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Animals : an open access journal from MDPI2021; 11(5); 1421; doi: 10.3390/ani11051421

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed.

Abstract: A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as 'intermediate tender'. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.
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Publication Date: 2021-05-15 PubMed ID: 34063520PubMed Central: PMC8156715DOI: 10.3390/ani11051421Google 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.

The research investigates the effects of ageing time on the quality of meat (specifically steaks) from 15-month-old Hispano-Bretón horses. The study found that an ageing period between 7 to 14 days is recommended for optimal meat quality.

Study Design and Setup

  • The research conducted was based on a full-randomized block design. This design involves grouping similar experimental units into blocks or sets and running the experiment on these blocks, which are uniformly spread out.
  • The primary variable of interest was the ageing time, analyzed as a split-plot factor. Split-plot design allows for the evaluation of multiple factors simultaneously. Here, the primary factor was the ageing time, and the secondary factors were the chemical and fatty acid composition of the meat.

Composition and Ageing Analysis

  • The researchers examined the chemical and fatty acid structure of steaks from semiextensively reared Hispano-Bretón horses that were 15 months old.
  • The scientists measured the quality of meat at various stages of its ageing process, specifically on days 0, 7, 14, and 21. Vacuum ageing was used in the experiment. This process enhances the meat’s tenderness and flavor by allowing enzymes in the meat to break down muscle tissue.

Results and Models of Ageing

  • The study showed that the average fat content of horse loin was 3.31%. The muscle n-3 polyunsaturated fatty acid content was found to be higher than in ruminant meats, indicating that the horses’ high-grain diet limited muscle n-3 accumulation.
  • The ageing process influenced all meat quality measurements. The color of the meat began to become brownish after 14 days of ageing, indicating a decrease in redness but not in yellowness. The meat’s tenderness improved within the first two weeks of ageing.
  • The Warner-Bratzler shear force scores, a common method for testing meat tenderness, suggested that the meat aged for 7 days could be classified as ‘intermediate tender’.
  • Based on these results, the researchers suggest an ageing period between 7 and 14 days to achieve optimal horse meat quality under the present study conditions.

Cite This Article

APA
Beldarrain LR, Morán L, Sentandreu MÁ, Insausti K, R Barron LJ, Aldai N. (2021). Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed. Animals (Basel), 11(5), 1421. https://doi.org/10.3390/ani11051421

Publication

Animals : an open access journal from MDPI
ISSN: 2076-2615
NlmUniqueID: 101635614
Country: Switzerland
Language: English
Volume: 11
Issue: 5
PII: 1421

Researcher Affiliations

Beldarrain, Lorea R
  • Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
Morán, Lara
  • Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
Sentandreu, Miguel Ángel
  • Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46980 Paterna, Spain.
Insausti, Kizkitza
  • IS-FOOD, Research Institute for Innovation & Sustainable Development in Food Chain, Public University of Navarre (UPNA), 31006 Pamplona, Spain.
R Barron, Luis Javier
  • Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
Aldai, Noelia
  • Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.

Grant Funding

  • doctoral fellowship / Eusko Jaurlaritza
  • IT944-16 / Eusko Jaurlaritza

Conflict of Interest Statement

The authors declare no conflict of interest. The funders had no role in the writing of the manuscript.

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Citations

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