CHARACTERIZATION OF TEXTURE PROFILE IN HORSE MEAT SLAUGHTERED IN N-E ROMANIA

E.C. Diaconu, Roxana Lazăr, Nicoleta Găină (Diaconu), M.M. Ciobanu, P.C. Boişteanu

Abstract
   Regarded as an alternative to other meat, horse meat must capitalize on an important aspect for the final consumer, that being the meat tenderness. The complex process which forms the meat texture is influenced by the structure, integrity and other factors internal or external, factors that may influence this process negatively or positively.
   In order to proposed determinations for characterize the texture of horse meat were studied two groups of muscle tissue: m. Longissimus dorsi, m. Semitendinosus, derived from four categories of animals: youth and adults ♂, respectively youth and adult ♀. To describe the textural profile of meat, in the study were analyzed the following parameters: hardness (N), cohesiveness, adhesiveness (J) gumminess (N), elasticity, chewing, specific parameters determined on the basis of mechanical tests that simulate conditions to which the meat is exposed to mastication.
   The meanings of statistical analyzes for horse meat lots analyzed showed differences for parameters toughness and cohesiveness between lots from those of females and adults.

Key words: chewing, horse, texture