Meat has exerted a crucial role in human evolution and is an important component of a
healthy and well balanced diet due to its nutritional richness. The aim of the present review …

The consumption of horse-meat is currently not popular in most countries, but because of its
availability and recognized nutritional value consumption is slowly increasing in several …

The influence of four different cooking methods (roasting, grilling, microwaving and frying)
on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss …

The effect of fat content on chemical traits related to dry-curing process (pH, moisture and
water activity), color and textural properties and changes of free fatty acids and amino acids …

The objective of this study was to investigate the physico-chemical properties, the microbial
counts and the sensory properties' changes of foal steaks packed under various conditions …

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 …

The objective was to determine the shelf life of foal meat (Longissimus dorsi) stored in four
different packages:(i) vacuum,(ii) overwrap and (iii) two modified atmospheres (MAP): high …

The changes in the physico-chemical and textural properties, lipolysis and volatile
compounds during the manufacture of dry-cured foal “cecina” were studied. The pH …

The effects of sex, slaughter age (9 vs. 12months) and livestock production system (freedom
extensive system (FES) vs. semi extensive system (SES)) of “Galician Mountain” foals breed …

The present study deals with the effect of four different cooking techniques (roasting, grilling,
microwave baking and frying with olive oil) on cooking losses, lipid oxidation (by …