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dc.creatorRivera Beldarrain, Loreaes_ES
dc.creatorMorán lobato, Laraes_ES
dc.creatorSentandreu, Miguel Ángeles_ES
dc.creatorInsausti Barrenetxea, Kizkitzaes_ES
dc.creatorRodríguez Barron, Luis Javieres_ES
dc.creatorAldai Elkoro-Iribe, Noeliaes_ES
dc.date.accessioned2022-01-12T11:12:24Z
dc.date.available2022-01-12T11:12:24Z
dc.date.issued2021
dc.identifier.issn2076-2615
dc.identifier.urihttps://hdl.handle.net/2454/41723
dc.description.abstractA 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 highgrain 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.en
dc.description.sponsorshipThis research was funded by the Basque Government (grant IT944-16) that also funded the postdoctoral grant of L.M.
dc.format.extent17 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherMDPI
dc.relation.ispartofAnimals, 11 (5), 2021
dc.rights© 2021 by the Authors. Creative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAgeingen
dc.subjectColoren
dc.subjectEquineen
dc.subjectFoalen
dc.subjectIntramuscular faten
dc.subjectTextureen
dc.titleMuscle and subcutaneous fatty acid composition and the evaluation of ageing time on meat quality parameters of hispano-breton horse breeden
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute for Innovation and Sustainable Development in Food Chaines_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.identifier.doi10.3390/ani11051421
dc.relation.publisherversionhttp://doi.org/10.3390/ani11051421
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.type.versionVersión publicada / Argitaratu den bertsioaes


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© 2021 by the Authors. Creative Commons Attribution 4.0 International
Except where otherwise noted, this item's license is described as © 2021 by the Authors. Creative Commons Attribution 4.0 International