Carcass characteristics, meat quality and nutritional value of horsemeat: A review

Meat Science

Volumn 96, Issue 4, 2014, Pages 1478-1488

  Lorenzo, José M ^a   Sarriés, María Victoria ^b   Tateo, Alessandra ^c   Polidori, Paolo ^d   Franco, Daniel ^a   Lanza, Massimiliano ^e  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^c UNIVERSITY OF BARI   (Italy)

^d UNIVERSITY OF CAMERINO   (Italy)

^e UNIVERSITY OF CATANIA   (Italy)

Author keywords

Carcass quality; Chemical composition; Horsemeat; Nutritional value

Indexed keywords

CARCASS QUALITIES; CHEMICAL COMPOSITIONS; CLASSIFICATION SYSTEM; DIETARY COMPONENTS; FOOT-AND-MOUTH DISEASE; HORSEMEAT; NUTRITIONAL COMPOSITIONS; NUTRITIONAL VALUE;

COMMERCE; DIETARY SUPPLEMENTS;

MEATS;

ANIMAL; CARCASS QUALITY; CHEMICAL COMPOSITION; DIET; HORSE; HORSEMEAT; HUMAN; MEAT; NUTRITIONAL VALUE; REVIEW; STANDARD;

CARCASS QUALITY; CHEMICAL COMPOSITION; HORSEMEAT; NUTRITIONAL VALUE;

ANIMALS; DIET; HORSES; HUMANS; MEAT; NUTRITIVE VALUE;

EID: 84892166291     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.12.006     Document Type: Review

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