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• W2046661376 abstract "The effect of muscle type on physico-chemical properties and sensory characteristics of foal meat was investigated. Six muscles: longissimus dorsi (LD), semimembranosus (SM), semitendinosus (ST), biceps femoris (BF), triceps brachii (TB) and psoas major &minor (PM) from twelve foals slaughtered at 15 months from an extensive production system in freedom regimen were extracted for this study. Regarding chemical composition, intramuscular fat content showed significant differences among muscle where PM presented higher values (0.7%) than the other ones. The heme-iron content also presented significant differences ranging between 1.5 and 2.4mg/100g fresh meat. ST was the lightest, while TB and PM presented a more intense redness. The muscles that had a greater capacity to hold water were ST and BF, which presented lower drip loss (2 and 2.2%) and cooking loss (17.3 and 17.2%), respectively. Textural traits established the following scale in response to the tenderness: LD>PM>ST>TB>BF>SM. Finally, sensory analyses revealed that color and texture traits (hardness, juiciness and fibrousness) were significantly influenced by muscle type." @default.
• W2046661376 created "2016-06-24" @default.
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• W2046661376 date "2013-05-01" @default.
• W2046661376 modified "2023-10-17" @default.
• W2046661376 title "Influence of muscle type on physicochemical and sensory properties of foal meat" @default.
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• W2046661376 doi "https://doi.org/10.1016/j.meatsci.2013.01.001" @default.
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