TY  - JOUR
AU  - Lorenzo, José M.
AU  - Munekata, Paulo E.S.
AU  - Bastianello Campagnol, Paulo Cezar
AU  - Zhu, Zhenzhou
AU  - Alpas, Hami
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4412
AB  - Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pate) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pates. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - Technological aspects of horse meat products - A review
EP  - 183
SP  - 176
VL  - 102
DO  - 10.1016/j.foodres.2017.09.094
ER  - 

@article{
author = "Lorenzo, José M. and Munekata, Paulo E.S. and Bastianello Campagnol, Paulo Cezar and Zhu, Zhenzhou and Alpas, Hami and Barba, Francisco J. and Tomašević, Igor",
year = "2017",
abstract = "Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pate) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pates. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "Technological aspects of horse meat products - A review",
pages = "183-176",
volume = "102",
doi = "10.1016/j.foodres.2017.09.094"
}

Lorenzo, J. M., Munekata, P. E.S., Bastianello Campagnol, P. C., Zhu, Z., Alpas, H., Barba, F. J.,& Tomašević, I.. (2017). Technological aspects of horse meat products - A review. in Food Research International
Elsevier Science Bv, Amsterdam., 102, 176-183.
https://doi.org/10.1016/j.foodres.2017.09.094

Lorenzo JM, Munekata PE, Bastianello Campagnol PC, Zhu Z, Alpas H, Barba FJ, Tomašević I. Technological aspects of horse meat products - A review. in Food Research International. 2017;102:176-183.
doi:10.1016/j.foodres.2017.09.094 .

Lorenzo, José M., Munekata, Paulo E.S., Bastianello Campagnol, Paulo Cezar, Zhu, Zhenzhou, Alpas, Hami, Barba, Francisco J., Tomašević, Igor, "Technological aspects of horse meat products - A review" in Food Research International, 102 (2017):176-183,
https://doi.org/10.1016/j.foodres.2017.09.094 . .