Texture characteristics of horse meat for the elderly based on the enzyme treatment

Dah-Sol Kim1, Nami Joo1,*
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1Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
*Corresponding Author : Nami Joo. Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea. Tel: +82-2-710-9471. Fax: +82-2-710-9469. E-mail:

© Copyright 2019 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 5, 2019 ; Revised: Oct 15, 2019 ; Accepted: Nov 7, 2019

Published Online: Nov 14, 2019


Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results, present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the sort essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.

Keywords: horse meat; texture; mastication; elderly; fatty acids

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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