Effects of Chilling and Ageing Period on Horse Meat Quality

M.M. Rahman; B. Walker; B.C. Roy; L. McMullen; H.L. Bruce

Effects of Chilling and Ageing Period on Horse Meat Quality

In: 63rd International Congress of Meat Science and Technology

Authors:

M.M. Rahman

M.M. Rahman Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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B. Walker

B. Walker Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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B.C. Roy

B.C. Roy Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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L. McMullen

L. McMullen Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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, and

H.L. Bruce

H.L. Bruce Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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Type:: Chapter

Pages:: 212–213

DOI:: https://doi.org/10.3920/9789086868605_086

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Suitable chilling and ageing methods to ensure the superior quality of horse meat were developed using 36 equine Semimembranosus (SM) muscles from carcasses subjected to three chilling periods (17, 26 and 30 hours). Portions of each muscle were subjected to four ageing periods (3, 30, 60 and 90 days) and effects on horse meat quality were measured. L* decreased (P<0.05) and b* increased (P<0.05) with increased length of chilling and ageing. Purge loss increased and Warner- Bratzler shear force decreased (P<0.05) with length of ageing only. Warner-Bratzler shear force was negatively correlated with intramuscular fat content (r=-0.20, P<0.02). Chilling horse carcasses for 26 hours and ageing removed SM muscles for 30 days ageing period optimized horse meat quality.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effects of Chilling and Ageing Period on Horse Meat Quality

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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