The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits
The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to compa...
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MDPI AG
2024-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/18/2974 |
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| author | Mohamed Aroua Nour Elhouda Fehri Samia Ben Said Alda Quattrone Stella Agradi Gabriele Brecchia Claudia Maria Balzaretti Mokhtar Mahouachi Marta Castrica |
| author_facet | Mohamed Aroua Nour Elhouda Fehri Samia Ben Said Alda Quattrone Stella Agradi Gabriele Brecchia Claudia Maria Balzaretti Mokhtar Mahouachi Marta Castrica |
| author_sort | Mohamed Aroua |
| collection | DOAJ |
| description | The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to comparable tenderness and juiciness, with no significant differences in pH values, indicating similar quality (<i>p</i> > 0.05). However, their amino acid profiles differ: horse meat contains lower levels of glutamate (<i>p</i> < 0.05), methionine (<i>p</i> < 0.01), isoleucine (<i>p</i> < 0.05), and leucine (<i>p</i> < 0.05), but higher levels of proline (<i>p</i> < 0.05), histidine (<i>p</i> < 0.01), and lysine (<i>p</i> < 0.001) compared to donkey meat. Both meats provide essential amino acids. Horse meat is richer in saturated and monounsaturated fatty acids (32.44% and 39.58%, respectively), while donkey meat has a higher content of polyunsaturated fatty acids (31.51%), with a more favorable PUFA/SFA ratio, suggesting better cardiovascular health benefits. In terms of dried meat, donkey kaddid has a higher protein (17.45 g/100 g) and lower fat content (2.1 g/100 g) compared to horse kaddid (16.7 g/100 g, and 3.5 g/100 g, respectively) (<i>p</i> < 0.05). These findings inform consumer choices and production practices, promoting the use of horse and donkey meat for kaddid production. |
| format | Article |
| id | doaj-art-e7337d89566d43328bf53a79ab9273f6 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e7337d89566d43328bf53a79ab9273f62025-08-20T01:55:27ZengMDPI AGFoods2304-81582024-09-011318297410.3390/foods13182974The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical TraitsMohamed Aroua0Nour Elhouda Fehri1Samia Ben Said2Alda Quattrone3Stella Agradi4Gabriele Brecchia5Claudia Maria Balzaretti6Mokhtar Mahouachi7Marta Castrica8Université de Jendouba, Ecole Supérieure d’Agriculture du Kef, LR: Appui à la Durabilité des Systèmes de Production Agricoles du Nord-Ouest, Complexe Universitaire Boulifa, Le Kef 7119, TunisiaDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyUniversité de Jendouba, Ecole Supérieure d’Agriculture du Kef, LR: Appui à la Durabilité des Systèmes de Production Agricoles du Nord-Ouest, Complexe Universitaire Boulifa, Le Kef 7119, TunisiaDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, ItalyUniversité de Jendouba, Ecole Supérieure d’Agriculture du Kef, LR: Appui à la Durabilité des Systèmes de Production Agricoles du Nord-Ouest, Complexe Universitaire Boulifa, Le Kef 7119, TunisiaDepartment of Comparative Biomedicine and Food Science, University of Padova, Viale dell’Università 16, 35020 Legnaro, ItalyThe aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to comparable tenderness and juiciness, with no significant differences in pH values, indicating similar quality (<i>p</i> > 0.05). However, their amino acid profiles differ: horse meat contains lower levels of glutamate (<i>p</i> < 0.05), methionine (<i>p</i> < 0.01), isoleucine (<i>p</i> < 0.05), and leucine (<i>p</i> < 0.05), but higher levels of proline (<i>p</i> < 0.05), histidine (<i>p</i> < 0.01), and lysine (<i>p</i> < 0.001) compared to donkey meat. Both meats provide essential amino acids. Horse meat is richer in saturated and monounsaturated fatty acids (32.44% and 39.58%, respectively), while donkey meat has a higher content of polyunsaturated fatty acids (31.51%), with a more favorable PUFA/SFA ratio, suggesting better cardiovascular health benefits. In terms of dried meat, donkey kaddid has a higher protein (17.45 g/100 g) and lower fat content (2.1 g/100 g) compared to horse kaddid (16.7 g/100 g, and 3.5 g/100 g, respectively) (<i>p</i> < 0.05). These findings inform consumer choices and production practices, promoting the use of horse and donkey meat for kaddid production.https://www.mdpi.com/2304-8158/13/18/2974dried meatphysico-chemical traitsfatty acid profiledonkey and horse meat quality |
| spellingShingle | Mohamed Aroua Nour Elhouda Fehri Samia Ben Said Alda Quattrone Stella Agradi Gabriele Brecchia Claudia Maria Balzaretti Mokhtar Mahouachi Marta Castrica The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits Foods dried meat physico-chemical traits fatty acid profile donkey and horse meat quality |
| title | The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits |
| title_full | The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits |
| title_fullStr | The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits |
| title_full_unstemmed | The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits |
| title_short | The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits |
| title_sort | use of horse and donkey meat to enhance the quality of the traditional meat product kaddid analysis of physico chemical traits |
| topic | dried meat physico-chemical traits fatty acid profile donkey and horse meat quality |
| url | https://www.mdpi.com/2304-8158/13/18/2974 |
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