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Home / Equine Research Bank / Meat Sci / Horse-meat for human consumption – Current research an...
Meat science2015; 108; 74-81; doi: 10.1016/j.meatsci.2015.05.006

Horse-meat for human consumption – Current research and future opportunities.

Abstract: The consumption of horse-meat is currently not popular in most countries, but because of its availability and recognized nutritional value consumption is slowly increasing in several western European countries based on claims that it could be an alternative red meat. In this review, horse-meat production, trade and supply values have been summarized. In addition, the advantage of horse production is noted because of its lower methane emissions and increased uptake, particularly of n-3 polyunsaturated fatty acids (PUFAs), which is based on its digestive physiology. Of particular interest in this review is the unique fatty acid composition of horse-meat with its high level of the nutritionally desirable PUFAs in both the adipose and muscle fat. Because of its large frame size and digestive physiology, the horse can be considered an alternative to bovine meat, with large advantages regarding the maintenance of less favored mountain grazing areas and its facility to transfer PUFA from feed to meat.
Copyright © 2015 Elsevier Ltd. All rights reserved.
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Publication Date: 2015-05-14 PubMed ID: 26047980DOI: 10.1016/j.meatsci.2015.05.006Google Scholar: Lookup
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  • Non-U.S. Gov't
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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.

The study explores the potential of horse meat as an alternative to other red meats, considering aspects like production, trade, supply, nutritional value, and potential environmental advantages.

Summary of Research

  • The research examines the increasing traction of horse meat consumption in some western European countries. Although horse meat isn’t widely accepted globally, its availability and nutritional benefit make it a promising alternative to other types of red meat.
  • The study presents an assessment of horse meat production, trade, and supply, indicating its availability and potential for consumption.
  • The research recognises the lower methane emissions of horse meat production, suggesting its environmental friendliness compared to the production of other meats.

Nutritional Value of Horse Meat

  • This research places a special emphasis on the nutritional values of horse meat, citing it as a significant reason for considering horse meat as an alternative red meat.
  • The authors indicate that the unique fatty acid composition in horse meat, especially its high levels of nutritionally beneficial polyunsaturated fatty acids (PUFAs) in both adipose and muscle fat, make it nutritionally desirable.

Horse Meat compared to Bovine Meat

  • The paper makes a comparison between horse meat and bovine meat, proposing the former as an alternative to the latter.
  • Besides nutritional values, the study mentions the large frame of horses and their digestive physiology as additional factors supporting this proposal.
  • The researchers also bring up the potential environmental benefits of horse meat production, such as the maintenance of less popular mountain grazing areas and the ability to transfer PUFA from feed to meat efficiently.

Cite This Article

APA
Belaunzaran X, Bessa RJ, Lavín P, Mantecón AR, Kramer JK, Aldai N. (2015). Horse-meat for human consumption – Current research and future opportunities. Meat Sci, 108, 74-81. https://doi.org/10.1016/j.meatsci.2015.05.006

Publication

Meat science
ISSN: 1873-4138
NlmUniqueID: 101160862
Country: England
Language: English
Volume: 108
Pages: 74-81

Researcher Affiliations

Belaunzaran, Xabier
  • Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
Bessa, Rui J B
  • Faculty of Veterinary Medicine, CIISA, Lisbon University, 1300-477 Lisbon, Portugal.
Lavín, Paz
  • Mountain Livestock Institute, CSIC-ULE, Finca Marzanas, 24346 Grulleros, León, Spain.
Mantecón, Angel R
  • Mountain Livestock Institute, CSIC-ULE, Finca Marzanas, 24346 Grulleros, León, Spain.
Kramer, John K G
  • Guelph Food Research Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada (retired).
Aldai, Noelia
  • Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain. Electronic address: noelia.aldai@ehu.eus.

MeSH Terms

  • Animals
  • Fatty Acids / analysis
  • Fatty Acids, Unsaturated / analysis
  • Food Analysis
  • Horses
  • Humans
  • Meat / analysis
  • Nutritive Value

Citations

This article has been cited 41 times.
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