Meat from wild boar (Sus scrofa L.): A review

Sales, J.; Kotrba, Radim

doi:10.1016/j.meatsci.2013.01.012

Cited by 89 publications

(110 citation statements)

References 88 publications

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“…As regards the meat quality indices, few statistical differences were found, reflecting the results for single fatty acids, and in agreement with the findings of other authors (Quaresma et al 2011, Razmaite et al 2012Sales & Kotrba 2013). Gender did not influence any ratio, thus it is possible to affirm that meat from males and females has a similar quality.…”

Section: Fatty Acid Profile and Fat Contentsupporting

confidence: 90%

“…C22:2 n-6 (p ¼ .01) was higher in November than in the other months, with a generally higher average value than the findings of Sales and Kotrba (2013). Therefore, higher levels of monounsaturated fatty acids, were found in meat from animals hunted in December and January vs October and November (p ¼ .02), in disagreement with Razmaite et al (2012) who reported similar values in all hunting period; December and January values were similar to those of Sales and Kotrba (2013). The polyunsaturated fatty acids, however, were lower in December and January than October and November (p ¼ .01) again in disagreement with Razmaite et al (2012) who showed lower PUFA levels without any differences in all hunting periods.…”

Section: Fatty Acid Profile and Fat Contentmentioning

confidence: 57%

“…C20:1 had a higher value in November than in other months with higher values in comparison to Razmaite et al (2012) who found similar values in all the hunting months. C22:2 n-6 (p ¼ .01) was higher in November than in the other months, with a generally higher average value than the findings of Sales and Kotrba (2013). Therefore, higher levels of monounsaturated fatty acids, were found in meat from animals hunted in December and January vs October and November (p ¼ .02), in disagreement with Razmaite et al (2012) who reported similar values in all hunting period; December and January values were similar to those of Sales and Kotrba (2013).…”

Section: Fatty Acid Profile and Fat Contentmentioning

confidence: 67%

“…Avagnina et al (2012) detected Yersinia enterocolitica in 4.61% (3/65) and Ercolini et al (2007) in 6% (3/50) of wild boar meat samples. Finally, as reported by other researchers, the low frequency of bacterial pathogens indicated that the wild boar meat shows mainly spoilage and shelf-life problems, rather than safety issues (Avagnina et al 2012;Sales & Kotrba 2013). No specific microbiological criteria exist yet for game meat within European Union legislation, and the microbiological quality of wild boar meat is generally considered to be similar to that of domestic pigs (Membr e et al 2011).…”

Section: Microbiological Profilementioning

confidence: 86%

“…Our data, however, are higher than those reported for frozen or chilled wild boar meat sampled in game meat trading facilities in France (2.66 log CFU/g) (Membr e et al 2011), although the refrigeration and freezing could be partly responsible for the lower bacterial counts. Various factors affect the hygienic conditions of game meat, such as whether an animal was expertly shot, the rapid evisceration, and the conditions in which the carcase is dressed (Decastelli et al 1995;Atanassova et al 2008;Avagnina et al 2012;Sales & Kotrba 2013). All these factors likely played a role in our study, and could account for the diversity of Enterobacteriaceae counts in the different samples, ranging from 2.00 to 6.7 log CFU/g, and for the differences in microbial loads among different hunts.…”

Section: Microbiological Profilementioning

confidence: 99%

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Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Russo

Balloni

Altomonte

et al. 2016

Italian Journal of Animal Science

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The aim of this work is to study the influence of gender, age and hunting period on the fatty acid composition of the longissimus dorsi muscle excised from 42 wild boars hunted on a farm located in Tuscany. A sub-sample of 22 muscles was used for the study of the microbiological profile of wild boar meat. The results show that gender had an effect only on C16:1 n7, which was higher in females (p .05). Slaughtering age influenced more parameters, thus resulting in a higher content of C6:0, C18:2, C20:1 and n6/n3 ratio in meat from adults (p .05) and in a higher percentage of C16:0 (p .05) in meat from young animals. The hunting month greatly influenced the meat quality because, in addition to the single fatty acids, it significantly modified the MUFA, PUFA, PUFA/SFA and n6/n3 ratio, underlining the great difference between meat of wild boar shot in October -November vs December -January. Ether extract was higher in subadults than in young animals (p .01) but was not influenced by gender and hunting month. Regarding the microbiological analyses, Salmonella spp. was only detected in one sample, while Yersinia enterocolitica was not detected at all. Data on the presence of pathogenic bacteria confirmed health risk for the consumer comparable to that associated with meat obtained from farm animals, while data on microbial loads (total aerobic mesophilic and psychrotrophic counts, Enterobacteriaceae, Escherichia coli) did not highlight any specific criticality.ARTICLE HISTORY

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Section: Fatty Acid Profile and Fat Contentsupporting

confidence: 90%

Section: Fatty Acid Profile and Fat Contentmentioning

confidence: 57%

Section: Fatty Acid Profile and Fat Contentmentioning

confidence: 67%

Section: Microbiological Profilementioning

confidence: 86%

Section: Microbiological Profilementioning

confidence: 99%

See 3 more Smart Citations

Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Russo

Balloni

Altomonte

et al. 2016

Italian Journal of Animal Science

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Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

Chen

et al. 2019

Food Science & Nutrition

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Purpose The volatile compounds that contribute to the flavor of pork are unknown. Therefore, the present study aimed to determine the differences in volatile compounds from pork meats of four different pig breeds using headspace solid‐phase micro‐extraction (HS‐SPME)/gas chromatography–mass spectrometry (GC‐MS). Methods Piglets from four breeds (8/breed) (crossbred Ziwuling Sus scrofa [SUS] and purebreds Bamei pig [BAM], American Yorkshire pig [YOK], and Hezuo pig [HZP]) were selected. Characteristics of meat were measured. HS‐SPME/GC‐MS were used to analyze the volatile compounds of the meats. Results The tenderness, taste, succulence, and broth flavor of the BAM and HZP were good. One hundred and eight volatile compounds with known molecular formulas were identified in BAM, 106 in SUS, 98 in YOK, and 98 in HZP. Sixty‐four common volatile compounds were found in all four breeds. The highest relative amount of volatile compounds was found in the BAM. The compounds which may contribute to the flavor of pork were 3‐methyl‐1‐butanol, 1‐nonanal, octanal, hexanal, 2‐pentyl‐furan, 1‐penten‐3‐one, N‐morpholinomethyl‐isopropyl‐sulfide, methyl butyrate, and (E,E)‐2, 4‐decadienal. Conclusion The volatile compounds in pork belong to several classes, and the highest relative amount of volatile compounds was found in BAM.

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Assessing the precision of wild boar density estimations

Guerrasio

Brogi

Marcon

et al. 2022

Wildlife Society Bulletin

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Effective management of wild boar (Sus scrofa) populations has to be based on precise estimates of local densities. The development of an effective and cost-efficient technique to cope with this need has always represented a challenge for wildlife managers and researchers. Drive counts, hunting bags, and Random Encounter Model (REM) are among the most frequently used techniques, with the latter recently gaining wide recognition. We sought to compare the 3 methods in terms of their suitability for management, precision, and effort required. Moreover, we evaluated the uncertainty of REM results when all sources of error were considered. In our study, the 3 methods were applied to a wild boar population of the Italian Apennines in 2013. We used the delta method to assess the total uncertainty of REM density estimates on the basis of the errors associated to all the parameters involved.Notably, the 3 methods tested showed consistent mean density estimates, though none of them reached fully satisfying levels of precision for management purposes. Since the low precision of REM was mostly due to the high variability of the group-size parameter, we propose simple technical improvements aimed at reducing the variability of this parameter and, thus, of REM. Although all the methods tested still need to be further developed to be effective for wild boar management, REM seems to be the most promising one in terms of both

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Meat from wild boar (Sus scrofa L.): A review

Cited by 89 publications

References 88 publications

Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

Assessing the precision of wild boar density estimations

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