Investigation of structural, mechanical and microstructural parameters of horse meat maturation
DOI:
https://doi.org/10.24866/2311-2271/2025-1/1699Keywords:
horsemeat, meat, tenderness, dry and wet maturation, structural and mechanical parameters, microstructural indicatorsAbstract
Meat tenderness is a key factor that affects its acceptability by consumers. In horse meat, as in any other type of meat, tenderness can be determined by many factors. Compared to other types of meat, horse meat is more coherent and firm due to the type of muscle fibers. The aim of the study is a comparative assessment of the structural-mechanical and microstructural indicators of dry and wet-aged horse
meat. The objects of the study were dry and wet-aged horse meat samples with a duration of 14 and 21 days, obtained from the longissimus dorsi muscle of the
dorsal-lumbar cut of horse meat. The strength properties of dry and wet-aged horse meat were measured using a Warner-Bratsler device. Histological studies of the degree of maturation of horse meat were determined according to GOST 19496-2013. A decrease in the strength properties of dry- and wet-aged horse meat for 14 and 21 days was observed relative to the control. An increase in plasticity indicates a change in consistency, i.e. a decrease in the rigidity of horse meat. The plasticity index characterizes the ability of horse meat to resist changes in shape under external influence. A microstructural study has proven that dry- and wet-aged horse meat does not reach full maturity in 14 days, but does so in 21 days, since the muscle tissue of horse meat exhibits fiber disintegration with longitudinal and transverse fragmentation, which contributes to the loosening of their structure and
the formation of a tender consistency of horse meat. Based on the data obtained, the following conclusions can be drawn: the use of dry and wet maturation methods reduces the rigidity of horse meat and increases tenderness. The duration of maturation has a positive effect on the quality of horse meat.
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