Izvorni znanstveni članak
https://doi.org/10.31727/m.20.1.5
Effect of anatomical position on the water-holding capacity and tenderness of horse meat
Ana Kaić
; Agronomski fakultet, Sveučilišta u Zagrebu
Silvester Žgur
; Biotehnički fakultet, Sveučilišta u Ljubljani
Klemen Potočnik
; Biotehnički fakultet, Sveučilišta u Ljubljani
Sažetak
The aim of the study was to investigate water-holding capacity (thawing loss, cooking loss) and tenderness (shear force) of longissimus thoracis muscle (LT) and semitendinosus muscle (ST) of horse meat. The thawing loss value for LT muscle was 8.65%, whereas for ST muscle was 6.69%. The cooking loss for LT muscle was 19.35%, whereas for ST muscle was 23.41%. The shear force for LT muscle was 28.10 N, whereas for ST muscle was higher (45.64 N). Paired t-test analysis showed significant differences for thawing loss, cooking loss, and shear force between LT and ST muscles (p<0.0001). Furthermore, the results showed high correlation (r=0.60; p<0.0001) for cooking loss between LT and ST muscles. Finally, it could be concluded that the anatomical location is a trait that surely must be considered in further investigations, in meat processing and purchasing of horse meat.
Ključne riječi
thawing loss; cooking loss; shear force; horse meat
Hrčak ID:
194641
URI
Datum izdavanja:
19.2.2018.
hrvatski njemački talijanski španjolski
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