The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars

Abstract

The aim of this study was to analyse the impact of differentiation of cooking and baking temperatures on the chemical composition, colour, sensory evaluation, shear force and muscle texture parameters of the longissimus dorsal muscle of wild boars. It was shown that the increase in the final temperature during cooking and baking caused a decrease in the water content in the muscle, and as a result of the density of the tissue structure after the loss of this component, the fat content in the meat after heat treatment increases. Cooking at 80-90°C and baking at 150-175°C contributed to more favourable texture parameters such as hardness of cycles 1 and 2 and gumminess. In addition, it was found that the heat treatment affects the increase of the yellow colour and meat brightness, and at the same time the reduction of the a* parameter. Efecto de métodos de tratamiento térmico seleccionados sobre los parámetros de composición química, color y textura del músculo dorsal largo (longissimus dorsi) de los jabalíes RESUMEN El objetivo del presente estudio fue analizar el impacto producido por la aplicación de diferentes temperaturas de cocción y de horneado en la composición química, el color, la evaluación sensorial, la fuerza de corte y los parámetros de textura muscular del músculo dorsal longissimus de los jabalíes. Se demostró que el aumento de la temperatura final durante la cocción y el horneado provocó la disminución del contenido de agua del músculo, y que, debido a la densidad de la estructura del tejido tras la pérdida de este componente, después del tratamiento térmico se incrementó el contenido de grasa en la carne. La cocción a 80-90°C y el horneado a 150-175°C dieron como resultado parámetros de textura más favorables, tales como dureza de los ciclos 1 y 2 y la gomosidad. Además, se constató que el tratamiento térmico provoca aumento del color amarillo y del brillo de la carne, reduciendo al mismo tiempo el parámetro a*.

The influence of age and sex on carcass characteristics and chemical composition of the longissimus thoracis et lumborum muscle in wild boars (<i>Sus scrofa</i>)

“…Carcass weight varied significantly across the animals' age groups, whereas no significant differences were found between sexes within groups (Table 1). Similar carcass weights were reported for wild boars of a similar age (that were harvested in Poland) by Sales and Kotrba (2013) and Dzierżyńska-Cybulko and Fruziński (1997) in their review articles. On the other hand, the weights observed in the present study differ from those reported by Korzeniowski et al (1991b): piglet carcasses were heavier (25 kg vs. 19 kg in Korzeniowski et al, 1991b, and this study respectively), whereas the carcasses of yearlings (37 kg vs. 40 kg in Korzeniowski et al, 1991b, and this study respectively) and older animals (55 kg vs. 62 kg in Korzeniowski et al, 1991b, and this study respectively) were lighter.…”

“…The collagen content reported by other authors varies widely. In some studies, the collagen content of the LTL muscle was lower than in our study, 0.5 % (Oshima et al, 2009) and 0.4 % (Rede et al, 1986), whereas other authors reported a considerably higher collagen content, up to 1.8 % (Korzeniowski et al, 1991a;Dzierżyńska-Cybulko and Fruziński, 1997). Collagen (its concentration and solubility) might affect the quality of meat (Chriki et al, 2013;Dubost et al, 2013).…”

“…Differences were also observed in the collagen content, which was significantly higher in the LTL muscle of younger boars (0.8 %) compared with older animals (0.6 % in groups II and III). There were no significant sex-related differences in collagen content (Table 6), which does not confirm the opinion that meat from male boars has a higher connective tissue content (Dzierżyńska-Cybulko and Fruziński, 1997). The collagen content reported by other authors varies widely.…”

“…Significant differences between age groups were also noted in the neck for male boars and in the ribs with belly for female boars, where an increase in the proportion along with animal age was observed (Table 1). The age-related increase in the percentage content of the neck in the carcasses of wild boars is associated with digging up the ground in search for food, which contributes to neck muscle development (Korzeniowski et al, 1991b;Dzierżyńska-Cybulko and Fruziński, 1997). Korzeniowski et al (1991b) also observed significant age-related differences in the weights of primal cuts in the carcass.…”

Sous vide processing: a viable approach for the assurance of microbial food safety

“…In another study, reported by Duma‐Kocan et al ., 21 cooking and baking at 80–90 °C and 150–175 °C, respectively, decreases the water content in the dorsi muscle of wild boars as a result of the density of the tissue structure and the fat content in the meat after an increase in the heat treatment. This development contributes more to a favourable texture parameter such as hardness and and gumminess.…”