Horse meat production and characteristics: a review

W. Martin-Rosset; C. Trillaud-Geyl

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Horse meat production and characteristics: a review

于The new equine economy in the 21st century

著者：

W. Martin-Rosset

W. Martin-Rosset
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C. Trillaud-Geyl

C. Trillaud-Geyl
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类型:: 章节

Page Range:: 197–222

DOI:: https://doi.org/10.3920/978-90-8686-824-7_18

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Several countries are consuming horse meat in Europe. Horse meat is supplied either with draft breed colts raised by herds of mares managed in extensive conditions or with riding hoses culled in Europe or imported from overseas countries where there is no tradition for horse meat consumption. Husbandry and production systems using draft breeds have been extensively studied. Herds of mare can be managed at low cost on extensive grassland in mountainous and hilly areas with good productivity. Various production systems for fattening colts and their carcass and meat characteristics are defined according to age, breed, sex and diet. Carcass and meat characteristics of culled riding horses are described too. Consumer’s preferences, nutritional and hygienic characteristics, and technological horse meat transformation for human consumption are well established. Prospect for horse meat production and/or supply in different European countries are discussed.

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The new equine economy in the 21st century

丛编： EAAP Scientific Series, 卷： 136

ISBN:: 9789086868247

出版社:: Wageningen Academic

印刷出版日期:: 20 Dec 2015

Subjects
- Life Sciences
  - General
  - Animal & Veterinary

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Horse meat production and characteristics: a review

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The new equine economy in the 21st century

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