COMPARISON OF CHOSEN QUALITY PARAMETERS OF MEAT FROM WILD BOAR AND DOMESTIC PIGS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):523–528
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ABSTRACT
The study was conducted on m. longissimus lumborum (LL) muscle excised from 6 carcasses of wild boars (WB) at the age of living app. 9 months and with the body weight app. 32 kg. Boars were shut on the hunting area of Lubuskie province. As a control group LL muscle (6 pieces) obtained from domestic pigs Polish Large White (PLW) race of the age app. 6 months and body mass app. 120 kg was used. Pigs were slaughtered in commercial abattoir. Analyses were performed on fresh meat (NS) and on meat which was stored at the temperature close to cryoscopic point, i.e. -1°C±0.2°C for 14 (S14) and 28 days (S28) as well as on meat kept in freezer at a temp. -18°C±1°C for 28 days (SF). The part of this experiment was carried out on fresh and stored meat which was thermally processed at temperature 90°C until 72°C in geometrical centre of the product was reached. The aim of the study was to evaluate the physicochemical parameters and microbiological quality of meat from wild board in comparison to domestic pigs meat. Material obtained from wild boars and PLW pigs did not show any significant differences when pH24 and total collagen content were measured. However, wild boar’s meat had higher content of soluble collagen. LL muscles excised from wild boar carcasses were characterised by almost three-times smaller loin eye area than meat collected from domestic pigs. Moreover, meat from wild animals had significantly darker colour, which was represented by higher values of a* and b* colour parameters in reflectance spectrum. Higher amount of lipids and lower water content were analysed in boar’s loins. However, this meat showed significantly better ability to bind and keep water in its structure, WHC as well as cutting force value was lower for this material. Stored meat from wild boars was characterized by few times smaller weight loss in comparison to domestic pigs muscles. Free amine group content measured either in fresh or stored for 14 days meat was higher for muscles collected from wild animals. However, in meat stored at a temp. -1°C and -18°C for 28 days higher dynamic of free amine group formation was observed for meat from pigs kept on the farm. Reduction in microbiological infection was observed in wild boar loins during storage of meat at the temperature close to cryoscopic point. After 28 days of storage in these conditions the rate of microbiological contamination was similar for both analysed type of meat. It can be concluded that in some aspects meat collected from wild boars is characterized by higher quality than meat obtained from domestic pigs. Especially high suitability of wild boar’s loins to long storage at the temperature close to cryoscopic point is worth to underline.
ISSN:1230-0322