Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar

Abstract

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from DurocYorkshire (DY), DurocYorkshirewild boar (DYWB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. The chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography with external standard. The color was determined instrumentally using the thristimulus colourimeter. The overall sensory quality (appearance, texture and smell) of samples of raw meat was evaluated. A scoring system was used in the evaluation of the results. Statistically significant differences (p < 0.05) were found in the chemical composition (moisture, fat, protein and ash) and pH values between each of the examined groups, as well as fatty acids and cholesterol content among all the examined groups. Measurments of the colour of meat from all three groups showed that the L*, a*, b*, Chroma and Hue angle were also statistically significantly different (p < 0.01

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

“…The results of our research are similar with those of other studies: protein fat and moisture contents in wild boar were reported as 20.59%-23.67%, 2.5%-3.1%, and 72%-74%, respectively (Amici, Cifuni, Contò, Esposito, & Failla, 2015;Ivanović et al, 2013;Strazdiņa, Jemeļjanovs, & Šterna, 2013); in roe deer and red deer meat-18.71%-21.7%, 1.8%-2.26%, and 76%, respectively (Okuskhanova et al, 2017;Soriano et al, 2016); and in beaver meat-21.39%-21.7% 0.51%-4.29%, and 76%, respectively (Florek et al, 2017;Strazdina et al, 2015). However, variations in chemical composition of same type HWGM can occur due to a number of factors, including different living environment, feeding conditions, physiological status, gender, and age (Soriano et al, 2016).…”

Meat Fatty Acid Composition of Wild Boars Hunted in Romania in Relationship to Gender and Age-Class

“…Our findings are in accordance with early preliminary results for the differences found in dressed weight between males (65–108 kg) and females (50–80 kg) of 3–4 years old [ 34 ] or other data research summarized by Pedone et al [ 35 ], as cited in Sales and Kotrba’s [ 36 ] review of the effects of animal age and gender on carcass weights of wild boars hunted in different European countries. These results support the findings of other authors [ 15 , 37 , 38 , 39 , 40 ], who state that the meat quality of wild boars is determined by the season, available feed, as well as the animals’ living conditions, and sexual activity.…”

The effect of freezing storage on physical and chemical properties of wild boar meat

“…Amici et al (2015) showed some protein content which varied depending on the hunting area from 20.67% to 21.84%. An even higher protein content of 22.92% was found by Strazdina et al (2013), and by Ivanović et al (2013) 23.67%. Frozen storage caused a slight increase in protein content to 20.74%, which was due to decrease in water content.…”

“…Water content in fresh meat was 74.6%, and after frozen storage 73.69%. A lower content Means within a row with the same letters are significantly different; A,B P < 0.01; a,b P < 0.05 https://doi.org/10.17221/62/2018-CJFS of water in fresh meat at the level of 72.97% was demonstrated by Ivanović et al (2013), and by Sales & Kotrba (2013) 70.5%. Fat content in the analysed wild boar muscle was low and amounted to 2.82%.…”