Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón horse meat
(loin) were analyzed by solid-phase microextraction coupled to gas chromatography–mass …

Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken
from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were …

This study compared growth rates, carcass, and meat quality obtained from 24 male
crossbred donkey foals reared for meat production under an intensive (I) or extensive (E) …

Simple Summary In modern society, the quality, the nutritional value and the environmental
impact of foods are factors acquiring a relevant position from the consumers' perspective. In …

The ageing process after animal slaughter enhances tenderness and influences the value of
meat. Horse meat is becoming more popular but lacks standardized ageing practices that …

Considering the high relevance of meat tenderness for consumer acceptability, the aim of
this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks …

Simple Summary Horses have played an important role for humans through history, being
used as a transport, draught power in the past, and they continue to be used for leisure …

The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and
finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 …

This study conducted a thorough analysis of the myofiber type composition in the extensor
digitorum longus muscle (EDL) and soleus muscle (SOL) of Kazakh horses, across different …

This study aimed to evaluate carcass and meat quality traits in Masri (n= 14) and North
African (n= 14) male donkeys, raised in a semi-intensive breeding system, grazing on …