QUALITY OF FRESH HORSE-MEAT AND OF A DERI VED PRODUCT

Authors
POLIDORI P MORETTI VM VALFRE F CRISPINO A BERETTA G
Citation
P. Polidori et al., QUALITY OF FRESH HORSE-MEAT AND OF A DERI VED PRODUCT, Industrie alimentari, 34(339), 1995, pp. 723
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
34
Issue
339
Year of publication
1995
Database
ISI
SICI code
0019-901X(1995)34:339<723:QOFHAO>2.0.ZU;2-X
Abstract
This study reports the results of the analysis concerning two differen t cuts of fresh horsemeat and three derived salami made with this. The chemical analysis showed similar values in the two muscles examined, while fat content of salami was significantly higher than fresh meat. The fatty acid composition and the cholesterol content of fat extracte d from the meat showed similar results between the two muscles, while cholesterol content was higher in salami than in fresh meat.