Microbiological quality of freshly shot game in Germany

Atanassova, Viktoria; Apelt, Jan Markus; Reich, Felix; Klein, Günter

doi:10.1016/j.meatsci.2007.07.004

Cited by 106 publications

(88 citation statements)

References 9 publications

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“…For swabs from the muscle surface of 72 wild boars shot in the Western Alps Avagnina et al (2012) reported total aerobic counts with a median value of 4.61 log CFU/cm 2 and Enterobacteriaceae counts with a median value of 3.00 log CFU/cm 2 . For freshly shot wild boar samples from Germany, Atanassova et al (2008) reported total mesophilic bacteria and Enterobacteriaceae counts with a geometrical mean of 3.2 and 2.1 log CFU/cm 2 , respectively. These values, however, are generally lower than those reported in the literature and could have been the result of wellorganised hunt and rapid evisceration of the animals (Atanassova et al 2008).…”

Section: Microbiological Profilementioning

confidence: 99%

“…For freshly shot wild boar samples from Germany, Atanassova et al (2008) reported total mesophilic bacteria and Enterobacteriaceae counts with a geometrical mean of 3.2 and 2.1 log CFU/cm 2 , respectively. These values, however, are generally lower than those reported in the literature and could have been the result of wellorganised hunt and rapid evisceration of the animals (Atanassova et al 2008). Escherichia coli loads in our study had similar values to those reported by Decastelli et al (1995), which ranged from 1 to 5 log CFU/g.…”

Section: Microbiological Profilementioning

confidence: 99%

“…In addition, shooting/slaughtering and the subsequent handling phases are critical for its hygienic production (Casoli et al 2005). Although various studies have investigated both the fat quality and hygienic quality of wild boar meat in Europe (Dimatteo et al 2003;Paulsen & Winkelmayer 2004;Hoffman & Wiklund 2006;Gill 2007;Marsico et al 2007;Atanassova et al 2008;Skewes et al 2009;Ramanzin et al 2010;Quaresma et al 2011;Avagnina et al 2012;Dannenberger et al 2013) there is a lack of studies regarding wild boar in central Italy. Thus, to fill this gap, the present study analyses the meat quality (fat content, fatty acid profile and hygienic quality) of wild boar hunted in Tuscany, taking into account gender, slaughtering age and hunting period in order to verify the possible effects of these parameters.…”

Section: Introductionmentioning

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: Microbiological Profilementioning

confidence: 99%

Section: Microbiological Profilementioning

confidence: 99%

Section: Introductionmentioning

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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“…Game meat is becoming an increasingly popular food (Atanassova et al 2008). In feathered game production, raising pheasants on farms specifically for meat production is becoming more wide-spread (Hofbauer et al 2010;Golze 2011).…”

mentioning

confidence: 99%

“…With the consumers' increasing interest in game meat, greater emphasis is being placed on ensuring high hygienic quality of meat. Hygienic quality is closely connected with the manner in which carcasses are processed and subsequently handled (Atanassova et al 2008). One of the possible ways of killing farm-raised pheasants is to sever their spinal cord between the skull base and the first cervical vertebra (referred to as pithing).…”

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confidence: 99%

The impact of drawing on the biogenic amines content in meat of pithed pheasant

et al. 2013

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With the increasing popularity of game meat, greater emphasis is being placed on ensuring high hygienic quality of this food. Biogenic amines are among possible indicators of the hygienic quality of meat. The aim of this study was to monitor biogenic amine concentrations in the muscle tissues of pheasants (n = 20) killed by pithing and treated by drawing (guts are removed from the body cavity through the cloaca using a specially fashioned hook). The pheasants' bodies were stored hanged by the neck for 21 days at ±7 °C. Breast and thigh muscle samples were collected at weekly intervals (day 1, 7, 14 and 21 of storage). Biogenic amines (putrescine, cadaverine, tyramine, histamine, tryptamine and phenylethylamine) were analysed by reverse phase liquid chromatography and detected by tandem mass spectrometry. In breast muscle, the most evident change was noted in the concentration of cadaverine (0.026 and 1.070 mg/kg for storage day 1 and 21, respectively) and tyramine (0.001 and 0.958 mg/kg for storage day 1 and 21, respectively). Throughout the storage period, the concentration of 5 mg/kg (indicating a loss of high hygienic quality of meat) was not exceeded by any of the assessed biogenic amines. In thigh muscle, the concentration indicating high hygienic quality of meat was exceed after 14 days of storage in the case of cadaverine, tyramine and putrescine (at the end of storage their concentrations were 9.058, 10.708 and 3.345 mg/kg, respectively). Hygienic quality of thigh muscle decreased faster compared to breast muscle. This study brings new information about the content of biogenic amines in the meat of pithed pheasants treated by drawing.

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Listeria Infections

Ferroglio¹

2012

Infectious Diseases of Wild Mammals and Birds in Europe

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Microbiological quality of freshly shot game in Germany

Cited by 106 publications

References 9 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

The impact of drawing on the biogenic amines content in meat of pithed pheasant

Listeria Infections

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