The characteristics of meat obtained from horses and donkeys are discussed in this chapter. Higher nutritional value, particularly the low-fat content, and higher proportion of health-related fatty acids are the main characteristics that support the role of equine meat as potential substitute of bovine meat. The current productive system is considered as main factor to influence equine meat quality.
Horsemeat: Increasing Quality and Nutritional Value
Paolo Polidori;
2019-01-01
Abstract
The characteristics of meat obtained from horses and donkeys are discussed in this chapter. Higher nutritional value, particularly the low-fat content, and higher proportion of health-related fatty acids are the main characteristics that support the role of equine meat as potential substitute of bovine meat. The current productive system is considered as main factor to influence equine meat quality.File in questo prodotto:
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