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Stočarstvo : Časopis za unapređenje stočarstva, Vol. 74 No. 1-2, 2020.

Izvorni znanstveni članak

https://doi.org/10.33128/s.74.1-2.1

EFFECT OF SEX, AGE AT SLAUGHTER AND AGING PERIOD ON WATER-HOLDING CAPACITY AND TENDERNESS OF MEAT OF POSAVINA HORSE BREED

Ana Kaić orcid id orcid.org/0000-0003-0509-431X ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Darija Gačić orcid id orcid.org/0000-0003-1666-0129 ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Silvester Žgur orcid id orcid.org/0000-0002-2374-2272 ; Biotechnical Faculty, Univerzitet of Ljubljana, Domžale, Slovenia
Barbara Luštrek orcid id orcid.org/0000-0002-5523-5304 ; Biotechnical Faculty, Univerzitet of Ljubljana, Domžale, Slovenia
Ivan Širić orcid id orcid.org/0000-0003-0560-181X ; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Klemen Potočnik ; Biotechnical Faculty, Univerzitet of Ljubljana, Domžale, Slovenia

Puni tekst: engleski pdf 96 Kb

str. 3-8

preuzimanja: 244

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Puni tekst: hrvatski pdf 96 Kb

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preuzimanja: 304

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Sažetak

The aim of this study was to determine water-holding capacity (thawing loss – TL and cooking loss – CL) and tenderness (Warner-Bratzler shear force, WBSF) of meat of Posavina horse breed considering sex, age at slaughter and aging period. Altogether, 12 animals of Posavina horse breed (6 males and 6 females) were involved in the study. The average age of the animals was 18 months and ranged from six to 36 months. Muscle samples for the analysis were taken from the M. longissimus dorsi of each carcass after the aging period of 14 days and 28 days. Water-holding capacity and tenderness of meat of Posavina horse breed were analyzed using the SAS/STAT software package version 9.4. The mean values for TL, CL, and WBSF were 8.41%, 19.24%, and 26.04 N, respectively. The results showed that TL, CL, and WBSF of meat of Posavina horse breed are not significantly affected by sex, slaughter age or aging period (p>0.05). This study gave a new insight into the meat quality traits of Posavina horse breed which could contribute to further necessary research to complete an understanding of horse meat quality.

Ključne riječi

Posavina horse; meat; thawing loss; cooking loss; tenderness

Hrčak ID:

242451

URI

https://hrcak.srce.hr/242451

Datum izdavanja:

30.12.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.467 *