Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality.

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

The 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.