Wild boar meat sensory attributes contributing general meat quality

• Autorzy: Guzek D. , Glabska D. , Plewa P. , Kozan K. , Pietras J. , Plewa R. , Pogorzelska E. , Pogorzelski G. , Trajer J. , Wierzbicka A.
• Języki publikacji: EN

Abstrakty

EN

The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of sensory attributes demanded. The sensory analysis of 40 samples of wild boar meat (the loin) was performed. For wild boar meat, tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality of meat, assessed by the sensory panel. The results from the study indicate that wild boar meat reveals characteristic sensory traits; however, texture as well as off-flavours do not play an important role in creating general quality, but the most important factors influencing the general quality of wild boar meat included juiciness, colour, taste, and aroma.

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2013
• Tom: 57
• Numer: 3
• Opis fizyczny: p.357-363,fig.,ref.

Twórcy

autor

Guzek D.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

autor

Glabska D.

• Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

autor

Plewa P.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

autor

Kozan K.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

autor

Pietras J.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

autor

Plewa R.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

autor

Pogorzelska E.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

autor

Pogorzelski G.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

autor

Trajer J.

• Department of Fundamental Engineering, Faculty of Production Engineering, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

autor

Wierzbicka A.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland

Bibliografia

• 1. Calkins C.R., Hodgen J.M.: A fresh look at meat flavour. Meat Sci 2007, 77, 63-80.
• 2. Gongora R.J., Peltoniemi O.A.T., Tammen I., Raadsma H., Moran C.: Analyses of possible domestic pig contribution in two populations of Finnish farmed Wild Boar. Acta Agric Scand Sect AAnim Sci 2003, 53, 161-165.
• 3. Guzek D., Głąbska D., Wierzbicka A., Wierzbicki J., Cierach M.: Relationship between basic beef texture attributes and their perception by Polish consumers. Ital J Food Sci 2012, 24, 231- 239.
• 4. Hoffmann L.C., Kritzinger B., Ferreira A.V.: The effects of region and gender on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meat. Meat Sci 2005, 69, 551-558.
• 5. Hoffmann L.C., Wiklund E.: Game and venison - meat for the modern consumer. Meat Sci 2006, 74, 197-208.
• 6. Istrati D., Simion Ciuciu A.M., Ionescu A., Vizireanu C., Dinică R.: Influence of spice and wine based marinades on bovine Biceps femoris muscle tenderness. Afr J Biotechnol 2012, 79, 14461-14467.
• 7. Jeremiah L.E., Gibson L.L., Aalhus J.L., Dugan M.E.R.: Assessment of palatability attributes of the major beef muscles. Meat Sci 2003, 65, 949-958.
• 8. Muchenje V., Dzama K., Chimonyo M., Strydom P.E., Hugo A., Raats J. G.: Some biochemical aspects pertaining to beef eating quality and consumer health: a review. Food Chem 2009, 112, 279-289.
• 9. Poławska E., Marchewka J., Cooper R.G., Sartowska K., Pomianowski J., Jóźwik A., Strzałkowska N., Horbańczuk J.O.: The ostrich meat - an updated review. II. Nutritive value. Anim Sci Pap Rep 2011, 29, 89-97.
• 10. Polkinghorne R., Thompson J.M., Watson R., Gee A., Porter M.: Evolution of the Meat Standards Australia (MSA) beef grading system. Aust J Exp Agrie 2008, 48, 1351-1359.
• 11. Razmait V., Kerzien S., Jatkauskien V., Nainien R., Urbšien D.: Pork quality of male hybrids from Lithuanian Wattle pigs and wild boar intercross. Agron Res 2009, 7, 47-58.
• 12. Resurrección A.V.A.: Sensory aspects of consumer choices for meat and meat products. Meat Sci 2003, 66, 11-20.
• 13. Sitz B.M., Calkins C.R., Feuz D.M., Umberger W.J., Eskridge K.M.: Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks. J Anim Sci 2005, 83, 2863-2868.
• 14. Soriano A., Cruz B., Gómez L., Mariscal C., Garcia Ruiz A.: Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: a preliminary study. Food Chem 2006, 96, 173-184.
• 15. Spitz F., Valet G., Brisbin I.L. Jr. : Variation in body mass of wild boars from southern France. J Mammal 1998, 79, 251-259.
• 16. Żochowska-Kujawska J., Lachowicz K., Sobczak M.: Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle. Meat Sci 2012, 92, 675-680.

Identyfikatory

DOI

10.2478/bvip-2013-0062