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

cris.virtual.author-orcid0000-0001-9062-0665
cris.virtual.author-orcid0000-0002-3090-4073
cris.virtual.author-orcid0000-0002-3734-4806
cris.virtual.author-orcid0000-0002-6331-5726
cris.virtualsource.author-orcid1f7921d2-77e8-466f-bd15-132067931ce3
cris.virtualsource.author-orcid63db6d46-dfd3-4103-baf9-e2e1a43b90cc
cris.virtualsource.author-orcid372e02fe-c83b-4eaa-8b1b-c477cd88147f
cris.virtualsource.author-orcid6b8ff0a0-7556-4635-ae2c-064721f8c43a
dc.abstract.enBACKGROUND: 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Mięsa
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorKasałka-Czarna, Natalia
dc.contributor.authorBilska, Agnieszka
dc.contributor.authorBiegańska-Marecik, Róża
dc.contributor.authorMontowska, Magdalena
dc.date.accessioned2026-03-06T11:34:48Z
dc.date.available2026-03-06T11:34:48Z
dc.date.issued2022
dc.description.abstract<jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>This study investigated the influence of the storage method on the physicochemical characteristics and microbial growth of m. <jats:italic>longissimus thoracis et lumborum</jats:italic> (LTL), m. <jats:italic>biceps femoris</jats:italic> (BF) and m. <jats:italic>vastus lateralis</jats:italic> (VL) of wild boar. Muscles were stored in a vacuum (VAC), in a modified high‐oxygen atmosphere (MAP) or meat seasoning cabinet (DRY‐AGED) for 21 days.</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>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 (<jats:italic>P</jats:italic> &lt; 0.05) pH values were noted for DRY‐AGED muscles stored for 21 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). Storage losses due to desiccation and water loss were significantly higher for DRY‐AGED samples and ranged from 25.63% to 32.89% on day 21. MAP affected protein and lipid oxidation, which was also reflected in Warner–Bratzler shear force VAC and DRY‐AGED had positive results regarding tenderness, whereas on day 21 the MAP‐stored meat had toughened significantly (from 35.3 N to 50.7 N in LTL). Lipids were oxidised much faster than proteins during prolonged storage in MAP. Compared to the other methods, DRY‐AGED had the best effect on microbial growth.</jats:p></jats:sec><jats:sec><jats:title>CONCLUSION</jats:title><jats:p>These results indicate that the recommended methods for the storage of wild boar meat are either vacuum packing or dry ageing. The high oxygen content of MAP negatively affected the quality of wild boar meat and carried a risk of increased protein carbonylation. © 2022 Society of Chemical Industry.</jats:p></jats:sec>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,1
dc.description.number12
dc.description.points100
dc.description.volume102
dc.identifier.doi10.1002/jsfa.11878
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7671
dc.languageen
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.pages5250-5260
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enwild boar
dc.subject.enprotein and lipid oxidation
dc.subject.enVAC
dc.subject.enMAP
dc.subject.endry ageing
dc.subject.ensustainable consumption
dc.titleThe effect of storage method on selected physicochemical and microbiological qualities of wild boar meat
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue12
oaire.citation.volume102