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Article

The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat

1
Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia
2
Faculty of Food Technology and Biotechnology, Univesity of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
3
Biotehniška Fakulteta, Univerza v Ljubljani, Jamnikarijeva 101, 1000 Ljubljana, Slovenia
4
Faculty of Agriculture, Univesity of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
*
Author to whom correspondence should be addressed.
Academic Editors: Claudia Terlouw and Mohammed Gagaoua
Foods 2022, 11(9), 1275; https://doi.org/10.3390/foods11091275
Received: 24 March 2022 / Revised: 26 April 2022 / Accepted: 26 April 2022 / Published: 28 April 2022
The specifics of meat production from free-ranging animals include the killing of animals in the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon that the game does not die immediately but after a certain time from the shot to death, which may ultimately affect the quality of the meat. During one hunting year on free-ranging red deer (Cervus elaphus) (RD), roe deer (Capreolus capreolus) (RoD), and wild boar (Sus scrofa) (WB), the effect of time from shot to death on final pH, water-holding capacity (WHC), water content, and colour (L*, a*, b*) was investigated. All analyses were performed on Musculus biceps femoris (BF). After shooting, the animals were divided into two categories (A = time from shot to death ≤ 1 min; B = time from shot to death > 1 min). In RD, group B had significantly lower (p < 0.05) water content. In RoD, group B had significantly lower (p < 0.05) values of L* and b*. In WB, group B had significantly lower (p < 0.05) L* value and significantly higher (p < 0.05) pH value. The study proves that in BF of the three studied game species, the time extension from shot to death significantly affects the final water content values in RD, L* and b* in RoD and pH and L * in WB. View Full-Text
Keywords: free living animal; game meat; premortal stress level; red deer; wild boar; roe deer; pH; WHC; water content; meat colour L*, a*, b* free living animal; game meat; premortal stress level; red deer; wild boar; roe deer; pH; WHC; water content; meat colour L*, a*, b*
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MDPI and ACS Style

Tomljanović, K.; Grubešić, M.; Medić, H.; Potočnik, H.; Topolovčan, T.; Kelava Ugarković, N.; Marušić Radovčić, N. The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat. Foods 2022, 11, 1275. https://doi.org/10.3390/foods11091275

AMA Style

Tomljanović K, Grubešić M, Medić H, Potočnik H, Topolovčan T, Kelava Ugarković N, Marušić Radovčić N. The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat. Foods. 2022; 11(9):1275. https://doi.org/10.3390/foods11091275

Chicago/Turabian Style

Tomljanović, Kristijan, Marijan Grubešić, Helga Medić, Hubert Potočnik, Tomislav Topolovčan, Nikolina Kelava Ugarković, and Nives Marušić Radovčić. 2022. "The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat" Foods 11, no. 9: 1275. https://doi.org/10.3390/foods11091275

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