engleski

Effect of sex on physical characteristics of wild boar meat

The aim of this research was to determine effect of gender on physical characteristics of wild boar meat. Animals (n=85 ; 27 male and 56 female) were harvested during drive hunt in period between November 2018 and January 2019 in the open state hunting ground ˝Prolom˝. Muscle samples (m. psoas major) were taken post mortem, vacuumed packed and stored at minus 20ºC until analyses. Physical characteristics (colour, pH, thawing loss and cooking loss) of muscle samples were determined as described by Honikel (1998). Meat colour was measured using Minolta Chromameter CR-450 (Minolta Co., Ltd., Japan) with 50-mm measurement area after 1 hour of blooming and pH was measured using pH meter S2 Food Kit (Mettler– Toledo d.o.o., Columbus, Ohio, USA). Statistical analyses were made using SAS Software V9.4 (Cary, NC, USA). Average values of meat colour parameters (L*, a*, b*) were as follows: 37.97±0.38, 21.47± 0.28, 9.33±0.21. Differences in meat colour parameters between males and females were minor (38.32±0.48 vs. 37.78±0.49 ; 21.16±0.37 vs. 21.69±0.37 ; 9.39±0.31 vs. 9.38±0.27). Average pH was 6.22±0.32 and in males was found lower (p>0.05) pH than in females (5.73±0.04 vs. 6.44±0.48). Average thawing loss was 9.58±0.44 % and was lower (p>0.05) in females than in males (9.44±0.53 vs. 10.19±0.77). Average cooking loss was 17.90±0.62 and was higher (p<0.05) in males than in females (19.83±1.06 vs. 17.15±0.73). Gender showed minor effect on analysed physical characteristics of wild boar meat obtained from drive hunt.

colour ; cooking loss ; pH ; Sus scrofa ; thawing loss

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