Nutritional value of horse meat and products on the Slovenian market

Abstract

The nutritional value of three muscles (Longissimus lumborum, Biceps femoris and Triceps brahii) sampled from six horses of breed Posavec and two meat products were determined by the physicochemical, instrumental and sensory analysis. The basic chemical composition (water, fat, protein and ash content as well as fatty acid profile) and the pH value on raw muscles and two meat products were analysed. Horse meat steaks of 2.5 cm thickness were thermally treated on a double hot-plate grill at a temperature of 220 °C to the internal temperature of 65 °C. Sensory evaluation of the heat-treated samples and meat products were followed by quantitative descriptive analysis using a structured scale. The instrumental measurements of colour (CIE L*, a*, b*) and texture (shear force on muscles and the Texture Profile Analysis test on products) were carried out. On average, 100 grams of meat contains 72.44 ± 1.94 g of water, 1.96 ± 2.33 g of fat, 21.52 ± 1.30 g of proteins, and 1.02 ± 0.06 g of ash, and pH value of 5.64 ± 0.05. Horse meat express an extremely beneficial fatty acid composition (containing 37.8 wt. % of saturated, 36.8 wt. % of monounsaturated and 17.6 wt. % of polyunsaturated fatty acids), the P/S ratio of 0.5 and the n-6/n-3 ratio of 3.6. The tenderer texture is found in the Longissimus lumborum muscle, followed by the Triceps brahii muscle and the Biceps femoris muscle. The colour is defined by the low L* value and high a* and b* values in comparison with the meat of other animals. On average, 100 g of horse hot dog contains 56.27 ± 0.82 g of water, 25.48 ± 0.85 g of fat, 14.04 ± 0.73 g of proteins, 2.47 ± 0.28 g of ash, and pH value of 6.23 ± 0.06, the P/S ratio of 0.5 and the n-6/n-3 ratio of 2.2. On average, 100 g of Posavska sausage contains 55.93 ± 1.28 g of water, 22.13 ± 2.56 g of fat, 18.52 ± 0.97 g of proteins, 3.01 ± 0.09 g of ash, and pH value of 6.16 ± 0.09, the P/S ratio of 0.5 and the n-6/n-3 ratio of 5.8. The panel assessed both products as good with specific characteristic due to the presence of horse meat.