ArticleAnimals : an open access journal from MDPI2021
Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed.
Article in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 20 citations in OpenAlex.
- Comparative Analysis of Meat Quality and Flavor Among Four Categories of Mongolian Horses.Foods (Basel, Switzerland) · 2026Article
- Integrated targeted metabolomics and transcriptomics analysis reveals heterogeneity of subcutaneous and pericardial adipose tissues in Yili horses.Food chemistry. Molecular sciences · 2026Article
- Effect of slaughter age on carcass characteristics and meat quality of Northen Morocco Beni Arouss goat.Tropical animal health and production · 2026Article
- Meat Production Potential of Local Horse Breeds: Sustainable Conservation Through Valorization.Animals : an open access journal from MDPI · 2025Article
- The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits.Foods (Basel, Switzerland) · 2024Article
- Comparative Study of Carcass Characteristics and Meat Quality of Local Mediterranean Donkey Breeds.Foods (Basel, Switzerland) · 2024Article
- Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages.Animals : an open access journal from MDPI · 2023Article
- Rapid and Simultaneous Measurement of Fat and Moisture Contents in Pork by Low-Field Nuclear Magnetic Resonance.Foods (Basel, Switzerland) · 2022Article
- Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds.Foods (Basel, Switzerland) · 2022Article
- Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals.Animals : an open access journal from MDPI · 2022Article
- Effects of Donkeys Rearing System on Performance Indices, Carcass, and Meat Quality.Foods (Basel, Switzerland) · 2021Article
- Fatty Acid Composition and Volatile Profile ofFoods (Basel, Switzerland) · 2021Article
- Effect of Gender on Meat Quality from Adult Obsolescent Horses.Animals : an open access journal from MDPI · 2021Article
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
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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