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In order to extend scientific knowledge on autochthonous Italian equine meat, the physical-chemical parameters of Catria Horse Longissimus thoracis (LT) muscle and its nutritional characteristics have been investigated. Ten steaks of Catria foal raised at pasture and fattened indoors for 2 months were dissected, and LT muscle was analyzed for chemical composition, total iron, drip loss, colorimetric characteristics, intramuscular fat, fatty acid profile and nutritional indexes. Steak dissection showed that LT muscle accounted for 36.78% and fat accounted for 9.19% of weight of steak. Regarding chemical composition, protein and fat content was 20.31% and 2.83%, respectively. Total iron content (1.95 mg/100 g) was lower than data reported in the literature. Color parameters showed a luminous and intense red hue muscle. The sum of unsaturated fatty acid composition (50.3%) was higher than the sum of saturated fatty acids (46.64 %). The fatty acid profile and nutritional values of Catria Horse meat could be modified adopting extensive rearing systems and grazing. The data suggests that further investigation on the composition of Catria Horse meat should be carried out to valorize this autochthonous breed, reared in sustainable livestock systems, and its meat in local short-chain systems.

According to the Commission Implementing Regulation (EU) 2015/1375 (replacing the Commission Regulation (EC) No 2075/2005), all animals, which are potential carriers of Trichinella spp. larvae, should be tested at the slaughterhouse or game-handling establishments according to one of the approved tests. One of the core duties of the European Union Reference Laboratory for Parasites is to organize proficiency testing (PT), as stated in the Commission Regulation (EC) No. 882/2004 of the European Parliament and of the Council. The aim of this work was to evaluate the results of PTs of the digestion method carried out by the National Reference Laboratories for Parasites (NRLPs) over a nine year period (2007-2015). Participating laboratories received a panel of samples consisting in 35g or 100g of minced pork or horse meat spiked with Trichinella spiralis live larvae. The number of spiked samples varied from 2 to 9 over the years. A negative control was also included in the panel, except during the 2015 PT, when only positive samples were used. The percentage of NRLPs, which passed the PT, increased from 83.3% in 2007 to 100% in 2014. Considering the number of recovered larvae, the heterogeneity in participant's results reduced overtime. The values of the overall mean difference between spiked and recovered larvae decreased during the study period, witnessing a general improvement of NRLPs performance and confirming the effectiveness of PT for a good performance of this test.

Background Currently about 26,000 horses are breeding in Korea and 57.2% (14,776 horses) of them are breeding in Jeju island. According to the statistics published in 2010, the horses breeding in Jeju island are subdivided into Jeju horse (6.1%), Thoroughbred (18.8%) and Halla horse (75.1%). Halla horses are defined as a crossbreed between Jeju and Thoroughbred horses and are used for horse racing, horse riding and horse meat production. However, little research has been conducted on Halla horses because of the perception of crossbreed and people’s weighted interest toward Jeju horses. Method Using 17 Microsatellite (MS) Markers recommended by International Society for Animal Genetics (ISAG), genomic DNAs were extracted from the hair roots of 3,880 Halla horses breeding in Korea and genetic diversity was identified by genotyping after PCR was performed. Results and conclusion In average, 10.41 alleles (from 6 alleles in HTG7 to 17 alleles in ASB17) were identified after the analysis using 17 MS Markers. The mean value of Hobs was 0.749 with a range from 0.612(HMS1) to 0.857(ASB2). Also, it was found that Hexp and PIC values were lowest in HMS1 (0.607 and 0.548, respectively), and highest in LEX3(0.859 and 0.843, respectively), and the mean value of Hexp was 0.760 and that of PIC was 0.728. 17 MS markers used in this studies were considered as appropriate markers for the polymorphism analysis of Halla horses. The frequency for the appearance of identical individuals was 5.90 × 10−20 when assumed as random mating population and when assumed as half-sib and full-sib population, frequencies were 4.08 × 10−15 and 3.56 × 10−8, respectively. Based on these results, the 17 MS markers can be used adequately for the Individual Identification and Parentage Verification of Halla horses. Remarkably, allele M and Q of ASB23 marker, G of HMS2 marker, H and L of HTG6 marker, L of HTG7 marker, E of LEX3 marker were the specific alleles unique to Halla horses. Electronic supplementary material The online version of this article (doi:10.1186/s40781-016-0120-6) contains supplementary material, which is available to authorized users.

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.

В статье рассмотрена возможность увеличения потенциала продуктивного коневодства в нетрадиционных для него Центральных Российских регионах, а также некоторые факторы, его стимулирующие и тормозящие.Продуктивное коневодство в данном контексте рассматривается как один из способов восстановления массового коневодства, заполнения территорий и восстановления потребительского рынка как первой ступени развития рынка следующего уровня эффективной продажи высококлассных племенных, спортивных лошадей и зрелищ., The article considers the possibility of increasing the potential of productive horse breeding in nontraditional regions of Central Russia, as well as some factors that stimulate and inhibit it.In this context, productive horse breeding is considered as one of the ways to restore mass horse breeding, fill the territories and restore the consumer market as the first stage of development of the market of the next level the effective sale of highquality horses for breeding, sports and shows.

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.

Despite their nutritional benefits, consumption of red meat from alternative sources such as bison, elk, and horse is low when compared to beef. Sensory attributes and drivers of liking were identified for these meats using the Preferred Attributes Elicitation (PAE) and Check-All-That-Apply (CATA) methods. For the PAE study, 25 panelists evaluated beef, horse, bison, and elk meats in three different group sessions (n = 7, 7, and 11), whereas 63 panelists participated in the CATA study. Consumers in both PAE and CATA studies associated horse meat with dry and fibrous appearance, whereas beef was associated with meaty/beefy flavor and aroma: bison with metallic and livery aroma and intense aftertaste and elk meat with livery, fishy, metallic flavor, musky aroma, and bloody aftertaste. Penalty analysis on the CATA data identified similar drivers of meat liking as the PAE groups. The attributes were juiciness, meaty/beefy aroma, tender texture, meaty/beefy flavor, and mild flavor and aroma. Attributes with significantly negative mean impact on liking were dryness, tough texture, livery flavor, and aftertaste. Association of these attributes with horse and elk meats has implication on drivers of dislike for these meat types. Cluster analysis identified a small group of consumers with preference for horse and elk meats, and this may present niche market opportunities for these meat types. Results showed that the PAE method was comparable to CATA for the evaluation of meat from different species and for identification of drivers of liking and that both methods are effective for meat sensory characterization. PRACTICAL APPLICATION: Lean red meat from unconventional sources such as elk, bison, and horse has unique sensory attributes that may influence acceptance. This study characterized the sensory attributes of these meats and their impact on liking using two rapid consumer descriptive profiling methods-PAE and CATA. Undesirable flavor and aftertaste attributes were identified as the major drivers of disliking for these unconventional meats. Both methods gave similar description of the samples, thus confirming the suitability of PAE for descriptive meat profiling by consumer panels.

В статье приведены результаты исследований химического состава, биологической и пищевой ценности мяса чистопород- ных лошадей мугалжарской породы в возрасте 2,5 лет. Уста- новлено, что мясо лошадей кожамбердинского внутрипородного типа по содержанию влаги, сухого вещества, жира, белка и золы превосходило мясо куландинских жеребчиков на 1,8 %, 1,8 %, 1,2 %, 0,8 % и на 0,2 %. Калорийность мяса жеребчиков кожам- бердинской селекции составила 1691 ккал на 1 кг мяса, кулан- динских – 1526 ккал. Энергетическая ценность мяса в 1 кг со- ставляет 7,1 и 6,4 мДж соответственно. Белковый качественный показатель (БКП) мяса жеребчиков кожамбердинского внутри- породного типа составил 6,2, у куландинского молодняка - 5,74. Результаты дегустационной оценки образцов мяса и бульо- на лошадей кожамбердинского внутрипородного типа получили оценку 8,8 и 8,7 баллов, куландинского – по 8,0 баллов. Пред- ставленные образцы по внешнему виду, цвету, вкусу и запаху, консистенции, сочности и наваристости отвечают требованиям потребителя и промышленности, обладают высокой органо- лептической оценкой., In the article the results of investigations of chemical structure, biological and food value of meat of pure Mugalzharskaya breed at the age 2,5 are given. It is established that meat of Kozhamberdinskiy inner breed type excelled meat of Kulandinskiy colts in moisture, dry substance, fat, proteinandashesin 1,8 %, 1,8 %, 1,2 %, 0,8 % and 0,2 %. Meat caloricity of colts of Kozhamberdinskiy selection was 1691 kcal per one kilo of meat, Kulandinskiy – 1526 kcal. Calorific value of meat in one kilo –s 7

Food fraud has become a widespread problem. In January 2013, the Food Safety Authority of Ireland uncovered a food fraud in which horse meat was being passed off as beef. In February 2013 and March 2014, the European Commission adopted a recommendation for a coordinated control plan in order to evaluate the prevalence of fraudulent practices. In this chapter, we describe a real-time polymerase chain reaction (PCR) method for the specific detection of horse (Equus caballus) and the development of a semi-quantitative PCR method, which was recommended for the two coordinated control plans. The developed PCR assay amplifies an 87 bp mitochondrial DNA fragment. The specificity, sensitivity and robustness of the PCR assay were successfully tested. As contamination between meat species is an unavoidable fact in the food industry, this semi-quantitative method was developed around a tolerance level set by the European Commission at 1% in mass fraction. The semi-quantitative method was intended to serve as a harmonized procedure that could easily be applied in the European Union, providing similar conclusions in different laboratories. While not every extraction method is suitable for this protocol, ways of checking the feasibility of the method have been provided.

This case study describes two aspects of the aftermath of the 2013 horse meat scandal: (1) technical appeals to the UK Government Chemist on official testing results and (2) court action on food fraud uncovered in the horse meat investigation. The Government Chemist provides a statutory route of technical appeal against official findings in the UK food control system. In all, twelve such cases arose from the horse meat scandal between 2013 and 2015. In general the Government Chemist's findings confirmed those of the Official Control Scientists (Public Analysts). Some cases supported subsequent court actions. This case study describes the precautions taken to secure chain of custody of the evidence and the technical details of the analysis. Court action against culprits in the horse meat scandal has not been extensive but is still continuing. The case study describes seven such cases in the UK and Europe.

Представлены результаты исследований пастбищных кормов с высоким содержанием полиненасыщенных жирных кислот, потребляемых табунными лошадьми Якутии. Опытно-испытательная часть НИР осуществлялась в лаборатории переработки сельскохозяйственной продукции и биохимических анализов, лаборатории селекции и разведения лошадей ЯНИИСХ им. М.Г. Сафронова, в ООО «Хорообут», ООО Конном заводе «Берте» в течение 2009-2015 г. Результаты исследований показали, что в растениях аласной зоны содержание полиненасыщенных жирных кислот больше в летнее время на 7,98%, в зимнее время – на 6,11%, чем в растениях пойменной зоны. У сеяного травостоя (овса посевного) доминируют ненасыщенные жирные кислоты, суммарное содержание которых составило 56,59%, у отавы естественного травостоя почти в два раза меньше (31,15%). Выявлено, что образцах хвощового пастбища содержание жира почти 3 раза больше, чем в образцах обычной пастбищной растительности, и составляет 2,72%, в растительности пастбищ без хвоща – 0,98% (Р>0,999). Полученные результаты исследований свидетельствуют о существенной зависимости показателей химического состава мяса от корма. Выявлено, что мясо лошадей, тебеневавших на хвощовом пастбище, более богато полиненасыщенными жирными кислотами: линолевой, линоленовой и арахидоновой, чем мясо лошадей, кормившихся обычной пастбищной растительностью. Результаты доказывают высокую питательную ценность аласной растительности, зимне-зеленой массы овса посевного, хвоща пестрого в качестве нажировочных кормов для животных, что неоднократно отмечалось как местным населением, так и многими исследователями., The article presents the findings of the research carried out into pasture feed with high content of polyunsaturated fatty acids consumed by herd horses of Yakutia. Location of the research: the experimental and testing part of the research was carried out at the Yakut Research Institute of Agriculture named after M.G. Safronov, Laboratory of Agricultural Products Procession and Biochemical Analysis, Laboratory of Horse Breeding, Khoroobut Co., Ltd, BERTE Stud Farm Co., Ltd. Period of the research: years 2009 – 2015. The findings of the investigation showed that the content of polyunsaturated fatty acids in the plants of alas zone is higher in summer-by 7.98%, in winter-by 6.11% than in the plants of the floodplain zone. Unsaturated fatty acids dominate in the cultivated grass (oats), the total content of which amounted to 56.59%, in the natural aftergrass it was almost twice less (31.15%). It was found that fat content of the samples taken from horsetail pasture was almost 3 times higher than in the samples of vegetation taken from conventional pasture, and amounted to-2.72%; in the vegetation of pastures without horsetail-0.98% (P>0.999). The findings of the researches testify to essential dependence of the indices of chemical composition of meat on feed. It was found that the meat of horses, fed on horsetail pasture in winter, was richer in polyunsaturated fatty acids: linoleic, linolenic and arachidonic, than meat of horses fed on conventional grassland vegetation. The findings demonstrate high nutritional value of alas vegetation, winter green mass of the cultivated oat, variegated horsetail used as a fattening feed for animals. This fact has been repeatedly marked by the local population and by many researchers.

The horse is a herbivorous animal that is used for various purposes, one of them is the production of meat intended for human consumption. Worldwide, horse meat production is led by Asia, leaving Europe in third place. Spain is not a country with a great tradition of consumption of this meat, even so, 18,275 farms are dedicated to it, sacrificing 52,908 horses per year. Specifically, 6,368 horses are slaughtered approximately in a year in the Valencian Community. The objective of the present study is to determine, through antemortem and postmortem inspection, the causes of the main seizures produced in equine livestock destined for human consumption, recognizing the lesions and taking the pertinent decision in each of the organs and parts of the animal. To this end, an experimental study was carried out in 794 horses in 2016 and during the months from January to April 2017. Data have been collected from the inspections carried out during the working day in the so-called “Daily Equine Inspection Part’’, where each of the generated seizures and their causes are recorded. Knowing the sacrifices and the amount of seizures made, it is observed that total confiscation is relegated to a second plane and partial seizure is the predominant one. The lung is the most common partial seizure, followed by the liver. The main pathologies causing seizures are pneumonias, and a large number of cases are seized by decision of the official veterinarian.

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.

Thyme essential oil (TEO) and sausage diameter effects on biogenic amines (BA) formation and microbial communities in traditional Xinjiang smoked horse meat sausage were studied. Evaluation of the pH, moisture content, and microorganisms population of smoked horsemeat sausage was done. Significant differences due to sausage size were found for BA and microbial populations. Smaller diameter sausages showed decreased (P

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.

In this work, we evaluated the effects of thyme microcapsules on histamine accumulation by Morganella morganii both in pure culture and during the smoked horsemeat sausage-making process. To assess the expression of histidine decarboxylase (HDC) pathway-related genes, Reverse transcription-quantitative polymerase chain reaction (RT-qPCR) was adopted. Further, relative parameters such as histamine concentration, microbiological growth, and pH were evaluated. Results revealed that thyme microcapsules inhibited the growth of M. morganii, and significantly (P

The aim of the present study was to assess labeling accuracy and detect food fraud practices as well as to detect DNA sequences originating from GMOs in meat products commercially available in Athens, Greece. A total of 139 different samples from 23 producers were included in the study. DNA was extracted from the samples and subjected to PCR aiming for species-specific sequences for the detection of pork, beef, chicken, turkey, donkey and horse meat as well as the screening elements P–35S, T-nos, CP4-epsps, pat and bar, for the detection of DNA originating from GMOs. In total, 72 products, i.e. 52% of the samples, were mislabeled and correct labeling was verified for the products originating from only 7 out of the 23 companies. This mislabeling may be attributed to lack of good manufacturing practices that resulted in cross-contamination in 31 cases, definite substitution in 3 cases and suspected substitutions in 37 cases. Donkey and horse meat as well as DNA sequences originating from GMOs were not detected.

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.

Meat products are a key part of human nutrition. It is necessary to introduce and apply new, extraordinary solutions to the problems of improving technological processes and developing optimal technologies for processing raw materials of animal origin, taking into account the biological risks at the enterprise. One of the ways to improve production technology is by using mathematical modeling and qualimetric forecasting. Semi-finished meat products are in high demand among the population lately. The purpose of the research is the application of mathematical modeling and the principles of qualimetric forecasting in the production of semi-finished horse meat products with the use of a protein fortifier. The appearance is characterized by the most significant coefficients of organoleptic assessment – 44.2%, and flavor – 15.1%. The use of mathematical modeling in assessing consumer preferences of customers and the quality of food products gives a fairly objective end result.

This article examines the eu food industry (apropos of the 2013 ‘Horse Meat Scandal’) applying the notion of sociopathy which has hitherto been confined to analyses of corporate banking and insurance. In the ‘underground’ of the eu meat industry we encounter sociopaths nurtured not only by the rhizomes of its industrial con, but also by collective consumer apathy: Despite a pervasive culture of food fraud—with at least 1305 different ingredient adulteration cases since 1980—there is little criminological examination of the culture and environment of the everyday, ‘harmless’, sociopaths present in the tributaries of the eu food supply. More than merely mapping the food industry sociopath, our overall aim is to contribute an interdisciplinary reading of the processes which sustain and reproduce his kind.

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.

Safe food is the right of every citizen of the European Union (EU). A comprehensive and dynamic framework of food and feed safety legislation has been put in place and the EU's executive arm - the European Commission - is responsible for ensuring that the EU member states apply food law consistently. Similarly, the Commission plays an important role in ensuring that imported food meets the EU's stringent food safety standards. Consumer perceptions of unsafe food tend to focus on acute outbreaks of bacterial or viral origin. In recent years there have been a number of diverse food crises associated with fraudulent activity which may (e.g. melamine in dairy products in China) or may not (e.g. the horse meat scandal in the EU) represent a genuine food safety risk. Well publicized incidents of chronic exposure to chemical contamination in the EU (e.g. dioxins in meat and mycotoxins in nuts) have required robust coordinated policy responses from the Commission. Despite the decreasing incidence of non-compliant residues of veterinary medicinal products and banned substances in animal products, EU consumers are increasingly concerned about the use of such products in food-producing animals, including in the context of the build-up of antimicrobial resistance in animals and transfer to humans. The Commission plays a key role in coordination of the EU member states' responses to such incidents, in risk management, and in preparation for emerging issues. This paper focuses on how the EU as a whole has dealt with a number of food crises, and what can be learned from past incidents. Copyright © 2016 John Wiley & Sons, Ltd.

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

The article presents the outcomes of studies confirming the feasibility of using zeolite-containing additives with the objective to optimize the diet of young cattle and horses by the content of minerals in it in order to increase their meat productivity. The research has been conducted in the Republic of Tatarstan. Laboratory studies have confirmed that in terms of hazard the zeolite-containing feed additive belongs to the fourth class of chemicals, specifically, low-toxic compounds in accordance with the requirements of State Standard 12.1.007.76. Scientific and economic experiments have established that the use of a zeolite-containing additive in the diets of young cattle and horses during a store period contributed to an increase in their average daily growth by 10.8 and 12.0 % and slaughter weight by 7.4 and 6.3 % (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.

Cilj ovog istraživanja bio je ispitati fizikalna svojstva i kemijski sastav pet različitih mišića konjskog mesa porijeklom od četiri različite životinje. U uzorcima je utvrđen udio vode, pepela, masti, proteina, te je rađena i analiza profila teksture različitih uzoraka konjskog mesa. Analize su odrađene na Poljoprivrednom sveučilištu u Krakowu – Fakultet prehrambene tehnologije. Konjsko meso sadrži visoki udio proteina, vode i glikogena, a sadrži mali udio masti. Zbog ovih karakteristika ono je visoko vrijedna namirnica koja bih se trebala više uključiti u ljudsku prehranu. Konjsko meso ima i dobra teksturalna svojstva koja su također istražena u ovom radu. Ovim završnim radom potvrđene su vrijedne fizikalne i kemijske karakteristike konjskog mesa The aim of this study was to examine the physical properties and chemical composition of five different horse muscles from four different animals. In the samples water, ash, fat, protein were determined, and texture profile analysis of different samples of horse meat was performed. Analyzes were made at the University of Agriculture in Krakow – Faculty of food technology. Horse meat contains high protein, water and glycogen content and contains small amount of fat. Because of these characteristics, it is a high-value food that should be more involved in human nutrition. Horse meat has good textural properties that are also explored in this paper. This final work confirmed the valuable physical and chemical characteristics of horse meat.

Background Adverse food reactions (AFRs) are defined as abnormal responses to an ingested food or food additive. Diagnosis and treatment of AFRs consist of the complete elimination of these ingredients in the dietary trial. Previous studies have demonstrated the presence of undeclared ingredients in commercial limited-antigen dry food diets that can compromise the results and efficacy of dietary elimination trails. The aim of this study was to assess a selection of commercial canine and feline dietetic limited-antigen wet foods for the potential cross-contamination of animal proteins from origins not mentioned on the label. Results Eleven canine and feline dietetic limited-antigen wet foods (9 novel animal protein foods, 1 vegetarian and 1 hydrolyzed) were analyzed by polymerase chain reaction (PCR) to detect the presence DNA of animal and vegetal origins. PCR analysis confirmed the contamination of 6 of the 11 (54.5%) limited-antigen wet diets with undeclared animal protein. One of these 6 diets was solely composed of animal protein sources completely unrelated to those declared on the label. None of the foods containing horse meat or fish were contaminated, and neither were the vegetarian or the hydrolyzed food products. Moreover, the results show that had zoological class primers only been used to check for cross-class contaminations, as are generally used in the pet food industry for in-house checks, the apparent contamination rate would have been significantly underestimated: less than 20% (3/11), instead of the actual rate of 54.7% using species-specific primers. Conclusion This study reveals a high rate of cross-contamination in dietetic limited-antigen wet canine and feline foods, as previously described for dietetic dry limited-antigen foods (reported to be more than 80%). These results add new fuel to the discussion about the potential causes underlying the failure of elimination diets, since animal protein contaminants may actually be present in the commercial dietetic limited-antigen diets. AFRs may therefore occur as a result of inadequate practices in the pet food industry.

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.

Toxoplasmosis is caused by the protozoon Toxoplasma gondii that can infect almost all warm-blooded hosts including horses and humans. Horse meat is one of the most important meat products for human consumption. However, data on seroprevalence of T. gondii in horses intended for human consumption in Northern China is scarce. Thus, a total of 614 serum samples were collected from Jilin Province and Inner Mongolia Autonomous Region (IMAR) between 2015 and 2017, and were detected the seroprevalence for T. gondii by indirect hemagglutination assay test. In the prevalence study, the overall seroprevalence of T. gondii in horses was 17.92% (110/614) by IHA test, at the cut- off 1:64. Horses collected from Changchun (13.58%, P = 0.02) has a significantly lower seroprevalence than those from Meihekou City (21.72%) and Tongliao City (22.81%). Moreover, a significant difference of T. gondii seroprevalence was found between horses ages at less than 12 months (22.75%) and ≥12 months or higher (16.42%, P = 0.002). To our knowledge, this is the first report of seroprevalence of T. gondii in horses in Jilin and IMAR, Northern China. Logistic regression suggested that age and geographical location of horses were identified as risk factors. These findings will provide the useful data for controlling and preventing toxoplasmosis in horses and/or other hosts in China.

Toxoplasmosis is a zoonotic disease caused by the protozoan Toxoplasma gondii. Infections occur via the ingestion of oocysts, consumption of cysts containing bradyzoites, and transplacental transmission of tachyzoites. Diversity in T. gondii strains may affect the outcome of clinical toxoplasmosis. The consumption of horse meat is a common practice in some parts of the world. The objectives of the present study were to isolate and genotype T. gondii from horses from an abattoir in the state of Rio Grande do Sul in southern Brazil that exports horse meat to Europe. Antibodies to T. gondii were found in 32.5% (13/40) of the horses using the modified agglutination test (MAT) with a cut-off of 1:25. Tissues from the 13 seropositive horses were bioassayed in mice, and one isolate, designated TgHorseBrRS1, was obtained. PCR-RFLP of the isolate revealed the ToxoDB-RFLP #228 genotype, a typical non-archetypal Brazilian genotype, and microsatellite analysis showed a unique non-archetypal genotype. This study showed that horses from Brazil can harbor viable T. gondii in their tissues, suggesting that recommendations to consumers should be made, especially in European countries where consumption of raw horse meat is common.

Among Apicomplexa protozoa infecting equids, Besnoitia spp., Toxoplasma gondii and Neospora spp. represent important issues from a sanitary and zootechnical viewpoint. However, only scarce epidemiological data are available on the spread of the infections in horses and donkeys in Europe. Therefore, a serosurvey was planned to estimate the prevalence of these Sarcocystidae species in Italian equids. Serum samples from 268 horses and 18 donkeys raised in Italy were collected and serologically analyzed to detect anti-Besnoitia spp., anti-T. gondii and anti-Neospora spp. antibodies: an approach based on an initial screening by in-house ELISA followed by a confirmatory WB was used. Two horses (0.7%) and four donkeys (22.2%), showed antibodies anti-Besnoitia spp. Ten horses (3.7%) resulted positive to T. gondii and one of these (0.4%) was seropositive also to Neospora spp. This is the first detection of anti-Besnoitia spp. specific antibodies in Italian horses and donkeys. The study confirmed the circulation of Besnoitia spp. among equids in Europe. Low prevalence of T. gondii and Neospora spp. in horses raised in Italy was reported. Nevertheless, it is noteworthy to consider that consumption of horse meat could represent a source for human toxoplasmosis.

Horse meat is a good source of iron with low cholesterol but consumers consider tenderness most important when purchasing meat. Myofibers and intramuscular connective tissue, the main structural components of muscle, play major roles in meat toughness. The effects of myofibers and perimysium characteristics on Warner-Bratzler Shear Force (WBSF) values of horse semimembranosus were investigated on muscles previously assessed as tough (mean WBSF 68.87 ± 3.21 N, n = 8) or tender (mean WBSF 46.21 ± 2.27 N, n = 8). Mean Type IIA myofiber diameter was significantly greater in tender than in tough muscles. Secondary thick perimysium was thicker and collagen fibers more loosely arranged in tender muscles than in tough. A negative correlation was observed between WBSF values and perimysium thickness and a trend between WBSF and intramuscular fat. Adipocytes in perimysium of tender muscles may have contributed to thickening of perimysium and loosened collagen fibers thus contributing to tenderness of the meat.

Background - Adverse food reaction (AFR) is diagnosed with a two month elimination diet (ED), followed by challenge with the original food. Hypothesis/Objectives - To evaluate reactivity of selected EDs and performance of a Western blot serological test for the diagnosis of AFR. Animals - Twenty five food reactive (FR) and 13 non food reactive (NFR) privately owned dogs. Methods - Sera were tested for antibodies against hydrolyzed poultry feather (RCA), hydrolyzed soy (PHA), hydrolyzed fish (FUH), limited antigen horse and potato (THP), fresh horse meat and the offending food for each FR dog as documented by provocative challenge. Results - Fourteen sera were negative and two positive to all foods. Sera from five of 13 NFR and three of 25 FR dogs were reactive to hydrolyzed foods. The RCA diet was recognized by four of 38, FUH by six of 38 and PHA by one of 28 samples. THP was recognized by 14 of 33 and fresh horse by one of ten dogs that had never eaten horse meat. The test correctly identified one of 15 dogs allergic to FUH. Twenty of 25 FR sera were negative for the dogs' respective offending foods (20% sensitivity), whereas four of 13 NFR sera were positive to the dogs' usual diets (69% specificity). Conclusion and clinical importance - Western blot analysis cannot be considered as a valid tool for the diagnosis of AFR; it may serve as an aid in selecting an ED.

Recently, there are many cases being reported on food adulteration, food mislabeling, and food safety. The 2013 horse meat scandal in the United Kingdom had shocked the world and had brought much needed attention toward the need for stringent food manufacturing policies as well as the need to develop identification methods to identify food adulteration. Additionally, recent rise in cases of diseases transmitted from foodborne pathogens also has contributed to fear among consumers. Besides the aim for excellent food quality and safety, people's dietary behaviors are influenced by their religious beliefs. This chapter will explore the various DNA-based and nanobiosensor technologies that can be utilized for food traceability and adulteration detection in food. It also addresses DNA detection methods for microbes to ensure food safety. The mechanism of action, the roles of these methods in food identifications as well as the advantages of this technique will be further explored throughout this chapter.

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.

Market demand and consumer preferences are formed on the basis of decisions that are made by individual consumers in accordance with their desires, needs, and financial resources. Currently, one of the competitive advantages of Russian consumer market is a stable supply of high-quality chilled meat raw materials and meat products from chilled meat. Today, the needs of the RF (Russian Federation) population in pork and poultry meat are fully covered. The largest share in total production is taken by chilled products: beef (80.9%), pork (94.1%), and poultry (64.1%). In this regard, the improvement of traditional ways and the introduction of new ways to extend the shelf life (storage term) of chilled meat are urgent areas of scientific research. Along with the well-known methods of preventing the growth of microorganisms and the development of oxidative processes in meat, the processing of ionizing radiation of poultry meat, beef, lamb, and pork is officially authorized. On the territory of the Russian Federation, radiation treatment of meat (except for poultry meat, rabbit meat, and horse meat) has been allowed only since July 2017, but at the same time, rational dose of radiation for each type of meat has not yet been determined. Studies on the processing of cooled beef through ionizing radiation were conducted in order to determine the rational radiation doses. It is established that the exposition of chilled beef to ionizing radiation hampers the development of microbiological damage and does not adversely affect the organoleptic characteristics and nutritional value of meat raw materials. The processing of chilled meat raw materials allows to increase their shelf life by three or more times, which makes it possible to consider the exposition to ionizing radiation of meat as the world’s leading technology of preserving it. A rational dose of irradiation of chilled beef was determined depending on the fat content.