Wild boar meat sensory attributes contributing general meat quality

Guzek, Dominika; Głąbska, Dominika; Plewa, Paweł; Kozań, Karolina; Pietras, Jacek; Plewa, Rafał; Pogorzelska, Ewelina; Pogorzelski, Grzegorz; Trajer, Jędrzej; Wierzbicka, Agnieszka

doi:10.2478/bvip-2013-0062

Cited by 7 publications

(4 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The rising consumer demand for healthier meats, produced in more sustainable systems [43,44] has opened the door to wild boar producers who are also able to take advantage of the emerging exotic-meat/game-meat niche market, and the nutritional and sensory characteristics of wild boar meat [1,45,46]. Cooper and Van der Merwe [47] describe the potential benefits of game production due to a high suitability of animals to their environment.…”

Section: Characterisation Of Production Systemsmentioning

confidence: 99%

Forage Consumption and Its Effects on the Performance of Growing Swine—Discussed in Relation to European Wild Boar (Sus scrofa L.) in Semi-Extensive Systems: A Review

Rivero

Rodríguez-Estévez

Pietrosemoli

et al. 2019

Animals

View full text Add to dashboard Cite

Due to its distinct properties, wild boar meat is considered a highly desirable consumer product, in a market that is expanding. Outdoor production is also favoured by consumers who value animal welfare and environmental sustainability when choosing meat products. There is evidence that farms that include pasture for grazing typically have reduced feeding costs. Such production systems can also be more environmentally sustainable as the input (pasture) is inedible to humans, compared to conventional indoor systems, which use human-edible feeds (e.g., soya). However, some wild boar farms have performed poorly compared to those rearing other swine such as hybrid wild boar and domestic pigs. Diet is central to all livestock production and is likely a significant influencing factor of wild boar performance, both in terms of forage consumption and nutritional composition. Other factors may also influence performance, such as weather, behaviour and grazing management. Wild boar production systems hold their own intrinsic value in a growing marketplace. However, information gathered through the study of wild boar has external applications in informing outdoor domestic pig production systems to encourage the use of pasture as part of the habitat of domestic pigs.

show abstract

Section: Characterisation Of Production Systemsmentioning

confidence: 99%

Forage Consumption and Its Effects on the Performance of Growing Swine—Discussed in Relation to European Wild Boar (Sus scrofa L.) in Semi-Extensive Systems: A Review

Rivero

Rodríguez-Estévez

Pietrosemoli

et al. 2019

Animals

View full text Add to dashboard Cite

show abstract

“…Meat tenderness is one of the most crucial determinants of meat quality as perceived by consumers (25), which along with other characteristics, such as tastiness, juiciness, freshness, and nutritional value, can provide valuable information for both producers and consumers during the whole production process (1,12,17,24). Meat quality, particularly its tenderness, is determined by many variables: individual (breed, age, gender), environmental (diet, pre-slaughter stress), and post mortem (hanging and cooling method, ageing process, etc.).…”

Section: Introductionmentioning

confidence: 99%

Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds

Moczkowska

Półtorak

Wierzbicka

2015

Bulletin of the Veterinary Institute in Pulawy

Self Cite

View full text Add to dashboard Cite

The aim of the study was the evaluation of the effect of ageing on the extent of myofibrillar proteins degradation and tenderness of beef in different crossbreeds, BB × HF and SM × HF, from which the musculus semitendinosus was obtained. The pH value, basic composition of meat, and colour parameters were determined on the 3 rd d post mortem. The Warner Bratzler shear force and the extent of protein degradation were evaluated in regard to the effect of ageing time. Meat of BB × HF crossbreed had a lower amount of intramuscular fat and higher protein content (P ≤ 0.05). The shear force decreased with ageing time in the case of both crossbreeds. However, the highest values were noted in SM × HF crossbreed on days 3 and 7 of ageing. The differences in proteolysis of myofibrillar proteins and polypeptides, determined by SDS-PAGE electrophoresis, were observed between crossbreeds and the ageing time. A significant decrease in desmin and increased levels of 49-46 kDa and 32-27 kDa polypeptides (products of proteolytic degradation) were observed with an increasing ageing time. In addition, the rate of increase in the amount of 32-27 kDa polypeptides was more significant in BB × HF crossbreed. The data obtained showed that tenderness and the extent of protein degradation are associated with ageing process and animals' genotype.

show abstract

“…Guzek's study [90] indicates that wild boar meat shows characteristic sensory traits; however, texture and off-flavors do not play an essential role in creating general quality. This observation is essential, as, in the case of meat from domestic livestock, tenderness is one of the most critical quality attributes for consumers [91].…”

Section: Sensoric Evaluation Of Pork and Game Meatmentioning

confidence: 99%

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

et al. 2021

View full text Add to dashboard Cite

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.

show abstract

Wild boar meat sensory attributes contributing general meat quality

Cited by 7 publications

References 14 publications

Forage Consumption and Its Effects on the Performance of Growing Swine—Discussed in Relation to European Wild Boar (Sus scrofa L.) in Semi-Extensive Systems: A Review

Forage Consumption and Its Effects on the Performance of Growing Swine—Discussed in Relation to European Wild Boar (Sus scrofa L.) in Semi-Extensive Systems: A Review

Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

Contact Info

Product

Resources

About