马肉品质、营养成分及其影响因素的研究进展

doi:10.16431/j.cnki.1671-7236.2023.09.016

Abstract

Abstract: Horsemeat has the characteristics of high protein,low fat and low cholesterol,which can be used as a high-quality source of protein.At present,consumers are not familiar with horsemeat and domestic consumption is not high.Most horsemeat is mainly exported and processed in a single way,mainly smoked horsemeat from Xinjiang region.Therefore,it is of great significance to further clarify the nutritional value and efficacy of horsemeat for the development and utilization of horsemeat products,which is conducive to the transformation and development of the horse industry.The contents of moisture,ash,protein and fat of horsemeat of different breeds are different,and the chemical composition of horsemeat of different ages is different.The tenderness,juiciness,flavor and other meat qualities of horsemeat are different with different dietary nutrient levels.The color,tenderness and nutrient composition of different muscle parts are different.Adding plant additives in diets can change feed digestibility and improve meat quality.Processing techniques such as salting,electrical stimulation or enzyme treatment can effectively improve the tenderness and quality of horsemeat.The author summarized the characteristics of horsemeat quality and nutritional composition, and the effects of genetic factors,individual factors,nutritional level,slaughter,processing and storage on horsemeat quality and nutritional value, in order to provide reference for the improvement of horsemeat quality and product development.

Key words: horsemeat; meat quality; nutritent composition

CLC Number:

S821.5

GONG Shuqi, GENG Aopan, LIU Yumeng, MA Wei, MANG Lai, ZHANG Xinzhuang. Research Progress on the Meat Quality,Nutrient Composition and Influencing Factors of Horsemeat[J]. China Animal Husbandry and Veterinary Medicine, 2023, 50(9): 3603-3612.

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Research Progress on the Meat Quality,Nutrient Composition and Influencing Factors of Horsemeat

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