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Altissimi C, Torregiani E, Cambiotti F, Roila R, Branciari R, Giovannini S, Ranucci D. Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits. Ital J Food Saf 2023; 12:11618. [PMID: 38192605 PMCID: PMC10772942 DOI: 10.4081/ijfs.2023.11618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 10/17/2023] [Indexed: 01/10/2024] Open
Abstract
The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted. There is little information available on the quality of captured wild boar meat. The aim of this study was to evaluate the meat quality of wild boars captured with a large corral-style trap compared to still hunting and collective hunting methods. Longissimus dorsi samples were collected from 60 wild boars, 20 of which were obtained by trapping, 20 by still hunting, and 20 by collective hunting. The animals considered were 32 males and 28 females, weighing between 42 and 68 kg. Muscle pH has been recorded at 1, 24, and 48 hours post-mortem. Furthermore, after 24 hours, color, drip loss, cooking loss, and Warner-Bratzler shear force were also evaluated. Trapping with large enclosures such as corral-style traps, if properly managed, does not seem to adversely affect the quality traits of wild boar meat, which were found to be like those obtained by the still hunting method.
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Affiliation(s)
| | | | | | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia
| | | | - Samira Giovannini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia
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Sampels S, Jonsson M, Sandgren M, Karlsson A, Segerkvist KA. Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar ( Sus scrofa) Meat and Comparison to Pork Meat-A Case Study. Foods 2023; 12:foods12081644. [PMID: 37107439 PMCID: PMC10137630 DOI: 10.3390/foods12081644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/29/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
The aim of this study was to evaluate quality and sensory variation in wild boar meat in comparison to pork. Meat quality in wild boar is expected to vary more compared to pork due to different feeding environment, age and gender. In order to be able to promote wild boar meat as a sustainable high-quality product, there is a need to evaluate the variation in meat quality attributes, including technological, compositional and sensory/texture aspects. We evaluated carcass characteristics, pH, colour, lipid profile and sensory aspects of wild boar meat of different age and gender and compared them with pork. Wild boars had lower carcass weight (p = <0.0001) and higher ultimate pH (p = 0.0063) compared to domestic pigs. Intramuscular fat content had a tendency to be higher in wild boar meat (p = 0.1010), as well as the proportion of nutritional valuable n-3 FA (p = 0.0029). The colour of pork was more pink (p = 0.0276) and pale (p = <0.0001) compared to meat from wild boar. Meat from wild boar gilts received the highest sensory scores. Based on these findings, we suggest that meat from younger animals could be sold in different cuts directly while meat from older animals might be more suitable for the production of sausage.
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Affiliation(s)
- Sabine Sampels
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, 75007 Uppsala, Sweden
| | - Maja Jonsson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, 75007 Uppsala, Sweden
| | - Mats Sandgren
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, 75007 Uppsala, Sweden
| | - Anders Karlsson
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden
| | - Katarina Arvidsson Segerkvist
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, Sweden
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3
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Ham YK, Song DH, Kim HW. Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage. Antioxidants (Basel) 2022; 11:antiox11071310. [PMID: 35883802 PMCID: PMC9311571 DOI: 10.3390/antiox11071310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 02/04/2023] Open
Abstract
The contamination of toxic heavy metals in meat production and processing can cause the oxidative deterioration of processed meat products. Aside from the possible mechanisms of toxic heavy metals on pro-oxidative reaction, little is known about the potential impacts of toxic heavy metal contamination on meat quality attributes within permitted maximum residual levels. Therefore, the objective of this study was to determine the influence of the intentional contamination of toxic heavy metals on the oxidative deterioration in ground pork models during aerobic display storage. Four types of toxic heavy metal salts (As2O3, CdCl2, K2Cr2O7, and Pb(NO3)2) were mixed with ground pork at two different levels (maximum residue limit and its half level), PVC-wrapped, and displayed in a 4 °C showcase equipped with continuous fluorescent natural white light (1400 l×, color temperature = 6500 K). The contamination of toxic heavy metals significantly decreased the redness of ground pork, and rapidly increased the hue angle. The contamination of Cd and Cr equivalent to maximum residue levels (0.05 and 1.0 mg/kg, respectively) could increase the formation of peroxides, 2-thiobarbituric acid reactive substances, and carbonyls, along with an immediate decrease in total reducing activity. However, there was no difference in protein thiol content between treatments (p > 0.05). These results indicate that contamination of certain toxic heavy metals, particularly Cd and Cr, would accelerate discoloration, lipid oxidation, and carbonyl formation of ground pork during aerobic storage.
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Affiliation(s)
- Youn-Kyung Ham
- Department of Animal Science, Sangji University, Wonju 26339, Korea;
| | - Dong-Heon Song
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea;
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Korea
- Correspondence: ; Tel.: +82-55-751-3261; Fax: +82-55-751-3267
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Tomljanović K, Grubešić M, Medić H, Potočnik H, Topolovčan T, Kelava Ugarković N, Marušić Radovčić N. The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat. Foods 2022; 11:foods11091275. [PMID: 35563998 PMCID: PMC9103850 DOI: 10.3390/foods11091275] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/26/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
The specifics of meat production from free-ranging animals include the killing of animals in the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon that the game does not die immediately but after a certain time from the shot to death, which may ultimately affect the quality of the meat. During one hunting year on free-ranging red deer (Cervus elaphus) (RD), roe deer (Capreolus capreolus) (RoD), and wild boar (Sus scrofa) (WB), the effect of time from shot to death on final pH, water-holding capacity (WHC), water content, and colour (L*, a*, b*) was investigated. All analyses were performed on Musculus biceps femoris (BF). After shooting, the animals were divided into two categories (A = time from shot to death ≤ 1 min; B = time from shot to death > 1 min). In RD, group B had significantly lower (p < 0.05) water content. In RoD, group B had significantly lower (p < 0.05) values of L* and b*. In WB, group B had significantly lower (p < 0.05) L* value and significantly higher (p < 0.05) pH value. The study proves that in BF of the three studied game species, the time extension from shot to death significantly affects the final water content values in RD, L* and b* in RoD and pH and L * in WB.
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Affiliation(s)
- Kristijan Tomljanović
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | - Marijan Grubešić
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | - Helga Medić
- Faculty of Food Technology and Biotechnology, Univesity of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Hubert Potočnik
- Biotehniška Fakulteta, Univerza v Ljubljani, Jamnikarijeva 101, 1000 Ljubljana, Slovenia;
| | - Tomislav Topolovčan
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | | | - Nives Marušić Radovčić
- Faculty of Food Technology and Biotechnology, Univesity of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
- Correspondence: ; Tel.: +385-99-383-88-00
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Keuling O, Strauß E, Siebert U. How Do Hunters Hunt Wild Boar? Survey on Wild Boar Hunting Methods in the Federal State of Lower Saxony. Animals (Basel) 2021; 11:ani11092658. [PMID: 34573623 PMCID: PMC8468578 DOI: 10.3390/ani11092658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 09/06/2021] [Accepted: 09/07/2021] [Indexed: 11/25/2022] Open
Abstract
Simple Summary High wild boar population densities lead to human–wildlife conflicts. For proper wildlife management, knowledge of wildlife biology as well as human attitudes is needed. We conducted inquiries on hunting methods and on hunters’ attitudes in the German Federal State of Lower Saxony to better understand hunting strategies. Single hunt, especially at bait, is still the most widely used method for hunting wild boar. The proportion of drive hunts within the hunting bag is increasing. The proportions of hunting methods vary regionally due to wild boar densities, geographical conditions and hunters’ practices. Private hunting is important for wild boar management, although it is just insufficient. Besides promoting more efficient hunting methods and motivating hunters, in the future, additionally, administrative wildlife managers could be established as coordinators of wild boar management, and as such, could manage hunting, the incorporation of regional conditions and investigating hunters’ attitudes and abilities. Abstract High wild boar population densities lead to demands for a population reduction to avoid crop damages or epidemic diseases. Along with biological studies, a better understanding of the human influence on wildlife and on wildlife management is important. We conducted inquiries on hunting methods and on hunters’ attitudes in the Federal State of Lower Saxony, Germany, to better understand hunting strategies and the influence on increasing wild boar population, as well as to underpin game management concepts. Single hunt, especially at bait, is still the most widely used method for hunting wild boar. The proportion of drive hunts within the hunting bag is increasing. The proportions of hunting methods vary regionally due to wild boar densities, geographical features (vegetation, terrain, etc.) and hunters’ practices. Hunters increased the proportion of conjoint hunts on wild boar. Baiting remains an important hunting method in wild boar management and the proportion of drive hunts should be fostered. Private hunting is important for wild boar management, although it is just insufficient. Additionally, administrative wildlife managers are recommended for the near future as coordinators of wild boar management, and as such, could manage hunting, the incorporation of regional conditions and investigating hunters’ attitudes and abilities.
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Affiliation(s)
- Oliver Keuling
- Institute for Terrestrial and Aquatic Wildlife Research, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, 30173 Hannover, Germany; (E.S.); (U.S.)
- Correspondence: ; Tel.: +49-511-856-7396
| | - Egbert Strauß
- Institute for Terrestrial and Aquatic Wildlife Research, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, 30173 Hannover, Germany; (E.S.); (U.S.)
- Hunting Association of Lower Saxony, Landesjägerschaft Niedersachsen e.V., 30625 Hannover, Germany
| | - Ursula Siebert
- Institute for Terrestrial and Aquatic Wildlife Research, University of Veterinary Medicine Hannover, Bischofsholer Damm 15, 30173 Hannover, Germany; (E.S.); (U.S.)
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Serrano MP, Maggiolino A, Landete-Castillejos T, Pateiro M, Barbería JP, Fierro Y, Domínguez R, Gallego L, García A, De Palo P, Lorenzo JM. Quality of main types of hunted red deer meat obtained in Spain compared to farmed venison from New Zealand. Sci Rep 2020; 10:12157. [PMID: 32699311 PMCID: PMC7376059 DOI: 10.1038/s41598-020-69071-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Accepted: 05/26/2020] [Indexed: 11/09/2022] Open
Abstract
Deer venison is increasingly valued as a natural meat. This study examines the three main sources of venison: farmed venison from New Zealand (NZ), the world's leading producer, and wild deer from Spain (SP), the second largest producer, which mainly supplies venison from traditional autumn-winter driven hunts (monteria), involving packs of dogs, and a smaller proportion culled through summer selective stalking. Meat from NZ contained more protein, lower shear force and lower n-6/n-3 ratio (P < 0.01). Spanish meat had a greater content of total, essential and non-essential amino acids (P < 0.01). Meat from deer culled in winter had lower intramuscular fat and saturated fatty acids (FA) but higher polyunsaturated FA (P < 0.01) and pH (P < 0.001) than meat from summer stalked deer. Therefore, venison presents differences by country of origin for composition, FA and texture that are likely to affect its health characteristics. Anomalies observed in meat between the winter driven hunt and non-stressful summer stalking may be attributed to the level of death stress in the case of variables such as pH. However, the effect on fat and mineral composition seems to be seasonal, depending respectively on wild diet or cyclic osteoporosis in males.
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Affiliation(s)
- Martina Pérez Serrano
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, 02071, Albacete, Spain.
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, 02071, Albacete, Spain.
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, 02071, Albacete, Spain.
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, 70010, Bari, Italy
| | - Tomás Landete-Castillejos
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, 32900, Ourense, Spain
| | - Javier Pérez Barbería
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
| | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, 32900, Ourense, Spain
| | - Laureano Gallego
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
| | - Andrés García
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, Universidad de Castilla-La Mancha, 02071, Albacete, Spain
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, 70010, Bari, Italy
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Ludwiczak A, Składanowska-Baryza J, Stanisz M. Effect of Age and Sex on the Quality of Offal and Meat of the Wild Boar ( Sus scrofa). Animals (Basel) 2020; 10:E660. [PMID: 32290234 PMCID: PMC7222766 DOI: 10.3390/ani10040660] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/02/2020] [Accepted: 04/07/2020] [Indexed: 01/04/2023] Open
Abstract
The goal of the study was to examine the effect of age and sex on the quality of wild boar offal and meat. A number of 32 hunt-harvested animals was assigned to groups according to age (juveniles and sub-adults) and sex. The quality of offal (liver, kidneys, heart and tongue) and m. semimembranosus was examined. The pH value of m. semimembranosus ranged from 5.45 to 5.88. The highest pH was recorded in the kidney and the liver (6.32-6.54 and 6.12-6.31). The meat in the group of juveniles was brighter (p = 0.042), yellower (p = 0.039), showed a greater drip loss (p = 0.007), cooking loss (p = 0.039), and plasticity (p = 0.028), compared to the sub-adults. The extractable fat content in the m. semimembranosus and offal (p = 0.004), and water to crude protein ratio (p = 0.033), also differed between age groups. The results of the study show different quality attributes of offal and meat of wild boars from two age groups. The obtained quality measures suggest that the culinary and technological usefulness of offal and meat from the wild boars may differ according to the age of hunted animals.
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Affiliation(s)
- Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Słoneczna 1, 62-002 Suchy Las, Poland; (J.S.-B.); (M.S.)
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Rapid assessment of pork freshness using miniaturized NIR spectroscopy. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00360-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Ludwiczak A, Kulig D, Składanowska-Baryza J, Bykowska-Maciejewska M, Tarnawski T, Stanisz M. The effect of chilled storage on the quality of meat from the feral wild boar (Sus scrofa). ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1644213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Agnieszka Ludwiczak
- Katedra Hodowli Zwierząt i Oceny Surowców, Poznań University of Life Sciences, Złotniki, Poland
| | - Dominika Kulig
- Katedra Technologii Produktów Zwierzących i Zarządzania Jakością, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | | | | | - Tomasz Tarnawski
- Katedra Hodowli Zwierząt i Oceny Surowców, Poznań University of Life Sciences, Złotniki, Poland
- Tomasz Tarnawski; Las-Kalisz Sp. z o.o, Tomnice, Polska
| | - Marek Stanisz
- Katedra Hodowli Zwierząt i Oceny Surowców, Poznań University of Life Sciences, Złotniki, Poland
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Stanisz M, Ludwiczak A, Składanowska-Baryza J, Bykowska-Maciejewska M. The effect of age and ultimate pH value on selected quality traits of meat from wild boar. CANADIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1139/cjas-2018-0090] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The meat from hunted wild boar juveniles (N = 18) and yearlings (N = 17) was analysed to assess the influence of age and the ultimate pH value on selected quality traits. The analysed meat of 55.56% of the juveniles and 64.71% of the yearlings was characterised with normal pH. The pH had been measured 24 and 48 h post mortem. More cases of high ultimate pH (pHu > 5.8) and high maximal pH (about 6.2) have been noted in the meat of younger animals compared with older ones. We found no effect of pHu on the colour coordinates of analysed wild boar meat. A slight effect of age was observed for the lightness (L*) coordinate. The postmortem time was the most important factor influencing meat colour [L*, yellowness (b*), and hue angle]. A high pHu was related to lower drip loss (P = 0.001), lower percentage of free water (P = 0.036), lower cooking loss (P = 0.001), and lower plasticity (P = 0.042). The meat from juveniles showed higher plasticity than meat from yearlings. Summing up, both the pHu level and the age of wild boars may affect some qualitative patterns of meat, changing the technological usability of this raw animal product.
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Affiliation(s)
- Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
| | - Marta Bykowska-Maciejewska
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
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11
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Ludwiczak A, Bykowska-Maciejewska M, Składanowska-Baryza J, Stanisz M. Influence of the method of storage on the quality of venison from wild fallow deer (Dama dama). Meat Sci 2019; 156:98-104. [PMID: 31150939 DOI: 10.1016/j.meatsci.2019.05.021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 05/20/2019] [Accepted: 05/20/2019] [Indexed: 10/26/2022]
Abstract
The quality of two muscles (musculus longissimus lumborum and musculus semimembranosus) was studied in a group of 15 wild fallow deer does hunted in January. The aim of the research was to analyse the influence of the method of storage on the quality of venison. The pH value after chilled storage and after freezer storage ranged from 5.64 to 5.70, indicating high meat quality of meat. The freezer storage caused a decrease in the redness and chroma in the longissimus lumborum muscle (P < 0.0001 and P = 0.001). The frozen and thawed venison characterised with a higher percentage of free water (P = 0.001), drip loss (P = 0.033) and lower plasticity (P = 0.001) compared to the meat stored under chilled conditions. The instrumental measures of tenderness were affected by the storage. The results indicated a lower technological quality of venison after freezer storage compared to meat stored under chilled conditions.
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Affiliation(s)
- Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, Suchy Las 62-002, Poland.
| | - Marta Bykowska-Maciejewska
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, Suchy Las 62-002, Poland
| | - Joanna Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, Suchy Las 62-002, Poland
| | - Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, Suchy Las 62-002, Poland
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12
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Bykowska M, Ludwiczak A, Składanowska-Baryza J, Stanisz M. The effect of high ultimate pH on the quality of three muscles from farm-raised fallow deer (Dama dama). ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17668] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Muscles (m. supraspinatus, SP; m. longissimus thoracis et lumborum, LTL; m. semimembranosus, SM) of 16 farm-raised fallow deer were analysed to study the effect of normal and high pH on the quality of venison. While 60% of analysed SP muscles were characterised with an ultimate pH (pHu) of ≥6.0, the pHu of LTL and SM was of a normal level (pH ≤ 6.0) for most of the analysed fallow deer. The SP with a normal and high pH had the highest pHu among the analysed muscles (P = 0.009). High pHu resulted in redder meat (P = 0.004). LTL and SM with a high pHu were characterised with the lowest value of H° (P = 0.006). The drip loss and the percentage of total water were higher for SP than for the other analysed muscles (P = 0.001 and P < 0.0001). The free water and the free-water share in total water were most affected by the pHu (P = 0.001) among the analysed traits related to water-holding capacity of meat, and were lower for venison with a high pHu than for that with a normal pHu. The high-pHu venison was related to a lower cooking loss (P = 0.002) and a slightly higher meat plasticity (P = 0.027) than was the meat with a normal pHu. The proximal chemical composition of the fallow deer muscles was not influenced by the pHu (P = 0.817–0.983) nor by the carcass weight (P = 0.121–0.964). From the present results, it can be concluded that high-pH and normal-pH venison have different qualities. This also means different culinary and technological characteristics depending on the pHu value. The incidence of high pHu was the highest in the SP.
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Bykowska M. Influence of selected factors on meat quality from farm-raised and wild fallow deer (Dama dama): a review. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0146] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Fallow deer meat (venison) is a new product acquired from farm-raised and wild animals. Nowadays, people are more concerned about their health, and therefore, they search for high quality, “healthy” products. Farming of fallow deer is ecological and friendly to the environment. Animals are kept in pasture conditions which resemble their natural environment. Venison is considered healthy meat, low in fat and cholesterol, and high in protein. The aim of this review was to gather and discuss the available literature on factors influencing the quality of venison such as sex, age, slaughter method and housing system, feeding, hanging method, animal condition, muscle type, and ageing of meat, considering both farm-raised and wild fallow deer.
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Affiliation(s)
- Marta Bykowska
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, Suchy Las, 62-002, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, Suchy Las, 62-002, Poland
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Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review. Meat Sci 2018; 141:9-27. [PMID: 29558697 DOI: 10.1016/j.meatsci.2018.02.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 02/20/2018] [Accepted: 02/28/2018] [Indexed: 11/21/2022]
Abstract
Deer species are utilised for food, hunting and other products throughout the world. Consumers are typically exposed to venison derived predominantly from both farm-raised or wild fallow (Dama dama) and red deer (Cervus elaphus). The production of venison under farm conditions, compared to the meat of deer hunted in the wild, allows for a regular supply of a consistently good meat. It is lean, tasty, and rich in proteins and minerals, with a low content of fat and cholesterol. Overall, the worldwide demand for meat is still growing, and both the potential of farming deer species and their use as meat producers have led to an increased interest in venison. The current knowledge about various factors (e.g. nutrition, age, sex, condition, season) affecting venison and game meat has significantly increased during past decades but information regarding the interaction between production system or pre- and post-slaughter handling and ultimate deer meat quality are still very limited.
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Piaskowska N, Daszkiewicz T, Kubiak D, Zapotoczny P. Quality of Meat ( Longissimus dorsi) from Male Fallow Deer ( Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1782-1789. [PMID: 27165026 PMCID: PMC5088428 DOI: 10.5713/ajas.15.1016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/13/2015] [Revised: 03/17/2016] [Accepted: 04/02/2016] [Indexed: 11/27/2022]
Abstract
This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at 2°C. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.
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Affiliation(s)
- N Piaskowska
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - T Daszkiewicz
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - D Kubiak
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - P Zapotoczny
- Department of System Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland
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Borilova G, Hulankova R, Svobodova I, Jezek F, Hutarova Z, Vecerek V, Steinhauserova I. The effect of storage conditions on the hygiene and sensory status of wild boar meat. Meat Sci 2016; 118:71-7. [PMID: 27057754 DOI: 10.1016/j.meatsci.2016.03.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 03/22/2016] [Accepted: 03/24/2016] [Indexed: 11/25/2022]
Abstract
The aim of this study was to compare hygiene status of wild boar meat (shoulder and leg) stored up to 21days at 0°C, 7°C or 15°C. The microbial counts increased gradually in the expected sequence of increasing storage temperatures, with TVC at the end of storage ranging from approx. 2logCFU/g (0°C) to 5logCFU/g (15°C). The lactic acid bacteria and psychrotrophic microflora didn't exceed 2logCFU/g and 2.5logCFU/g, respectively. Whereas odor of the meat stored at 0°C and 7°C was still acceptable at the end of storage, the odor of the meat stored at 15°C was barely acceptable after only 7d of storage and also the content of ammonia was significantly higher. Game meat obtained from animals hunted in the correct way and stored at low temperatures had good microbiological and hygiene status which could be maintained for more than 15days of storage.
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Affiliation(s)
- G Borilova
- University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic
| | - R Hulankova
- University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
| | - I Svobodova
- University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic
| | - F Jezek
- University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic
| | - Z Hutarova
- University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Veterinary Public Health and Toxicology, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic
| | - V Vecerek
- University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Veterinary Public Health and Toxicology, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic
| | - I Steinhauserova
- University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic
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Cifuni GF, Contò M, Failla S. Potential use of visible reflectance spectra to predict lipid oxidation of rabbit meat. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Amici A, Cifuni GF, Contò M, Esposito L, Failla S. Hunting area affects chemical and physical characteristics and fatty acid composition of wild boar (Sus scrofa) meat. RENDICONTI LINCEI-SCIENZE FISICHE E NATURALI 2015. [DOI: 10.1007/s12210-015-0412-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhang L, Wang YY, Fu MZ, Li G, An N, Li SY, Zhou ZQ. The effects of ovariectomy on meat performance and expression of GH/IGF-I in young goats. CANADIAN JOURNAL OF ANIMAL SCIENCE 2014. [DOI: 10.4141/cjas-2014-001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Zhang, L., Wang, Y.-y., Fu, M.-z., Li, G., An, N., Li, S.-y. and Zhou, Z.-q. 2014. The effects of ovariectomy on meat performance and expression of GH/IGF-I in young goats. Can. J. Anim. Sci. 94: 619–626. Experiments were carried out to investigate the effects of ovariectomy on meat production efficiency and to explore the expression of GH/IGF-I in young goats. Animal performance, meat quality, levels of serum growth hormone (GH) and insulin-like growth factor 1 (IGF-I), and mRNA levels of three key genes [GH Receptor (GHR), IGF-I and IGF-I Receptor (IGF-IR)] in longissimus dorsi and biceps femoris muscles were measured. The results show that carcass weight, net meat mass, fat weight and loin eye area of ovariectomized goats were higher than those of the controls, and ovariectomized goats lost 0.40 kg of bone weight (P<0.05). There was no statistically valid difference for the color, pH, water-holding capacity, or cooking rate of meat (P>0.05) between the two groups, except for the shear value, which was significantly lower in the Ovx group than in the control group (P<0.05). The results of this research show for the first time a significant trend (P<0.05) for serum GH and IGF-I in the direction of increasing in ovariectomized goats. Furthermore, the mRNA levels of GHR, IGF-I and IGF-IR in muscle were all up-regulated, except for the IGF-I gene in biceps femoris, by ovariectomy. In summary, ovariectomy showed a beneficial promotion in animal performance, but did not reduce meat quality, and increased serum GH and IGF-I and mRNA expression levels of GHR, IGF-I and IGF-IR in young female goats.
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Affiliation(s)
- Lei Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yan-yan Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ming-zhe Fu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Guang Li
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ning An
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Si-yao Li
- College of Animal Science and Technology, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Zhan-qin Zhou
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
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