None HORSE MEAT QUALITY: MATURATION ANALYSIS AND EVALUATION IN THE PRODUCTION PROCESS

Abstract

Meat maturation is a set of biochemical and biophysical processes that affect the muscle structure, surface color, and taste of a product. The purpose of this study was to compare the qualitative characteristics of horse meat that has undergone dry and wet maturation. The work used Longissimus Dorsi  muscle samples obtained from a lumbosacral cut with maturation duration of 14 and 21 days. The analysis of losses during stripping, cutting force, chemical composition and microbiological parameters was carried out. It was found that losses during dry maturation are higher, especially at 21 days. However, as the duration increases, the energy value of the product increases. The difference in cutting force between the methods is insignificant, but the overall decrease in effort on day 21 indicates an increase in the tenderness of the meat. The chemical composition varies depending on the method, and the products of dry maturation are characterized by a higher energy value and digestibility of proteins. Microbiological parameters comply with regulatory requirements, which indicates the safety of the finished product.