Nutrient Profile of Horsemeat1

Journal of Food Composition and Analysis

Volumn 10, Issue 3, 1997, Pages 254-269

  Badiani, A ^a   Nanni, N ^a   Gatta, P P ^a   Tolomelli, B ^a   Manfredini, M ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0009814835     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.1997.0540     Document Type: Article

References (68)

1. Food Technol. Aust. 39:1987;181-240.
2. Adams M. L., Sullivan D. M., Smith R. L., Richter E. F. Evaluation of direct saponification method for determination of cholesterol in meats. J. Assoc. Off. Anal. Chem. 69:1986;844-846.
3. Dietary Guidelines for Healthy Americans. 1986;American Heart Association, Dallas.
4. Official Methods of Analysis. 1990;Assoc. Off. Anal. Chem. Arlington.
5. Badiani A., Manfredini M., Nanni N. Qualità della carcassa e della carne di puledri lattoni. Zootec. Nutr. Anim. 19:1993;23-31.
6. A. J. Bailey, N. D. Light, 1989, Connective Tissue in Meat and Meat Products, 248, 263, Elsevier Science, Barking, UK.
7. Baudon D. Viande de cheval. Concours Med. 107:1985;1987-1990.
8. Boccard R. La viande de cheval. Bull. Tech. Cent. Rech. Zootech. Vet. Theix. 1975;53-57.
9. Bodwell C. E., Anderson B. A. Nutritional composition and value of meat and meat products. Bechtel P. J. Muscle as Food. 1986;321-369 Academic Press, Orlando.
10. Brulé D., Sarwar G., Savoie L. Purine content of selected Canadian food products. J. Food Comp. Anal. 1:1988;130-138.
11. Brulé D., Sarwar G., Savoie L. Effect of methods of cooking on free and total purine bases in meat and fish. Can. Inst. Food Sci. Technol. J. 22:1989;248-251.
12. Brulé D., Sarwar G., Savoie L. Changes in serum and urinary uric acid levels in normal human subjects fed purine-rich foods containing different amounts of adenine and hypoxanthine. J. Am. Coll. Nutr. 11:1992;353-358.
13. Campodoni G., Preziuso G., Gatta D., Colombani B., Orlandi M. Rilievi in vita e al macello e qualità della carne in puledri derivati Franches Montagnes. Zootec. Nutr. Anim. 20:1994;35-44.
14. Catalano A. L., Quarantelli A. Caratteristiche di carcassa e composizione chimico-bromatologica delle carni di puledri da latte. Clin. Vet. 102:1979;498-506.
15. Catalano A. L., Miraglia N., De Stefano C., Martuzzi F. Produzione di carne da cavalli di diverse categorie. Obiettivi e Documenti Veterinari. 7:1986;69-73.
16. Devic B., Stamenkovic T. Basic characteristics of the horse meat and the possibilities for its processing. Tehnologija Mesa. 30:1989;232-237.
17. Devine R. Le marché des produits carnés en 1995. Viandes et Produits Carnés. 17:1996;79-90.
18. Eades T. V., Moore T. M., Godbee R. G., Halpin E., Skelley G. C. Comparisons of patties using mixtures of ground meat from beef, pork and chevaline. Meat Sci. 24:1988;127-132.
19. Off. J. Eur. Communities. L 276:1990;40-44.
20. Eggum B. O. Determination of tryptophan. Acta Agric. Scand. 18:1968;127-131.
21. Eitenmiller R. R., De Souza S. Niacin. Augustin J., Klein B. P., Becker D., Venugopal P. B. Methods of Vitamin Assay. 1985;385-397 Wiley, New York.
22. Ellefson W. C. Thiamin. Augustin J., Klein B. P., Becker D., Venugopal P. B. Methods of Vitamin Assay. 1985;349-363 Wiley, New York.
23. N. J. Engeseth, J. I. Gray, 1989, Total cholesterol determination. Evaluation of analytical methods and survey of meat products, Proc. 35th Int. Congr. Meat Sci. Technol. 2, 568, 572, Copenaghen, Denmark.
24. Ensminger A. H., Ensminger M. E., Konlande J. E., Robson J. R. K. Food and Nutrition Encyclopedia. 1994;CRC Press, Boca Raton.
25. FAO/WHO, 1990, Expert Consultation on Protein Quality Evaluation, Rome, Italy.
26. Folch J., Lees M., Sloane Stanley G. H. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226:1957;497-509.
27. Grundy S. M. Comparison of monounsaturated fatty acids and carbohydrates for lowering plasma cholesterol. N. Engl. J. Med. 314:1986;745-748.
28. Herbel W., Montag A. Nucleostoffe in proteinreichen Lebensmitteln. Z. Lebensm. Unters. Forsch. 185:1987;119-122.
29. Hill F. The solubility of intramuscular collagen in meat animals of various ages. J. Food. Sci. 31:1966;161-166.
30. Tabelle di Composizione degli Alimenti. 1989;Istituto Nazionale della Nutrizione, Rome.
31. Khamidullina L. A. Vitamins and trace elements in horse meat. Konevodstvo i Konnyi Sport. 12:1984;31-32.
32. Khamidullina L. A., Dik G. V., Marchuk N. V. Content of certain microelements in horse meat. Veterinariya. 1980;67.
33. Korzeniowski W., Kwiatkowska A., Jankowska B. Thermohydrolyse des Pferdemuskelkollagens. Fleischw. 71:1991;205-206.
34. Kritchevsky D., Tepper S. A., Czarnecky S. K., Klurfeld D. M. Atherogenicity of animal and vegetable protein. Atherosclerosis. 41:1982;429-431.
35. Lacheretz A., Ravaille C., Darre R., Barraud J. Y. Le laiton et l'avenir des chevaux de trait - Ètude pondérale, économique et de promotion. Rev. Med. Vet. 141:1990;749-757.
36. Lemarchal Ph., Bourre J. M., Darcet P., Durand G., Klére J., Legrand P., Mendy F., Renaud S., Zwoboda F. Apports nutritionnels conseillés en acides gras essentiels. Dupin H., Abraham J., Giachetti I. Apports Nutritionnels Conseillés pour la Population Française. 1992;74-81 Lavoisier, Paris.
37. Lupton J. R., Cross H. R. The contributions of meat, poultry and fish to the health and well being of man. Pearson A. M., Dutson T. R. Quality Attributes and their Measurement in Meat, Poultry and Fish Products. 1994;479-499 Chapman & HallBlackie Academic & Professional, Glasgow.
38. Manfredini M., Badiani A., Nanni N. Rese di macellazione, sviluppo dei componenti del quinto quarto e caratteristiche quanti-qualitative delle carcasse di puledro e cavallo. Agricoltura Ricerca. 14:1992;23-40.
39. Martin-Rosset W., Boccard R., Jussiaux M., Robelin J., Trillaud C. Rendement et composition des carcasses du poulain de boucherie. Bull. Tech. Cent. Rech. Zootech. Vet. Theix. 1980;57-64.
40. Matsuoka A., Takahashi T., Yamanaka Y. Lipid and fatty acid composition ofM. longissimus thoracis. Jpn. J. Dairy Food Sci. 42:1993;89-96.
41. Mattson F. H., Grundy S. M. Comparison of effects of saturated, monounsaturated and polyunsaturated fatty acids on plasma lipids and lipoproteins in man. J. Lipid Res. 26:1985;194-202.
42. S. A. Michaelsen, D. D. Johnson, R. L. West, F. W. Leak, 1991, Determination of Cooking Characteristics for Lean Retail Beef Cuts, Meat Science Section, Department of Animal Science, University of Florida, Gainesville, FL.
43. Moczybroda J. Dressing percentage, characteristics of primal cuts and chemical composition of meat of stallions of different breeds killed after complete reproductive utilization. Rocz. Nauk Roln. Ser. B. 98:1976;45-55.
44. Moore S. On the determination of cystine as cysteic acid. J. Biol. Chem. 238:1963;235-237.
45. Recommended Dietary Allowances. 1989;Food and Nutrition BoardNational Academy of Sciences - National Research Council, Washington.
46. Nutrient Values of Muscle Foods. 1988;National Live Stock and Meat Board, Chicago.
47. Otake Y., Nakazato T. Fatty acid and triglyceride composition of horse meat lipid. Jpn. J. Zootech. Sci. 43:1972;631-637.
48. Paleari M. A., Soncini G., Beretta G., Rossi M. T. Microbiological and chemical aspects of corned, cooked and vacuum packed horsemeat. Ital. J. Food Sci. 4:1992;205-212.
49. Palenik S., Blechova H. Carcass value of cold-blooded and warm-blooded foals. Zivoc. Vyroba. 23:1978;665-676.
50. Palenik S., Blechova H., Palanska O. Chemical composition and quality of the meat of cold- and warm-blooded foals. Zivoc. Vyroba. 25:1980;269-277.
51. Pellett P. L., Young V. R. Role of meat as a source of protein and essential amino acids in human protein nutrition. Pearson A. M., Dutson T. R. Meat and Health. 1990;329-370 Elsevier Science Publishers Ltd. Barking.
52. Pitre J. La Viande - Connaissance Biologique et Bases de la Technologie. 1975;des Viandes et de la NutritionInstitut du Lait, Caen.
53. Pomianowski J. F., Rotkiewicz W., Borowski J. Quality of selected culinary goods with addition of horsemeat. Acta Acad. Agric. Tech. Olstenensis Technologia Alimentorum. 1994;63-70.
54. Robelin J., Boccard R., Martin-Rosset W., Jussiaux M., Trillaud-Geyl C. Caractéristiques des carcasses et qualités de la viande de cheval. Jarrige R., Martin-Rosset W. Le Cheval. Reproduction - Sélection - Alimentation - Exploitation. 1984;601-610 INRA Publications, Paris.
55. Rossier E., Berger C. La Viande de Cheval: Des Qualités Indiscutables et Pourtant Meconnues. 1988;CEREOPA-ITEB, Paris.
56. Roth D. M., Brewer M. S., Bechtel P. J., Kline K. H., McKeith F. K. Sensory, color, and composition characteristics of young and mature chevaline. J. Muscle Foods. 6:1995;83-89.
57. Sarwar G., Brulé D. Assessment of the uricogenic potential of processed foods based on the nature and quantity of dietary purines. Prog. Food Nutr. Sci. 15:1991;159-181.
58. Satterlee L. D., Kendrick J. G., Marshall H. F., Jewell D. K., Ali R. A., Heckman M. M., Steinke H. F., Larson P., Phillips R. D., Sarwar G., Slump P. In vitro. J. Assoc. Off. Anal. Chem. 65:1982;798-809.
59. Shah J. J. Riboflavin. Augustin J., Klein B. P., Becker D., Venugopal P. B. Methods of Vitamin Assay. 1985;365-383 Wiley, New York.
60. Sheffner A. L. In vitro. Albanese A. A. Newer Methods of Nutritional Biochemistry with Applications and Interpretations. 1967;125-191 Academic Press, New York.
61. Sinclair A. J., Slattery W. J., O'Dea K. The analysis of polyunsaturated fatty acids in meat by capillary gas-liquid chromatography. J. Sci. Food Agric. 33:1982;771-776.
62. LARN - Livelli di Assunzione Giornalieri Raccomandati di Energia e Nutrienti per la Popolazione Italiana. 1989;Società Italiana di Nutrizione Umana, Rome.
63. S. W. Souci, W. Fachmann, H. Kraut, 1989, Food Composition and Nutrition Tables 1989/90, Wissenschaftliche Verlagsgesellshaft mbH. Stuttgart, Germany.
64. Spackman D. H., Moore S., Stein W. H. Cromatography of amino acids on sulphonated polystirene resin. Anal. Chem. 30:1958;1185-1190.
65. 6. J. Assoc. Off. Agric. Chem. 53:1970;546-550.
66. Ulbricht T. L. V., Southgate D. A. T. Coronary heart disease: Seven dietary factors. Lancet. 338:1991;985-992.
67. Vervack W., Vanbelle M., Foulon M. La teneur en acides amines de la viande. Rev. Ferment. Ind. Aliment. 32:1977;16-20.
68. Woessner J. F. The determination of hydroxyproline in tissue and protein samples containing small proportions of imino acid. Arch. Biochem. Biophys. 93:1961;440-447.