LAPSE:2021.0090
Published Article
LAPSE:2021.0090
The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage
Renata Stanisławczyk, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan, Dariusz Dziki, Stanisław Rudy
March 1, 2021
In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.
Keywords
citric acid, horse meat quality, marinating, physicochemical properties, sensory analysis, sodium chloride
Suggested Citation
Stanisławczyk R, Rudy M, Gil M, Duma-Kocan P, Dziki D, Rudy S. The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage. (2021). LAPSE:2021.0090
Author Affiliations
Stanisławczyk R: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
Rudy M: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
Gil M: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
Duma-Kocan P: Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
Dziki D: Department of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, 31 Głęboka St., 20612 Lublin, Poland [ORCID]
Rudy S: Department of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, 31 Głęboka St., 20612 Lublin, Poland
Journal Name
Processes
Volume
8
Issue
9
Article Number
E1099
Year
2020
Publication Date
2020-09-04
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8091099, Publication Type: Journal Article
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LAPSE:2021.0090
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doi:10.3390/pr8091099
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Calvin Tsay
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