scholarly journals Quality of wild boar meat and commercial pork

2003 ◽  
Vol 60 (1) ◽  
pp. 1-5 ◽  
Author(s):  
Andréa Fernanda Marchiori ◽  
Pedro Eduardo de Felício
Keyword(s):  
Wild Boar ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Color Intensity ◽  
Longissimus Dorsi Muscle ◽  
Yellow Color ◽  
Red Color ◽  
Muscle Ph ◽  
Wild Boar Meat

Presently there is a growing interest in the production and marketing of wild boar meat, and to attend a differentiated consumer demand the quality attributes of this product should be well established. To characterize the quality of wild boar meat in comparison to commercial pork, post mortem changes in the longissimus dorsi and semimembranosus muscles were determined by pH and temperature decline, and color (CIE L*a*b*) measurements. Water holding capacity (WHC) was determined by the compression method and the exudate loss (EL) by the drip loss test. Decline in longissimus dorsi muscle pH of wild boar was gradual and in the pork it was faster and more extensive. Temperature differences were observed in some post mortem times, and the lowest values were found in wild boar carcasses. Wild boar meat presented lower values of L* (brightness) and b* (yellow color intensity), and higher values of a* (red color intensity) than pork. The WHC of the wild boar meat was similar to pork, but the EL in female wild boar meat was lower than in pork.

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

scholarly journals The effect of freezing storage on physical and chemical properties of wild boar meat

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 487-493
Author(s):  
Marian Gil ◽  
Paulina Duma-Kocan ◽  
Renata Stanisławczyk ◽  
Mariusz Rudy
Keyword(s):  
Wild Boar ◽  
Chemical Properties ◽  
Longissimus Dorsi ◽  
Physical And Chemical Properties ◽  
Hydration Properties ◽  
Longissimus Dorsi Muscle ◽  
Wild Boar Meat ◽  
Physical And Chemical ◽  
Freezing Storage ◽  
And Chemical Properties

The colour, chemical composition, texture parameters, hydration properties and fatty acids profile of fresh wild boar meat and meat after 2 months of freezing were compared. The research material was the M. longissimus dorsi muscle cut out of wild boar carcasses (Sus crofa). Analyses of physical and chemical properties of samples taken from 16 boars were performed. Samples were packed and frozen to –18°C and stored under such conditions for a period of two months. Freezing storage significantly increased the elasticity value and the colour of the meat as indicated by the decrease in L* and b* values. In frozen meat there slightly increased thermal drip and forced drip. The changes in the fatty acid profile under the effect of freezing were found more often in fat from muscle M. longissimus dorsi than in back fat of wild boar. In conclusion, it should be noted that freezing storage in a short time does not affect negatively the quality of frozen meat.

A note on some factors influencing muscle pH values in commercial pig carcasses

1978 ◽  
Vol 26 (2) ◽  
pp. 229-232 ◽  
Author(s):  
W. C. Smith ◽  
A. Wilson
Keyword(s):  
Least Squares ◽  
Practical Significance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
First Order ◽  
Commercial Grade ◽  
Ph Values ◽  
Factors Influencing ◽  
Muscle Ph ◽  
Pig Carcasses

ABSTRACTMeasurements of longissimus dorsi pH at 45 min post mortem (pH1) were taken in 27 727 pig carcasses at four bacon factories. The overall least squares mean pH1 was 6·26 and 15·5% of carcasses had pHi values of 5·9 or less. Sex and commercial grade of carcass had little influence on muscle pHi or the incidence of values below pH 6·0. Factory differences were recorded in the distribution of muscle and within each there were marked producer effects in mean and the incidence of values below pH 6·0. Carcasses of Large Whites had fewer muscle pH1 values below 6·0 (12·4%) than those of British Landrace (18·7%), this being mainly due to a large breed effect at one factory. Although breed and testing background of sires of the carcasses examined and the first order interactions with factory had significant effects on muscle pHi and the incidence of values below pH 6·0, they were of little practical significance.

scholarly journals The effect of grape ripening stage on red wine color

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 15 ◽  
Author(s):  
Ana Belén Bautista-Ortín ◽  
José Ignacio Fernández-Fernández ◽  
José María López-Roca ◽  
Encarnación Gómez-Plaza
Keyword(s):  
Red Wine ◽  
Vitis Vinifera L ◽  
Cell Wall Degradation ◽  
Color Intensity ◽  
Fresh Weight ◽  
Physico Chemical ◽  
Yellow Color ◽  
Anthocyanin Concentration ◽  
Wine Color

<p style="text-align: justify;">The physico-chemical and chromatic characteristics of grapes (Vitis vinifera L. cv. Monastrell) harvested at six different degree of ripeness (from August 16 to October 24, 2002) and that of the wines obtained from these grapes have been studied. The grape anthocyanins content (mg/kg of berry fresh weight) was maximum in those grapes harvested on September 11 and 16 (804.1 and 822.6 mg/kg, respectively) and decreased for grapes harvested in October. However, the results showed that the grapes with the highest anthocyanin concentration did not lead to the highest colored wines. The wines elaborated from grapes harvested on October 16 (671.9 mg of anthocyanins per kg of berry fresh weight) had the best chromatic characteristics and better withstood aging in the bottle; the extent of cell wall degradation in overly matured grapes probably facilitated the extraction of phenolic compounds from skins. However, the chromatic quality of wines made from grapes harvested one week later (October 24, the most mature grapes) was lower than that from October 16, with lower color intensity (13%lower in the wine elaborated from grapes harvested in October 24) and a percentage of yellow color 6 % higher in this wine.</p>

Post-mortem Changes in the Colour of Pig Longissimus Dorsi Muscle

Nature ◽  
1963 ◽  
Vol 198 (4880) ◽  
pp. 584-585 ◽  
Author(s):  
J. V. McLOUGHLIN ◽  
G. GOLDSPINK
Keyword(s):  
Longissimus Dorsi ◽  
Post Mortem ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

scholarly journals Growth performance, carcass and meat quality of Karayaka female lambs born in different seasons

2013 ◽  
Vol 56 (1) ◽  
pp. 315-327
Author(s):  
U. Sen ◽  
M. Kuran ◽  
U. Ensoy
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Breeding Season ◽  
Quality Parameters ◽  
Growth Patterns ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Different Seasons ◽  
Fat Thickness

Abstract. The aim of this study was to determine growth performance, carcass and meat quality of Karayaka female lambs born in different seasons. Winter born (breeding season; n=15) and autumn born (out of the breeding season; n=15) singleton female lambs were used in the study. Birth and slaughter weights of lambs in both groups were similar, but the weaning weight of the autumn born lambs was higher (P<0.05). The autumn born lambs had lower carcass yield, lung, spleen and gastrocnemious muscle weights (P<0.05), but higher liver, kidney, empty reticulo-rumen, empty small intestine, internal fat, suprarenal fat weights and a higher fat thickness over the longissimus dorsi muscle (P<0.05). Additionally, the winter born lambs had higher cooking loss, drip loss and shear force values (P<0.05), but lower dry matter and intramuscular fat (P<0.05) in longissimus dorsi and semitendinosus muscles. There were significant differences between both groups in terms of meat colour characteristics (P<0.05) except b* values for longissimus dorsi at 1 h and for semitendinosus at 24 h. The results suggest that Karayaka female lambs born in winter and autumn seasons have different meat quality parameters and growth patterns at pre- and post-weaning.

scholarly journals Effect of Carbon Dioxide on Anthocyanins, Phenylalanine Ammonia Lyase and Glucosyltransferase in the Arils of Stored Pomegranates

1998 ◽  
Vol 123 (1) ◽  
pp. 136-140 ◽  
Author(s):  
Deirdre M. Holcroft ◽  
Maria I. Gil ◽  
Adel A. Kader
Keyword(s):  
Carbon Dioxide ◽  
Phenylalanine Ammonia Lyase ◽  
Anthocyanin Biosynthesis ◽  
Punica Granatum ◽  
Quality Attributes ◽  
Postharvest Quality ◽  
Color Intensity ◽  
Red Color ◽  
Anthocyanin Concentration

`Wonderful' Pomegranates (Punica granatum L.) were placed in jars ventilated continuously with air or air enriched with 10 or 20 kPa CO2 at 10 °C for 6 weeks. Samples were taken initially and after 1, 2, 4, and 6 weeks, and postharvest quality attributes were measured. The arils of the pomegranates stored in air were deeper red than the initial controls and than those stored in CO2-enriched atmospheres. This increased color was associated with increased anthocyanin concentration. Arils from fruit stored in air enriched with 10 kPa CO2 had a lower anthocyanin concentration than air-stored fruit, and atmospheres enriched with 20 kPa CO2 had even lower levels, possibly from suppressed anthocyanin biosynthesis. Anthocyanin concentration correlated well with the activity of phenylalanine ammonia lyase but not with glucosyltransferase activity. Moderate CO2 atmospheres (10 kPa) prolong the storage life and maintain quality of pomegranates, including adequate red color intensity of the arils.

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