Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland.
Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland.
Meat Sci. 2021 Nov;181:108600. doi: 10.1016/j.meatsci.2021.108600. Epub 2021 Jun 6.
The aim of this study was to determine the influence of age and gender on the chemical composition, colour, texture and sensory attributes of wild boars meat (Sus scrofa, n = 48). The animals were analysed in 6 groups (n = 8), differed in age (piglets below 1 year, yearlings 1-2 years, and adults over 2 years) and gender (male and female). Protein content in raw meat was affected by age, whereas in roasted meat by animals gender. Colour parameters, excluding lightness, were affected by animals age and values of a*, b* and C increased along the animal age. Roasted meat from piglets showed the lowest hardness and chewiness in TPA test, however shear force was similar for piglets and yearling, yet lower than adults. Age affected sensory quality of roasted meat and meat from yearlings was scored higher than from adults. The results of the study clearly indicate the predominant influence of wild boar age over gender on the meat quality.
本研究旨在确定年龄和性别对野猪肉（Sus scrofa，n=48）化学成分、颜色、质地和感官属性的影响。将动物分为 6 组（n=8），按年龄（1 岁以下仔猪、1-2 岁青年猪和 2 岁以上成年猪）和性别（公猪和母猪）分组。生肉中的蛋白质含量受年龄影响，而烤肉中的蛋白质含量则受动物性别影响。除了亮度外，颜色参数也受动物年龄影响，a*、b*和 C 值随着动物年龄的增长而增加。在 TPA 测试中，仔猪烤出的肉硬度和咀嚼性最低，但剪切力与仔猪和青年猪相似，低于成年猪。年龄影响烤肉的感官质量，青年猪烤出的肉比成年猪评分更高。研究结果清楚地表明，年龄对野猪肉品质的影响大于性别。
