Could colour and volatile compounds be measurements of oxidation in horse meat?

Predicting and, consequently, controlling oxidative phenomena is a big challenge for meat industry. Since color modifications and volatile compounds synthesis are processes closely linked to the oxidative reactions occurring in meat, oxidation could be measured through colorimetric parameters or some volatile compounds. A Spearman’s correlation analysis of oxidative parameters and enzymatic activity with colorimetric parameters and volatile profile was performed on horse steaks subjected to short (14 days) and long aging time (56 days). In long aging, TBARS were negatively correlated with redness (rs = -0.76, p < 0.001). Some volatile compound families, such as thiols, carboxylic acids, lactones, hydrocarbons and sulphur compounds, were well correlated with enzymatic activity (p < 0.001), contrary to aldehydes, alcohols and ketones. Higher correlation indexes were recorded in short aging, if compared to those found in long aging.