Quality and characteristics of Icelandic horsemeat


Eva Margrét Jónudóttir

Project Manager

Author: Eva Margrét Jónudóttir

Supervisor: Guðjón Þorkelsson, Kolbrún Sveinsdóttir

School: University of Iceland

Type: Master's thesis

Published: June, 2021

The aim of this project was to gather and disseminate information that supports and paves the way for marketing and sales of horsemeat. This was done, on the one hand, by collecting information on the utilization, nutritional value, color and effect of storage in the refrigerator on taste quality, cutting power and southern shrinkage of foal meat, and on the other hand by studying the shelf life of fresh horsemeat to see if it could be extended.
Foal meat was stored in an air-packed container at 2-4 ° C for 14 days where the main nutrients, minerals, vitamins, acid drop and temperature after slaughter, color, surgery, microorganisms, southern shrinkage and deboning were measured. In addition, fatigue, stench and taste were assessed by sensory evaluation on a scale.