Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality

Abstract

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 p p p p p p p 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.

Keywords

• horse meat
• marinating
• frozen storage
• phosphates
• organic acids