Effect of deboning time, ageing period and collagen characteristics on horse Semimembranosus meat quality
Bibliographic record
Abstract
Horse meat is a good source of iron and unsaturated fatty acids, which make it a suitable substitute for conventional meat. To sustain its consumer acceptance in a competitive global market, ensuring that Canadian horse meat is of the highest quality is of prime importance. Currently, in Canada horse meat is harvested either through hot boning (after 2 h post mortem) of the carcass or after the carcass is completely chilled to less than 4 ºC (40 h of post mortem). Additional efficiencies in horse meat production potentially could be gained by decreasing the carcass deboning time from 40 h to 17, 26 or 30 h. To ensure that Canadian horse meat quality remains of the highest standard, modifications to the time of deboning need to be considered in light of subsequent post mortem ageing and their effect on the resultant meat quality. Semimembranosus muscles (n = 36) were collected over four consecutive weeks from the right sides of horse carcasses de-boned at 17, 26 and 30 h post mortem (n = 12 per week, 4 at each post mortem period) and steaks from the muscles were aged for 3, 30, 60 and 90 days (n = 36 per period). Meat L* (lightness) decreased (p < 0.05) while b*(yellowness) increased with increasing length of deboning time and ageing period. Purge loss increased with increasing ageing period (p < 0.05) and was highest throughout the ageing period in muscles deboned after 17 h of chilling. Warner Bratzler shear force (WBSF) decreased with length of ageing (p < 0.05). Muscle perimysium (r = -0.52, p < 0.001), muscle collagen (r = -0.35, p < 0.05) and intramuscular fat (r = -0.38, p < 0.05) contents were negatively correlated with WBSF. Perimysial collagen (r = 0.47, p < 0.05) and pyridinoline (r = 0.37, p < 0.05) concentrations and muscle pH (r = 0.46, p < 0.05) were positively correlated with WBSF. Muscle pH, perimysial collagen concentration and intramuscular fat collectively explained 53% of the total variation in WBSF, while 63% of the variation in collagen heat solubility was explained collectively by muscle weight, Ehrlich chromogen concentration, purge loss and intramuscular fat. Results indicated that deboning at 26 h post mortem did not change horse semimembranosus quality relative to current practices, but sensory analysis is needed to ascertain the full impact of the meat quality changes observed at 30, 60, and 90 d ageing. This research confirmed that collagen contributes to the WBSF of horse meat, supporting further investigation into the effects of animal age and breed on horse meat toughness.
Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.
How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".