Shelf-life of vacuum-packaged wild boar meat in relation to that of vacuum-packaged pork: Relevance of intrinsic factors

• Published in: Meat science Vol. 37; no. 1; pp. 91 - 102
• Main Authors: Boers, R.H., Dijkmann, K.E., Wijngaards, G.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1994; Elsevier
• Subjects: Biological and medical sciences; boars; Food industries; Fundamental and applied biological sciences. Psychology; meat; Meat and meat product industries; pork; shelf life; vacuum packaging; Wild boar meat; Chemical compound; Organoleptic properties; Alteration; Microflora; Shelf life; Vacuum packaging; Carbohydrate; Biological contamination
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/0309-1740(94)90147-3

In order to study the factors influencing the relatively poor keepability of pork compared with beef, a study with wild boar meat was carried out. Microbiological and sensory quality traits of vacuum-stored wild boar (Sus scrofa scrofa) cuts of M. longissimus dorsi (longissimus) at 0°C were determined after 1, 10, 28, 42, 56, 70, 84 and 98 days and of tenderloins after 3, 35, 49 and 63 days. The amount of glycogen, glucose and glucose-6-phosphate in the longissimus cuts was measured during storage, in order to study the processes that determine shelf-life. Tenderloins developed off-odours after 35 days, probably due to Enterobacteriaceae growth. Unacceptable discolouration of longissimus cuts and off-odour development were noticed after 84–98 days. Shelf-life comparison between wild boar meat and pork stored under similar conditions indicates that the relatively poor keepability of pork is due to intrinsic factors. Glucose depletion is probably triggering the onset of spoilage processes.