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Sensory and physico-chemical properties of horsemeat from different age groups



Sensory and physico-chemical properties of horsemeat from different age groups



Revue Suisse d' Agriculture 31(3): 157-161



Meat quality was compared among 56 Franches Montagnes horses slaughtered at 7 months (foals), 30 months or >5 years (adult) of age. Final pH of meat from foals was higher than that of 30-month-old and adult horses (P<0.05). Cooking loss, sarcomere length and shear force measurements increased with age. Meat from 30-month-old horses had the highest values (P<0.05) for iron concentration and haem iron concentration.

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