Food from Equids: Production, Quality, Promotion, and Commercialization

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Equids".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 246

Special Issue Editors


E-Mail Website
Guest Editor
Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Interests: animal selection; horse breeding; mares milk production; equine niche production indigenous breeds
Special Issues, Collections and Topics in MDPI journals
Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
Interests: meat production and quality; meat processing technology; sensory analysis; food safety
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Dipartimento di Agricoltura, Ambiente e Alimenti, Università del Molise, Via F. De Sanctis, 86100 Campobasso, Italy
Interests: herbivora nutrition; animal feeding; meat and milk quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Pre-slaughter conditions, post-slaughter factors, and complex manipulative procedures during the processing can alter meat quality. Having a deep understanding and careful manipulating these factors must be taken into account to ensure high-quality meat with better technological properties and increased safety for consumers. Preslaughter factors include genetics, breed, gender, age of the animal, nutrition/dietary management, animal health, welfare, stress management, and climate. Post-slaughter factors include slaughter protocol, post-slaughter interventions (e.g., electrical stimulation, hanging method, and aging), storage, processing conditions (e.g., mincing and cooking procedures), and display (e.g., packaging). Equine meat is recognizable by numerous physicochemical properties, nutritive profile, and sensory attributes. Horsemeat is recognized by its dark color that changes to brown/black with a bluish tinge on exposure to air. Horses have a higher percentage of easily trimmed-off subcutaneous and body cavity fat and a lower percentage of intermuscular and intramuscular fat. The high suitability of horses for meat production is reflected throughout its excellent dressing percentages (up to 70%). Horsemeat shows a relatively quick pH decline after slaughter and is characterized by a relatively good water-holding capacity. Regarding the nutritional aspect, equine meat is a good source of important nutrients, as characterized by high protein and trace minerals contents, and a favorable fatty acid profile showing high concentrations of polyunsaturated fatty acids, and low cholesterol content. In terms of sensory properties, horsemeat is known for having a sweetish smell and aftertaste, mainly due to the high glycogen content and the presence of amino acids such as glycine and alanine. However, several scandals in the horsemeat sector were defined as a major threat to food safety, e.g., when the meat from horses entered the supply chain as beef and ended up being sold in many products. The impact on the food industry with scandals such as this was enormous and with great effort and small steps equine food is starting to be more appreciated and validated by consumers. Nowadays, when consumers are seeking new alternatives, food from equids, its production, and processing have numerous advantages. Therefore, transparent food chains, food safety, and commercialization of this type of meat present a challenge for all stakeholders. This Special Issue will offer findings that address the quite limited information affecting food from equids.

You may choose our Joint Special Issue in Foods

Dr. Klemen Potocnik
Dr. Ana Kaić
Dr. Elisabetta Salimei
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • equine
  • production
  • meat
  • meat products
  • consumers
  • food quality
  • value-add products
  • new methodology
  • sensory evaluation
  • carcass traits
  • physicochemical properties
  • pre-slaughter conditions
  • post-slaughter factors
  • food safety

Published Papers

This special issue is now open for submission.
Back to TopTop