Review article - Peer-reviewed, 2020
Perspectives and safety of horsemeat consumption
Balji, Yuriy; Knicky, Martin; Zamaratskaia, GaliaAbstract
In some countries, use of horsemeat as a food is inhibited by ethical and cultural concerns. However, horsemeat has potential health benefits, such as low fat and high unsaturated fatty acid content compared with other meats, as well as attractive sensory properties. Although there are many contradictory data on the dietary value in relation to human health, the effects of horsemeat have not been studied to a large extent. In this paper, we summarise existing knowledge on horsemeat quality and effects on human health. Our conclusion is that horsemeat may be consumed as a healthy alternative to other types of meat, provided that risks associated with microbial contamination during storage and possible presence of contaminants in horsemeat are taken into consideration. Future studies should evaluate the health-promoting properties and safety of horsemeat and associated byproducts.Keywords
Health effects; horsemeat; nutritional composition; safetyPublished in
International Journal of Food Science and Technology2020, volume: 55, number: 3, pages: 942-952
Publisher: WILEY
Authors' information
Balji, Yuriy
S Seifullin Kazakh AgroTech Univ
Swedish University of Agricultural Sciences, Department of Animal Nutrition and Management
Swedish University of Agricultural Sciences, Department of Molecular Sciences
University of South Bohemia in České Budějovice
Sustainable Development Goals
SDG2 Zero hunger
UKÄ Subject classification
Food Science
Publication Identifiers
DOI: https://doi.org/10.1111/ijfs.14390
URI (permanent link to this page)
https://res.slu.se/id/publ/104918