Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat

Abstract

The aim of this research was to perform comparison studies of the chemical, physical, technological, and microbiological characteristics, including biogenic amines (BAs) and volatile compounds (VC), of the European roe deer (RDM), boar (BoM), red deer (ReDM), and beaver (BM) hunted wild game meat (HWGM). The outcome of this study showed a significant effect (p < .05) of animal species on protein content, pH, drip loss, shear force, cooking loss, color coordinates, total count of enterobacteria, and most of the VC. ReDM had the highest protein content (23.15%), cooking loss, L* and b* values. The lowest protein and cholesterol content and L* value and the highest pH, shear force, drip loss, and fat content were established in BM having the highest content of unsaturated fatty acids (UFA) (64.12% from total FA). The total UFA content in ReDM and BM was almost twofold higher, compared with saturated FA. Small amounts of main BAs (<7.8 mg/kg) were found in ReDM and BM, while a higher content of putrescine in RDM and BoM was established. The main VCs in HWGM were acetoin, pelargonic, and acetic acid. These findings provide a valuable data about the HWGM quality characteristics and might aid food manufacturers to improve and enhance the processing of the HWGM.

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

“…The ACC and ENT mean values recovered from the surface samples were similar to those reported by Avagnina et al [ 19 ], in roe deer hunted in the Italian alps region; by Klupsaite et al [ 20 ] in Lithuania; and by Atanassova et al [ 21 ] in Germany. Similar ACC values were obtained in the game meat of other species even outside Europe [ 22 , 23 ].…”

Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters

“…Determination of meat muscle pH, colour coordinates (L*, a* and b*), water‐holding capacity (WHC), drip loss (DL), cooking loss (CL), moisture, ash, intramuscular fat and protein content were carried out as described by Klupsaite et al . (2020).…”

“…Meat quality analyses were carried at the Institute of Animal Rearing Technologies of the Lithuanian University of Health Sciences (Kaunas, Lithuania). Determination of meat muscle pH, colour coordinates (L*, a* and b*), water-holding capacity (WHC), drip loss (DL), cooking loss (CL), moisture, ash, intramuscular fat and protein content were carried out as described by Klupsaite et al (2020).…”

“…Sample preparation for BA analysis was performed according to the method of Ben-Gigirey et al, (1999). The HPLC equipment and chromatographic conditions used for analysis were those described by Klupsaite et al (2020). Briefly, the standards of BA were prepared by dissolving known amount of each BA (including internal standard) in 20 mL of deionised water.…”

“…Fatty acid methyl esters (FAME) were prepared according to P erez-Palacios et al (2012). The HPLC equipment and chromatographic conditions used for analysis were those described by Klupsaite et al (2020). Briefly, 5 g of meat sample was introduced into a 20 mL vial and sealed with a screw cap equipped with a PTFE septum (Supelco).…”