文章基本信息

标题：Tenderness of horsemeat
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作者：Kaić, Ana ; Kaić, Ana ; Potočnik, Klemen 等
期刊名称：MESO The first Croatian meat journal
印刷版ISSN：1332-0025
出版年度：2019
卷号：XXI
期号：1
页码：71-77
出版社：ZADRUŽNA ŠTAMPA, d.d.
摘要：Tenderness is, without doubt, one of the most complex among the numerous traits associated with horsemeat quality. Even though tenderness is an important factor in the overall acceptance and quality of horsemeat perceived by consumers, it requires further investigation. It should be taken into account that meat tenderness is influenced by numerous structural and biochemical changes that can be classified as those related to the amount and quality of connective tissue, intramuscular lipid content (marbling), sarcomere length, and myofibrillar protein degradation. Their interactions are complex and additionally dependent on cooling, electrical stimulation, carcass hanging, mechanical tenderisation of meat, aging, use of different marinades, and conditions during the thermal treatment. The tenderness of meat is additionally influenced by livestock production system, breed, gender, age, and anatomic location. Further research should take into account all of the above mentioned factors and more intensely focus on new insights and the promotion of horsemeat quality.