The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits

Abstract

The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to comparable tenderness and juiciness, with no significant differences in pH values, indicating similar quality (p > 0.05). However, their amino acid profiles differ: horse meat contains lower levels of glutamate (p p p p p p p p < 0.05). These findings inform consumer choices and production practices, promoting the use of horse and donkey meat for kaddid production.

Keywords

• dried meat
• physico-chemical traits
• fatty acid profile
• donkey and horse meat quality