PHYSICOCHEMICAL, SENSORY, FUNCTIONAL AND MICROBIAL CHARACTERISATION OF HORSE MEAT

Abstract

The objective of this work was to determine the technological feasibility of using horsemeat as a human food. Beef and horsemeat Longissimus dorsi was stored at 4°C for a total study time of 15 days. Collagen content was lower for horsemeat than for beef, although sensory analysis showed no significant difference in tenderness. Instrumental and sensory color analysis showed significant differences between species. Horsemeat proteins were significantly less functional than beef proteins. Coliform counts and final pH were similar in horsemeat and beef. Horsemeat can be used as a replacement of beef in meat products if other additives are used to improve functional properties. It can also be used to increase redness.