Technological aspects of horse meat products - A review

Lorenzo J. M., Munekata P. E. S., Bastianello Campagnol P. C., Zhu Z., Alpas H., Barba F. J., ...Daha Fazla

FOOD RESEARCH INTERNATIONAL, cilt.102, ss.176-183, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 102
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodres.2017.09.094
  • Dergi Adı: FOOD RESEARCH INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.176-183
  • Anahtar Kelimeler: Dry-cured meats, Sausages, Pate, Foal, Donkey, CURED FOAL SAUSAGE, COMMERCIAL STARTER CULTURES, FATTY-ACID-COMPOSITION, VOLATILE COMPOUNDS, LIVER PATE, FERMENTED SAUSAGE, PHYSICOCHEMICAL PROPERTIES, MANUFACTURING PROCESS, SENSORY PROPERTIES, TIME
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pate) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pates. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.