Wild Ungulate Slaughtering and Meat Inspection

Casoli, C.; Duranti, E.; Cambiotti, Fausto; Avellini, P.

doi:10.1007/s11259-005-0028-y

Cited by 26 publications

(23 citation statements)

References 7 publications

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“…On the contrary, a longer time span between evisceration and skinning (Time ES) showed the impact of the initial carcass contamination for both ACC and EC loads. This was not surprising, as the presence of fur is known to enhance the risk of carcass contamination (Casoli et al, 2005). However, the effect of time ES on ACC was significantly higher on fillet than legquarter.…”

Section: Discussionmentioning

confidence: 87%

Factors affecting the microbiological load of Italian hunted wild boar meat (Sus scrofa)

Orsoni¹,

Romeo

Ferrari

et al. 2020

Meat Science

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This study investigates the microbiological conditions before maturation of wild boar meat (Sus scrofa) processed in approved game handling establishments in Italy. Fillets and legquarters of 37 carcasses were tested to assess Aerobic Colony Count (ACC), Enterobacteriaceae Count (EC) and Salmonella presence.Salmonella was never found and mean values of ACC and EC were 4.67±1.78 SD and 2.60±1.58 SD log CFU/cm 2 , respectively. Both ACC and EC increased with time between evisceration and skinning, were significantly higher in fillets and when meat was processed by untrained operators. ACC also increased with boars' weight and when carcasses were cleaned with running potable water. Based on limits set by EU Regulation No 1441/2007 for pork meat, most legquarters resulted satisfactory or acceptable (59% for ACC and 70% for EC), while most fillets were unsatisfactory (76% ACC, 78% EC). Results show that the wild game meat supply chain can be a safe process when handling practices reported in European and National regulations are met. Highlight: Legquarters microbiological load was mostly within the EU limits set for pork meat  None of the samples showed Salmonella contamination  Washing with running water worsens the microbiological quality of carcasses  Microbial contamination increases with time between evisceration and skinning  Correct training of operators reduces microbial contamination 2

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Section: Discussionmentioning

confidence: 87%

Factors affecting the microbiological load of Italian hunted wild boar meat (Sus scrofa)

Orsoni¹,

Romeo

Ferrari

et al. 2020

Meat Science

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“…After 6 days of storage, the microbial loads were statistically higher than 2 to 4 days of storage before transferring the carcass to the game-handling establishment for skinning. Authors report a higher value of ACC and ENT loads when this step is prolonged because skin and fur could increase the risk of contamination [ 38 , 39 ] despite the carcasses being stored in chilled chambers. These observations refer to wild boar, as no data are available for roe deer carcasses.…”

Section: Discussionmentioning

confidence: 99%

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Branciari

Onofri

Cambiotti³

et al. 2020

Foods

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The population of wild animals is increasing, and control strategies based on selective hunting are among the major options adopted. The game meat obtained is therefore available for controlled and certified valuable chains. The understanding of carcass contamination and the factors affecting it is therefore crucial to ensure meat safety and prolonged shelf-life. The carcass hygiene of 64 hunted wild male roe deer (Capreolus capreolus L.) was evaluated in relation to factors potentially affecting it. Aerobic colony and Enterobacteriaceae counts, as well as Salmonella spp. and Listeria monocytogenes detection, were performed. The interaction of the microbial determination with age and weight of the animals, the climate conditions, the shooting procedure, the time between the killing and the evisceration as well as the time of storage of the carcasses in refrigerated conditions before skinning, were evaluated. Neither Salmonella spp. nor Listeria monocytogenes were detected on the carcasses and the average loads detected were 3.39 ± 1.06 UFC/cm2 and 2.27± 1.11 UFC/cm2 for the aerobic colony count and Enterobacteriaceae count, respectively. The loads detected are similar to those reported by UE legislation for slaughtered species. The time of storage before skinning, the environmental temperature during hunting and the time between shooting and evisceration, associated with animal weight, affect the carcass hygiene and must be taken into careful consideration by hunters as food business operators.

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“…In addition, shooting/slaughtering and the subsequent handling phases are critical for its hygienic production (Casoli et al 2005). Although various studies have investigated both the fat quality and hygienic quality of wild boar meat in Europe (Dimatteo et al 2003;Paulsen & Winkelmayer 2004;Hoffman & Wiklund 2006;Gill 2007;Marsico et al 2007;Atanassova et al 2008;Skewes et al 2009;Ramanzin et al 2010;Quaresma et al 2011;Avagnina et al 2012;Dannenberger et al 2013) there is a lack of studies regarding wild boar in central Italy.…”

Section: Introductionmentioning

confidence: 99%

Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Russo

Balloni

Altomonte

et al. 2016

Italian Journal of Animal Science

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The aim of this work is to study the influence of gender, age and hunting period on the fatty acid composition of the longissimus dorsi muscle excised from 42 wild boars hunted on a farm located in Tuscany. A sub-sample of 22 muscles was used for the study of the microbiological profile of wild boar meat. The results show that gender had an effect only on C16:1 n7, which was higher in females (p .05). Slaughtering age influenced more parameters, thus resulting in a higher content of C6:0, C18:2, C20:1 and n6/n3 ratio in meat from adults (p .05) and in a higher percentage of C16:0 (p .05) in meat from young animals. The hunting month greatly influenced the meat quality because, in addition to the single fatty acids, it significantly modified the MUFA, PUFA, PUFA/SFA and n6/n3 ratio, underlining the great difference between meat of wild boar shot in October -November vs December -January. Ether extract was higher in subadults than in young animals (p .01) but was not influenced by gender and hunting month. Regarding the microbiological analyses, Salmonella spp. was only detected in one sample, while Yersinia enterocolitica was not detected at all. Data on the presence of pathogenic bacteria confirmed health risk for the consumer comparable to that associated with meat obtained from farm animals, while data on microbial loads (total aerobic mesophilic and psychrotrophic counts, Enterobacteriaceae, Escherichia coli) did not highlight any specific criticality.ARTICLE HISTORY

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Wild Ungulate Slaughtering and Meat Inspection

Cited by 26 publications

References 7 publications

Factors affecting the microbiological load of Italian hunted wild boar meat (Sus scrofa)

Factors affecting the microbiological load of Italian hunted wild boar meat (Sus scrofa)

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

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