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Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 °C, 60 °C) of SV (sous-vide) treatment for horse meat influence the sensory properties and quality of m. longissimus thoracis specimens. The SV temperature and time of heat treatment demonstrated notable enhancements of most texture parameters. Increasing the duration of heat treatment from 4 h to 8, 12, and 24 h at all applied temperature values resulted in an improvement in the shear force, hardness, springiness, gumminess, and chewiness of horse meat (however, the differences were not statistically significant in every case). Increasing the duration of heat treatment from 4 to 24 h, but only at a temperature of 60 °C, improved the scent (intensity and desirability) and flavor desirability. Multiple regression analysis showed that many texture parameters could be effectively described by the cooking time and process temperature. The most accurate representation of the empirical data (R2 > 0.903) was attained for adhesiveness, springiness, gumminess, and chewiness, which exhibited the highest coefficients of determination. [ABSTRACT FROM AUTHOR]

В данной статье рассматриваются основные доминанты культуры Лошади: пища и питание. В свойственных разным народам наборах пищевых продуктов, способах их обработки, типах блюд, в традициях пищевого предпочтения или избегания, в организации и ритуале трапез и в других аспектах культуры, прямо или косвенно связанных с пищей, отражается этническая и культурная историческая специфичность народа. Это обусловлено укладом жизни, формами ведения этнического хозяйства, обычаями, традициями, вероисповеданием, которые находятся в прямой зависимости от географических и климатических условий региона постоянного проживания коренных малочисленных народов Севера, а местом постоянного проживания их является Крайний Север. Продукция якутской лошади отличается высокой пищевой ценностью, поскольку содержит большое количество белков, жиров, минеральных веществ, витаминов и биологически активных веществ (БАВ).

The article is devoted to the influence of natural antioxidants on the quality parameters of meat semi-finished products from horse meat and the microbiological stability of the product during its storage. In solving the set tasks, the standard, generally accepted methods of research were used. Statistical processing of the obtained results and assessment of data reliability were carried out by statistical methods using Microsoft Excel and Statistica (version 12.0). A new antioxidant of natural origin, dihydroquercetin, has been proposed and tested. Effective doses of its application have been established: 0.05 - 0.075% for raw horse fat and 0.075% for semi-finished meat products from horse meat produced with its addition. It has been shown that the administration of dihydroquercetin (Dx) together with ascorbic acid (AA) and tocopherol (Tp) is 10-30% more effective. The effect of dihydroquercetin on the indicators of oxidative spoilage in the technological process, from the production of horse meat to finished products using the latter, has been studied. The organoleptic parameters (appearance, odour, colour) of the control sample and the sample with 0.025% Dx by fat weight corresponded in their characteristics to the experimental samples with 0.05%, 0.075% and 0.1% by 45 days of storage. The introduction of dihydroquercetin, ascorbic acid, and tocopherol also makes it possible to slow down the microbiological spoilage of the semi-finished products that have been obtained during storage.

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This article examines the effect of antioxidants such as dehydroquercetin and ascorbic acid on the quality parameters of meat (thiobarbituric number, acid number and peroxide number). Antioxidants were added in different proportions, as a result of the experiment, the optimal amount for adding to meat was obtained, which was confirmed by a mathematical and statistical method. The results of the study were used to improve the technology and determine the levels of the introduction of plant extracts with antioxidant properties in the production of minced meat semi-finished products. The effect of plant extracts with antioxidant properties on oxidative processes in minced meat products has been studied.

Copyright of Stocarstvo is the property of Croatian Society of Agronomists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Simple Summary: Sarcocystis bertrami is a protozoan parasite that infects horses. Equine meat containing the parasite, when consumed raw or undercooked, is suspected to cause gastrointestinal disorders in humans. Brazil exports horse meat for the European and Asian markets; however, there is no report in the country about the occurrence of S. bertrami. Herein, we obtained tissues from 51 horses destined for human consumption, which were examined for S. bertrami using morphologic and molecular methods. The parasite was observed in 100% of the examined horses. To the best of our knowledge, this is the first confirmation of S. bertrami in Brazilian and South American horses. Further studies are necessary to evaluate the impact of this parasite on animal and human health. The protozoan Sarcocystis bertrami (syn. Sarcocystis fayeri) infects horses and has dogs as definitive hosts. Herein we aimed to detect S. bertrami in Brazilian horses destined for human consumption and to determine the frequency of infection in the examined animals. Muscle fragments from 51 horses were collected in a slaughterhouse in Bahia State during three different seasons of the year. Samples from six tissues from each animal were prepared for macroscopic and microscopic evaluation, using tissue grinding, squash and histology. Sarcocystis sp. was observed in 100% of the examined horses. Selected samples were processed for transmission electron microscopy (TEM). Species identification was confirmed using a PCR targeted to the mitochondrial cytochrome c oxidase subunit 1 gene (cox1). Histological examination revealed sarcocysts with variable sizes and shapes, and dispersed within the muscle fibers. When observed by TEM, the sarcocyst wall was wavy and covered by an electrodense layer. The villar protrusions were digitiform and bent. To our knowledge, this study is the first morphological and molecular confirmation of S. bertrami in horses in Brazil and South America. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators – water holding capacity and oil holding capacity – were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 – 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products.

Adulteration of meat products remains a significant issue worldwide. In this study, we developed a high-throughput, rapid, sensitive, and selective method for qualitative and quantitative detection of horse meat adulteration in meat products. This method, which is not only innovative but also highly practical, involves coupling a 96-well high-throughput DNA isolation process with recombinant enzyme polymerase amplification (RPA), magnetic separation (MS), and high-throughput fluorescence detection (FD). We designed a set of primers targeting the mitochondrial ATP6-8 gene of horses. The upper and lower primers were labeled with 6-FAM fluorescent moiety and biotin, respectively. Following RPA amplification, the amplicons were separated and purified using streptavidin-modified magnetic beads (MB@SA). Subsequently, the amplicons were qualified and quantified using a high-throughput fluorescence detection system. We optimized the conditions for primer addition, incubation time, and the ratio of amplicon to MB@SA. Our results showed that a fluorescence threshold of 834 indicated positive detection. The method exhibited high specificity, with no positive amplification observed in DNA from the other 11 types of meat. It demonstrated high sensitivity and was capable of detecting as little as 0.1% (wt%) of horse meat in adulterated samples. Combined with our developed 96-well high-throughput DNA extraction system, the RPA-MS-FD assay process could analyze 96 samples in 31.5 min, including 11.5 min for rapid DNA extraction, 15 min for RPA amplification, and 5 min for fluorescence detection. Finally, we successfully applied this assay to analyze 21 commercial meat products, proving its practicality and effectiveness. • A RPA-based method was developed for rapid and sensitive meat authentication. • This assay was coupled with a 96-high-throughput DNA isolation system. • This assay can be quantified by a high-throughput fluorescence detection system. • This assay can analyze 96 meat samples in 31.5 min. • This assay can detect as low as 0.1% horsemeat in adulterated meat samples. [ABSTRACT FROM AUTHOR]

Introduction. The priority task of the food industry is to provide population with functional products since the health of nation and its people largely depends on the diet. New formulations and technologies for meat products broaden the range of functional foods. Flaxseed oil is an excellent source of functional ingredients as it is rich in polyunsaturated fatty acids and tocopherols. The present research featured horsemeat as a promising raw material of high nutritional and biological value. Horsemeat is a traditional food source for many nations. The research objective was to develop a new technology for horsemeat in sauce and to select the optimal thermal processing method. Study objects and methods. The authors tested several methods of heat treatment and used a standard nine-point scale to assess the sensory properties of the finished product. The experiment involved standard physicochemical and organoleptic research methods. The color characteristics were described using digital image processing. Results and discussion. The study delivered a new formulation of sauce with flaxseed oil, which improved the quality of the fat component of the finished product. The new sauce proved to be rich in polyunsaturated fatty acids and possessed high sensory and technological properties. A comparative analysis of the heat treatment methods included traditional frying and stewing, cooking in a steam convection oven, and a sous-vide technology. The sous vide technology appeared to have the best structural-mechanical, physicochemical, and sensory properties. Software processing of digital images made it possible to compare the color of raw, semifinished, and cooked meat samples. The traditional cooking methods of frying and stewing showed the most pronounced changes in the color, while the sous-vide technology demonstrated a smooth color change. As for the quality of the finished product, it proved to satisfy 40% of daily intake for polyunsaturated fatty acids and 20% for tocopherol, which makes the product functional. Conclusion. The new technology made it possible to expand the range of functional meat products. The new digital image processing program helped to register changes in shape and color of meat samples after various heat treatment methods.

The purpose of this research study is to establish the potential for improving oxidative stability and improving quality using two concentrations - 0.5% and 1.0%, as additives for goji berry extract (LyciumBarbarum L.) and buckwheat flour (Fagopýrumesculéntum) for the manufacture of a national restructured boiled-smoked meat product from horse meat "Kanagat" with improved quality and oxidative stability. Thetechnology used allows the production of new national meat products from horse meat, enriched with 9.82 ± 0.25 mg/g of goji berry extract (LyciumBarbarum L.) and 9.73 ± 0.21 mg/g of buckwheat flour (Fagopýrumesculéntum).

This study aimed to determine the effect of technological parameters of the production of horse meat minces with the addition of protein-oil emulsion from chicken combs on the functional, technological and physicochemical indicators. Chicken combs were pre-treated with bacterial concentrate to improve their properties. Experimental approach: The ultimate shear stress and technological indicators - water holding capacity and oil holding capacity - were determined to set the optimal time for cutting raw materials. Physicochemical analyses of the meat minces were conducted. Results and conclusions: The research results have shown that the cutting time significantly affects the meat minces' rheological, functional and technological indicators. The optimum mixing time for meat minces is 6 min. Adding a protein-oil emulsion from biotechnologically processed chicken combs, cottonseed oil, and water into the minced horse meat does not significantly affect the nutritional value. Adding 15 - 20% protein-oil emulsion (POE) is recommended to get minced meat with optimal rheological parameters. Novelty and scientific contribution: The research results allow the rational use of poultry by-products. [ABSTRACT FROM AUTHOR]

The biopreservation strategy allows extending the shelf life and food safety through the use of indigenous or controlled microbiota and their antimicrobial compounds. The aim of this work was to characterize an inhibitory substance with bacteriocin-like activity (Sak-59) produced by the potentially probiotic L. sakei strain from artisanal traditional Kazakh horse meat product Kazy. The maximum production of Sak-59 occurred at the stationary phase of the L. sakei growth. Sak-59 showed inhibitory activity against gram-positive meat spoilage bacteria strains of Listeria monocytogenes, Staphylococcus aureus, and pathogenic gram-negative bacteria strains of Serratia marcescens and Escherichia coli, but not against the tested Lactobacilli strains. Sak-59 activity, as measured by diffusion assay in agar wells, was completely suppressed after treatment with proteolytic enzymes and remained stable after treatment with α-amylase and lipase, indicating that Sak-59 is a peptide and most likely not glycosylated or lipidated. It was concluded that Sak-59 is a potential new bacteriocin with a characteristic activity spectrum, which can be useful in the food and feed industries. [ABSTRACT FROM AUTHOR]

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

In this study, the semitendinosus of horse meat was used as the raw material. The study assessed the variation of the tenderness of horse meat during postmortem aging through the injection of papain, bromelain and fungal protease. The cooking loss of the horse meat became worse during postmortem aging. Low concentration of protease improved water retention properties of horse meat. Papain, bromelain and fungal protease had significant influence on MFI and shear force. MFI increased obviously but the shear force decreased significantly with the addition of more protease (p <0.05). During postmortem aging, many small molecules popeptide appeared in treatment group. Myosin light chain 2, 20 KDa, 32 KDa and 75 KDa bands appeared at first, however later they disappeared in the group with high concentration of protease treatment in addition to the disappearance of Desmin and Troponin I. The muscle fiber, perimysium and endomysium were degraded because of papain, bromelain and fungal protease treatment. More muscle fiber fragments appeared during postmortem aging.Thus, the tenderness and eating quality of horse meat were improved by adding three kinds of protease. [ABSTRACT FROM AUTHOR]

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

Aim of study: This study focused on the sensory evaluation and consumer preferences of foal meat depending on the animal slaughter age (13 and 26 months) and finishing diet (standard and linseed concentrate). Area of study: It was developed in two localities in the north of Spain: Orense and Pamplona. Material and methods: The sensory study was conducted by a 10-member trained and a 474-consumer panel. Main results: The trained panel described meat from both, 13 and 26-months old foals similar between each other. On the contrary, consumers considered meat from the younger group to be juicier and tenderer, being juiciness and tenderness (p

Proteomic methods and approaches to the detection of tissue-specific and tissue-generating proteins and peptides – which form corrective properties – in studied meat samples and specially developed meat products were successfully tried out in 2016–2017. The methods allow one to confirm protein and peptide authenticity and also detect bio-markers of proteolytic changes in meat after slaughter. The following proteomic techniques were used in the present research: two-dimensional O’Farrell electrophoresis with isoelectrofocusing in ampholin and immobilin pH gradients, the detection of proteins on two-dimensional electrophoregrams by staining with Coomassie R-250 and silver nitrate, and mass spectrometric identification of proteins by means of MALDI-TOF and MS/MS methods. Contractile actomyosin complex proteins, such as myosin light chains and tropomyosins, were the most informative among proteins of species specificity. It is also necessary to mention that earlier experiments allowed us to choose enzymes which play a part in carbohydrate metabolism (glyceraldehyde 3-phosphate dehydrogenase and β-enolase) as markers. In addition to the listed proteins, myoglobins, actins, and several other proteins in horse meat have showed high species specificity and have been detected well. A system of species specificity (authenticity) of meat raw materials was suggested. The system allows the presence of pork, beef, horse, and camel meat to be detected in both raw and heat-treated products if the content is 5% and more. The data has been obtained by means of bioinformatics, а highly useful tool for formulating an algorithm to identify the protein markers for the Atlas “Proteomic profiles of farm animals meat proteins”. “Proteomic profiles of farm animals muscle proteins”.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fourier Transform Infrared (FTIR) Spectroscopy with chemometrics was employed to discriminate pork, horse or donkey meat substitution in beef. Wavenumber range of 1480-1360 cm-1 (94.97% of variance is explained by the first two principal components) and fingerprint region (FR) (90.08%) clearly differentiated beef, pork and beef-pork mixtures in principal component analysis (PCA). For beef-donkey mixtures, 1760-1710 cm-1 (99.31%) and FR (96.03%) provided discrimination. For beef-horse meat mixtures; a grouping was obtained for 1290-1210 cm-1 (90.41%), FR (84.83%) and whole spectrum (88.61%). In hierarchical cluster analysis (HCA), the region between 1480-1425 cm-1 was able to separate all donkey adulterated mixtures, 100% beef and 100% donkey meat from each other with 100% sensitivity and specificity while 2980-2880 cm-1, whole spectrum and FR provided differentiation for beef-horse mixtures. 1760-1710 and 1210-1190 cm-1 regions provided classification between 100% beef, 100% pork and pork-beef mixtures (except for 5% of substituted) with 100% sensitivity and specificity. [ABSTRACT FROM AUTHOR]

y-products and horse meat are presented. The formulation of meat frankfurters is calculated by mathematical modeling. The physico-chemical characteristics and sensory properties of meat frankfurters satisfy the requirements for meat products. Sodium chloride and nitrite are not exceeded 1.7 and 0.0005%, the moisture content is varied from 70 to 75%. The concentration of toxic elements is far below the allowable concentration by regulation standards. The pathogenic bacteria and microorganisms are not detected. The meat frankfurters produced by the developed method enables a more rational use of meat by-products and can lead to meat product-line expansion. [ABSTRACT FROM AUTHOR]

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 < .05) in both age groups. The use of lactic acid for marinating in the case of meat from both younger and older horse carcasses affected the lowest sensory evaluation scores (P < .05) of this meat compared to the control sample and those for which other substances were used. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The study assessed the role of equids at slaughter as faecal carriers of Salmonella enterica and the occurrence of contaminated equid carcasses during the slaughter process in Northern Italy (Emilia-Romagna Region). From June to November 2021, 152 equids (146 horses, 5 donkeys and 1 mule) were tested for Salmonella both in caecal contents and through carcass swabs. Antimicrobial resistance (AMR) of recovered strains was tested against 15 antimicrobials. Salmonella was detected in 3/152 of the caecal contents (2.0 %), while all carcass samples were negative. S. enterica serovars Enteriditis, Typhimurium and Stanleyville were identified. The only AMR isolate was S. Typhimurium with AMR profile AmCStxT. Considering the consumption of raw horse meat (i.e., minced raw meat named "pesto di cavallo" and dried and smoked strips named "sfilacci di cavallo") in different areas of Northern Italy, we also investigated the possible link between horse meat eating and salmonellosis cases in the human population in the same area. Specifically, we compared the Salmonella strains collected during the study with those routinely processed in the laboratory surveillance system for human salmonellosis in Emilia-Romagna (a region with about 4.5 million inhabitants). The comparison was based on whole genome sequencing data through core genome multi-locus sequence typing (cgMLST) used in routine surveillance. A genomic match in cgMLST was found between the strain of S. enterica serovar Enteritidis isolated from a horse caecal content and an enduring outbreak of 17 human cases in Emilia-Romagna during the study period. The consequent epidemiological investigation highlighted that a number of cases with known food history reported the consumption of horse meat and traced different batches of the consumed meat, released weeks apart from each other, to the slaughter investigated in the study. The results of the epidemiological investigation suggested the role of horses in the S. enterica serovar Enteritidis outbreak affecting raw horse meat consumers. This study shows that, despite the low prevalence on equid carcasses, S. enterica in horse meat can represent a risk to consumers. From the perspective of the slaughter activities, this highlights the need to maintain a high level of hygiene during the entire process, starting from the hygiene at lairage up to the slaughtering phase and dressing of carcasses. • Salmonella enterica was isolated from horses at slaughter in northern Italy. • S. enterica was detected in cecal contents, but not on carcasses. • S. enterica serovars Enteritidis, Typhimurium and Stanleyville were typed. • Genomics and epidemiology of S. Enteritidis linked the strain to a human outbreak [ABSTRACT FROM AUTHOR]

The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4–7 and 8–12 years). Among the analyzed samples, a higher fat content (p < 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p < 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p < 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses (p < 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p < 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p < 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher (p < 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p < 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p < 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.

Currently, as part of import substitution, it is important to effectively use the reserves of animal protein, for example, horse meat, which has dietary properties due to a balanced amino acid and fatty acid composition and high efficiency in the treatment of anemia, hypotrophy and other pathologies. However, ready-made products of meat of adult horses are tough and not succulent; in order to adjust the functional and technological properties of boiled horse meat products, the use of multicomponent brines is promising. A promising ingredient for use in the composition of the stuffing brine is a powdered arabinogalactan, a highly branched polysaccharide, isolated from soft wood. The purpose of the work was to study the possibility of using arabinogalactan in the brine in the technology of whole-muscle boiled horse meat products. The experimental part was carried out in the laboratory of the department "Technology of meat and canned products" of the East-Siberian State University of Technology and Management. The samples of chilled horse meat were tested. These samples were stuffed with a control and experimental brines with a different dose of arabinogalactan with subsequent massaging in a tumbler. In the samples studied, physico-chemical and structural-mechanical characteristics were determined. As a result of the studies, kappa- and iota-carrageenans were selected as ingredients of the stuffing brine with a concentration of 0.8 and 0.2% and the animal protein "Promiat-90" with a concentration of 0.75% of the brine weight basis. The amount of injected arabinogalactan (10%), which provides the necessary density and viscosity of the brine, is experimentally justified. Massaging of salted horse semi-finished products is accompanied by an improvement in their hydrophilic properties, which reach the highest values in 10 hours. The finished experimental product is characterized by better quality and yield (by 6%). Thus, the use of 10% arabinogalactan in a multicomponent brine for horse boiled products makes it possible to improve their functional-technological and taste characteristics.

Horses are intermediate hosts of Sarcocystis spp. capable of forming cysts in their musculature. This study aimed to detect sarcocysts and investigate the presence of nucleic acids from Sarcocystis spp. in samples of striated muscles from horses in the State of Rio Grande do Sul, Brazil, necropsied at the Veterinary Pathology Laboratory of the Federal University of Santa Maria. A total of 108 samples were collected from 24 horses and examined through direct examination. Microscopic tissue cysts were observed in three samples: tongue (2) and esophagus (1) from two animals. Extractions were performed on the found cysts and tissues, even though sarcocystosis detection was not present. DNA samples were subjected to Nested-PCR using Tg18s primers, and the amplified products were subjected to Restriction Fragment Length Polymorphism (RFLP) using DdeI and HpaII enzymes. DNA belonging to Sarcocystis spp. was amplified in tissues from 91.7% (22/24) of the equines, and 67.6% (73/108) of the samples tested positive in the Nested-PCR reaction. The tissues with the highest detection frequency were: diaphragm 92.3% (12/13), gluteal muscle 77.2% (17/22), and esophagus 66.7% (4/6). In RFLP, Sarcocystis spp. was detected in 21 tissues from 11/22 equines, and cysts, identified through nucleotide sequencing, were determined to be S. bertrami. S. neurona was identified in 11 samples from 7/22 animals, with co-infection detected in 5/22 cases. The high detection rate indicates a concerning circulation of the protozoan, particularly the zoonotic S. bertrami found in all tissues, which are commonly exported for human consumption., Competing Interests: Declaration of Competing Interest The authors have no financial or proprietary interests in any material discussed in this article., (Copyright © 2023. Published by Elsevier B.V.)

Sarcopenia, the age-related muscle atrophy, is a serious concern as it is associated with frailty, reduced physical functions, and increased mortality risk. Protein supplementation is essential for preserving muscle mass, and horse meat can be an excellent source of proteins. Since sarcopenia occurs under conditions of oxidative stress, this study aimed to investigate the potential anti-muscle atrophy effect of horse meat hydrolysate using C2C12 cells. A horse meat hydrolysate less than 3 kDa (A4<3kDa) significantly increased the viability of C2C12 myoblasts against H 2 O 2 -induced cytotoxicity. Exposure of C2C12 myoblasts to lipopolysaccharide led to an elevation of cellular reactive oxygen species levels and mRNA expression of proinflammatory cytokines, including tumor necrosis factor-α and interleukin 6, and these effects were attenuated by A4<3kDa treatment. Additionally, A4<3kDa activated protein synthesis-related proteins through the protein kinase B/mechanistic target of rapamycin pathway, while decreasing the expression of activity and degradation-related proteins, such as Forkhead box O3, muscle RING finger protein-1, and Atrogin-1 in dexamethasone-treated C2C12 myotubes. Therefore, the natural material A4<3kDa has the potential ofprotecting against muscle atrophy, while further in vivo study is needed., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)

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. [ABSTRACT FROM AUTHOR]

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

The multicomponent pumping pickle containing protein and carbohydrate components injected into the muscle tissue of horse meat, followed by massaging, tends to tenderize meat and improve the organoleptic characteristics of the finished product. Analysis of the data obtained showed that the introduction of additives to the multicomponent pickle contributed to the moisture-holding process in horse meat. An important physical and chemical indicator of meat products is the moisture-holding ability, which affects the consistency of finished products and the process of their microbiological spoilage since the amount of unbound moisture depends on the growth of the number of microorganisms. It is difficult to overestimate the importance of pH in meat technology, as the pH value determines the suitability of raw meat for processing. The maximum increase in the moisture-binding capacity of the control sample of horse meat up to 70% is achieved through 90 minutes of massaging, and then there is a decrease in the hydrophilicity of the system due to the physical destruction of muscle fibers. The pH value correlates with the moisture-binding capacity of raw materials and affects the safety of the product and its storage capacity. The relationship of pH and moisture- holding ability with the consistency of meat is not in doubt. In this regard, in the course of experimental studies, pH, moisture-holding ability and puncture voltage were determined. In Sample 1, which contained an extract from Goji berries, the water-holding capacity is increased by 3.4%. In Samples 2 (contained buckwheat flour) and 3 (contained an extract from Goji berries and buckwheat flour), with the combined use of buckwheat flour and goji berries, which demonstrated high swelling properties, the water-holding capacity increases by 6.1% and 7.2%, respectively additional 2.7% and 3.8%. The obtained data showed that the introduction of vegetable additives has a positive effect on the consistency of cooked-smoked meat product, in the prototypes on structural and mechanical properties, as well as shear force in the prototypes which has been reduced by 7, 13 and almost 20%, respectively. [ABSTRACT FROM AUTHOR]

The article presents the results of research on the technology of combined meat products, namely the results of a study of restructured meat product from horse meat and mutton. It has been established that the introduction of multicomponent syringe brine containing protein and carbohydrate components into the muscle tissue of horse meat and mutton, followed by massaging contributes to meat tenderization and improving the organoleptic characteristics of the finished product. Analysis of the data showed that the introduction of additives in the multicomponent brine contributes to the process of moisture retention in horse meat and mutton, well balanced in carbohydrate and vitamin composition, has a positive effect on the balance of the finished product and increases their biological value. Using intensive technology in the ripening of meat and the use of multi-component brine makes it possible to reduce the cost of finished products by 14% -15%. The data obtained are a promising direction in the improvement of meat technology. [ABSTRACT FROM AUTHOR]

Abstract 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. Highlights • The hidden sugars in the spice mixtures are considered. • Selected culture of Lb. sakei 121 is more competitive than commercial ones. • Rapid acidification guarantees safety aspects, despite less added sugar. • The proposed technology does not change the sensory profiles of sausages. [ABSTRACT FROM AUTHOR]

Summary: Rapid authentication of meat adulteration is of great importance for food safety. A new FRET‐based self‐signal‐on fluorescent colorimetric PCR approach for rapid, sensitive and specific identification of horsemeat ingredient has been developed. A specific hairpin probe was designed and integrated with the forward primer for the detection of horsemeat. This specific hairpin sequence was designed to generate fluorescent signal only when primers are incorporated into the formation of double‐stranded PCR product. The fluorescent signal of the PCR product is in a linear relationship with the proportion of horsemeat ingredient, and could be used for the quantitative detection of horsemeat ingredient in meat products without any post‐treatment or analysis of the amplicons. Based on the fluorescent signal intensity, rapid and convenient detection of horsemeat ingredient in beef products was successfully achieved with satisfied specificity and sensitivity. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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The effects of retail cut type on chemical, quality and nutritional characteristics of horse meat were studied. Jeju female breed horses (n = 9) at 32-mo-old were slaughtered and the carcasses at 24 h post-mortem were fabricated into 10 retail cuts including: tender-loin, loin, strip-loin, shoulder-chuck-roll, shoulder-clod, top-round, outside-round, brisket, short-plate-brisket, and shank. The results revealed that all of parameters (chemical, meat quality and nutritional composition) examined significantly (p