Pig, F1 (wild boar x pig) and wild boar meat quality

Use of Wild Boar (Sus scrofa) as a Sustainable Alternative in Pork Production

Pork production involves several sustainability issues. The recent increase in the natural wild boar population and the possibilities of its breeding to produce meat and for sport hunting have revived attention on this wild species. The most important factors that could account for its expansion and niche invasion are briefly summarized with the scientific opinion on management strategies. The information available to date on the quantitative, nutritional, and sensory characteristics of wild boar meat is reviewed to highlight its potential, if properly managed, as a sustainable option in meat production. This review reports on the opportunity of using wild boar meat in processed products and the need for research on processing qualities and acceptability for different final products. Above all, this review suggests that wild boar can be considered a sustainable alternative to meet the animal protein demand, as it can be established in marginal areas where it is already adapted to the environment, representing an interesting addition to traditional zootechnics.

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.

Meat Fatty Acid Composition of Wild Boars Hunted in Romania in Relationship to Gender and Age-Class

Simple Summary

Game meat has a good nutritional profile; wild boar, in particular, has lower fat, high protein, and higher iron content than meat from other domesticated animals. The present study aimed to assess the carcass characteristics and chemical composition and also to investigate the effect of gender and age on the intramuscular fatty acid profile of wild boar meat harvested during the 2010–2017 winter hunting seasons in the Frasin District hunting area (Romania). The age-class factor influenced the carcass traits (p ≤ 0.05), but not the yield, although overall, adults were heavier and had a better yield compared to the younger specimens (77.36 vs. 74.79 kg). The differences induced by gender for carcass traits and dressing yield were present but not statistically significant (p > 0.05). For the chemical composition of wild boar meat, the percentages of protein, fat, ash, and water did not present significant differences (p > 0.05) within the factors applied (gender, age-class). Regarding the studied effects, results showed that the wild boars’ age-class significantly influenced (p ≤ 0.001) the amount of meat total fat, with the adults having the highest fat content than subadults (7.60% vs. 4.52%). As for the fatty acid profile, a high ratio of PUFA/SFA (P/S: polyunsaturated fatty acids/saturated fatty acids) and n-6/n-3 PUFA was present in the meat, showing good functional properties for human health.

Abstract

The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the experimental design from a total of 94 wild boars hunted over seven winter seasons, based on two main criteria: right carcass part intact and animal health status (suitable for human consumption) as determined by the veterinary health notice issued by the Food Safety Authority, with all wild boars being evaluated before slaughtering. After sanitary inspection and within the first 24 h postmortem, meat samples were taken in duplicate from the right side of wild boar carcasses (m. Biceps femoris). The aim of this study was to compare the carcass characteristics, chemical composition, and fatty acid profile of wild boar Biceps femoris muscle obtained from the right side of carcasses, as well as the effects of gender, age-class, and their interaction on these traits, in a context where venison is frequently regarded as organic food by consumers due to the natural habitat in which wild animals live. The age of the animals had an effect on the postmortem undressed warm and cold carcass weights (p ≤ 0.05). Considering the proximal chemical composition, only the intramuscular fat (IMF) content was higher in adult meat samples compared to young animals. C18:1 n-9 was the most abundant fatty acid in wild boar meat, followed by C16:0, C18:2 n-6, and C18:0. For IMF content, gender, age class, and their interaction influenced mainly MUFA fatty acids, in particular C16:1 n-9, C20:1 n-9 and C22:1 n-9, and also PUFA fatty acids C18:3 n-6, C20:3 n-3, C20:4 n-6, C20:5 n-3, C22:4 n-6, and C22:5 n-6. The appropriate amounts of individual fatty acids in the muscles of the wild boars translate into a ratio of P/S acids that promotes health as a bio-alternative resource of meat.

The influence of age and sex on carcass characteristics and chemical composition of the longissimus thoracis et lumborum muscle in wild boars (Sus scrofa)

The aim of this study was to determine the influence of age and sex on carcass characteristics and the chemical composition of the longissimus thoracis et lumborum (LTL) muscle in wild boars (Sus scrofa). Carcass quality parameters varied significantly depending on age and sex, whereas the protein and collagen contents in the muscle were affected by animal age. The carcasses of male yearlings and adults were characterised by the highest processing suitability, which can be attributed to the highest percentage of lean meat in the carcass and a moderate fat and bone content. A higher fat content was found in carcasses of females from all age groups, and a lower bone content was found in yearlings and adult females. The protein content was the highest in the LTL muscle of adult boars, and the collagen content was the highest in piglets; thus, the chemical composition of the muscle was most desirable in adult wild boars and least desirable in piglets.

Factors affecting the microbiological load of Italian hunted wild boar meat (Sus scrofa)

This study investigates the microbiological conditions before maturation of wild boar meat (Sus scrofa) processed in approved game handling establishments in Italy. Fillets and legquarters of 37 carcasses were tested to assess Aerobic Colony Count (ACC), Enterobacteriaceae Count (EC) and Salmonella presence. Salmonella was never found and mean values of ACC and EC were 4.67 ± 1.78 SD and 2.60 ± 1.58 SD log CFU/cm², respectively. Both ACC and EC increased with time between evisceration and skinning, were significantly higher in fillets and when meat was processed by untrained operators. ACC also increased with boars' weight and when carcasses were cleaned with running potable water. Based on limits set by EU Regulation No 1441/2007 for pork meat, most legquarters resulted satisfactory or acceptable (59% for ACC and 70% for EC), while most fillets were unsatisfactory (76% ACC, 78% EC). Results show that the wild game meat supply chain can be a safe process when handling practices reported in European and National regulations are met.

The effect of storage conditions on the hygiene and sensory status of wild boar meat

The aim of this study was to compare hygiene status of wild boar meat (shoulder and leg) stored up to 21days at 0°C, 7°C or 15°C. The microbial counts increased gradually in the expected sequence of increasing storage temperatures, with TVC at the end of storage ranging from approx. 2logCFU/g (0°C) to 5logCFU/g (15°C). The lactic acid bacteria and psychrotrophic microflora didn't exceed 2logCFU/g and 2.5logCFU/g, respectively. Whereas odor of the meat stored at 0°C and 7°C was still acceptable at the end of storage, the odor of the meat stored at 15°C was barely acceptable after only 7d of storage and also the content of ammonia was significantly higher. Game meat obtained from animals hunted in the correct way and stored at low temperatures had good microbiological and hygiene status which could be maintained for more than 15days of storage.

Meat from wild boar (Sus scrofa L.): a review

Wild boar is a species that is utilised for food and sport hunting throughout the world. Recent increases in natural populations and the potential of farming wild boars have stimulated interest in this species as a meat producer. Compared to domestic pigs, wild boars present a higher degree of carcass fatness and larger loin areas, more slow-twitch oxidative (I) and fast-twitch oxidative glycolytic (IIA) and less fast-twitch glycolytic (IIB) muscle fibres, and darker, less tender and leaner meat. Differences in diets might contribute to differences in cooked meat flavour and fatty acid composition between wild boars and domestic pigs. Higher α-tocopherol concentrations in wild boar might extend its meat shelf-life. Mechanical massaging of muscles, vacuum package ageing and addition of marinates have been attempted to tenderise wild boar meat. Further research on hunting protocols for wild boar, and value-added products from its meat, are needed.

Fatty acid composition in hybrid pigs as based on local fatty Lithuanian breed and wild boar

The study was designed to investigate the fatty acid composition in longissimus dorsi (LD) and semimembranosus muscles (SM) and subcutaneous tissue of hybrid (1/4 Lithuanian indigenous wattle, 1/4 wild boar and 1/2 Yorkshire or 1/2 Landrace) pigs. The SM showed a tendency to have lower contents of monounsaturated fatty acids (MUFA) and higher contents of polyunsaturated fatty acids (PUFA) than the LD muscle. No statistically significant differences were observed between the muscles in lipid quality indices, i.e., atherogenic (AI) and thrombogenix (TI) indices and the ratio of hypocholesterolemic and hypercholesterolemic fatty acids (h/H). In the SM, the content of PUFA from Yorkshire-sired hybrids was relatively 47.8% higher, including C18:2n-6, C20:4n-6 and DPA (C22:5n-3) that were higher, respectively, by 44.3%, 86.6% and 51.6% in comparison with those from Landrace-sired hybrids. The gilts had a lower content of MUFA, including C18:1 and C20:1n-9 fatty acids in the LD muscle and tended to have a higher content of PUFA in the SM compared to the barrows. Neither the terminal breed in crossing, nor the gender had any significant effects on the proportions of total saturated, MUFA and PUFA in the subcutaneous tissue.