ArticleFoods (Basel, Switzerland)2024
The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Understanding donkey value chain in Kenya: mapping, governance, challenges, and equity.Tropical animal health and production · 2026Article
- Comparative Analysis of Meat Quality and Flavor Among Four Categories of Mongolian Horses.Foods (Basel, Switzerland) · 2026Article
- Effect of Parasitic Infections on Hematological Profile, Reproductive and Productive Performance in Equines.Animals : an open access journal from MDPI · 2025Review
- Equine Herpesvirus Infections: Treatment Progress and Challenges in Horses and Donkeys.Veterinary sciences · 2025Review
- Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Influence of Loading Density and Gender on the Welfare and Meat Quality of Horses During Transport for Slaughter.Animals : an open access journal from MDPI · 2024Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid-a traditional dish typically not made with these meats-from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to comparable tenderness and juiciness, with no significant differences in pH values, indicating similar quality (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.