Cor e textura de carne associadas à cronologia dentária de equídeos destinados ao consumo humano

• Autor(a) principal: Mendonça, Larissa
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/25371
• topic: Carne equina; Maciez de carne; Coloração de carne; qualidade de carne; Influência da idade; Equine meat; Meat tenderness; Meat coloring; Meat quality; Age influence; CNPQ::CIENCIAS BIOLOGICAS

The horsemeat is most consumed on the European continent. Brazil is among the largest producers of equine meat, and 99% of the meat produced is destined for export. Despite bringing considerable profits to the country's economy, little research has been done on the quality of the meat produced, mainly on texture and color, besides the age of slaughter of the animals. In view of the above, the present work aimed to gather information available in the literature regarding the quality of meat cuts of equidae, especially regarding the color and texture of this meat, besides the influence of age on these characteristics. Equine meat has high nutritional value and can be considered healthy meat. The parameters of texture and color of the equine meat present significant differences related to the age of the animal, which can be evaluated through dental chronology, how much the muscle / muscle group is used by the animal and to a lesser extent, In relation to the genus (males or females). In addition, age greatly influences color, attributed to the content of myoglobin that increases with the advancing age of the animal, and in texture due to the content and solubility of collagen, which makes the meat softer in young animals.