title: Influence of the marinating type on the morphological and sensory properties of horse meat.
abstract: BACKGROUND
  The aim of this study was to explore the influence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi).
  
  
  METHODS
  Nine samples (C - control stored in air, AL - alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC - acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO - marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC - marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established.
  
  
  RESULTS
  It was determined that sensory properties (aroma, flavor and tenderness) after roasting were classified as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > С. Meat tenderness in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline solutions was lower internal meat pH.
  
  
  CONCLUSIONS
  Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.
authors.affiliation: Department Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria.
authors.forename: Dessislava B
authors.initials: DB
authors.lastname: Vlahova-Vangelova
authors.affiliation: Department of Food Technology, Faculty of Food Production, Almaty Technological University, Almaty, Kazakhstan.
authors.forename: Sholpan
authors.initials: S
authors.lastname: Abjanova
authors.affiliation: Department Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria.
authors.forename: Stefan G
authors.initials: SG
authors.lastname: Dragoev
mesh_terms: D000818:Animals; D003238:Connective Tissue; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D006736:Horses; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D009812:Odorants; D009821:Oils; D011122:Polyphosphates; D012492:Salts; D012965:Sodium Chloride; D019354:Sodium Lactate; D013314:Stress, Mechanical; D013649:Taste; D014867:Water
chemical_list: D009821:Oils; D011122:Polyphosphates; D012492:Salts; C017082:brine; D014867:Water; D012965:Sodium Chloride; D019354:Sodium Lactate
keywords: horse meat; marinating; morphology; tenderness