Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland

Protein Aggregation during Storage of Roe Deer Meat: a Proteomic Study

Understanding the biochemical changes associated with protein aggregation in meat during storage is critical to improving food safety, quality assurance, and consumer satisfaction in the global meat market. The study evaluated oxygen-induced protein aggregation in the meat of European roe deer (Capreolus capreolus) stored for up to 21 days under refrigeration. Three packaging methods were compared: modified atmosphere packaging with two different gas compositions (MAP(1): 80% O2/20% CO2 and MAP(2): 40% CO2/60% N2) and vacuum packaging (VAC). Additionally, meat dry aging (DA) was included in the study for comparison. Structural proteins most susceptible to aggregation included titin isoform X1 and myosin 1 isoform X1, and among sarcoplasmic proteins, sarcoplasmic/endoplasmic reticulum calcium ATPase 1 isoform X1. In addition, specific proteins involved in aggregate formation under high oxygen conditions were identified, mainly nebulin, isocitrate dehydrogenase, glyceraldehyde phosphate dehydrogenase, and creatine kinase. The extent of their aggregation varied with the type of muscle analyzed, with the most pronounced changes observed in MAP(1) after 21 days. Oxidation plays a crucial role in determining meat quality and shelf life; based on our findings, VAC is recommended for roe deer meat storage.

Consumer Perceptions and Sustainability Challenges in Game Meat Production and Marketing: A Comparative Study of Slovakia and the Czech Republic

Game meat production represents a unique opportunity to align ecological sustainability with the growing consumer demand for sustainable agri-food products. This study focuses on the perspectives of processors and landowners in Slovakia and the Czech Republic, examining their views on market trends, customer behaviours, barriers, and sustainability challenges. Focusing on these key stakeholders, the study highlights their central role as key drivers in shaping and sustaining the game meat value chain. This research combines secondary data analysis and in-depth interviews with key stakeholders to provide a comprehensive understanding of the game meat sector. Findings highlight that, while game meat is valued for its organic and sustainable qualities, barriers such as limited consumer awareness, high costs, and regulatory constraints hinder its market potential. The study reveals the vital role of consumer education, branding, and the development of value-added products in bridging the gap between ecological management and sustainable market growth. Moreover, the research underscores the need for tailored policies to address structural inefficiencies, promote collaboration across the value chain, and enhance accessibility to sustainable game meat products. By aligning production and marketing strategies with consumer preferences, the sector can contribute significantly to sustainable agri-food systems while supporting rural economies and biodiversity conservation. This study provides actionable recommendations for industry stakeholders and policymakers aiming to foster sustainable practices and consumer engagement in the game meat market.

An exploratory study on the quality of the Longissimus thoracis et lumborum muscle of impala (Aepyceros melampus), mountain reedbuck (Redunca fulvorufula) and springbok (Antidorcas marsupialis) in South Africa

Physicochemical quality, fatty acids, volatile compounds and shelf-life profiles of the longissimus thoracis et lumborum muscle of three game species: impala, mountain reedbuck and springbok harvested from a private game estate were measured. Average live weight at slaughter that ranged from 28 to 36 kg was included in the study. The carcass weights were recorded 24 h after slaughter. The longissimus thoracis et lumborum (LTL) muscle was sampled for meat analyses. Impala and springbok LTL had higher (P ≤ 0.05) pH24 and cooking loss values than the mountain reedbuck. In addition, the springbok had more tender (P ≤ 0.05) meat than the impala and mountain reedbuck. The mountain reedbuck and springbok had higher (P ≤ 0.05) proportions of oleic acid, total monounsaturated fatty acids (FA), linoleic acid, omega (n)-6 polyunsaturated FA, and alpha-linolenic acid compared to impala. During retail display, redness and chroma decreased over time, while yellowness and hue showed an upward trend for all species (P ≤ 0.05). It was observed that species affected meat quality, total proportions of fatty acids and volatile compounds.

Does expanding wild venison consumption substitute livestock meat consumption? Evidence from the demand systems analysis of meat products in Hokkaido, Japan

In many countries, growing deer populations cause environmental, economic, and traffic safety problems. This study sheds light on the potential implications of expanding the consumption of venison from hunted wild deer through deer population management efforts. It focuses on changes in environmental impacts resulting from changes in the demand for livestock meat due to increased consumption of wild venison. We analyzed the demand system between them using the Quadratic Almost Ideal Demand System (QUAIDS) model and scanner data from a grocery store chain in Hokkaido Prefecture, Japan. The results show that wild venison is a substitute good for pork and lamb. By contrast, wild venison is a complementary good for imported and domestic beef. Based on the estimated demand system model, we conducted an environmental footprint analysis to estimate the changes in environmental impacts when venison consumption increased. This shows that the greenhouse gas, water, and land footprints would increase, indicating greater environmental impacts, under a scenario of expanded venison consumption. The results demonstrate that increased venison consumption does not necessarily reduce the net environmental impacts of meat consumption, which depends on the demand system for meat products and the environmental footprint intensities of the respective products.

Does hunted wild boar meat meet modern consumer nutritional expectations?

The present study aimed to evaluate the nutritional characteristics of hunted wild boar (WB) meat and compare them with those of meat from analogous domestic animals (pigs) reared in two different rearing systems: indoor-intensive (PI) and outdoor-extensive (PO). WB meat showed a lower amount of lipid content compared to pork and a higher antioxidant activity compared to PI and PO. The comparison of the fatty acid composition of WB and domestic pig reveals significant differences in saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA), with WB having the highest PUFA level and the lowest SFA level. The omega 6/omega 3 (n-6/n-3) PUFA ratio, PUFA/SFA, atherogenic and thrombogenic indices (AI and TI), as well as the hypocholesterolemic/ hypercholesterolemic index (h/H), were calculated. The n-6/n-3 PUFA ratio was higher in pork independently of the rearing system. The PUFA/SFA ratio of WB meat was above the minimum ratio of 0.40 recommended to contribute to a reduction in the risk of coronary diseases in pork from both rearing systems. AI and TI were lower in WB meat compared to commercially reared pigs, while h/H was higher in WB in comparison with pork meat. WB meat shows good nutritional quality; therefore, the use of game meat as a food source could be appropriate and could benefit contemporary consumers looking for "green" and high-nutritional products.

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C-control treatment, R1 and R2-treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18-43.37%), a low content of trans fatty acids (0.30-0.57%), and a high cholesterol content (75.13-85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10-5.70; p < 0.05), a comparable oxidation-reduction potential (409.75-498.57 mV), and a low TBARS index (0.461-1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25-40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36-7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.

Basic Hazard Control Plan for Small Wild Ungulates Slaughtered for Meat Production

Animal slaughter plans and related activities must not increase the number of hazards in meat. In their nature, these processes must reduce possible hazards to minimum or acceptable levels. This is a generally accepted concept worldwide; hence, authorities continue to develop regulations that seek to mitigate the scourge of meat hazards for consumer protection. The situation is similar with small wild ungulate meat, in which a hazard analysis plan needs developing to improve meat safety. This investigation follows a narrative review of articles published for a PhD program and other scholarly articles supporting the concept of a basic slaughter plan for small wild ungulate animals in South Africa. The findings of this investigation highlight the need to control hazards within one health concept plan, which should be implemented and propagated by establishing forums that will drive meat safety solutions in these communities. There should be a basic hygiene slaughter plan developed and endorsed by all members of the forum. The outcome must be the control of microbiological, chemical and physical hazards from farm-to-fork, and as part of a system imbedded in game meat policies and regulations.

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.

Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition

The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of "cacciatore" salamis prepared with different mixtures of wild boar/pork (30/50 or 50/50) and spice ingredients. PCA analysis showed a clear characterization of the salamis based on the first component with the hot pepper powder and fennel types differing from the others. For the second component, salamis without flavorings could be discriminated by those flavored with aromatized garlic wine or with black pepper only. The main findings of the hedonic test revealed that products with hot pepper and fennel seeds received the highest ratings, as well as satisfactory acceptance in the consumer test sensory analysis for eight out of ten products. The panelists and consumers' ratings were influenced by the flavors used, but not by the ratio of wild boar to pork. This gives us the opportunity to produce more cost-effective and environmentally friendly products, as doughs with a high proportion of wild boar meat can be used without affecting product preference.

Attitudes of Young Tri-City Residents toward Game Meat in the Context of Food Neophobia and a Tendency to Look for Diversity in Food

To conduct rational hunting management, a certain number of wild animals must be harvested yearly. However, some countries have a problem with managing the harvested meat. An example is Poland, where game consumption is estimated at 0.08 kg/person/year. This situation leads to environmental pollution as a result of meat exports. The level of environmental pollution depends on the type of transport and distance. However, the use of meat in the country of harvesting would generate less pollution than its export. Three constructs were used in the study, which aimed to determine whether the respondents show food neophobia, whether they are willing to seek diversity in food, and what their attitudes towards game meat are. All the scales used were previously validated. Four-hundred and fifty-three questionnaires were collected using the PAPI method. It was found that the respondents showed ambivalent attitudes towards game meat to the greatest extent (76.6%), 16.34% had positive attitudes, and 7.06% had negative attitudes. It seems essential that most of the respondents were highly inclined to look for variety in food (55.85%). Regarding food neophobia, there were 51.43% of people with medium neophobia, while also many people with a low level of neophobia-43.05%. Such results allow speculation that the respondents are open to the new food, they are looking for it, and the low level of game meat consumption is primarily due to the lack of knowledge and awareness about the value of this meat.

Seafood Choice and Consumption Behavior: Assessing the Willingness to Pay for an Edible Sea Urchin

Consumers' behavior towards sea urchin and preferences towards their origin certification and place of consumption may condition their market. In this context, the aim of this research was to elicit the preferences and perceptions of Italian sea urchin dishes using a discrete choice experiment (DCE) approach. A field survey of 453 respondents in Apulia (southern Italy) was conducted for this purpose. The DCE revealed that the origin certification of sea urchin provided Apulia's consumers a high utility with a great pleasurable service in restaurants in which this species was served as a principal dish or seasoned with pasta or pizza. The DCE also showed that the consumption utility of sea urchin was related to a greater influence by place of purchase, place of consumption, technique of conservation, appearance, quality label, fishing zone, low price, male buyer, and, finally, medium and high incomes. Furthermore, Apulian consumers were willing to pay EUR 10.53/dish as an overall average for safe and certified sea urchin consumption. Given this, this research may promote the creation of a local sea urchin brand through the adoption of a market policy and a particular regulation related to the certification of origin, enhancing the competitiveness of this marine heritage species.

Attitudes of Young Tri-City Residents toward Game Meat. Development and Validation of a Scale for Identifying Attitudes toward Wild Meat

Attitudes toward food are one of the most critical factors related to consumer behavior in the food market. Therefore, identifying attitudes toward a specific food product may be essential for identifying factors influencing certain behaviors regarding game. In addition, game meat is a valuable food that can increase the variety of meat and reduce the intensive breeding of slaughter animals. Therefore, a research gap was found regarding the lack of a tool for identifying attitudes toward game that would allow for the acquisition of data valid for studying conditions related to game consumption. The study aims to validate a developed scale for identifying the attitudes of young Tri-City residents toward game. To collect the database, two groups of respondents are involved in the validation procedure. This procedure includes validation of content, response process, and statistical validation. The scale is validated, and four domains are distinguished based on the PCA test. The validated scale consists of 10 statements (initially 11). The estimated Cronbach's alpha (0.6944) indicates good scale internal consistency. The developed scale can be used to identify attitudes of young Tri-City residents toward game and search for links between these attitudes and behaviors related to game consumption.

Sustainable or Not? Insights on the Consumption of Animal Products in Poland

Animal products are one of the main constituents of the human diet. They are the main source of energy, proteins, microelements, and bioactive substances. The most popular negative health impacts linked with the consumption of animal products are obesity, atherosclerosis, heart attacks, and cancer. Apart from human health, consuming animal products is also controversial lately, due to farm animals' well-being and environmental protection issues. Thus, within the context of sustainability, the consumption trends of animal products were investigated through our on-line questionnaire surveys. The following animal products were involved in the survey: unprocessed meat (pork, beef, lamb, veal, mutton, chicken, duck, goose, turkey), processed meat (cold-cuts, sausages, pates), fish products, and eggs. Our research concluded that consumption among respondents with higher education was unsustainable for both unprocessed and processed meat, as eating habits in terms of type and quantity of consumed meat indicated respondents' unawareness. The consumption of fish products was also revealed as unsustainable regarding the quantity of fish consumed in terms of its beneficial nutritional values. Egg consumption was revealed as the most sustainable among the investigated animal products. However, insignificant egg consumption among the respondents showed the actual need of social education in terms of the current knowledge regarding the beneficial aspects of eggs.

Physical Hazards in Aepyceros melampus Carcasses Killed for Meat Purposes by Aerial and Thoracic Shots

Physical hazards, such as bullet particles and bone fragments, in wild meat could be introduced by processes applied whilst killing game meat animals. These hazards may pose a health risk to non-suspecting consumers and must therefore be identified, evaluated and removed from meat and meat products. The extent of dispersion of these hazards in carcasses has not been sufficiently investigated with respect to game meat safety. This study aims to describe and quantify the occurrence of these hazards in animals shot by aerial (helicopter) shotgun targeting the head and higher neck region (n = 12) and single-projectile/free-bullet rifle shots targeting the thorax region (n = 36) of impala killed for meat consumption. To quantify the occurrence, particle sizes and dispersion surface of bullet fragments and bone splinters in the forequarters, radiographs were taken from top to bottom (dorsal ventral) and from the side (lateral) in the sequence of the skull, neck and forequarters. A t-test (p < 0.05) was conducted to compare the association of averages from the killing methods with the occurrences of bullet fragments and bone splinters. Bullet particles and bone splinters of significant sizes were introduced by the killing methods adopted. The results show a high incidence of harmful bullet particle and bone splinter sizes from the rifle thorax shots (p = 0.005). The dispersion of both physical hazards could cover a wide distance of >332 mm between particles on hunted game meat animals. Game meat animal killing methods with a rifle targeting the chest cavity should be refined and implemented. These should include the selection of bullets less prone to fragmentation, and compliance with regulated game meat animal-killing protocols, including regulating the placement of shots to allow only head or high neck shots for game meat animals slaughtered/culled for human consumption.