ABSTRACT This study aimed at the analysis of the impact of the age of horses and selected substances (lactic acid, malic acid, salt phosphates, and phosphates with rosemary) on the quality of horse meat during cold storage. Samples of the longest thoracic muscle obtained from 12 half-carcasses of horses from two age groups: from 4 to 7 years and from 8 to 12 years constituted the research material for the analysis. The addition of each of the substances (lactic acid, malic acid, salt phosphates, phosphates with rosemary) used to marinate this meat increased the color brightness and reduced the value of shear force and hardness compared to the control sample (P < .05) in both age groups. The use of lactic acid for marinating in the case of meat from both younger and older horse carcasses affected the lowest sensory evaluation scores (P < .05) of this meat compared to the control sample and those for which other substances were used.

中文翻译：

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受马龄影响的马肉品质特征

摘要 本研究旨在分析马的年龄和所选物质（乳酸、苹果酸、磷酸盐和迷迭香磷酸盐）对马肉冷藏期间质量的影响。从 4 至 7 岁和 8 至 12 岁两个年龄组的 12 匹半马身上获得的最长胸肌样本构成了分析的研究材料。与对照样品相比，用于腌制这种肉的每种物质（乳酸、苹果酸、磷酸盐、磷酸盐和迷迭香）的添加增加了颜色亮度并降低了剪切力和硬度值（P < .05）在两个年龄段。在来自年轻和年长马尸体的肉中使用乳酸进行腌制影响最低的感官评估分数（P < .