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Meat science2013; 96(4); 1478-1488; doi: 10.1016/j.meatsci.2013.12.006

Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

Abstract: Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The aim of the present review was to shed light on the nutritional composition of horsemeat and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative red meats from other non-traditional species. There is no carcass classification system on horses designated to meat consumption. It would be advisable to standardize the equine meat market to reduce variations that may reflect differences in meat quality. The nutritional composition of horsemeat by comparison with pork, beef or poultry is characterized by low levels of fat and cholesterol (about 20% less), relatively high concentrations of n-3 fatty acids and heme iron indicating that its consumption may be beneficial for health. Therefore, horsemeat may supplement the meat market with good quality products, although as in other dietary components moderation is advisable.
Copyright © 2013 Elsevier Ltd. All rights reserved.
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Publication Date: 2013-12-22 PubMed ID: 24423453DOI: 10.1016/j.meatsci.2013.12.006Google Scholar: Lookup
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Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

This research looks at the nutritional composition of horsemeat and highlights its potential benefits for human health, comparing it with pork, beef, and poultry. The review suggests that horsemeat could provide a high-quality supplement to the meat market, particularly given its lower levels of fat and cholesterol and higher concentrations of beneficial nutrients.

Context and Objectives of the Research

  • The study was conducted in response to incidents in Europe which resulted in the need for alternative red meat options. These incidents include dioxin contamination, Bovine Encephalopathy, and foot-and-mouth disease.
  • The objective of the research was to investigate the nutritional composition of horsemeat and evaluate its potential as an alternative red meat.
  • The study also emphasised the need for standardisation in the equine meat market to minimise variations in meat quality.

Findings on Nutritional Composition of Horsemeat

  • The research found that horsemeat contains lower levels of fat and cholesterol compared to pork, beef, and poultry, making it a healthier option.
  • Horsemeat also has relatively high concentrations of n-3 fatty acids and heme iron, nutrients that are beneficial for human health.
  • These findings suggest that horsemeat can be a nutritious alternative to more traditional meats.

Implications and Recommendations

  • The paper proposes that horsemeat could supplement the meat market with high-quality products due to its beneficial nutritional properties.
  • However, as with all dietary components, moderation in consumption is recommended to ensure a well-balanced diet.
  • The research also calls for a carcass classification system for horses destined for meat consumption, to achieve standardisation and reduce variations in meat quality.

Cite This Article

APA
Lorenzo JM, Sarriés MV, Tateo A, Polidori P, Franco D, Lanza M. (2013). Carcass characteristics, meat quality and nutritional value of horsemeat: a review. Meat Sci, 96(4), 1478-1488. https://doi.org/10.1016/j.meatsci.2013.12.006

Publication

Meat science
ISSN: 1873-4138
NlmUniqueID: 101160862
Country: England
Language: English
Volume: 96
Issue: 4
Pages: 1478-1488
PII: S0309-1740(13)00652-9

Researcher Affiliations

Lorenzo, José M
  • Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
Sarriés, María Victoria
  • Departamento de Producción Agraria, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Publica de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain.
Tateo, Alessandra
  • Department of Veterinary Medicine, University of Bari, S.P. per Casamassima, km 3, 70010 Valenzano (BA), Italy.
Polidori, Paolo
  • Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università di Camerino, Via Circonvallazione 93, 62024 Matelica (MC), Italy.
Franco, Daniel
  • Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
Lanza, Massimiliano
  • Dipartimento di Scienze delle Produzioni Agrarie e Alimentari, sez. Produzioni Animali, Università di Catania, via Valdisavoia, 5, 95123 Catania, Italy.

MeSH Terms

  • Animals
  • Diet
  • Horses
  • Humans
  • Meat / analysis
  • Meat / standards
  • Nutritive Value

Citations

This article has been cited 59 times.
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