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MESO : The first Croatian meat journal, Vol. X No. 4, 2008.

Professional paper

Horsemeat and Hippophagia

Vesna Dobranić ; Department of Hygiene and Technology of Foodstuffs of animal origin, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb
Bela Njari ; Department of Hygiene and Technology of Foodstuffs of animal origin, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb
Anamarija Večkovec ; Altiora d.o.o, Novačka 335, Zagreb
Marina Kadivc

Full text: croatian pdf 436 Kb

page 288-292

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Full text: english pdf 327 Kb

page 314-318

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Abstract

Horsemeat represents special and valuable food. An increasing trend in the production of horsemeat in the world is noticeable. Within the EU countries, the average consumption of horsemeat per capita is 0.4 kg per year, but, because of their own insufficient production, they cover 66.7% of the market demand by import.
A higher content of water, proteins and glycogens, and a smaller content of fat in horsemeat make it more suitable for nourishment, particularly of more demanding people, in comparison to pork or beef.
The geographic position and the breed structure of the horse population in Croatia provide good chances for a profitable production of horsemeat with possible export orientation.

Keywords

horsemeat; hippophagia

Hrčak ID:

35575

URI

https://hrcak.srce.hr/35575

Publication date:

1.9.2008.

Article data in other languages: croatian german italian

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