in food of local origin (beef, horse meat, milk, potatoes, beets, and carrots) as essential food products. Compared to table values, the lowest iodine level was found in milk (3.3 times lower than the standard rate), vegetables (1.7 times lower), and fish (2 times lower). Satisfying values were registered only in meat. The approximate daily iodine intake of a resident has averaged 65.3 mcg, while the standard input is 130–150 mcg/day.

Vegetative plants in Yakutia are naturally frozen when they are covered with snow in the fall, and they function as green cryo-fodder that is a source of biologically active substances and nutrients for herbivorous animals. We observed a considerable increase in the total fatty acid content in the leaves of Avena sativa, Elytrigia rеpens, Equisetum variegatum and Equisetum scirpoides during the fall period. However, the degree of unsaturation of fatty acids was not higher in the frozen plants covered with snow than in the summer plants, with the exception of E. scirpoides, a dwarf horsetail found in the Pole of Cold in the northern hemisphere. In the internal adipose tissue of the Yakut horse (young horse meat), 18 fatty acids were found, including 10 saturated ones. Monounsaturated oleic С18:1 (n-9) acid and polyunsaturated α-linolenic С18:3 (n-3) acid were equally prevalent among the unsaturated fatty acids, accounting for 70% of the total unsaturated fatty acids. This composition of polyenoic fatty acids in the internal adipose tissue indicates that the Yakut horse actively feeds on the fall vegetation and the wintergreen sedge-grass. We believe that the high plant-specific free fatty acid content in the tissue of Yakut horses may play an important role in the regulation of their resistance to long-term low-temperature stress.

The pork-cat syndrome is an IgE-mediated allergy to pork triggered by a primary sensitization to cat dander. IgE-antibodies are directed to cat serum albumin, Fel d 2, and cross-react with porcine serum albumin. In contrast to meat anaphylaxis caused by IgE to α-Gal, in patients with pork-cat syndrome, symptoms occur in less than two hours after consumption. As albumin is a thermolabile allergen, patients often tolerate well done meat. In this review, different allergens of red meat are described and an original case of allergy to horse meat mediated by allergy to dog dander is presented.

The paper analyzes the structure of the meat supply (relative proportions of meat from domestic and wild animals in their diet) South Urals population in the Late Bronze Age, based on the analysis of osteological spectra of the settlements. Working methods based on the use of weighting coefficients pets. Researches showed predominance of beef meat in the diet of the population of the Late Bronze Age of the Southern Trans-Urals. Less significant role played lab and horse meat.

The final destination of the large volumes of horse meat produced in Mexico is not apparent. The current study therefore aimed to determine if horse meat is sold fraudulently under the guise of beef in Mexico and the levels of clenbuterol residues in samples. While more than a quarter of the sellers interviewed claim to know of suppliers for horse meat, only 7% would like to sell horse meat. Yet, 10% of the 433 samples tested positive for horse meat. The proportions of raw and cooked beef samples containing horse meat were similar at 9.5% and 11.0%, respectively. Burritos were the meat product in which horse meat was observed most prevalent at 28.6%, varying from 4.9 to 12.9% in the other meat and products. None of the samples from supermarkets tested positive for horse meat, whereas, at 18.2%, horse meat was most prevalent in the restaurant-type establishments. Clenbuterol was observed in all of the raw meat samples containing horse meat.

Meat horse was one source of animal protein. The aim of this research was to know some factors affecting the demand for horse meat. This research was conducted in 2018 in Bone regency. Total respondent was 50 persons who purchased horse meat at Tanabatue market and Parigi market. Data were collected through observation and interviews by using a questionnaire. The quantity of horse meat was the dependent variable, while income, family number, age, and education level were independent variables. The linear regression result showed that the adjusted R2 was 0.719. Simultaneously, all independent variables significantly affected the demand for horse meat (p

Foodborne bacteria such as Escherichia coli O157:H7 can cause severe hemorrhagic colitis in humans following consumption of contaminated meat products. Contamination with pathogenic bacteria is frequently found in the food production environment, and adequate household storage conditions of purchased foods are vital for illness avoidance. Real-time monitoring was used to evaluate bacterial growth in ground horse, beef, and pork meats maintained under various storage conditions. Various levels of E. coli O157:H7 carrying the luxCDABE operon, which allows the cells to emit bioluminescence, were used to inoculate meat samples that were then stored at room temperature for 0.5 day, at 4°C (cold) for 7 or 9 days, or -20°C (frozen) for 9 days. Real-time bioluminescence imaging (BLI) of bacterial growth was used to assess bacterial survival or load. Ground horse meat BLI signals and E. coli levels were dose and time dependent, increasing during room temperature and -20°C storage, but stayed at low levels during 4°C storage. No bacteria survived in the lower level inoculum groups (101 and 103 CFU/g). With an inoculum of 107 CFU/g, pork meats had higher BLI signals than did their beef counterparts, displaying decreased BLI signals during 7 days storage at 4°C. Both meat types had higher BLI signals in the fat area, which was confirmed with isolated fat tissues in the beef meat. Beef lean and fat tissues contrasted with both pork fat and lean tissues, which had significantly higher BLI signals and bacterial levels. BLI appears to be a useful research tool for real-time monitoring of bacterial growth and survival in various stored livestock meats. The dependence of E. coli O157:H7 growth on meat substrate (fat or lean) and storage conditions may be used as part of an effective antibacterial approach for the production of safe ground horse, beef, and pork meats.

Background: Concerns about the contamination of meat products with undeclared meats and new regulations for the declaration of meat adulterants have established the need for a sensitive test to detect meat adulteration. To address this need, Microbiologique, Inc. has developed ELISA assays that can detect the presence of pork, horse, beef, chicken, turkey, and goat meat adulterants to 0.1% (w/w) and a deoxyribonucleic acid (DNA) lateral flow assay for pork, horse, beef, chicken, turkey, goat, and lamb adulterants to 0.1% (w/w). Objective: We compared the results of the DNA lateral flow assay to the ELISA assays. Methods: ELISA and DNA lateral flow assays were performed on the same spiked meat samples, prepared meats, and pet foods. Results: Both the DNA lateral flow and the ELISA assays were sensitive to 0.1% meat adulterant, and the agreement between the DNA lateral flow and ELISA assays for spiked samples, prepared meat, and pet foods was 100%. Conclusions: Based on the 100% concordance between the two assay formats, the choice between the two is dependent on whether quantitation is desired, which assay is more familiar to the particular laboratory, availability of the required equipment, and time restrictions. Highlights: The ELISA assays are less time consuming, taking about 1.5 h, compared with about 2.5 h for the DNA lateral flow assay. Because the DNA lateral flow test detects seven species in one test, it can be more cost effective when the potential adulterant is not known, while the ELISA may be better for quantification.

Although equine meats and their derived smoked or fermented products are popular in some regions of the world, they only form a minor fraction of the global meat consumption. The latter may explain why their associated bacterial communities have not received much attention. In the present study, 69 different samples of equine meats and meat products were investigated. The samples consisted of raw meat from horses (17 samples) and zebra (7), as well as non-fermented but smoked (24) and fermented (21) horse meat products. After purchase, all samples were stored at 4 °C and analysed at expiration date. Besides an estimation of the total microbial counts, specific attention was paid to the identification of lactic acid bacteria (LAB) and catalase-positive cocci, in particular the group of coagulase-negative staphylococci (CNS), involved, due to their technological relevance in view of the elaboration of meat products. Samples that were loosely wrapped in butcher paper instead of vacuum- or modified-atmosphere packages were also screened for pseudomonads and enterobacterial species. In total, 1567 bacterial isolates were collected, subjected to (GTG)5-PCR fingerprinting of genomic DNA, and identified by multiple gene sequencing (based on the 16S rRNA, pheS, rpoA, rpoB, and/or tuf genes). Overall, the bacterial species diversity consisted mostly of LAB but was contingent on the type of product. Raw meat was dominated by Carnobacterium divergens, Lactobacillus sakei, Lactococcus piscium, and Leuconostoc gelidum, with zebra meat being particularly rich in lactococci. Smoked and fermented horse meat products contained mostly Lb. sakei and, to a lesser degree, Lactobacillus curvatus. In addition, several catalase-positive cocci (mostly Staphylococcus equorum), Anoxybacillus sp., Brevibacterium sp., Brochothrix thermosphacta, and the enterobacterial species Hafnia alvei were found.

The effects of breed, sex, age, muscle type (longissimus thoracis; LT vs semitendinosus; ST) and post mortem aging period (14 vs 28 days) on the physicochemical properties of horse meat were investigated. A total of 53 horses (21 females and 32 males) categorised into three groups (cold-blooded, CB; Posavje, P; crossbred, CS) were involved in this study. ST muscles showed a higher pH value, a greater intensity of lightness (L*) and yellowness, higher cooking losses and shear force values, and lower thawing losses than LT muscles. The breed affected only muscle redness, whereas sex had a minor effect on drip loss. An extended aging period was associated with higher thawing and cooking losses. An increase of age was followed by a decrease in pH value and L* value, and an increase in cooking loss and Warner–Bratzler shear force. An investigation of the interaction between muscle and aging showed that ST muscle with an aging period of 14 days had the lowest thawing losses. Among the numerous factors that can influence horse meat quality, the most important ones are age at slaughter and muscle type; these factors must be considered in the routine slaughtering practice and in further research.

Due to lack of recent data horse meat is believed to be less tender type of meat, however, meat tenderness represents one of the most important factors of eating quality, which influences consumer’s purchase decision. The belief stems from the past, when horses used for human consumption were older, weaken or injured working animals, and their meat was tougher than the meat of bred slaughter horses today. To assess horse meat tenderness and establish its palatability regarding the consumer expectations, a study was made, comparing the results to the beef tenderness standards as no standards yet exist for the horse meat. Meat samples from 60 slaughter horses of Slovenian and Croatian origin were obtained from a specialised commercial butchery ‘Hot horse’. M. longissimus thoracis (LT) and M. semitendinosus (ST) samples were taken from each carcass aged for 14 days, and Warner- Bratzler shear force measurement (WB) was performed on each sample. The horses belonged to different breed groups (warm‑blooded, draft and draft crossbred) and their age varied from 7 to 35 months. Model in statistical analysis included effects of age, divided in 4 classes (7-10 months, 11-18 months, 19-24 months and >24 months), type of muscle, sex and breed group. The analysis of variance showed that age, sex and breed group did not significantly affect muscle tenderness (P>0.05), while type of muscle did (P4.6 kg. In the literature beef LT was categorised as ‘intermediate’ and ST as ‘tough’. Horse LT and ST in this study were categorised as ‘tender’ and marginally ‘intermediate’, respectively. It can be concluded that investigated parts of horse meat are tender enough to satisfy consumer’s palate. To confirm the results more similar research should be made, leading to formation of horse meat quality standards.

The present work aims to investigate if the variation of each parameter in Longissimus lumborum muscle could correspond to the same or to a similar variation of the parameter in the other muscles. The work presents results of Pearson's correlations between Longissimus lumborum samples and other muscle samples, such as Biceps femoris, Rectus femoris, Semimembranosus, Supraspinatus and Semitendinosus in horse meat. A total of 27 male IHDH (Italian Heavy Draught Horse) breed foals were employed. They were slaughtered at 11 months of age and the above-mentioned muscles were sampled. The Longissimus lumborum muscle showed to be representative of other muscles and of the whole carcass for some chemical parameters (moisture, protein and ash) and for some fatty acids profile patterns such as C12:0, C14:0, total monounsaturated fatty acid and polyunsaturated fatty acid, but poor correlations were recorded for intramuscular fat concentration, rheological and colorimetric parameters. Although almost all the qualitative parameters in meat are affected by the anatomical site and by the muscle, the Longissimus lumborum is often not representative in horse meat with regard to modifications of this parameters.

The present study investigated the physicochemical properties of pastirma prepared from beef, mutton, pork and horse meat. Left semimembranosus muscles from four carcasses of each species were processed into pastirma and the corresponding right muscles were used fresh for comparison. The proximate composition, pH, lipid oxidation, fatty acid profile and color of fresh and processed samples were determined. The shear force of the processed samples was also evaluated. The proximate composition varied among the meat types and greatly influenced by pastirma processing. Beef and pork pastirma had the highest protein content, while horse and mutton pastime had the highest fat content (P

A duplex real-time polymerase chain reaction (PCR) based assay for the detection of porcine and horse meat in sausages was designed by using EvaGreen fluorescent dye. Primers were selected from mitochondrial 12S rRNA and 16S rRNA genes which are powerful regions for identification of horse and porcine meat. DNA from reference samples and industrial products was successfully extracted using the GIDAGEN® Multi-Fast DNA Isolation Kit. Genomes were identified based on their specific melting peaks (Mp) which are 82.5℃ and 78℃ for horse and porcine, respectively. The assay used in this study allowed the detection of as little as 0.0001% level of horse meat and 0.001% level of porcine meat in the experimental admixtures. These findings indicate that EvaGreen based duplex real-time PCR is a potentially sensitive, reliable, rapid and accurate assay for the detection of meat species adulterated with porcine and horse meats.

Study of different natural and agricultural areas of the Republic of Bashkortostan on the content of heavy metals (HMs) in soils and forages has bioaccumulation, assess their effects on the body of horses and the identification of areas with acceptable terms for environmentally safe products and horse breeding. To do this requires the intensification of productive breeding-organization at all konefermah of the production of horse meat and drink, foraging and feeding horses, expanding the range of products of horse meat and broader participation of equestrian sport. Horse meat is prized primarily for its high-grade protein, b vitamins, especially niacin. It contains a large amount of iron and important microelements of cobalt, iodine, copper. By most measures is equivalent to beef horsemeat, but on the content of essential amino acids and microelements, especially lipotropic substances, horse meat has a considerable advantage. At present, the problem of assessing the availability of soil nutrients for plants, and in spite of the length of the study not only has not lost its relevance in terms of useful plants, but also expanded its borders through questions on the flow from soil into plants of harmful substances, toxic to plants, animals and humans. Essential trace elements (e.g., Cu Zn. Mn, Pb, CD) are in addition to the biochemical processes (photosynthesis, formation of organic-mineral compounds, respiration, transformation of substances, etc.) perform the role of polluting the soil cover substances and toxicants for plants, animals and humans in case of exceeding of MPC, since these heavy metals-active contaminants ecosystems (such as Pb, Zn and Cd-I CU-hazard class, hazard class, Mn (II)-(III) hazard class).

In 2013, following the scandal of the presence of undeclared horse meat in various processed beef products across the Europe, several researches have been undertaken for the safety of consumer health. In this framework, an improved UPLC separation method has been developed to detect the presence of horse myoglobin in raw meat samples. The separation of both horse and beef myoglobins was achieved in only seven minutes. The methodology was improved by preparing mixtures with different composition percentages of horse and beef meat. By using myoglobin as marker, low amounts (0.50 mg/0.50 g, w/w; similar to 0.1%) of horse meat can be detected and quantified in minced raw meat samples with high reproducibility and sensitivity, thus offering a valid alternative to conventional PCR techniques. (C) 2014 Elsevier Ltd. All rights reserved.

The 2013 European-wide issue involving the undeclared presence of horse meat in beef products emphasised the need for the development of accurate analytical approaches for the quantitative detection of meat adulteration. As part of a UK Government, Department for Environment, Food & Rural Affairs (Defra) project, a real-time PCR method was developed for the quantitation of horse DNA relative to the total amount of mammalian DNA present in raw meat samples. Single copy nuclear DNA targets were chosen and assays selected that targeted an equine growth hormone receptor and a mammalian/poultry myostatin gene. The method was challenged against a range of gravimetrically prepared raw horse meat in raw beef ad-mixtures, and demonstrated good performance characteristics, including high mean r-squared values (>0.995) and PCR efficiencies (>90%). The limit of detection was estimated at less than five horse genome equivalents, and the limit of quantitation to be ≤0.1% w/w gravimetric preparation of raw horse meat in a raw beef meat background. Assessment of multiple 1% w/w raw gravimetric samples estimated the mean and analytical measurement uncertainty (based on a 95% confidence interval) to be 1.58 ± 0.54% w/w, thereby demonstrating good trueness and precision. The method was validated for DNA extracted from samples that consisted of raw horse meat in a raw beef meat background. The development and publication of this non-proprietary novel real-time PCR method for the quantitation of horse DNA will inform and strengthen the decision making processes of food companies and regulators.

In this study, a simple and rapid high-throughput method for the detection of horse meat in processed food products is described. Specific loop-mediated isothermal amplification (LAMP) primers were designed to target the mitochondrial genome of horse (Equus caballus). No cross-reactions were observed for beef, pork, and chicken. Sensitivity tests showed reliable detection of 0.1 ng of extracted horse DNA. Spiking experiments were performed to show that the assay is capable of detecting 0.1 % horse meat in prepared model sausages, independent from their cooking time. Additionally, five different commercial horse meat products were analyzed to ensure the robustness of the assay when applied to varying food matrices. All experiments were performed on a heating block followed by visual detection using an intercalating dye. Results were confirmed by real-time fluorescence monitoring using a thermal cycler and compared to a previously published real-time PCR assay. In conclusion, this method is a good candidate for the simple and efficient testing of horse meat in food-products in the future.

Concerns about the contamination of meat products with horse meat and new regulations for the declaration of meat adulterants have highlighted the need for a rapid test to detect horse meat adulteration. To address this need, Microbiologique, Inc., has developed a sandwich ELISA that can quantify the presence of horse meat down to 0.1% (w/w) in cooked pork, beef, chicken, goat, and lamb meats. This horse meat authentication ELISA has an analytical sensitivity of 0.000030 and 0.000046% (w/v) for cooked and autoclaved horse meat, respectively, and an analytical range of quantitation of 0.05–0.8% (w/v) in the absence of other meats. The assay is rapid and can be completed in 1 h and 10 min. Moreover, the assay is specific for cooked horse meat and does not demonstrate any cross-reactivity with xenogeneic cooked meat sources.

Background. The aim of this study was to explore the infl uence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). Material and methods. Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphos- phates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO - marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC - marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinat- ing changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established. Results. It was determined that sensory properties (aroma, fl avor and tenderness) after roasting were classi- fi ed as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > С. Meat tenderness in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline solutions were more suitable for horse meat marinating compared to acid solu- tions and the possible reason for strong action of alkaline solutions was lower internal meat pH. Conclusions. Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.

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).

For several years, researchers have studied the for- mation of zinc protoporphyrin IX in meat, as it is considered to be an important natural colouring agent in dry cured or fermented meat products in the absence of nitrite and/ or nitrate. Until now, however, mainly pork meat is used for these investigations. The goal of this research was to relate in vitro zinc protoporphyrin IX and protoporphyrin IX formation in eight meat sources (chicken, turkey, pork, lamb, beef, veal, horse and porcine liver) to eight intrinsic parameters using partial least squares regression (PLS) analysis. Significant differences in pH, initial metmyoglobin formation, metmyoglobin reduction ability, total heme, zinc chelatase activity, and total iron and zinc concentration between meat sources were found. Water activity, however, was not significantly different between meat sources. Liver tissue and horse meat showed the best ability to form zinc protoporphyrin IX. Formation of protoporphyrin IX was limited in all meat sources. PLS analysis revealed that mainly zinc chelatase activity, followed by total heme, total iron and zinc content, were predominant intrinsic parameters to explain variations in zinc protoporphyrin IX formation. These findings could be important for meat industry in order to establish the production of red coloured nitrite-free meat products. ispartof: Food and Bioprocess Technology vol:10 issue:1 pages:131-142 status: published