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Molecules (Basel, Switzerland)2025; 30(18); 3749; doi: 10.3390/molecules30183749

The Influence of Horse Age, High-Pressure Technique and Various Heat Treatment Methods on the Quality of Horse Meat.

Abstract: The aim of this study was to demonstrate the effect of horse age, high-pressure cooking, and various heat-treatment methods on the quality of horse meat. The research material consisted of samples of the longissimus thoracis muscle obtained from 14 horse carcasses from two age groups. Samples of the muscle were subjected to traditional cooking (TC), sous-vide cooking (S-V), high-pressure cooking (HHP), HHP + TC, and HHP + S-V. The chemical composition, physicochemical properties, color parameters, pigment levels, texture parameters, and sensory properties of the meat were determined. Exposing horsemeat samples to high pressureand in combination with various heat treatment methods resulted in a color change, increasing the lightness (L*) and decreasingthe metmyoglobin (Mb•O) level. It was found that the combination of treatments used in both age groups resulted in an increase in texture parameters of horse meat samples compared to the control sample ( < 0.05). The use of the HHP, HHP + TC, and HHP + S-V techniques led to a significant increase in the TBARS index in both age groups to a level above 2 mg MDA/kg compared to the control samples. Exposing horse meat to TC and the combination of HHP + TC and HHP + S-V resulted in increased weight loss, which ranged from 42.91% to 48.56%.
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Publication Date: 2025-09-15 PubMed ID: 41011640PubMed Central: PMC12472574DOI: 10.3390/molecules30183749Google 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.

Overview

  • This study investigates how the age of horses, high-pressure cooking, and different heat treatments affect horse meat quality.
  • The research measures various meat quality attributes such as chemical composition, texture, color, pigments, and sensory traits after applying these treatments.

Research Objectives

  • To examine the impact of horse age on meat quality.
  • To evaluate how high-pressure cooking and traditional heat treatments influence meat characteristics.
  • To analyze the combined effects of high-pressure processing with different cooking methods.

Methodology

  • Samples: Longissimus thoracis muscle was collected from 14 horses divided into two different age groups.
  • Treatments applied:
    • Traditional Cooking (TC)
    • Sous-vide Cooking (S-V)
    • High-Pressure Cooking (HHP)
    • Combination of HHP + TC
    • Combination of HHP + S-V
  • Quality parameters assessed:
    • Chemical composition
    • Physicochemical properties
    • Color parameters (lightness, etc.)
    • Levels of pigments such as metmyoglobin (Mb•O)
    • Texture parameters
    • Sensory evaluations
    • Lipid oxidation measured by TBARS (thiobarbituric acid reactive substances) index
    • Weight loss after cooking

Key Findings

  • Impact of High Pressure:
    • High pressure treatment alone or in combination with different heat methods changed the color of horse meat by increasing lightness (L*).
    • Metmyoglobin (oxidized pigment causing discoloration) levels decreased after high-pressure treatment, improving color stability.
  • Texture Changes:
    • All treatment combinations increased texture parameters, indicating changes such as firmness or tenderness.
    • The observed textural improvements were statistically significant compared to untreated control samples (p < 0.05).
  • Lipid Oxidation:
    • HHP, HHP + TC, and HHP + S-V treatments caused a significant increase in TBARS index, exceeding 2 mg MDA/kg, indicating higher lipid oxidation compared to controls.
    • Elevated lipid oxidation can affect flavor and shelf life of meat.
  • Weight Loss:
    • Traditional cooking (TC) and combination treatments that include TC resulted in higher cooking losses, with weight loss ranging from 42.91% to 48.56%.
    • Higher weight loss can negatively impact yield and juiciness.

Implications

  • The study suggests that horse age influences meat quality but the effects of processing techniques are prominent and can modify meat properties significantly.
  • High-pressure processing paired with specific cooking methods offers a way to improve color and texture but may increase lipid oxidation and weight loss.
  • Choosing appropriate combinations of high-pressure and heat treatments can optimize horse meat quality for consumers.
  • The increased lipid oxidation and weight loss should be considered when designing processing protocols for both product quality and commercial viability.

Conclusion

  • This research highlights that both the biological factor of horse age and technological interventions like high-pressure treatment and heat methods have significant, measurable effects on the quality metrics of horse meat.
  • The findings can assist meat processors in selecting the best treatment combinations to maintain or improve sensory attributes while managing oxidation and yield losses.

Cite This Article

APA
Stanisławczyk R, Żurek J, Rudy M, Gil M, Krajewska A, Dziki D. (2025). The Influence of Horse Age, High-Pressure Technique and Various Heat Treatment Methods on the Quality of Horse Meat. Molecules, 30(18), 3749. https://doi.org/10.3390/molecules30183749

Publication

Molecules (Basel, Switzerland)
ISSN: 1420-3049
NlmUniqueID: 100964009
Country: Switzerland
Language: English
Volume: 30
Issue: 18
PII: 3749

Researcher Affiliations

Stanisławczyk, Renata
  • Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, Faculty of Technology and Life Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland.
Żurek, Jagoda
  • Department of Finance and Accounting, Faculty of Economics and Finance, University of Rzeszow, Cwiklinskiej 2, 35-601 Rzeszów, Poland.
Rudy, Mariusz
  • Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, Faculty of Technology and Life Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland.
Gil, Marian
  • Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, Faculty of Technology and Life Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland.
Krajewska, Anna
  • Department of Thermal Technology, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
Dziki, Dariusz
  • Department of Thermal Technology, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.

MeSH Terms

  • Animals
  • Horses
  • Cooking / methods
  • Meat / analysis
  • Hot Temperature
  • Pressure
  • Color
  • Food Quality
  • Muscle, Skeletal / chemistry

Conflict of Interest Statement

The authors declare no conflicts of interest.

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