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

Carcass Characteristics and Meat Quality of Wild-Living Mallard (Anas platyrhynchos L.) Originating from Croatia

The aim of this study was to determine the effects of sex and hunting location on carcass characteristics and meat quality of wild-living mallard (Anas platyrhynchos) from Croatia. Twenty-eight mallards (14 ♂; 14 ♀) were hunted at two hunting locations (HL I = 8 ♂, 8 ♀; HL II = 6 ♂, 6 ♀) in the Croatian lowlands. The carcasses were eviscerated, dressed, and dissected, and the individual internal organs and carcass parts were weighed. The breast muscle (m. pectoralis major) was sampled and used to determine color, pH, drip loss, cooking loss, shear force, and proximate chemical and fatty acid composition. Sex and HL had a significant effect on the majority of carcass characteristics analyzed, but they had no effect on the physical meat parameters. The protein and ash content of mallard meat was significantly higher in HL II (23.16% vs. 22.67%; 1.45% vs. 1.36%, respectively) and the moisture content in females (72.40% vs. 71.59%). HL had a significant effect on SFA (II 33.96% vs. I 29.91%), PUFA n-3 (II 3.55% vs. I 2.69%), PUFA/SFA and n-6/n-3 ratios, and all lipid indices. Females had a significantly higher C22:6n-3 content, a higher PI index and a lower n-6/n-3 ratio. The data presented in this study contribute to a better understanding of game-bird meat quality originating from different regions.

The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat

The specifics of meat production from free-ranging animals include the killing of animals in the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon that the game does not die immediately but after a certain time from the shot to death, which may ultimately affect the quality of the meat. During one hunting year on free-ranging red deer (Cervus elaphus) (RD), roe deer (Capreolus capreolus) (RoD), and wild boar (Sus scrofa) (WB), the effect of time from shot to death on final pH, water-holding capacity (WHC), water content, and colour (L*, a*, b*) was investigated. All analyses were performed on Musculus biceps femoris (BF). After shooting, the animals were divided into two categories (A = time from shot to death ≤ 1 min; B = time from shot to death > 1 min). In RD, group B had significantly lower (p < 0.05) water content. In RoD, group B had significantly lower (p < 0.05) values of L* and b*. In WB, group B had significantly lower (p < 0.05) L* value and significantly higher (p < 0.05) pH value. The study proves that in BF of the three studied game species, the time extension from shot to death significantly affects the final water content values in RD, L* and b* in RoD and pH and L * in WB.

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

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.

Formulation and Characterization of Calcium-Fortified Jelly and Its Proximate Composition and Sensory Analysis

Calcium is a dynamic mineral. Recent discoveries designate that low intake of calcium generates deficiencies and path to other diseases. Food fortification could play a key role to overcome this problem. To cope with this deficiency problem, jellies were formulated with food-grade calcium salts and chicken eggshell powder. In the present study, three different concentrations of calcium salts, as well as eggshell powder were used to formulate jellies. The results of the sensory evaluation indicated that the two jelly products (A&D) in the current study were suitable for consumers. Results of Atomic Absorption Spectrophotometer revealed Jelly A and jelly D had 151±0.05 ppm and 133±0.06 ppm calcium concentration, respectively. Proximate analysis of Jelly A showed that it has 6.0±0.01% ash, 9.2±0.1% moisture, 0.4±0.01 g crude protein, 82.79±0.001 g crude fiber, and 0.61±0.001 g crude fat, while the jelly D that was made with chicken eggshell powder exhibited 6.0±0.01% ash, 10.1±0.1% moisture, 0.5±0.01 g protein, 84.54±0.01 g crude fiber and 1.61±0.01 g crude fat. Therefore, these two jelly A & D were greatly appreciated among other attributes. In spite of naturally available calcium-rich sources, calcium-fortified jellies can be consumed by individuals who are incapable to take sufficient calcium from their diet.