Nauka Przyroda Technologie

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Renata Stanisławczyk
Effect of the slaughter age on changes in the sensory properties of horse meat during the frozen storage
Summary.

The aim of this paper was to analyse the changes in the sensory properties of horse meat during the frozen storage. Samples of the longest dorsal muscle from horse carcasses were tested. The animals were divided into three age groups: foals (of age till 2 years), young horses (of age from above 2 till 10 years) and old horses (of age above 10 years). The research was performed on 25 carcasses of foals, as well as 32 carcasses of young horses and 45 carcasses of adult horses. The age of horses determines the sensory properties of the material obtained. The best results have been received in the case of foal meat. The freezing process and frozen storage contribute to the improvement of sensory properties of horse meat in all age groups, however, they do not neutralize the differences resulting from the age of the animals.

Key words: horse meat, sensory properties
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom7/zeszyt4/art_71.pdf

For citation:

MLA Stanisławczyk, Renata. "Wpływ wieku uboju koni na zmiany właściwości sensorycznych ich mięsa w czasie zamrażalniczego przechowywania." Nauka Przyr. Technol. 7.4 (2013): #71.
APA Renata Stanisławczyk (2013). Wpływ wieku uboju koni na zmiany właściwości sensorycznych ich mięsa w czasie zamrażalniczego przechowywania. Nauka Przyr. Technol. 7 (4), #71
ISO 690 STANISłAWCZYK, Renata. Wpływ wieku uboju koni na zmiany właściwości sensorycznych ich mięsa w czasie zamrażalniczego przechowywania. Nauka Przyr. Technol., 2013, 7.4: #71.
Corresponding address:
Renata Stanisławczyk
Katedra Przetwórstwa i Towaroznawstwa Rolniczego
Uniwersytet Rzeszowski w Rzeszowie
ul. Zelwerowicza 4
35-601 Rzeszów
Poland
e-mail: rstanisl@univ.rzeszow.pl
Accepted for print: 15.11.2013