Dragoev, Stefan and Vlahova - Vangelova, Desislava and Balev, Desislav and Dinkov, Kolyo and Kuzelov, Aco (2018) Peculiarities of the horse meat aging. Journal of Agriculture and Plant Sciences, 16 (1). pp. 55-64. ISSN 2545 - 4455
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Abstract
Over the last decade the horse meat has gone deeper into the field of vision of both consumers and
scientists. The objective of this study is to identify the specific features during aging of the horse meat. The
changes in microstructure, morphology, protein autolysis, soluble proteins, pH, WHC, drip loss and colour
were studied in horse m. Longissimus dorsi during 12 days of wet aging at 0 - 4°C. At 3 d post mortem the
A- and I-zones were more difficult to distinguish. Some shortening of the sarcomere was observed. The rigor
mortis period in the horse meat occurs between day 3 and day 5. Within this period the muscle fibres were
contracted, the red colour component was decreased by 2 - 3 units, the pH and the WHC were minimal - 5.80
and 13 - 14%, respectively, and the drip losses were maximum about 20%. In intra-cellular spaces released free
water was found. After 5 d post mortem single cracks and strains were observed - an indicator of the ongoing
autolytic processes. The solubility of the proteins is stabilized at about 1.750 mg/ml. An increased share of
protein fractions with a molecular weight of 28 - 23 KDa, considered as an indicator of increased meat fragility,
was found after 5 days. From 5 to 12 day, higher levels of α-actinin, desmin and light meromyosin were found.
After 7 d of post mortem the destructive changes were deepening. Z-lines were very much torn. A- and I-discs
were difficult to distinguish. Myofibrils were highly fragmented and I-zones were not distinguishable.
Key words:
m. Longissimus dorsi,
microstructure, morphology, protein autolysis, soluble proteins, drip
loss, color
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 16 Oct 2018 08:04 |
| Last Modified: | 16 Oct 2018 08:04 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/20564 |
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