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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet pp 31–67Cite as

Horsemeat: Increasing Quality and Nutritional Value

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Abstract

Equine meat, including horse and donkey species, is considered an alternative option for red meats’ consumers due to wholesomeness especially in terms of nutritional value. The present chapter shows the nutritional composition of this type of meat, is characterized by low levels of fat and cholesterol, relatively high concentrations of n-3 fatty acids and heme iron indicating that their consumption may be beneficial for human health. Foal is the most important equine slaughter category which guarantees high standard quality compared to adults. These foals come from crossbreeding of native breeds with horses for meat production and are slaughtered between 15 and 24-months-old. Foal carcass is dark with a covered degree of fatness giving a favourable organoleptic profile property on the meat. Livestock production system plays the most important factor affecting horsemeat quality as concerns nutritional value. Extensive feeding systems improve horsemeat fatty acid profile by increasing polyunsaturated fatty acids compared to intensive feeding systems.

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Acknowledgements

Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503). The present chapter has been edited during the visiting period of prof. José M. Lorenzo to the Department of Veterinary Medicine of Bari, granted by the University A. Moro of Bari (DR 3681 del 22/11/2017).

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Authors and Affiliations

  1. Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain

    José Manuel Lorenzo & Daniel Franco

  2. Department of Veterinary Medicine, University of Bari, Valenzano, BA, Italy

    Aristide Maggiolino

  3. Departamento de Producción Agraria, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Publica de Navarra, Campus de Arrosadía, Pamplona, Spain

    María Victoria Sarriés

  4. Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università di Camerino, Matelica, MC, Italy

    Paolo Polidori

  5. Dipartimento di Agricoltura, Alimentazione e Ambiente, Università di Catania, Catania, Italy

    Massimiliano Lanza

  6. Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, BA, Italy

    Pasquale De Palo

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  1. José Manuel Lorenzo
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  2. Aristide Maggiolino
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  3. María Victoria Sarriés
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  4. Paolo Polidori
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  5. Daniel Franco
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  6. Massimiliano Lanza
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  7. Pasquale De Palo
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Corresponding author

Correspondence to José Manuel Lorenzo .

Editor information

Editors and Affiliations

  1. Centro Tecnolóxico da Carne, Ourense, Spain

    José Manuel Lorenzo

  2. Centro Tecnolóxico da Carne, Ourense, Spain

    Paulo E. S. Munekata

  3. Universitat de València, València, Spain

    Francisco J. Barba

  4. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), València, Spain

    Fidel Toldrá

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Lorenzo, J.M. et al. (2019). Horsemeat: Increasing Quality and Nutritional Value. In: Lorenzo, J., Munekata, P., Barba, F., Toldrá, F. (eds) More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. Springer, Cham. https://doi.org/10.1007/978-3-030-05484-7_3

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