Effect of storage temperature on tenderness change of different part of horse meat

This study investigated effects of different storage temperature on tenderness change of different part of horse meat. The gluteus muscles,shoulder muscles and longissimus muscles of post-mortem horse meat were stored at 15℃,4℃,-18℃ for 24 hours. The changes of moisture,fat,collagen and shear force were measured and analyzed,as well as the correlation among them. The results showed that the shearing force value of gluteus muscles and shoulder muscle had extremely negative correlation with water content(p<0.01).The shearing force value of gluteus muscles had negative correlation with collagen content( p <0.05). The shearing force value of shoulder muscle had extremely negative correlation with total collagen content(p<0.01).and negative correlation insolubility collagen content. The shearing force value of longissimus muscle had negative correlation with total collagen content(p<0.01). and negative correlation insolubility collagen content(p <0.05). The shearing force value of three parts at 15℃,4℃,-18℃ had negative correlation with cooking loss,and positive correlation fat content and water holding capacity. The shearing force value of shoulder muscle and longissimus muscle had negative correlation with pH,while the gluteus was on the contrary. The indicators of three parts of horse muscle could not achieve relatively optimal point at 15℃、4℃、-18℃.