Technological aspects of horse meat products - A review
Samo za registrovane korisnike
2017
Autori
Lorenzo, José M.Munekata, Paulo E.S.
Bastianello Campagnol, Paulo Cezar
Zhu, Zhenzhou
Alpas, Hami
Barba, Francisco J.
Tomašević, Igor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 kn...owledge about horse meat in the view of recent scandals.
Ključne reči:
Dry-cured meats / Sausages / Pate / Foal / DonkeyIzvor:
Food Research International, 2017, 102, 176-183Izdavač:
- Elsevier Science Bv, Amsterdam
Finansiranje / projekti:
- Xunta de GaliciaXunta de Galicia [IN607B 2016/28]
DOI: 10.1016/j.foodres.2017.09.094
ISSN: 0963-9969
PubMed: 29195938
WoS: 000419418100022
Scopus: 2-s2.0-85030845862
Institucija/grupa
Poljoprivredni fakultetTY - 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 . .