E.C. Diaconu

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RESEARCH ON ASSESSMENT OF SENSORY HORSE MEAT SLAUGHTERED IN NE REGION

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

Abstract
    Compounds which contribute to the taste and flavour of meat interact in a complex way thus influencing its perception in the moment of consumption. Inherent flavour of meat and meat products may be influenced by oxidation, lipid content, myoglobin, pH variations. Also, numerous research shows that animal feed influences the meat flavour of animals subjected to slaughter. Because of the close relationship between flavour and palatability of meat is very important that people, livestock producers and manufacturers to understand very well the factors that influence this feature. To achieve sensory evaluation of horse meat were studied four groups (youth and adults ♂ or ♀ youth and adult) collected from the Longissimus dorsi muscle. The samples were prepared in the form of cubes with a side of 3 cm, which were then subjected to baking. The meat was tasted in a room with lights aimed not to mask obvious color differences. Analyzing the sensory qualities of the horse meat, the smell of broth perceived by tasters was stronger in lot L3 with an average of 9.14 ± 0.91 and minimal odor intensity was recorded at lot L1 with an average of 6.20 ± 0 95.

Key words: flavour, horse, taste