The effect of freezing storage on physical and chemical properties of wild boar meat

https://doi.org/10.17221/62/2018-CJFSCitation:Gil M., Duma-Kocan P., Stanisławczyk R., Rudy M. (2018): The effect of freezing storage on physical and chemical properties of wild boar meat. Czech J. Food Sci., 36: 487-493.
download PDF

The colour, chemical composition, texture parameters, hydration properties and fatty acids profile of fresh wild boar meat and meat after 2 months of freezing were compared. The research material was the M. longissimus dorsi muscle cut out of wild boar carcasses (Sus crofa). Analyses of physical and chemical properties of samples taken from 16 boars were performed. Samples were packed and frozen to –18°C and stored under such conditions for a period of two months. Freezing storage significantly increased the elasticity value and the colour of the meat as indicated by the decrease in L* and b* values. In frozen meat there slightly increased thermal drip and forced drip. The changes in the fatty acid profile under the effect of freezing were found more often in fat from muscle M. longissimus dorsi than in back fat of wild boar. In conclusion, it should be noted that freezing storage in a short time does not affect negatively the quality of frozen meat.

References:
Amici Andrea, Cifuni Giulia Francesca, Contò Michela, Esposito Luigi, Failla Sebastiana (2015): Hunting area affects chemical and physical characteristics and fatty acid composition of wild boar (Sus scrofa) meat. Rendiconti Lincei, 26, 527-534 https://doi.org/10.1007/s12210-015-0412-7
 
Borilova Gabriela, Hulankova Radka, Svobodova Irena, Jezek Frantisek, Hutarova Zdenka, Tesarova Simona, Vecerek Vladimir, Steinhauserova Iva (2015): Sensory and Microbiological Parameters of Stored Wild Boar Meat. Procedia Food Science, 5, 10-13 https://doi.org/10.1016/j.profoo.2015.09.003
 
Cifuni Giulia Francesca, Amici Andrea, Contò Michela, Viola Paolo, Failla Sebastiana (2014): Effects of the hunting method on meat quality from fallow deer and wild boar and preliminary studies for predicting lipid oxidation using visible reflectance spectra. European Journal of Wildlife Research, 60, 519-526 https://doi.org/10.1007/s10344-014-0814-3
 
Dannenberger D., Nuernberg G., Nuernberg K., Hagemann E. (2013): The effects of gender, age and region on macro- and micronutrient contents and fatty acid profiles in the muscles of roe deer and wild boar in Mecklenburg-Western Pomerania (Germany). Meat Science, 94, 39-46 https://doi.org/10.1016/j.meatsci.2012.12.010
 
Daszkiewicz T., Hnatyk N., Dąbrowski D., Janiszewski P., Gugołek A., Kubiak D., Śmiecińska K., Winarski R., Koba-Kowalczyk M. (2015): A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.). Small Ruminant Research, 129, 77-83 https://doi.org/10.1016/j.smallrumres.2015.05.003
 
Górecka J., Szmańko T., Hyla N., Juszczak M. (2012): Comparing meat structure of wild boars and domestic pigs stored at near to cryoscopic temperature or in a frozen state. ŻYWNOŚĆ. Nauka. Technologia. Jakość, 81: 143–160. (in Polish).
 
Grau R., Hamm R. (1953): Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel. Die Naturwissenschaften, 40, 29-30 https://doi.org/10.1007/BF00595734
 
Ivanovic Snezana, Stojanovic Zoran, Popov-Raljic Jovanka, Baltic Milan, Pisinov Boris, Nesic Ksenija (2013): Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar. , 67, 999-1006 https://doi.org/10.2298/HEMIND121211017I
 
Joumard-Cubizolles Laurie, Lee Jetty Chung-Yung, Vigor Claire, Leung Ho Hang, Bertrand-Michel Justine, Galano Jean-Marie, Mazur André, Durand Thierry, Gladine Cecile (2017): Insight into the contribution of isoprostanoids to the health effects of omega 3 PUFAs. Prostaglandins & Other Lipid Mediators, 133, 111-122 https://doi.org/10.1016/j.prostaglandins.2017.05.005
 
Kasprzyk A. (2015): A comparison of chemical and physical parameters of musculus longissimus dorsi from wild boars and pigs. Annales UMCS: Sec EE Zootechnica, XXXIII(1): 1–9 (in Polish).
 
Kasprzyk A., Stasiak A., Babicz M. (2010): Meat quality and ultrastructure of muscle tissue from fatteners of Wild Boar, Pulawska and its crossbreed Pulawska × (Hamshire × Wild Boar). Archives Animal Breeding, 53, 184-193 https://doi.org/10.5194/aab-53-184-2010
 
Kiyabu Grace Y., Inoue Manami, Saito Eiko, Abe Sarah K., Sawada Norie, Ishihara Junko, Iwasaki Motoki, Yamaji Taiki, Shimazu Taichi, Sasazuki Shizuka, Shibuya Kenji, Tsugane Shoichiro (2015): Fish, n  − 3 polyunsaturated fatty acids and n  − 6 polyunsaturated fatty acids intake and breast cancer risk: The Japan Public Health Center-based prospective study. International Journal of Cancer, 137, 2915-2926 https://doi.org/10.1002/ijc.29672
 
Klimienė Asta, Klimas Ramutis (2010): The Influence of the Wild Boar on the Biological and Performance Traits of Domestic Pigs. Polish Journal of Natural Science, 25, 123-131 https://doi.org/10.2478/v10020-010-0010-1
 
Marchioli Roberto, Levantesi Giacomo (2013): n−3 PUFAs in cardiovascular disease. International Journal of Cardiology, 170, S33-S38 https://doi.org/10.1016/j.ijcard.2013.06.042
 
Marsico G., Rasulo A., Dimatteo S., Tarricone S., Pinto F., Ragni M. (2007): Pig, F1(wild boar × pig) and wild boar meat quality. Italian Journal of Animal Science, 6: 701–703.
 
Pohja M.S., Ninivaara F.P. (1957): Die Bestimung der Wasserbindung des Fleisches mittle der Konstantdruckmethode. Fleischwirtschaft, 9: 193–194.
 
Quaresma M.A.G., Alves Susana P., Trigo-Rodrigues I., Pereira-Silva R., Santos N., Lemos J.P.C., Barreto A.S., Bessa R.J.B. (2011): Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat. Meat Science, 89, 457-461 https://doi.org/10.1016/j.meatsci.2011.05.005
 
Razmaite Violeta, J. Švirmickas Gintautas, Šiukščius Artūras (2016): Effect of weight, sex and hunting period on fatty acid composition of intramuscular and subcutaneous fat from wild boar. Italian Journal of Animal Science, 11, e32- https://doi.org/10.4081/ijas.2012.e32
 
Russo Claudia, Balloni Sara, Altomonte Iolanda, Martini Mina, Nuvoloni Roberta, Cecchi Francesca, Pedonese Francesca, Salari Federica, Sant’ana Da Silva Amanda Marilia, Torracca Beatrice, Profumo Alberto (2016): Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar ( Sus scropha scropha ) hunted in Tuscany. Italian Journal of Animal Science, 16, 1-8 https://doi.org/10.1080/1828051X.2016.1261006
 
Sales James, Kotrba Radim (2013): Meat from wild boar (Sus scrofa L.): A review. Meat Science, 94, 187-201 https://doi.org/10.1016/j.meatsci.2013.01.012
 
Shantakumari Nisha, Eldeeb Rasha Ali, Mabrouk Ibrahim Salwa Abdelzaher, Sreedharan Jayadevan, Otoum Sufian (2014): Effect of PUFA on patients with hypertension: A hospital based study. Indian Heart Journal, 66, 408-414 https://doi.org/10.1016/j.ihj.2014.05.006
 
Strazdina V., Jemeljanovs A., Šterna V. (2012): Fatty acids composition of elk, deer, roe deer and wild boar meat hunted in Latvia. International Journal of Animal and Veterinary Sciences, 6: 765–768.
 
Strazdina V., Jemeljanovs A., Šterna V. (2013): Nutrition value of wild animal meat. Proceedings of the Latvian Academy of Sciences. Section B, 67: 373–377.
 
Strazdina V., Jemeljanovs A., Šterna V., Ikauniece D. (2014): Nutritional characteristics of wild boar meat hunted in Latvia. Foodbalt, 53: 32–36.
 
Valencak Teresa G, Gamsjäger Lisa, Ohrnberger Sarah, Culbert Nicole J, Ruf Thomas (2015): Healthy n-6/n-3 fatty acid composition from five European game meat species remains after cooking. BMC Research Notes, 8, - https://doi.org/10.1186/s13104-015-1254-1
 
Walczak Z. (1959). Laboratory method for determining the content of jelly in canned meat. Roczniki Nauk Rolniczych, 74-B-4: 619. (in Polish)
 
Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I., Whittington F.M. (2008): Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78, 343-358 https://doi.org/10.1016/j.meatsci.2007.07.019
 
download PDF

© 2019 Czech Academy of Agricultural Sciences