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Hou M, Sun W, Ma Y, Ye H, Zhai X, Xue Y, Tang R, Teng S, Wu R, Luo H. Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages. Food Chem 2024; 454:139795. [PMID: 38810450 DOI: 10.1016/j.foodchem.2024.139795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/09/2024] [Accepted: 05/20/2024] [Indexed: 05/31/2024]
Abstract
Pelodiscus sinensis is an aquatic product with a long growth cycle in pond culture and high nutritional value meat. The flavor compounds, nutrients, and lipidome were investigated to explore the edible value changes of turtle meat aged 3 to 6 years (Y3 to Y6). Typically, P. sinensis meat is rich in high-quality protein (EAAI ≥81.22, AAS ≥86.47). Y6 has the highest level of Se, protein, amino acids, and high unsaturated fatty acids, including EPA + DHA. Y5 has the most delicious amino acids, polyunsaturated fatty acids, and key odorant content. The stronger flavor of Y5 may be mainly related to C18:2n6t and C18:2n6c. Further, triacylglycerols (TAG) and phosphatidylcholine (PC) were significant changes in Y5. Additionally, PI (16:0/18:1) was identified as the potential biomarker. These results provided available information on P. sinensis marketing age and revealed the potential impact of nutrients on the formation of VOCs.
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Affiliation(s)
- Mengdan Hou
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China
| | - Wenbo Sun
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China
| | - Ying Ma
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China; Yibin Academy of Southwest University, Yibin 64400, Sichuan, China
| | - Hua Ye
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China; Yibin Academy of Southwest University, Yibin 64400, Sichuan, China
| | - Xuliang Zhai
- Chongqing Fisheries Technical Extension Center, Chongqing 401121, China
| | - Yang Xue
- Chongqing Fisheries Technical Extension Center, Chongqing 401121, China
| | - Renjun Tang
- Liangping District Agriculture and Rural Commission, Chongqing 405200, China
| | - Shujun Teng
- Agricultural Science and Technology Extension Center, Chongqing 404000, China
| | - Ronghua Wu
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China
| | - Hui Luo
- Key Laboratory of Freshwater Fish Reproduction and Development (Ministry of Education), Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City & Aquaculture Engineering Technology Research Center, College of Fisheries, Southwest University, Chongqing 402460, China; Yibin Academy of Southwest University, Yibin 64400, Sichuan, China.
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2
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Wang X, Huang M, Yao Y, Yu J, Cui H, Hayat K, Zhang X, Ho CT. Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking. Food Res Int 2024; 188:114506. [PMID: 38823846 DOI: 10.1016/j.foodres.2024.114506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The characteristic aroma compounds of braised pork were identified through molecular sensory science and PLSR analysis, and the difference between two cooking methods, traditional open-fire (BPF) and induction cooker (BPC), was compared. Seventeen aroma compounds with odor activity values (OAVs) > 1 were identified in both samples. BPF revealed higher OAVs for most of the aroma compounds compared to BPC, and the higher aroma quality. Aroma recombination and omission experiments confirmed that twelve aroma compounds significantly contributed to the characteristic aroma of braised pork, and eight compounds such as hexanal, (E)-2-octenal, and methanethiol were further confirmed as important contributors by PLSR analysis. Furthermore, PLSR analysis clarified the role of aldehydes such as hexanal, (E)-2-octenal, and (E,E)-2,4-decadienal in contributing to fatty attribute, whereas methanethiol was responsible for the meaty aroma. These characteristic aroma compounds mainly derived from lean meat due to its high content of phospholipids, and the exogenous seasonings contributed to the balanced characteristic aroma profile of braised pork by altering the distribution of these characteristic aroma compounds. Variations in heating parameters affected the formation of lipid oxidation and Strecker degradation products, which might explain aroma discrepancy between braised pork cooked by two methods with different heat transfer efficiencies.
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Affiliation(s)
- Xiaomin Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China
| | - Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
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Chen C, Shi Z, Fan X, Du L, Zhou C, Pan D. Combined application of high-throughput sequencing and LC-MS-based lipidomics in the evaluation of microorganisms and lipidomics of restructured ham of different salted substitution. Food Res Int 2023; 174:113596. [PMID: 37986459 DOI: 10.1016/j.foodres.2023.113596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
The optimization of processed meats through salt replacement using KCl and k-lactate may reduce the risk of chronic diseases through reduction in dietary sodium. The objective of this study was to investigate the changes and relationships between microbial and lipid metabolism during the fermentation of restructured duck ham with different salt substitutions. Lactobacillus and Staphylococcus were found to be the dominant bacterial species in the 30 % KCl + 70 % NaCl (w/w) and 25 % k-lactate + 75 % NaCl (w/w). The LefSe analysis showed that different biomarkers were present in different ham groups, and the PLS-DA showed that triglycerides (GL) and glycerophospholipids (GP) were the two classes with the highest abundance. Besides, the KEGG pathway analysis revealed that glycerophospholipid metabolism and triglyceride metabolism were also the main metabolic pathways. According to the correlation study, Staphylococcus, Halomonas, and Lactobacillus were mostly linked to the important metabolic pathways in restructured ham. Our findings serve as a foundation for quality assurance and product enhancement for low-salt restructured ham.
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Affiliation(s)
- Chen Chen
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zihang Shi
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiankang Fan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Lihui Du
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
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Needham T, Bureš D, Černý J, Hoffman LC. Overview of game meat utilisation challenges and opportunities: A European perspective. Meat Sci 2023; 204:109284. [PMID: 37480669 DOI: 10.1016/j.meatsci.2023.109284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/11/2023] [Accepted: 07/13/2023] [Indexed: 07/24/2023]
Abstract
Re-wilding and similar initiatives have resulted in an increase in wildlife suitable for human consumption in Europe. However, game meat production and consumption present several challenges, including infectious diseases which pose risks to livestock, processers, and consumers. This review provides insights into the infectious diseases and toxic contaminants associated with game meat. The effect of killing method on the meat quality is also discussed and means of improving the meat quality of game meat is elucidated. The use of different food safety systems that could be applied to provide safe meat is reported. The importance of collaborative multi-sector approaches is emphasized, to generate and distribute knowledge and implement One Health strategies that ensure the safe, traceable, sustainable, and professional development of commercial game meat supply chains.
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Affiliation(s)
- Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic.
| | - Daniel Bureš
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic
| | - Jiří Černý
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic
| | - Louwrens C Hoffman
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building. 8115. Office 110, Gatton 4343, Australia
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5
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Lestingi A. Use of Wild Boar ( Sus scrofa) as a Sustainable Alternative in Pork Production. Animals (Basel) 2023; 13:2258. [PMID: 37508036 PMCID: PMC10376712 DOI: 10.3390/ani13142258] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/30/2023] Open
Abstract
Pork production involves several sustainability issues. The recent increase in the natural wild boar population and the possibilities of its breeding to produce meat and for sport hunting have revived attention on this wild species. The most important factors that could account for its expansion and niche invasion are briefly summarized with the scientific opinion on management strategies. The information available to date on the quantitative, nutritional, and sensory characteristics of wild boar meat is reviewed to highlight its potential, if properly managed, as a sustainable option in meat production. This review reports on the opportunity of using wild boar meat in processed products and the need for research on processing qualities and acceptability for different final products. Above all, this review suggests that wild boar can be considered a sustainable alternative to meet the animal protein demand, as it can be established in marginal areas where it is already adapted to the environment, representing an interesting addition to traditional zootechnics.
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Affiliation(s)
- Antonia Lestingi
- Department of Veterinary Medicine, University of Bari Aldo Moro, Valenzano, 70010 Bari, Italy
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Razmaitė V, Šiukščius A. Effects of Sex and Hunting Season on Carcass and Meat Quality Characteristics of the Brown Hare ( Lepus europaeus). Foods 2023; 12:2369. [PMID: 37372579 DOI: 10.3390/foods12122369] [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: 05/12/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
The objective of the study was to determine the effects of sex and hunting season on the carcass, meat and fat quality of hunted brown hares (Lepus europaeus). Twenty-two hares of both sexes hunted in winter (December) during two hunting seasons in accordance with the law on hunting in Lithuania were evaluated using reference methods The data were subjected to two-factor analysis of variance in the general linear (GLM) procedure. No significant differences in carcass measurements and muscularity or internal organs between the sexes of brown hares were found; however, the hunting season appeared to affect the size of hares. The biceps femoris (BF) thigh muscle of males had lower (p < 0.05) dry matter content and higher (p < 0.05) drip loss compared with females. The hunting season demonstrated an effect (p < 0.001) on protein and hydroxyproline contents in the longissimus thoracis et lumborum (LTL) and affected dry matter, protein and hydroxyproline contents (p < 0.05, p < 0.001 and p < 0.01, respectively) in BF muscles, and differences in the colour of muscles were also observed. The shear force in the Warner-Bratzler (WB) test was higher (p < 0.001 and p < 0.01, respectively) for LTL and BF muscles during the first hunting season. The hunting season did not affect the total SFA in the intramuscular fat (IMF) of all the tissues, but it affected levels of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in the muscles. No differences were found in the total saturated fatty acids (SFA) of both muscles between the sexes, but females demonstrated lower (p < 0.05 and p < 0.01, respectively) and more favourable n-6/n-3 PUFA ratios in the muscles and fat and a lower (p < 0.05) thrombogenic (TI) index in the LTL compared with males.
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Affiliation(s)
- Violeta Razmaitė
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, 82317 Baisogala, Lithuania
| | - Artūras Šiukščius
- Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, 82317 Baisogala, Lithuania
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Djekic I, Stajic S, Udovicki B, Siladji C, Djordjevic V, Terjung N, Heinz V, Tomasevic I. Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. Foods 2023; 12:foods12102070. [PMID: 37238890 DOI: 10.3390/foods12102070] [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: 05/02/2023] [Revised: 05/15/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based "ćevap" with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based "ćevap" fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Slavisa Stajic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Bozidar Udovicki
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Caba Siladji
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Nino Terjung
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
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Nkosi DV, Bekker JL, Hoffman LC. Basic Hazard Control Plan for Small Wild Ungulates Slaughtered for Meat Production. Foods 2023; 12:foods12071511. [PMID: 37048332 PMCID: PMC10094352 DOI: 10.3390/foods12071511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/26/2023] [Accepted: 03/28/2023] [Indexed: 04/07/2023] Open
Abstract
Animal slaughter plans and related activities must not increase the number of hazards in meat. In their nature, these processes must reduce possible hazards to minimum or acceptable levels. This is a generally accepted concept worldwide; hence, authorities continue to develop regulations that seek to mitigate the scourge of meat hazards for consumer protection. The situation is similar with small wild ungulate meat, in which a hazard analysis plan needs developing to improve meat safety. This investigation follows a narrative review of articles published for a PhD program and other scholarly articles supporting the concept of a basic slaughter plan for small wild ungulate animals in South Africa. The findings of this investigation highlight the need to control hazards within one health concept plan, which should be implemented and propagated by establishing forums that will drive meat safety solutions in these communities. There should be a basic hygiene slaughter plan developed and endorsed by all members of the forum. The outcome must be the control of microbiological, chemical and physical hazards from farm-to-fork, and as part of a system imbedded in game meat policies and regulations.
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Affiliation(s)
- Davies Veli Nkosi
- Department of Environmental Health, Tshwane University of Technology, Pretoria 0183, South Africa
| | - Johan Leon Bekker
- Department of Environmental Health, Tshwane University of Technology, Pretoria 0183, South Africa
| | - Louwrens Christiaan Hoffman
- Department of Animal Sciences, University of Stellenbosch, Matieland, Stellenbosch 7602, South Africa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building 8115, Office 110, Gatton 4343, Australia
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Sauvala M, Johansson P, Björkroth J, Fredriksson-Ahomaa M. Microbiological quality and safety of vacuum-packaged white-tailed deer meat stored at 4 °C. Int J Food Microbiol 2023; 390:110110. [PMID: 36796163 DOI: 10.1016/j.ijfoodmicro.2023.110110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 01/19/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023]
Abstract
Vacuum packaging is widely used for extending the shelf life of commercial fresh meat products. It also ensures product hygiene during distribution and storage. However, very little information exists concerning the effects of vacuum packaging on the shelf life of deer meat. One of our aims was to evaluate how storage under vacuum at 4 °C affects the microbial quality and safety of white-tailed deer (Odocoileus virginianus) meat cuts. This was assessed in a longitudinal study based on sensory analyses and measurements of (1) mesophilic aerobic bacteria (MAB), (2) lactic acid bacteria (LAB), (3) enterobacteria (EB), (4) and Escherichia coli (EC) counts, and the presence of foodborne pathogens (Campylobacter, Salmonella, stx-harbouring E. coli (STEC), Yersinia and Listeria). Microbiomes were additionally investigated by 16S rRNA gene amplicon sequencing at the time of spoilage. In total, 50 vacuum-packaged meat cuts from the carcasses of 10 wild white-tailed deer harvested in southern Finland in December 2018 were analysed. A significant (p < 0.001) drop in the odour and appearance scores and a significant increase in MAB (p < 0.001) and LAB (p = 0.001) counts of the vacuum-packaged meat cuts were observed after 3 weeks of storage at 4 °C. A very strong correlation (rs = 0.9444, p < 0.001) between the MAB and LAB counts were found during the 5-week sampling period. Clear spoilage changes, manifested as sour off-odours (odour scores ≤2) and pale colour, were detected in the meat cuts spoilt after 3-week storage. High (≥8 log10 cfu/g) MAB and LAB counts were also detected. According to the 16S rRNA gene amplicon analyses, Lactobacillus was the dominant bacterial genus in these samples, demonstrating that LAB can cause rapid spoilage of vacuum-packaged deer meat cuts stored at 4 °C. The rest of the samples were spoilt after four or five weeks of storage, and a vast number of bacterial genera were identified in them. Listeria and STEC were detected by PCR in 50 % and 18 % of the meat cut samples, respectively, which may indicate a public health problem. Our results demonstrate that it is very challenging to ensure the quality and safety of vacuum-packaged deer meat stored at 4 °C, and freezing is therefore recommended to prolong the shelf life.
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Affiliation(s)
- Mikaela Sauvala
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland.
| | - Per Johansson
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland
| | - Maria Fredriksson-Ahomaa
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland
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Ciobanu MM, Manoliu DR, Ciobotaru MC, Anchidin BG, Matei M, Munteanu M, Frunză G, Murariu OC, Flocea EI, Boișteanu PC. The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review. Foods 2023; 12:foods12061341. [PMID: 36981266 PMCID: PMC10048761 DOI: 10.3390/foods12061341] [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: 02/20/2023] [Revised: 03/11/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.
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Affiliation(s)
- Marius-Mihai Ciobanu
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Diana-Remina Manoliu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mihai-Cătălin Ciobotaru
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Bianca-Georgiana Anchidin
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mădălina Matei
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mugurel Munteanu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Gabriela Frunză
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Otilia Cristina Murariu
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Elena-Iuliana Flocea
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Paul-Corneliu Boișteanu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
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Mesinger D, Ocieczek A, Kozirok W, Owczarek T. Attitudes of Young Tri-City Residents toward Game Meat in the Context of Food Neophobia and a Tendency to Look for Diversity in Food. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:3815. [PMID: 36900824 PMCID: PMC10001834 DOI: 10.3390/ijerph20053815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 06/18/2023]
Abstract
To conduct rational hunting management, a certain number of wild animals must be harvested yearly. However, some countries have a problem with managing the harvested meat. An example is Poland, where game consumption is estimated at 0.08 kg/person/year. This situation leads to environmental pollution as a result of meat exports. The level of environmental pollution depends on the type of transport and distance. However, the use of meat in the country of harvesting would generate less pollution than its export. Three constructs were used in the study, which aimed to determine whether the respondents show food neophobia, whether they are willing to seek diversity in food, and what their attitudes towards game meat are. All the scales used were previously validated. Four-hundred and fifty-three questionnaires were collected using the PAPI method. It was found that the respondents showed ambivalent attitudes towards game meat to the greatest extent (76.6%), 16.34% had positive attitudes, and 7.06% had negative attitudes. It seems essential that most of the respondents were highly inclined to look for variety in food (55.85%). Regarding food neophobia, there were 51.43% of people with medium neophobia, while also many people with a low level of neophobia-43.05%. Such results allow speculation that the respondents are open to the new food, they are looking for it, and the low level of game meat consumption is primarily due to the lack of knowledge and awareness about the value of this meat.
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12
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Chen C, Fan X, Hu Y, Zhou C, Sun Y, Du L, Pan D. Effect of different salt substitutions on the decomposition of lipids and volatile flavor compounds in restructured duck ham. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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13
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Martins EH, Malheiros JM, Dos Santos Correia LEC, de Moraes Vilar CSM, de Oliveira MHV, Dominguez-Castaño P, de Fátima Aguiar É, de Vasconcelos Silva JAI. Carcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth. Trop Anim Health Prod 2022; 55:20. [PMID: 36542167 DOI: 10.1007/s11250-022-03420-3] [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: 08/17/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
The aim of the present study was to evaluate the efficiency of selection for body growth and its association with carcass and meat quality traits in the red-winged tinamou. Two experimental groups were selected based on the selection index: selection group with a higher index (TinamouS) and commercial group with a lower index (TinamouC). Weight at 180 days and slaughter weight were significantly higher (p < 0.05) in the TinamouS group, as were hot carcass weight, skinless breast weight, wing weight, and thigh and drumstick weight. The meat quality traits or sensory attributes did not differ significantly (p > 0.05) between groups. A significant positive correlation (0.59; p < 0.05) was found between shear force and chewability and a significant negative correlation (- 0.59; p < 0.05) between aroma intensity and strange aroma. The present study suggests that the selection index promotes greater body growth and preserves meat quality and sensory traits in red-winged tinamou.
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Affiliation(s)
- Eduardo Henrique Martins
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil
| | | | | | | | | | - Pablo Dominguez-Castaño
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil.,Agrarian University Foundation of Colombia (UNIAGRARIA), School of Veterinary Medicine, Bogota, Colombia
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14
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Meat ( Longissimus lumborum Muscle) Quality in Males of the Family Cervidae. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
The quality of the longissimus lumborum muscle has been compared in male moose, red deer, fallow der and roe deer from wild populations. The results of this study indicated that Cervid meat had favorable chemical composition and high sensory quality but its properties were affected by the species of the animal. The highest quality was characterized roe deer meat. It was found that her meat had the best water-holding capacity and was most tender, and intramuscular fat had highest nutritional value. However, due to the high diversity and variation of factors affecting game meat quality, further research is needed to confirm the observed interspecific differences between members of the family Cervidae.
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15
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Quantification and visualization of meat quality traits in pork using hyperspectral imaging. Meat Sci 2022; 196:109052. [DOI: 10.1016/j.meatsci.2022.109052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 11/22/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
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16
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The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography– ion mobility spectrometry and gas chromatography- mass spectrometry. Food Res Int 2022; 162:112191. [DOI: 10.1016/j.foodres.2022.112191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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17
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Wang X, Xu R, Tong X, Zeng J, Chen M, Lin Z, Cai S, Chen Y, Mo D. Characterization of different meat flavor compounds in Guangdong small-ear spotted and Yorkshire pork using two-dimensional gas chromatography–time-of-flight mass spectrometry and multi-omics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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18
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Zhang Z, Ji H, Zhang D, Liu S, Zheng X. The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS. Foods 2022; 11:3264. [PMID: 37431012 PMCID: PMC9601334 DOI: 10.3390/foods11203264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/12/2022] [Accepted: 10/18/2022] [Indexed: 09/26/2023] Open
Abstract
In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5%) were obtained by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The amino acid contents of the above samples were measured by the amino acid automatic analyzer. Correlation between pyrazines and the various amino acid contents was analyzed by the Pearson correlation coefficient. Their correlation was verified by conducting addition assays. The types and contents of volatile components increased significantly in samples with moisture contents between 30% and 5%. The most obvious increases in the type, content and odor activity value of pyrazines were observed in this range. Basic amino acids (Arg, Lys, and His) had a strong correlation with the formation of pyrazines. Addition assays verified that the addition of Arg and Lys increased the content of pyrazines in shrimp after drying.
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Affiliation(s)
- Zewei Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hongwu Ji
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Di Zhang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoshan Zheng
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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Chen YP, Feng X, Blank I, Liu Y. Strategies to improve meat-like properties of meat analogs meeting consumers' expectations. Biomaterials 2022; 287:121648. [PMID: 35780575 DOI: 10.1016/j.biomaterials.2022.121648] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/18/2022] [Accepted: 06/22/2022] [Indexed: 11/02/2022]
Abstract
Due to environmental and ethical concerns, meat analogs represent an emerging trend to replace traditional animal meat. However, meat analogs lacking specific sensory properties (flavor, texture, color) would directly affect consumers' acceptance and purchasing behavior. In this review, we discussed the typical sensory characteristics of animal meat products from texture, flavor, color aspects, and sensory perception during oral processing. The related strategies were detailed to improve meat-like sensory properties for meat analogs. However, the upscaling productions of meat analogs still face many challenges (e.g.: sensory stability of plant-based meat, 3D scaffolds in cultured meat, etc.). Producing safe, low cost and sustainable meat analogs would be a hot topic in food science in the next decades. To realize these promising outcomes, reliable robust devices with automatic processing should also be considered. This review aims at providing the latest progress to improve the sensory properties of meat analogs and meet consumers' requirements.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging, San Jose State University, California, 95192, United States.
| | - Imre Blank
- Zhejiang Yiming Food Co, LTD, Yiming Industrial Park, Pingyang County, Wenzhou, 325400, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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20
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Wu W, Zhan J, Tang X, Li T, Duan S. Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis. Food Chem 2022; 385:132543. [DOI: 10.1016/j.foodchem.2022.132543] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 02/11/2022] [Accepted: 02/21/2022] [Indexed: 01/19/2023]
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21
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Liang F, Yan L, Li Y, Jin Y, Zhang J, Che H, Diao J, Gao Y, He Z, Sun R, He Y, Zhou C. Effect of season on slaughter performance, meat quality, muscle amino acid and fatty acid composition, and metabolism of pheasants (Phasianus colchicus). Anim Sci J 2022; 93:e13735. [PMID: 35644952 DOI: 10.1111/asj.13735] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/01/2022] [Accepted: 04/14/2022] [Indexed: 11/01/2022]
Abstract
This study aimed to investigate the effect of summer and winter on slaughter performance, muscle quality, flavor-related substance content, and gene expression levels related to the fat metabolism of pheasants. One-hundred 1-day-old pheasants were fed for 5 months starting in March and July and then, respectively, slaughtered in summer (August) and winter (December). The results revealed that compared with summer, winter not only increased pheasant live weight, dressed percentage, full-eviscerated yield, and muscle yield (p < 0.05) but also enhanced the activities of SOD and CAT in serum (p < 0.05). Winter significantly increased meat color, the contents of inosinic acid, and flavor amino acid in muscle. Amino acid contents in leg muscles of pheasants in winter were significantly higher than in summer except for histidine (p < 0.05). Winter increased the contents of muscle mono-unsaturated fatty acid, reducing saturated fatty acid. Summer improved fat synthesis in liver, promoted the deposition of triglycerides and cholesterol, and reduced the expression levels of fat metabolism-related genes in muscle, while winter increased the expression levels of genes related to muscle fat metabolism to provide energy for body and affect muscle fatty acid profile. Overall, pheasants fed in winter had better sensory quality and flavor than summer.
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Affiliation(s)
- Fangfang Liang
- College of Animal Science, Jilin University, Changchun, China
| | - Lei Yan
- New Hope Liuhe Co., Ltd./Quality Control for Feed and Products of Livestock and Poultry Key Laboratory of Sichuan Province, Chengdu, China
| | - Yumei Li
- College of Animal Science, Jilin University, Changchun, China
| | - Yongcheng Jin
- College of Animal Science, Jilin University, Changchun, China
| | - Jing Zhang
- College of Animal Science, Jilin University, Changchun, China
| | - Haoyu Che
- College of Animal Science, Jilin University, Changchun, China
| | - Jizhe Diao
- College of Animal Science, Jilin University, Changchun, China
| | - Yequn Gao
- College of Animal Science, Jilin University, Changchun, China
| | - Zhaolan He
- College of Animal Science, Jilin University, Changchun, China
| | - Ruihong Sun
- College of Animal Science, Jilin University, Changchun, China
| | - Yuntong He
- College of Animal Science, Jilin University, Changchun, China
| | - Changhai Zhou
- College of Animal Science, Jilin University, Changchun, China
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22
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Moran L, Vivanco C, Lorenzo JM, Barron LJR, Aldai N. Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113472] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Ye Y, Ye S, Wanyan Z, Ping H, Xu Z, He S, Cao X, Chen X, Hu W, Wei Z. Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates. Food Chem 2022; 378:132119. [PMID: 35033715 DOI: 10.1016/j.foodchem.2022.132119] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/18/2021] [Accepted: 01/07/2022] [Indexed: 11/04/2022]
Abstract
This work investigated the effect of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). Various tallow oxidation methods included thermal treatment (TT), enzymatic hydrolysis (ET) and enzymatic hydrolysis combined with mild thermal (ETT) treatment. Results showed that all these oxidized tallow contained more types of volatile compounds than those of untreated tallow. Moreover, the composition of almost all types of volatile substances was greatly increased with the addition of the oxidized beef tallow into the hydrolyzed soybean meal-based Maillard reaction system. More importantly, the composition of oxygen-containing heterocycles (63.89 μg/mL), sulfur-containing compounds (76.64 μg/mL), and nitrogen-containing heterocycles (19.81 μg/mL) that contribute positively to sensory properties in ETT-MRPs was found to be the highest among all the MRPs. Correlation assessment revealed that ETT was closely related to the most typical volatile products and sensory attributes, indicating this approach can effectively enhance the sensory and flavor of hydrolyzed soybean meal derived MRPs.
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Affiliation(s)
- Yongkang Ye
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Shuangshuang Ye
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Zhangxiang Wanyan
- School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China
| | - Hao Ping
- School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China
| | - Zixun Xu
- School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China
| | - Shudong He
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Xiaodong Cao
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Xiangyang Chen
- School of Life and Environmental Sciences, Huangshan University, Huangshan 245041, China
| | - Wanwan Hu
- Huangshan Chaogang Food Co., Ltd, Huangshan 245000, China
| | - Zhaojun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
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Ilic J, Tomasevic I, Djekic I. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. Meat Sci 2022; 188:108805. [DOI: 10.1016/j.meatsci.2022.108805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 02/12/2022] [Accepted: 03/10/2022] [Indexed: 11/27/2022]
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Meat Fatty Acid Composition of Wild Boars Hunted in Romania in Relationship to Gender and Age-Class. Animals (Basel) 2022; 12:ani12070810. [PMID: 35405800 PMCID: PMC8996955 DOI: 10.3390/ani12070810] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/13/2022] [Accepted: 03/19/2022] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Game meat has a good nutritional profile; wild boar, in particular, has lower fat, high protein, and higher iron content than meat from other domesticated animals. The present study aimed to assess the carcass characteristics and chemical composition and also to investigate the effect of gender and age on the intramuscular fatty acid profile of wild boar meat harvested during the 2010–2017 winter hunting seasons in the Frasin District hunting area (Romania). The age-class factor influenced the carcass traits (p ≤ 0.05), but not the yield, although overall, adults were heavier and had a better yield compared to the younger specimens (77.36 vs. 74.79 kg). The differences induced by gender for carcass traits and dressing yield were present but not statistically significant (p > 0.05). For the chemical composition of wild boar meat, the percentages of protein, fat, ash, and water did not present significant differences (p > 0.05) within the factors applied (gender, age-class). Regarding the studied effects, results showed that the wild boars’ age-class significantly influenced (p ≤ 0.001) the amount of meat total fat, with the adults having the highest fat content than subadults (7.60% vs. 4.52%). As for the fatty acid profile, a high ratio of PUFA/SFA (P/S: polyunsaturated fatty acids/saturated fatty acids) and n-6/n-3 PUFA was present in the meat, showing good functional properties for human health. Abstract The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the experimental design from a total of 94 wild boars hunted over seven winter seasons, based on two main criteria: right carcass part intact and animal health status (suitable for human consumption) as determined by the veterinary health notice issued by the Food Safety Authority, with all wild boars being evaluated before slaughtering. After sanitary inspection and within the first 24 h postmortem, meat samples were taken in duplicate from the right side of wild boar carcasses (m. Biceps femoris). The aim of this study was to compare the carcass characteristics, chemical composition, and fatty acid profile of wild boar Biceps femoris muscle obtained from the right side of carcasses, as well as the effects of gender, age-class, and their interaction on these traits, in a context where venison is frequently regarded as organic food by consumers due to the natural habitat in which wild animals live. The age of the animals had an effect on the postmortem undressed warm and cold carcass weights (p ≤ 0.05). Considering the proximal chemical composition, only the intramuscular fat (IMF) content was higher in adult meat samples compared to young animals. C18:1 n-9 was the most abundant fatty acid in wild boar meat, followed by C16:0, C18:2 n-6, and C18:0. For IMF content, gender, age class, and their interaction influenced mainly MUFA fatty acids, in particular C16:1 n-9, C20:1 n-9 and C22:1 n-9, and also PUFA fatty acids C18:3 n-6, C20:3 n-3, C20:4 n-6, C20:5 n-3, C22:4 n-6, and C22:5 n-6. The appropriate amounts of individual fatty acids in the muscles of the wild boars translate into a ratio of P/S acids that promotes health as a bio-alternative resource of meat.
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Czarniecka-Skubina E, Stasiak DM, Latoch A, Owczarek T, Hamulka J. Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland. Foods 2022; 11:foods11060830. [PMID: 35327252 PMCID: PMC8954458 DOI: 10.3390/foods11060830] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 11/16/2022] Open
Abstract
Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies.
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Affiliation(s)
- Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Str., 02-787 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-5937063
| | - Dariusz M. Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna Str., 20-708 Lublin, Poland; (D.M.S.); (A.L.)
| | - Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna Str., 20-708 Lublin, Poland; (D.M.S.); (A.L.)
| | - Tomasz Owczarek
- Department of Marketing and Quantitative Methods, Gdynia Maritime University, 81-87 Morska Str., 81-225 Gdynia, Poland;
| | - Jadwiga Hamulka
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Str., 02-787 Warsaw, Poland;
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27
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Zhang Z, Zang M, Zhang K, Li D, Wang S, Li X, Zhou H, Zhang X. Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-nose. J Food Sci 2022; 87:1069-1081. [PMID: 35122249 DOI: 10.1111/1750-3841.16059] [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: 08/19/2021] [Revised: 12/19/2021] [Accepted: 12/29/2021] [Indexed: 11/29/2022]
Abstract
The changes in the volatile profiles of a xylose-cysteine-lecithin reaction model were investigated by using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) in combination with headspace solid-phase microextraction (SPME) and electronic nose (E-nose) to evaluate the contribution of refrigerating and reheating treatment to warmed-over flavor (WOF). The volatile compound results and E-nose revealed that the contribution of refrigerating and reheating to the WOF was not consistent. After refrigerating, the level of furfuryl mercaptan increased, while that of 1-octene-3-ol, octanal, nonanal, and 2-decanone decreased, which affected the flavors. An increase in the level of 1-octene-3-ol, 2-pentyl-thiophene, and hexanoic acid and a decrease in the levels of furfural, 2-methyl-3-furanthiol, and 2-methyl-3-pentanethiol occurred during reheating. According to the odor activity value and sensory evaluation, the sulfur-like odor became more intense after refrigerating, while the rancid-like odor grew stronger, but the sulfur-like odor alleviated after reheating. Overall, the reaction between residual substances caused the WOF during refrigeration, also lead to the fatty acid oxidation increased after reheating. The overproduction of fatty acids oxidation products and decreased of volatile product of Maillard reaction leads to the WOF during reheating. PRACTICAL APPLICATION: This study provides theoretical guidance to reduce the off-flavors of meat products.
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Affiliation(s)
| | | | | | - Dan Li
- China Meat Research Center, Beijing, China
| | | | - Xiaoman Li
- China Meat Research Center, Beijing, China
| | | | - Xi Zhang
- Shimadzu Enterprise Management (China) Co., Ltd, Beijing, China
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A Review on Alaria alata, Toxoplasma gondii and Sarcocystis spp. in Mammalian Game Meat Consumed in Europe: Epidemiology, Risk Management and Future Directions. Animals (Basel) 2022; 12:ani12030263. [PMID: 35158587 PMCID: PMC8833328 DOI: 10.3390/ani12030263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 12/24/2022] Open
Abstract
Simple Summary In many European countries, game meat consumption is related to the traditional hunting culture. Its demand and consumption are increasing, also due to the growing populations of wild ungulates. However, specific public health issues exist and should be taken into account. This review focuses on the causal agents, epidemiology, potential risk for human health and its management along the supply chain, including parasite detection at slaughtering and inactivation in meat, of three parasites (Alaria alata, Toxoplasma gondii and Sarcocystis spp.), which can be transmitted by the main mammalian game meat species in the EU: wild boar (Sus scrofa), red deer (Cervus elaphus), roe deer (Capreolus capreolus), fallow deer (Dama dama), Alpine chamois (Rupicapra rupicapra), moose (Alces alces), hare (Lepus europaeus) and wild rabbit (Oryctolagus cuniculus). By presenting the main issues and knowledge gaps, this study aims to contribute to an improved control supporting the risk analysis process. Abstract Game meat is increasingly appreciated and consumed in Europe, also due to the growing population of wild ungulates. In addition to interesting nutritional properties and market opportunities, game meat is characterized by some specific public health issues. This review focuses on the etiology, epidemiology, public health aspects and risk management along the supply chain, including parasite detection at slaughtering and inactivation in meat, of three selected foodborne parasitic hazards (Alaria alata, Toxoplasma gondii and Sarcocystis spp.) in the main mammalian game meat species in the EU: wild boar (Sus scrofa), red deer (Cervus elaphus), roe deer (Capreolus capreolus), fallow deer (Dama dama), Alpine chamois (Rupicapra rupicapra), moose (Alces alces), hare (Lepus europaeus) and wild rabbit (Oryctolagus cuniculus). The presented data point out the main issues, and knowledge gaps as well as the potential for improved control in order to contribute to the risk analysis process. To pursue an effective management of these parasitic zoonoses, awareness raising should involve all figures in the supply chain, including hunters, restaurateurs and consumers. Human behaviour and the lack of knowledge regarding meat borne parasitic zoonoses and the health risks they pose seem to be the most important factors responsible for human infections. However, detection methods, starting from the sampling procedure, should be further developed and standardized in order to improve the collection of accurate and up-to-date epidemiological data.
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ZHANG D, JI HW, LUO GX, CHEN H, LIU SC, MAO WJ. Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.70820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Di ZHANG
- Guangdong Ocean University, China
| | - Hong-Wu JI
- Guangdong Ocean University, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, China; Guangdong Province Engineering Laboratory for Marine Biological Products, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, China
| | | | - Hao CHEN
- Guangdong Ocean University, China
| | - Shu-Cheng LIU
- Guangdong Ocean University, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, China; Guangdong Province Engineering Laboratory for Marine Biological Products, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, China
| | - Wei-Jie MAO
- Guangdong Ocean University, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, China; Guangdong Province Engineering Laboratory for Marine Biological Products, China; Guangdong Provincial Engineering Technology Research Center of Marine Food, China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, China
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Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration. Foods 2021; 10:foods10112792. [PMID: 34829073 PMCID: PMC8620043 DOI: 10.3390/foods10112792] [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: 09/26/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (p < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.
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Li C, Al-Dalali S, Zhou H, Wang Z, Xu B. Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics. Food Res Int 2021; 149:110651. [PMID: 34600653 DOI: 10.1016/j.foodres.2021.110651] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 12/12/2022]
Abstract
This study aimed to evaluate the influence of spices on individual phospholipid molecules of water-boiled salted duck (WSD) processing. Shotgun lipidomics was used to determine the structure of individual phospholipid molecules in raw duck meat and changes of phospholipids in processed-WSD with or without spices. A total of 118 phospholipid molecules were determined during the whole processing. Spices had a significant effect on the changes of most individual phospholipid molecules during the processing, but the overall effect on the phospholipid profile was not obvious. Nine phospholipid molecule markers were screened by partial least squares discriminant analysis, which can be used to distinguish with or without spice treatment. The effect of spices on most phospholipid molecules began on the first day of dry-ripening, and gradually became more obvious in the subsequent processing. Spice's main function was to delay the degradation of individual phospholipid molecules.
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Affiliation(s)
- Cong Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Sam Al-Dalali
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhouping Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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Hoffman LC, van Schalkwyk DL, Muller M, Needham T, McMillin KW. Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest ( Alcelaphus buselaphus) as Influenced by Sex and Muscle. Foods 2021; 10:2347. [PMID: 34681396 PMCID: PMC8534977 DOI: 10.3390/foods10102347] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 11/16/2022] Open
Abstract
This study determined the carcass yields of red hartebeest from Namibia and compared the physical-chemical meat quality characteristics of six different muscles (biceps femoris, infraspinatus, longissimus thoracis et lumborum, semimembranosus, semitendinosus, and supraspinatus) for both males and females. Red hartebeest males were heavier (133.92 kg) than females (114.20 kg) but the average dressing percentage did not differ between the two sexes. Muscles from females had a lower mean shear force value of 3.59 kg/1.27 cm ø, compared to males (4.23 kg/1.27 cm ø). The most tender muscle was the infraspinatus of the female treatment group, while the semimembranosus of the male treatment group was the least tender muscle. Drip loss, cooking loss and L* (lightness) values were not affected by sex. The largest hue angle was observed in the semitendinosus muscle of the female treatment group (28.94°), and it was thus the lightest red muscle. The highest chroma values (17.3) were observed in the semimembranosus muscle. Muscle protein content averaged 20.5% over all treatment combinations, and the mean intra-muscular fat content for both male and female muscles was low (2.4%). The shoulder muscles, infraspinatus and supraspinatus, of the females had the highest fat content (2.7%). The results indicate that red hartebeest meat should be market according to specific muscles and that sex of the animals need not be considered during marketing.
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Affiliation(s)
- Louwrens C. Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (D.L.v.S.); (T.N.)
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building 8115, Office 110, Gatton 4343, Australia
| | - Diana L. van Schalkwyk
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (D.L.v.S.); (T.N.)
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
| | - Magdalena Muller
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
| | - Tersia Needham
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (D.L.v.S.); (T.N.)
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 961/129, 16500 Prague, Czech Republic
| | - Kenneth W. McMillin
- Agricultural Center, School of Animal Sciences, Louisiana State University, Baton Rouge, LA 70803-4210, USA;
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The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review. Foods 2021; 10:foods10102293. [PMID: 34681342 PMCID: PMC8534660 DOI: 10.3390/foods10102293] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/21/2021] [Accepted: 09/23/2021] [Indexed: 01/02/2023] Open
Abstract
Wild ungulate species provide a much-needed protein source to many communities in developed and developing countries. Frequently, these game meat animals are slaughtered, and the meat is unknowingly contaminated by microorganisms and released to the unsuspecting public. This review investigates the global usage of organic acids (lactic and acetic acids) as microbial decontamination strategies during slaughter. The results show that there is a more open-minded approach to adopting possible decontamination plans as a tool to improve meat safety during slaughter. Developed countries continue to adopt these strategies, while developing countries are lagging behind. While decontamination of carcasses can lead to a reduction of microbial load on these carcasses, this strategy must not be seen as a replacement of hygiene management during the animals’ slaughter.
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Xie X, Cai X, Zhu H, Li JJ. Motivation-based segmentation of game meat consumers: A look at the beliefs of food consumers during the COVID-19 crisis in China. Vet Med Sci 2021; 7:1980-1988. [PMID: 34378350 PMCID: PMC8441645 DOI: 10.1002/vms3.565] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Objectives This research aims to explore the factors motivate consumers to eat game meat during a multi‐state disease outbreak. Methods It proposes a segmentation of consumers based on their attitudes toward and reveals the consumers' food beliefs that motivate their actions. Three segments of game meat consumers were identified: identity seekers, health seekers, and taste seekers. Results A survey of the potential impact that the COVID‐19 crisis has on these three clusters' future food choices showed that the identity and health seekers are more open to a change in food choices. However, the taste seekers are less likely to be influenced by external factors. Conclusions This research indicates that for the policymakers, the key is to take game meat consumers as an effective intervention entry point. It is crucial to facilitate healthy food choices and to promote socially‐ and culturally‐appropriate food beliefs by improving public awareness of the risks of game meat, and invest in organic food. Research Implications This research provides new insights into the food beliefs of game meat consumers via motivation‐based segmentation. This research aims to explore the factors that motivated consumers to eat game meat during a multi‐state disease outbreak that was related to the practice of game consumption.
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Affiliation(s)
- Xiaoru Xie
- Division of Geography and Tourism, Department of Earth and Environmental Sciences, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Xiaomei Cai
- School of Tourism Management, South China Normal University, Higher Education Mega Center, Guangzhou, China.,Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai)
| | - Hong Zhu
- Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai).,School of Geographical Sciences, Higher Education Mega Center, Guangzhou University, Guangzhou, China
| | - Jun Justin Li
- School of Tourism Management, South China Normal University, Higher Education Mega Center, Guangzhou, China.,Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai)
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Perception of the Health Threats Related to the Consumption of Wild Animal Meat-Is Eating Game Risky? Foods 2021; 10:foods10071544. [PMID: 34359415 PMCID: PMC8303633 DOI: 10.3390/foods10071544] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/30/2021] [Accepted: 06/30/2021] [Indexed: 02/07/2023] Open
Abstract
Consumer interest in game meat has increased in recent years. Consumers appreciate its nutritional value but still have many concerns. Based on data from a quantitative study conducted in the group of 450 purposively selected Polish respondents declaring to consume the game meat, consumers were segmented concerning the perception of health risks associated with its consumption. Three separate clusters were identified using hierarchical cluster analysis: Indifferent (42%), Fearful (30%), and Selective (28%). The clusters differed significantly in the perception of the role of game in their lives and taking actions to mitigate the health risks associated with its consumption. In addition, their socioeconomic profiles were significantly different. The Indifferent segment-significantly more often than the other segments-believes that game has a positive impact on health, and the way to counteract the health risks is to not eat raw meat. The Selective segment attaches great importance to the choice of consumption place as a warranty of access to safe meat. The Fearful segment is willing to pay more for good quality meat and search for information. The results proved that the game consumers are not a homogenous group. Recognizing the differences can indicate a path for the traders to efficiently meet the consumers' expectations and needs.
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Roila R, Branciari R, Primavilla S, Miraglia D, Vercillo F, Ranucci D. Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa). POTRAVINARSTVO 2021. [DOI: 10.5219/1551] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.
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Deng S, Liu Y, Huang F, Liu J, Han D, Zhang C, Blecker C. Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time. Food Chem 2021; 357:129765. [PMID: 33957473 DOI: 10.1016/j.foodchem.2021.129765] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/02/2021] [Accepted: 04/06/2021] [Indexed: 12/15/2022]
Abstract
The oxidation and volatile constituents of bacon (which made of white pig (Duroc × Landrace × Yorkshire) and black pig (Beijing Black × Yorkshire)) during refrigerated storage were analyzed by thiobarbituric acid reactive substances (TBARS), total thiol groups, gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupling with ion mobility spectrometry (GC-IMS). The TBARS value of tested samples increased while the total thiol groups decreased during 60 days storage (P < 0.05). Volatile fingerprint results were obtained by GC-MS and GC-IMS detector, the classes and contents of volatile compounds detected in WP bacon were much abundant than BP bacon. Higher phenols and acids concentrations were observed in WP bacon, while alcohols, ketones, and nitrogen-containing compounds were more determined in BP bacon. Besides, WP bacon was more notably affected by storage rather than BP bacon, and the difference of raw material is the main reason for the flavor in WP and BP bacon comparing with the storage process.
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Affiliation(s)
- Siyang Deng
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
| | - Yunhe Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
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Needham T, Engels RA, Hoffman LC. Sensory Characteristics of Male Impala ( Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition. Foods 2021; 10:619. [PMID: 33803991 PMCID: PMC8001185 DOI: 10.3390/foods10030619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 03/10/2021] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15-18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors; however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents (<2%), and desirable fatty acid profiles.
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Affiliation(s)
- Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic;
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
| | - Retha A. Engels
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
| | - Louwrens C. Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd, Coopers Plains 4108, Australia
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Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach. SUSTAINABILITY 2021. [DOI: 10.3390/su13052490] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context. A blind sensory evaluation with 80 semi-trained assessors was used, segmented by gender, age, education, income, place of origin, family status, number of children, and willingness to pay. Wild boar (Sus scrofa) was chosen as an example of an overpopulated animal species occurring in the wild, which could be considered a partial substitute for pork. Statistical testing in these blind evaluations proved that wild boar meat is not considered less tasty. Therefore, wild boar meat could represent a partial substitute, complementing pork, on which consumers are willing to spend the same amount of money. Despite the mostly indifferent sensory evaluation, focus group responses showed considerable barriers to wild food. This paper concludes that possible educational and popularizing procedures are presented, including forest pedagogy, eliminating consumers’ prejudices. A mixed-methods approach within quantitative and qualitative methodology was chosen.
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Zhang Z, Zang M, Zhang K, Wang S, Li D, Li X. Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems. Food Res Int 2021; 139:109918. [PMID: 33509485 DOI: 10.1016/j.foodres.2020.109918] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 11/10/2020] [Accepted: 11/20/2020] [Indexed: 10/22/2022]
Abstract
Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatography-mass spectrometry to investigate the development mechanism of the warmed-over flavor. The contents of sulfides in the four groups containing added lecithin were significantly higher than those in the other groups, indicating that lecithin had a strong promoting effect on the formation of Maillard reaction products at the intermediate-end stages in the reaction system. The coexistence of phosphatidylcholine and lecithin accelerated the Maillard reaction and fatty acid oxidation. Reheating treatment could promote the simultaneous generation of final-stage Maillard reaction products, the formation of fatty aldehydes, and the reaction of fatty aldehydes with intermediate-stage Maillard reaction products of the mid-stage, which ultimately leads to a decrease in the contents of sulfursulphur-containing Maillard reaction products such as those leading to aroma and an increase in the content of aldehydes in meat and demonstrated good consistency with the results of the sensory evaluation. Odour activity values showed that decanal was the main substance contributing to the warmed-over flavor after reheating treatment in the reaction system. The decrease in meaty flavors, such as 2-methylpentane-3-thiol and furfuryl mercaptan also resulted in flavor deterioration after reheating.
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Affiliation(s)
- Zheqi Zhang
- China Meat Research Center, Beijing 100068, China
| | - Mingwu Zang
- China Meat Research Center, Beijing 100068, China.
| | - Kaihua Zhang
- China Meat Research Center, Beijing 100068, China
| | - Shouwei Wang
- China Meat Research Center, Beijing 100068, China
| | - Dan Li
- China Meat Research Center, Beijing 100068, China
| | - Xiaoman Li
- China Meat Research Center, Beijing 100068, China
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41
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Popoola IO, Soladoye PO, Gaudette NJ, Wismer WV. A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1860084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ibironke O. Popoola
- Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
| | - Philip O. Soladoye
- Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
| | - Nicole J. Gaudette
- Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
| | - Wendy V. Wismer
- Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
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42
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Zhang D, Ji H, Liu S, Gao J. Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC–MS. Food Res Int 2020; 137:109517. [DOI: 10.1016/j.foodres.2020.109517] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 06/28/2020] [Accepted: 07/02/2020] [Indexed: 01/09/2023]
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Chakanya C, Arnaud E, Muchenje V, Hoffman LC. Fermented meat sausages from game and venison: what are the opportunities and limitations? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5023-5031. [PMID: 29635774 DOI: 10.1002/jsfa.9053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 03/07/2018] [Accepted: 04/02/2018] [Indexed: 06/08/2023]
Abstract
An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chido Chakanya
- Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
| | - Elodie Arnaud
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
- CIRAD, UMR QualiSud, Stellenbosch, South Africa
- QualiSud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Voster Muchenje
- Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
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Del Bianco S, Natalello A, Luciano G, Valenti B, Campidonico L, Gkarane V, Monahan F, Biondi L, Favotto S, Sepulcri A, Piasentier E. Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat. Meat Sci 2020; 172:108336. [PMID: 33091724 DOI: 10.1016/j.meatsci.2020.108336] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/10/2020] [Accepted: 10/05/2020] [Indexed: 12/25/2022]
Abstract
Tannins are compounds able to form complexes with proteins limiting their ruminal degradation and thus the synthesis of some odour-active compounds may be inhibited. Tannins are broadly divided in condensed tannins (CT) and hydrolysable tannins (HT). The study aimed to assess the influence of dietary inclusion of three commercial tannin extracts, namely mimosa (Acacia mearnsii; CT), chestnut (Castanea sativa; HT) or tara (Caesalpinia spinosa; HT) on volatile profile and flavour of meat and kidney fat from lambs. Comisana male lambs were divided into four groups (n = 9 each) and fed for 75 days with a concentrate-based diet (CON) or CON supplemented with 4% of one of the tannin extracts. Tannins reduced "pastoral" odour in perirenal fat of lambs the meat of which was characterized by a very low perception of this attribute. It may be assumed that p-cresol and 8-methylnonanoic acid mostly contributed to "pastoral" odour expression in the diet without condensed or hydrolysable tannins.
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Affiliation(s)
- Silvia Del Bianco
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Luca Campidonico
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy
| | - Vasiliki Gkarane
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Frank Monahan
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Luisa Biondi
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Saida Favotto
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Angela Sepulcri
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Edi Piasentier
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
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Niewiadomska K, Kosicka-Gębska M, Gębski J, Gutkowska K, Jeżewska-Zychowicz M, Sułek M. Game Meat Consumption-Conscious Choice or Just a Game? Foods 2020; 9:foods9101357. [PMID: 32987949 PMCID: PMC7601238 DOI: 10.3390/foods9101357] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/18/2020] [Accepted: 09/20/2020] [Indexed: 12/19/2022] Open
Abstract
Game meat is constantly present on the European meat market, but a limited number of consumers are interested in its consumption. Considering the unique features of wild animal meat, we should explore what pushes consumers to include it in their diet. To identify the motives determining the choice of game meat, a quantitative survey based on the computer-assisted telephone interview (CATI) method was conducted among 450 participants. The statistical analysis based on the logistic regression model allowed us to assess the significance of emotional motives leading to game eating and to investigate the importance of the rational motives related to the quality attributes of game for consumers. It was shown that rational motives influence the consumers’ choice more than emotional factors, while the most important motives are connected with healthcare issues. Consumers, for whom the crucial attributes of quality are taste, nutritional value, and low fat content, constitute a group that might more often include game in their diet in the future. Among the emotional motives, the familiarity, described as a feeling of knowing the product, also has a statistically significant impact on the consumers’ choice. The results obtained may be useful for academic theoreticians and market experts as well.
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Feeding Fungal-Pretreated Corn Straw Improves Health and Meat Quality of Lambs Infected with Gastrointestinal Nematodes. Animals (Basel) 2020; 10:ani10091659. [PMID: 32947784 PMCID: PMC7552176 DOI: 10.3390/ani10091659] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/11/2020] [Accepted: 09/11/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Non-chemical strategies to control gastrointestinal nematode (GINs) infections are urgently needed to support the sustainable development of the livestock industry. The potential anti-parasitic properties in fungal-pretreated corn straw on health and meat quality of lambs infected with GINs were investigated in this study. In summary, feeding fungal-pretreated corn straw improved health and meat quality, including meat color and tenderness. Improved meat traits were attributed to fungal-pretreated corn straw providing additional dietary protein for lambs and secreting some nematicidal metabolites to repel GINs, which increased PCV and plasma iron content of lambs and reversed negative effects of GINs on meat quality. Abstract Infections with gastrointestinal nematodes (GIN) adversely affect meat color in lambs. Although white-rot fungi (WRF) pretreatment increases nutritional value and fiber digestion of corn straw for lambs, whether it can improve meat quality of lambs infected with GINs is unknown. The objective of this experiment was to study effects of feeding WRF-pretreated corn straw on the health and meat quality of lambs infected with GINs. Sixteen healthy Ujumqin lambs were orally drenched with 3rd-stage GINs larvae and randomly divided into two dietary treatments of control (CON) and WRF diets for 70 days of feeding. Results showed that feeding WRF-pretreated corn straw decreased L* and b* values (p < 0.05) and increased a* value (p < 0.01) of both longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles of lambs infected with GINs. Feeding WRF-pretreatment corn straw decreased fecal egg count (p = 0.014) and increased packed cell volume (p = 0.013) of lambs from 28 d of feeding and increased plasma iron content (p = 0.008) of lambs from 56 d of the feeding. Feeding WRF-pretreatment corn straw decreased myosin heavy-chain (MyHC)-I (p = 0.032) and MyHC-IIα (p = 0.025) content in LTL muscle and MyHC-I (p = 0.022) and MyHC-IIβ (p = 0.048) in SM muscle of lambs. In conclusion, although there were no significant changes in the content of most amino acids or increased intensity of better flavor compounds, meat quality and health of lambs infected with GINs was significantly improved by feeding WRF-pretreated corn straw due to increased PCV and meat color and tenderness.
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Bureš D, Bartoň L, Kudrnáčová E, Kotrba R, Hoffman LC. The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer ( Dama dama). Foods 2020; 9:foods9091255. [PMID: 32911635 PMCID: PMC7555754 DOI: 10.3390/foods9091255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/04/2020] [Accepted: 09/04/2020] [Indexed: 12/23/2022] Open
Abstract
The chemical characteristics (proximate composition, amino acids, and fatty acids) and sensory quality of the longissimus lumborum (LL) muscle of 45 farmed male fallow deer were investigated. The animals were divided into three separate groups (n = 15 per treatment): pasture-fed (P), pasture-fed and supplemented with barley (B), and pasture-fed and supplemented with barley and lysine (BL). Differences were observed in LL moisture and the intramuscular fat contents, the latter being almost two-fold greater in the meat of B and BL groups compared to P. The concentrations of histidine, leucine, alanine, glutamic acid and glycine in the raw meat were higher in the BL group compared to the P group. Higher contents of n–3 polyunsaturated fatty acids (PUFAs), and consequently lower n–3 ratios, were found in the P group, compared to the BL group. The grilled meat samples from the P group scored higher than the other groups for grassy flavour, and lower for liver flavour.
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Affiliation(s)
- Daniel Bureš
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
- Correspondence: ; Tel.: +420-267-009-659
| | - Luděk Bartoň
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
| | - Eva Kudrnáčová
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, 165 21 Prague, Czech Republic
| | - Radim Kotrba
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences, 165 21 Prague, Czech Republic
| | - Louwrens C. Hoffman
- Centre for Nutrition and Food Sciences, Queensland Alliance Mechanisation Building A. 8115, Gatton 4343, Australia;
- Department of Animal Sciences, University of Stellenbosch, Private Bag XI, Matieland 7602, South Africa
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Effect of Sex and Age on Nutritional Content in Wild Axis Deer ( Axis axis Erx.) Meat. Animals (Basel) 2020; 10:ani10091560. [PMID: 32887479 PMCID: PMC7552240 DOI: 10.3390/ani10091560] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/25/2020] [Accepted: 08/30/2020] [Indexed: 02/03/2023] Open
Abstract
Simple Summary Game meat is perceived as more nutritious than meat originating from domestic farm-ranged animal species. However, meat composition is affected by numerous factors, and differences between game species can be found. The aim of this study is to examine the effect of sex and age on the content of macro- and micro-nutrients in meat from axis deer. Sixteen animals were hunt-harvested and assigned to groups according to sex and age. Samples of m. longissumus thoracis were examined to determine proximate chemical, fatty acid, amino acid and mineral composition. Minor differences were found in the analysed traits between sex and age groups. Regardless of sex and age, axis deer meat is characterised as having a high protein and low-fat content, favourable fatty acid composition and ratios. It is a good source of essential amino acids and micro-minerals. As data regarding axis deer meat are limited, the results of this study are a valuable contribution to describing the quality and nutritional composition of meat of different deer species. Axis deer meat can be recommended as a healthier substitute to red meat. Abstract The aim of this study is to examine the effect of sex and age on proximate chemical, fatty acid, amino acid and mineral content of axis deer (Axis axis Erx.) meat. Sixteen (n = 16) animals were hunt-harvested and assigned to groups according sex and age (sub-adult and adult). All analyses were made on m. longissimus thoracis sampled between the 9th and 13th ribs. Minor differences in nutritional composition of axis deer meat were found between analysed sex and age groups. Axis deer meat has a high protein (22.8%) and low fat (1.39%) content. Saturated fatty acids accounted for 44.97% and polyunsaturated for 29.66% of the total fatty acids. Ratios of fatty acids were within the recommended values. Glutamic and aspartic acid were the most abundant non-essential, and lysine and leucine the most common essential amino acids. The ratio of essential to non-essential amino acids was <1. Potassium and phosphorous were the dominant macro-minerals, while iron and zinc were the dominant micro-minerals. The results of this study show that regardless of sex or age, axis deer meat can be considered a good source of basic macro- and micro-nutrients, and can be recommended as a substitute for red meat from domestic animals.
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Klupsaite D, Buckiuniene V, Sidlauskiene S, Lele V, Sakiene V, Zavistanaviciute P, Klementaviciute J, Viskontaite E, Bartkiene E. Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat. Anim Sci J 2020; 91:e13346. [PMID: 32219928 DOI: 10.1111/asj.13346] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 11/08/2019] [Accepted: 12/25/2019] [Indexed: 01/19/2023]
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.
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Affiliation(s)
- Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Sakiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Ema Viskontaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
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Krokowska-Paluszak M, Łukowski A, Wierzbicka A, Gruchała A, Sagan J, Skorupski M. Attitudes towards hunting in Polish society and the related impacts of hunting experience, socialisation and social networks. EUR J WILDLIFE RES 2020. [DOI: 10.1007/s10344-020-01410-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractIn recent years, hunters in Poland have faced a low level of social acceptance. Scientists from the USA and Sweden have demonstrated that contact with hunters and game meat consumption is one of the decisive factors affecting the social acceptance of hunting. The aim of our study was to examine attitudes towards hunting (ATH) held by the non-hunting part of Polish society and to analyse factors influencing these perceptions. We hypothesised that Polish people have a generally negative ATH but that Polish people who have direct contact with hunters and eat game meat have a more positive ATH. During the study, we surveyed a randomly selected representative sample of 486 respondents. Based on nine statements defining non-hunters’ perceptions, we determined ATH and then investigated its association with attitudinal items such as hunting experience, socialisation, social network and socio-demographic information. We found that most respondents (61.7%) possessed an ATH that was at least slightly positive. Experience with hunting and hunters had a significant positive impact on ATH, and respondents who included game meat in their diet on a regular basis had a more positive ATH, as did respondents who participate in hunting. Socialisation and social network (having parents or friends who hunt/having a hunter in the household) were key positive influences on ATH. Conversely, the inability to visit a forest in their neighbourhood due to ongoing hunting had a significant negative impact on ATH. Different socio-demographic variables had a low impact on ATH. The results of this study show measurable steps towards increasing knowledge about social acceptance of hunting and can also be used as a strong argument in the discussion regarding the existence of sustainable hunting in Europe. We recommend several management implications, especially in a Polish context.
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