Knicky, Martin
- Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
Abstract
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; safety
Published in
International Journal of Food Science and Technology
2020, volume: 55, number: 3, pages: 942-952
Publisher: WILEY
SLU Authors
Zamaratskaia, Galia
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- University of South Bohemia in České Budějovice
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Global goals (SDG)
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1111/ijfs.14390
Permanent link to this page (URI)
https://res.slu.se/id/publ/104918