The effect of storage conditions on the hygiene and sensory status of wild boar meat

The effect of chilled storage on the quality of meat from the feral wild boar (Sus scrofa)

“…To examine the free water percentage, the mentioned authors used a force of 3450 kPa to press 500 g meat samples for 1 min. In comparison to the results presented in our article, Borilova et al (2016) reported a higher cooking loss (cooked at 70 C for 60 min) for the shoulder and the leg of wild boars (36.74 and 37.08%). However, the authors analysed meat that was frozen and thawed before the examination, and therefore the greater cooking loss might be related to the damages in the structure of muscle cells (Ngapo et al 1999).…”

“…In their study, Pedrazzoli et al (2017) reported a similar proximal chemical composition of wild boar meat (animals older than 2 years, average weight of 84 kg) compared to chemical composition in our study. An analysis made by Borilova et al (2016) noted a slightly higher dry matter content for the wild boar meat the early post-mortem period (24.82 and 24.27% in the shoulder and leg), compared to the dry matter content in this study. In the study of Florek et al (2017), they reported a lower content of protein and fat in the meat of wild boar measuring 19.24 and 0.83%, and a higher W/P ratio measuring 3.86 compared to the results of our study.…”

Physiochemical Properties and Meat Quality Parameters of Wild Boar Meat: A Review

“…WHC of 12-24 months of wild boar from both forest and farmland were similar result (Table 4) as same as Szmańko et al (2007) findings. No significant differences in cooking loss with respect to anatomical location mainly shoulder part of wild boar meat (36.74%), nevertheless, leg has shown higher significant differences in cooking loss with the different storage conditions (Borilova et al, 2016). …”

“…As results revealed, wild boar meat has intense lightness value than other colour parameters. Borilova et al (2016) have distinguished the colour values for shoulder and leg from wild boar meat obtained from Czech Republic, based on that leg part has shown comparatively higher values for L*, a* and b*. Nonetheless, L* and a* were did not significantly change with the different storage temperatures but b* has increased at the end of the storage period (21 days).…”

“…Borilova et al (2016) have identified whether pH has impact on anatomical location of muscles and also different storage temperature, accordingly, pH of shoulder meat of wild boar meat was as equal as leg meat (5.70), however, fluctuations were observed in pH values over the different storage temperature and time duration combinations. pH value of fresh meat obtained from musculus longissimus lumborum from the carcass of 9 months of wild boars (Sus scrofa ferus) and polish large white pigs were 5.71±0.03 and 5.68±0.12 respectively.…”