The effect of chilled storage on the quality of meat from the feral wild boar (Sus scrofa)
2019
Agnieszka Ludwiczak | Dominika Kulig | Joanna Składanowska-Baryza | Marta Bykowska-Maciejewska | Tomasz Tarnawski | Marek Stanisz
M. Longissimus lumborum from 16 wild boars was analysed 48 and 360-h post-mortem in order to evaluate the effect of storage on the quality of meat from the feral wild boar. The pH of M. longissimus lumborum measured 5.72 (48 h) and increased after storage by 0.09. The colour parameters were not affected by storage +2 °C, and were typical for game meat. The effect of chilled storage was observed in form of the following changes: a decrease in free water percentage and drip loss, and an increase of meat plasticity. A significant decrease has been recorded in the Warner–Bratzler force difference, initial biting force and biting peak force. The storage time did not affect the proximal chemical composition of the wild boar meat. The microbial growth of wild boar meat increased gradually during chilled storage. On the basis of the presented results, it can be concluded about no signs of negative effect of chilled storage on the quality of meat of the wild boar.Highlights The 14-day storage period at +2 °C allows for the development of desirable textural traits of meat from wild boar. The wild boar meat stored for 14 days characterised with proper microbiological quality. The wild boar meat revealed some attributes of abnormal quality.
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