Abstract

The aim of the present work was to investigate how chromatic properties of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: daily renewed cutting surface (DRCS) and not-renewed cutting surface (NRCS). The redness of both the investigated surfaces increased with slaughtering age (P < 0.01). Moreover, this parameter decreased during post-thawing time (P < 0.01) only on the NRCS, probably for the myoglobin oxidation processes. Bearing in mind that the consumer prefers meat that is light and with a low redness intensity, from a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.

Autore Pugliese

• Tateo Alessandra , Maggiolino Aristide , De Palo Pasquale , Centoducati Pasquale

Tutti gli autori

• TATEO A.;MAGGIOLINO A.;DE PALO P.;CENTODUCATI P.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2012

ISSN

1011-2367

ISBN

Non Disponibile

Numero di citazioni Wos

12

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

12

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile