The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat

BACKGROUND: This study investigated the influence of the storage method on the physicochemical characteristics and micro-bial growth of m. longissimus thoracis et lumborum (LTL), m. biceps femoris (BF) and m. vastus lateralis (VL) of wild boar. Muscleswere stored in a vacuum (VAC), in a modified high-oxygen atmosphere (MAP) or meat seasoning cabinet (DRY-AGED) for21 days.
RESULTS: Wild boar meat was characterised by a high protein and low fat content and a good amount of potassium, sodium,calcium, magnesium, zinc and iron. Significantly higher (P < 0.05) pH values were noted for DRY-AGED muscles stored for21 days (up to 5.89 for VL). On day 21, a significant decrease in pH was noted for all MAP muscles (down to 5.23 for BF). Storagelosses due to desiccation and water loss were significantly higher for DRY-AGED samples and ranged from 25.63% to 32.89% onday 21. MAP affected protein and lipid oxidation, which was also reflected in Warner–Bratzler shear force VAC and DRY-AGEDhad positive results regarding tenderness, whereas on day 21 the MAP-stored meat had toughened significantly (from 35.3 N to50.7 N in LTL). Lipids were oxidised much faster than proteins during prolonged storage in MAP. Compared to the othermethods, DRY-AGED had the best effect on microbial growth.
CONCLUSION: These results indicate that the recommended methods for the storage of wild boar meat are either vacuumpacking or dry ageing. The high oxygen content of MAP negatively affected the quality of wild boar meat and carried a riskof increased protein carbonylation.© 2022 Society of Chemical Industry.