Development of a horsemeat sausage loaf formulation with the addition of plant-based components

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Abstract
The article presents the results of developing a sausage loaf formulation based on horse meat with the addition of plant-derived ingredients, including carrot, potato, and pumpkin. The aim of the study was to develop a formulation for a combined meat–plant product and to evaluate the effects of incorporating 20 and 30% plant raw materials on the physicochemical and organoleptic properties of the final product. A control sample without plant ingredients and two experimental formulations were compared. The incorporation of plant raw materials was found to increase the moisture content and dietary fiber level while reducing the fat content of the finished product. The dietary fiber content reached approximately 5% in the sample containing 20% plant raw materials and approximately 8% in the sample containing 30%. According to the organoleptic evaluation, the experimental sample containing 20% plant raw materials demonstrated the most favorable sensory characteristics. The obtained results confirm the potential of using carrot, potato, and pumpkin in the development of combined meat–plant products based on horse meat and may contribute to the improvement of meat product formulations. The findings also demonstrate the possibility of enhancing the nutritional value of the product without substantially compromising its key consumer properties.

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