Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2010
Volume 13
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Żochowska-Kujawska J. , Lachowicz K. , Sobczak M. 2010. THE TENDERISATION OF WILD BOAR MEAT USING A CALCIUM CHLORIDE, KEFIR, WINE AND PINEAPPLE MARINADE, EJPAU 13(4), #02.
Available Online: http://www.ejpau.media.pl/volume13/issue4/abs-02.html

THE TENDERISATION OF WILD BOAR MEAT USING A CALCIUM CHLORIDE, KEFIR, WINE AND PINEAPPLE MARINADE

Joanna Żochowska-Kujawska, Kazimierz Lachowicz, Małgorzata Sobczak
Department of Meat Technology, West Pomeranian University of Technology, Szczecin, Poland

 

ABSTRACT


Changes in textural parameters, thermal drip losses, sensory properties as well as mean fibre cross sectional area (CSA), fibre shape, and endomysium and perimysium thickness of muscles from wild boars were evaluated. Two muscles: Biceps femoris (BF), and Semimembranosus (SM) subjected to ageing with calcium chloride, kefir, wine and pineapple juice marinades for 7 days were studied. Muscle texture was determined with the TPA test, performed with an Instron 1140 device. Structural elements were measured in muscle samples using a computer image analysis programme. BF, with its higher CSA, thicker connective tissue as compared with SM muscle, was harder, more cohesive, springy and stringy, and was characterised by the higher connective tissue perceptibility than the second muscle. Muscles ageing, regardless of methods, resulted in a decrease in both the CSA and thickness of the connective tissue, and improve in fibre shape. As a consequence ageing caused a eduction in hardness, cohesiveness, springiness, perceptibility of connective tissue and stringiness as well as in augmentation of tenderness, juiciness and general attractiveness of the muscles studied.

As demonstrated by obtained data, regardless of ageing methods, SM compared to BF, were more susceptible to tenderisation. The highest structural and textural changes, but the worst general attractiveness were found in muscles marinated with pineapple juice addition. Insignificantly lower changes in both quality traits were found in muscles aged with kefir marinade which at the same time were characterised by the high tenderness, the highest juiciness and general attractiveness.

Key words: wild boar muscle, tenderisation, calcium chloride, kefir, wine, pineapple juice marinade, structure, texture.


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

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


Małgorzata Sobczak
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

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.