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Seong P, Park KM, Cho S, Kang GH, Chae HS, Park BY, Van Ba H. Effect of cut type and post-mortem ageing on the technological quality, textural profile and sensory characteristics of horse meat. ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an14545] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The present study was conducted to investigate the effects of cut type and ageing period on the technological quality, colour, texture and sensory characteristics of horse meat. Nine different cuts: loin, shoulder chuck roll, shank, outside round, tenderloin, shoulder clod, brisket, top round and striploin from 28-month-old female horses were used in the present investigation. The cuts were randomly assigned into 2, 10, 20 and 30 days’ ageing groups and ageing was carried out in a chilling room (2 ± 2°C). The results showed that there were significant (P < 0.05) differences among the cuts for the drip loss, pH and cooking loss at all ageing days; particularly, striploin had the lowest pH and highest drip loss whereas shoulder chuck roll had the highest pH value. Ageing significantly (P < 0.05) increased in pH and drip loss in most cuts with the highest drip loss ~5.17% in striploin and the highest cooking loss ~9.27% in shoulder chuck roll after 30 days of ageing. At Day 2 of ageing, no differences in Warner–Bratzler shear force values occurred between the cuts (P > 0.05). Ageing only decreased Warner–Bratzler shear force in the loin and outside round (P < 0.05). Colour parameters also revealed differences between cuts and ageing periods, particularly the L* (lightness) values ranged between the cuts from 34.38 to 37.14, 34.0 to 37.24, 33.24 to 37.07, and 34.7 to 38.92 at Days 2, 10, 20 and 30 of ageing, respectively; similarly the a* (redness) values ranged between the cuts from 16.76 to 17.81, 16.61 to 17.85, 17.46 to 19.46, and 17.72 to 20.47 at Days 2, 10, 20 and 30 of ageing, respectively. For the compression, the lowest hardness values (4.41–5.73 kg) were found in tenderloin at all ageing days. Furthermore, the scores for tenderness, flavour, juiciness and acceptability were different (P < 0.05) among the cuts at all ageing days. Ageing improved flavour of loin, shank and striploin, and juiciness of tenderloin and striploin whereas it decreased the juiciness and acceptability scores of some cuts (e.g. shoulder chuck roll). Thus, the present data provide not only useful information for horse meat producers but also important databases for further investigations.
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102
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Lippi G, Mattiuzzi C, Cervellin G. Meat consumption and cancer risk: a critical review of published meta-analyses. Crit Rev Oncol Hematol 2015; 97:1-14. [PMID: 26633248 DOI: 10.1016/j.critrevonc.2015.11.008] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 10/27/2015] [Accepted: 11/12/2015] [Indexed: 12/12/2022] Open
Abstract
Dietary habits play a substantial role for increasing or reducing cancer risk. We performed a critical review of scientific literature, to describe the findings of meta-analyses that explored the association between meat consumption and cancer risk. Overall, 42 eligible meta-analyses were included in this review, in which meat consumption was assumed from sheer statistics. Convincing association was found between larger intake of red meat and cancer, especially with colorectal, lung, esophageal and gastric malignancies. Increased consumption of processed meat was also found to be associated with colorectal, esophageal, gastric and bladder cancers. Enhanced intake of white meat or poultry was found to be negatively associated with some types of cancers. Larger beef consumption was significantly associated with cancer, whereas the risk was not increased consuming high amounts of pork. Our analysis suggest increased risk of cancer in subjects consuming large amounts of red and processed meat, but not in those with high intake of white meat or poultry.
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Affiliation(s)
- Giuseppe Lippi
- Section of Clinical Biochemistry, University of Verona, Verona, Italy.
| | - Camilla Mattiuzzi
- Service of Clinical Governance, General Hospital of Trento, Trento, Italy
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103
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Domínguez R, Borrajo P, Lorenzo JM. The effect of cooking methods on nutritional value of foal meat. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.04.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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104
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De Palo P, Maggiolino A, Milella P, Centoducati N, Papaleo A, Tateo A. Artificial suckling in Martina Franca donkey foals: effect on in vivo performances and carcass composition. Trop Anim Health Prod 2015; 48:167-73. [PMID: 26510946 DOI: 10.1007/s11250-015-0940-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2015] [Accepted: 10/16/2015] [Indexed: 11/27/2022]
Abstract
In recent years, there has been an increasing interest on donkey milk production, on its characteristics, and also on breeding techniques. Donkey milk is characterized by high economic value, although the productive level of jennies is poor. During the milking process, foals are usually separated from their dams, allowing the milk collection in the mammary gland of jennies before milking session. This takes 8 h per day of fastening period for lactating donkey foals. During this period, it could be possible to apply a partial artificial suckling system (artificial suckling during daytime and natural suckling during the night). The aim of the work is the evaluation of the effect of this innovative technique on in vivo performances and on meat production traits of Martina Franca donkey foals. Forty Martina Franca jennies with their foals were used for the trial. After colostrum assumption, 20 foals were partially artificially suckled (AS) during each day, and 20 foals were naturally suckled (NS). From 8.00 to 20.00, both groups were separated from their mothers in order to allow the milking procedures of the jennies. The AS group was in a stall equipped with an automatic calf-suckling machine. For each group, 10 foals were slaughtered at 12 months and 10 foals at 18 months. Artificial suckling system positively affected the growth rate of donkey foals, particularly in the first 6 months from birth, with higher weekly weight gain (P < 0.01), higher final live weight (P < 0.001), and carcass weight (P < 0.01), but no effects were observed on carcass dressing percentage (P > 0.05). Artificial suckling system permitted to extend the time of foal separation from their mothers increasing milk collection time per day, awarding fastening periods in foals.
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Affiliation(s)
- Pasquale De Palo
- Department of Veterinary Medicine, University "Aldo Moro" of Bari, S.P. per Casamassima, km 3, 70010, Valenzano, BA, Italy
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University "Aldo Moro" of Bari, S.P. per Casamassima, km 3, 70010, Valenzano, BA, Italy.
| | - Paola Milella
- Department of Veterinary Medicine, University "Aldo Moro" of Bari, S.P. per Casamassima, km 3, 70010, Valenzano, BA, Italy
| | | | - Alessandro Papaleo
- Department of Veterinary Medicine, University "Aldo Moro" of Bari, S.P. per Casamassima, km 3, 70010, Valenzano, BA, Italy
| | - Alessandra Tateo
- Department of Veterinary Medicine, University "Aldo Moro" of Bari, S.P. per Casamassima, km 3, 70010, Valenzano, BA, Italy
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105
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De Palo P, Maggiolino A, Centoducati P, Milella P, Calzaretti G, Tateo A. Is meat quality from Longissimus lumborum samples correlated with other cuts in horse meat? Anim Sci J 2015; 87:428-38. [DOI: 10.1111/asj.12433] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 02/27/2015] [Accepted: 03/03/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Pasquale De Palo
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Aristide Maggiolino
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Pasquale Centoducati
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Paola Milella
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Giovanna Calzaretti
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
| | - Alessandra Tateo
- Department of Veterinary Medicine; University “Aldo Moro” of Bari, Valenzano (BA); Italy
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106
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Horse-meat for human consumption — Current research and future opportunities. Meat Sci 2015; 108:74-81. [DOI: 10.1016/j.meatsci.2015.05.006] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2014] [Revised: 05/01/2015] [Accepted: 05/12/2015] [Indexed: 11/22/2022]
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107
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Seroprevalence and Genotyping of Toxoplasma gondii in Horses Slaughtered for Human Consumption in Italy. J Equine Vet Sci 2015. [DOI: 10.1016/j.jevs.2015.06.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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108
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A comparison of the carcass and meat quality of Martina Franca donkey foals aged 8 or 12months. Meat Sci 2015; 106:6-10. [DOI: 10.1016/j.meatsci.2015.03.018] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Revised: 03/19/2015] [Accepted: 03/22/2015] [Indexed: 11/19/2022]
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109
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Ren WW, Bekhit AEDA, Li F, Yang HY, Jiang XF, Zhang W, Kong LM. Physicochemical Properties of Pastirma from Horse Meat, Beef, Mutton and Pork. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12152] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Wen-Wen Ren
- Department of Food Science and Pharmacy; Xinjiang Agricultural University; Urumqi 830052 China
| | | | - Fang Li
- Department of Food and Biotechnology; Xinjiang Institute of Light Industry Technology; Urumqi China
| | - Hai-Yan Yang
- Department of Food Science and Pharmacy; Xinjiang Agricultural University; Urumqi 830052 China
| | - Xiao-Feng Jiang
- Department of Food Science and Pharmacy; Xinjiang Agricultural University; Urumqi 830052 China
| | - Wen Zhang
- Department of Food Science and Pharmacy; Xinjiang Agricultural University; Urumqi 830052 China
| | - Ling-Ming Kong
- Department of Food Science and Pharmacy; Xinjiang Agricultural University; Urumqi 830052 China
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110
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Lorenzo JM, Carballo J. Influence of Anatomical Retail Cut on Physicochemical and Sensory Characteristics of Foal “Cecina”. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1045070] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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111
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Álvarez R, Meléndez-Martínez AJ, Vicario IM, Alcalde MJ. Carotenoid and Vitamin A Contents in Biological Fluids and Tissues of Animals as an Effect of the Diet: A Review. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1015139] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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112
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Lorenzo JM, Carballo J. Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin. Meat Sci 2015; 99:44-51. [DOI: 10.1016/j.meatsci.2014.08.013] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 06/23/2014] [Accepted: 08/25/2014] [Indexed: 10/24/2022]
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113
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114
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Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina”. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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115
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116
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Lorenzo JM, Gómez M, Fonseca S. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.025] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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117
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Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy. Food Chem 2014; 175:1-9. [PMID: 25577043 PMCID: PMC4308633 DOI: 10.1016/j.foodchem.2014.11.110] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2014] [Revised: 10/24/2014] [Accepted: 11/19/2014] [Indexed: 11/20/2022]
Abstract
This work reports a candidate screening protocol to distinguish beef from horse meat based upon comparison of triglyceride signatures obtained by 60 MHz (1)H NMR spectroscopy. Using a simple chloroform-based extraction, we obtained classic low-field triglyceride spectra from typically a 10 min acquisition time. Peak integration was sufficient to differentiate samples of fresh beef (76 extractions) and horse (62 extractions) using Naïve Bayes classification. Principal component analysis gave a two-dimensional "authentic" beef region (p=0.001) against which further spectra could be compared. This model was challenged using a subset of 23 freeze-thawed training samples. The outcomes indicated that storing samples by freezing does not adversely affect the analysis. Of a further collection of extractions from previously unseen samples, 90/91 beef spectra were classified as authentic, and 16/16 horse spectra as non-authentic. We conclude that 60 MHz (1)H NMR represents a feasible high-throughput approach for screening raw meat.
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118
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Nutritional properties and consumer evaluation of donkey bresaola and salami: comparison with conventional products. Meat Sci 2014; 101:19-24. [PMID: 25462378 DOI: 10.1016/j.meatsci.2014.11.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 11/03/2014] [Accepted: 11/04/2014] [Indexed: 11/24/2022]
Abstract
Nutritional properties and consumer evaluation were performed in bresaola and salami from donkey meat compared with respective conventional products. Donkey bresaola and salami showed higher content of protein and lower content of fat than beef bresaola and pork salami. Significant differences in the unsaturation level of fatty acids were found. Particularly, donkey meat products showed lower saturated fatty acids, higher polyunsatured fatty acid content and better nutritional indices than conventional beef bresaola and pork salami. Furthermore, donkey meat products, especially bresaola, showed the highest content of essential amino acids. Both donkey meat products resulted to be more tender than conventional products, in addition donkey bresaola showed also higher consumer acceptability. Our investigation demonstrates the possibility of processing donkey meat into products comparable to traditional ones with a high nutritional value.
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119
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Lorenzo JM, Batlle R, Gómez M. Extension of the shelf-life of foal meat with two antioxidant active packaging systems. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.061] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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120
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Domínguez R, Gómez M, Fonseca S, Lorenzo JM. Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.006] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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121
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Furuhata K, Ishizaki N, Sugi Y, Fukuyama M. Isolation and identification of Enterobacteriaceae from raw horsemeat intended for human consumption (Basashi). Biocontrol Sci 2014; 19:181-8. [PMID: 25744214 DOI: 10.4265/bio.19.181] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
The status of Enterobacteriaceae contamination was investigated in a total of 131 samples of raw horsemeat (Basashi) intended for human consumption purchased from a general meat shop or by mail-order from October 2012 to December 2013. The bacteria were isolated from 105 of the 112 samples (93.8%). Prominent differences in the isolation rate due to the place of manufacture/sale or by the cut of the meat were not observed. Moreover, in a comparison between domestic (92.6%) and imported (100%) samples, the isolation rate was slightly higher in the imported samples. When Enterobacteriaceae isolated from raw horsemeat was identified, it was highly diverse, with 14 species identified in total. From among these species, Hafnia alvei was the most common, with 33 strains (19.8%),followed by 27 strains (16.2%) of Klebsiella pneumoniae and 26 strains (15.6%) of Enterobacter cloacae, indicating that these three species were dominant. A trend was observed, with the dominant strain differing depending on the place of manufacture/sale or the cut of the meat. H. alvei was isolated at an especially high frequency from imported samples. An investigation was carried out regarding raw horsemeat intended for human consumption from Yamanashi Prefecture and Canada, regularly purchased from one store in Kanagawa Prefecture. Enterobacteriaceae were isolated during five of nine (55.6%) trials, in which the isolated bacteria were H. alvei, K. pneumoniae, etc. Moreover, they were isolated at a very high isolation rate of seven among 10 trials for the Canadian meat, and H. alvei was the most commonly isolated bacteria. Accordingly, when an investigation was carried out regarding the differences in the strain level in the six isolates of H. alvei periodically isolated from raw horsemeat from Canada by the pulsed-field gel electrophoresis (PFGE) pattern using a restriction enzyme, SfiI, there was a possibility that these were the same H-38 strain (November 2013) and H-64 strain (April 2014) as well as the same H-104 strain (July 2014) and H-131 strain (December 2014). As mentioned above, it has been demonstrated that a variety of Enterobacteriaceae were isolated from raw horsemeat (Basashi) intended for human consumption, and at a high frequency. Moreover, based on the fact that the same species or strain was chronologically isolated, the possibility of contamination by the same contamination source at different times was suggested.
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