Physicochemical and Sensory Characteristics of Calcium Chloride‐Treated Horse Meat

Figures & data

Table 1. Terminology of sensory attributes in QDA

Attribute	Term	Description
Odor	Seasoning	Spicy, herbal
	Beef boulion	Beef‐like
	Chicken liver	Slightly sweet, metallic odor
	Acid	Fermented
	Intense	Perceived at distance more than 15 cm
	Milky	Butter‐like
Texture	Hard	Difficult to cut with one bite
	Chewy	Chewing gum‐like
	Cohesive	Dry
	Juicy	Water release during chewing
Flavor	Intense	Salty, beef‐like
	Bitter	Bitter
Aftertaste	Bitter	Bitter
	Chicken liver	Sweet, metallic
	Persistent	Taste perceived after 1 min of swallowing sample

Figure 1. pH of treated and untreated horse meat.

Figure 2. Water holding capacity of treated and untreated horse meat.

Figure 3. Qualitative descriptive analysis of CaCl₂‐treated and untreated horse meat.

Figure 4. Myofibril micrographs of CaCl₂‐treated and untreated horse meat (320 × ). (a) Horse meat treated with 150 mM CaCl₂. (b) Untreated horse meat.

Table 2. Compression test of CaCl₂‐treated and untreated horse meat

Sample	Maximum displacement (cm)	Maximum load (N)	Maximum strain	Maximum stress (N)
CaCl2‐treated	1.675 ± 0.083	0.766 ± 0.011	0.1861 ± 0.002	0.0075
Untreated	1.655 ± 0.072	1.706 ± 0.030	0.1839 ± 0.002	0.0017

Figure 5. Densitometry of LMW protein gel electrophoresis (a) CaCl₂‐treated meat, (b) untreated meat.

Figure 6. Densitometry of HMW protein gel electrophoresis (a) CaCl₂‐treated meat, (b) untreated meat.