Food from Equids: Production, Quality, Promotion, and Commercialization

Dear Colleagues,

The pre-slaughter conditions, post-slaughter factors, and the use of complex manipulative procedures during processing could alter the quality of foods from equids. The deep understanding and careful manipulation of these factors must be considered to ensure high-quality meat, with better technological properties and increased safety for consumers. Preslaughter factors include genetics, breed, gender, the type of muscle, the age of the animal, nutrition/dietary management, animal health, welfare, stress management, and climate. Post-slaughter factors include the slaughter protocol, post-slaughter interventions (e.g., electrical stimulation, hanging method, aging), storage, processing conditions (e.g., mincing, cooking procedures), and display (e.g., packaging).

Equine meat is characterized by numerous physicochemical properties, nutritive profiles, and sensory attributes. Horsemeat is recognized by its dark color that changes to brown/black with a bluish tinge upon exposure to air. Horses have a higher percentage of easily trimmed-off subcutaneous and body cavity fat, and a lower percentage of intermuscular and intramuscular fat. The suitability of horses for meat production is reflected in its excellent dressing percentages (up to 70%). Horsemeat shows a relatively rapid decline in pH after slaughter and is characterized by a relatively good water-holding capacity. Regarding its nutritional quality, equine meat is a good source of important nutrients, as demonstrated by its high protein and trace mineral contents, favorable fatty acid profile showing high concentrations of polyunsaturated fatty acids, and low cholesterol content. In terms of its sensory properties, horsemeat is known to possess a sweetish smell and aftertaste, mainly due to its high glycogen content and the presence of amino acids such as glycine and alanine. However, several scandals in the horsemeat sector have been defined as a major threat to food safety, e.g., when the meat from horses entered the supply chain as beef and ended up being sold in many products. The impact on these scandals on the food industry has been enormous, but slowly equine food has become increasingly appreciated and validated by consumers.

Equine milk, primarily produced from mares, is garnering attention due to its unique nutritional composition and potential health benefits. Rich in essential nutrients such as vitamins, minerals, and bioactive compounds, mare milk is being explored for its therapeutic properties, including anti-inflammatory and antioxidant effects. As consumer awareness of its benefits grows, the equine milk industry is focusing on improving the milk yield through advanced milking techniques and optimal lactation management. The promotion of mare milk emphasizes its functional food potential, positioning it as a niche product in health and wellness markets. Effective marketing strategies and regulatory compliance are crucial for the commercialization process, ensuring a reliable supply chain, proper distribution channels, and product packaging. Value-added products such as powdered equine milk and its derivatives, as well as skincare items, further enhance its marketability, offering diverse options to health-conscious consumers.

Now, when consumers are seeking new alternatives, the food produced from equids exhibits numerous advantages. Therefore, transparent food chains, food safety, and commercialization present a challenge for producers and sellers. This Special Issue will offer findings that address the limited information regarding the production of food from equids.

You may choose our Joint Special Issue in Animals. 

Dr. Klemen Potocnik
Dr. Ana Kaić
Dr. Elisabetta Salimei
Guest Editors

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