Volume 11
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume11/issue2/abs-11.html
EFFECTS OF WILD BOARS MEAT OF DIFFERENT SEASON OF SHOT ADDITION ON TEXTURE OF FINELY GROUND MODEL PORK AND BEEF SAUSAGES
Kazimierz Lachowicz1, Joanna Żochowska-Kujawska1, Leszek Gajowiecki2, Małgorzata Sobczak3, Marek Kotowicz2, Arkadiusz Żych2
1 Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
2 Department of Meat Technology,
Agricultural University of Szczecin, Poland
3 Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
ABSTRACT
Meat structure and the effects of wild boars of 40 kg carcass weight shot during spring and winter meat addition on texture, sensory properties and thermal drip of finely ground model meat products manufactured of meat differing in pork and beef meat content were studied.
Regardless of season of shot, wild boar meat showed a smaller muscle fibre area and intramuscular fat content and also a thicker peri- and endomysium than the meat from pork shoulder whereas beef was characterized by the thickest muscle fibre and connective tissue.
When the season of shot was compared, the highest amount of fat was found in muscles of wild boars shot during autumn and winter than animals from spring and summer. Increasing wild boar meat content resulted in a reduction of hardness and gumminess for beef batter as well as in augmentation of hardness, cohesiveness, springiness and gumminess and reduction of juiciness for pork sausages, irrespectively of kind of wild boar meat addition. Increasing the wild boar of spring and summer meat content resulted in a higher texture and sensory properties changes of model sausages compared to meat from animals shot during autumn and winter. It also resulted in a larger increase of thermal drip in both the pork and beef ground meat products.
Key words: finally ground model sausages, wild boar meat, season of shot, texture, structure.
Kazimierz Lachowicz
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
Joanna Żochowska-Kujawska
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: joanna.zochowska-kujawska@fish.ar.szczecin.pl
Leszek Gajowiecki
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
Małgorzata Sobczak
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: msobczak@zut.edu.pl
Marek Kotowicz
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
Arkadiusz Żych
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: zych@fish.ar.szczecin.pl
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.