Horses slaughted for food meat quality

Abstract

The main of the work is to evaluate the quality of slaughted horses meat.Attention is paid to effectiveness of preslaughting and afterslaughting check; diagnosing infections and non-infections deseases; evaluate horse-flesh chemical and morphological indicators. The goals are: to analise the quantities of the latest years slaughted horses; ascertain changes of carcass and internal organs during after slaughting checking; evaluate horse-flesh energetic and nutrition value, as well as physical and chemical indicators. The research work was done in 2011-2013 at Lithuania‘s Health Science University, Veterinary Akademy, Department of food safety and quality, animals nutrition department, KTU Chemical institute laboratory and UAB „Agrovet“ Following a reglament (EB/No 854/2004 and expertise methodics of animal‘s postslaughting (Januskeviciene,Mleckiene,1998), trere was conducted horse‘s pre and after slaughting checking at UAB „Agrovet“shambles and evaluated found changes.Technological process of horses slaughtering was being watched and a sanitary inspection of the tachnological process was done.Flesh test for physical and chemical researches taken from 10 years old M.longissimus dorsi (LD) and semitendinosus(ST) horse‘s 0.5 kg muscles. Researches of flesh nutritions and energetic value were conducted at LSMU VA Animals nutrition department, Forage research laboratory, biogenious amins established at KTU Chemical research laboratory. Investigations of quality were conducted 48 hours after slaughtering, the flesh kept at +4 temperature.Meat pH measured on M. longissimus dorsi (LD) and M.semitendinosus(ST) muscles in a shambles cooling of room. PH was ascertained after 45 min (pH45), 24 and 48 hours by pH meter „INOLAB 3“, which has got a contact electrode after 45 min, 24 and 48 hours. To fulfill the goals we used accepted methods and kept all requirements and standarts.We got results from conducted observations, pre and after slaughting checking, biochemical and morphological researches and biogenious amins amount in different horse flesh muscles. The number of slaughted horses at UAB „Agrovet“ is decreasing every year: 2433 was slaughted in 2009 and in 2011 – 1939 horses, that is 20.50% less. Checked animals had such main problems: respiration pathology- 9.16% (phneumonija, emphizema), liver pathology- 8.4% (distrophinical calcinosis), heart patology- 4.01%(heart dilation).The main problem of technological process was dirty horses addressed for slaughtering. The longest back muscle (LD) pH45 was 6.84% and hip‘s half-vein muscle(ST) pH45 1.01% less (p0.05). Differences of muscles temperature were greater, after slaughting ST temperature was 33.8 C 1.4 degree higher than LD tenperature (p0.05); 3.58 nonalbumen materials having less nitrogen (p0.05)