Utility for production of massaged products of selected wild boar muscles originating from wetlands and an arable area

• Published in: Meat science Vol. 85; no. 3; pp. 461 - 466
• Main Authors: Żochowska-Kujawska, J., Lachowicz, K., Sobczak, M., Bienkiewicz, G.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-07-2010; Elsevier
• Subjects: Agriculture; Animal productions; Animals; Arable area; Biological and medical sciences; Connective Tissue; Dietary Fats - analysis; Ecosystem; Elasticity; Food Handling - methods; Food industries; Food Technology; Fundamental and applied biological sciences. Psychology; Massaging; Meat - analysis; Meat and meat product industries; Muscle Fibers, Skeletal; Muscle, Skeletal - chemistry; Structure; Sus scrofa; Terrestrial animal productions; Texture; Vertebrates; Viscosity; Wetlands; Wild boar muscles; Arable area; Massaging; Structure; Texture; Wild boar muscles; Wetlands; Farming animal; Meat product; Pig; Vertebrata; Meat animals; Mammalia; Production; Muscle; Artiodactyla; Ungulata
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2010.02.016

Percentages of muscle fibre types, area of intramuscular fatty tissue (IMF) and changes in hardness, rheological properties as well as mean fibre cross-sectional area (CSA), and
endomysium thickness of muscles from wild boars hunted in two different ecosystems (arable area vs. wetlands) were evaluated. Three muscles:
Biceps femoris (BF),
Semimembranosus (SM), and
Longissimus (L) subjected to massaging (or not) for 4
h were studied.
Fibre type percentage and structural elements: mean muscle fibre cross-sectional area (CSA),
endomysium thickness, and amount of intramuscular fat (IMF) were measured using a computer image analysis programme. Fibre properties of muscles from wild boars originating from arable areas did not differ from those of wild boars from wetlands. Muscles of wild boars hunted in the arable area of the forest contained significantly higher amounts of intramuscular fat and lower values of hardness, viscous and elastic moduli than the corresponding muscles of animals from the marshy area. Of the muscles tested, BF with its higher percentage of red fibres and fibre CSA, thicker
endomysium and lower amount of IMF compared to SM and L muscles, was tougher and more elastic and viscous than the other two muscles. Muscle massaging resulted in an increase in the fibre CSA and decrease in thickness of the
endomysium and as a consequence reduced hardness and augmented the viscous and elastic modules of the muscles. Muscles with higher amounts of intramuscular fat, lower values of textural parameters and percentage of red fibres as well as smaller structural elements showed higher susceptibility to massaging. Muscles from animals hunted on wetlands compared to those from wild boar shot on the arable land and BF compared to SM and L, were slightly less susceptible to mechanical tenderization.