title: Utility for production of massaged products of selected wild boar muscles originating from wetlands and an arable area.
abstract: Percentages of muscle fibre types, area of intramuscular fatty tissue (IMF) and changes in hardness, rheological properties as well as mean fibre cross-sectional area (CSA), and endomysium thickness of muscles from wild boars hunted in two different ecosystems (arable area vs. wetlands) were evaluated. Three muscles: Biceps femoris (BF), Semimembranosus (SM), and Longissimus (L) subjected to massaging (or not) for 4h were studied. Fibre type percentage and structural elements: mean muscle fibre cross-sectional area (CSA), endomysium thickness, and amount of intramuscular fat (IMF) were measured using a computer image analysis programme. Fibre properties of muscles from wild boars originating from arable areas did not differ from those of wild boars from wetlands. Muscles of wild boars hunted in the arable area of the forest contained significantly higher amounts of intramuscular fat and lower values of hardness, viscous and elastic moduli than the corresponding muscles of animals from the marshy area. Of the muscles tested, BF with its higher percentage of red fibres and fibre CSA, thicker endomysium and lower amount of IMF compared to SM and L muscles, was tougher and more elastic and viscous than the other two muscles. Muscle massaging resulted in an increase in the fibre CSA and decrease in thickness of the endomysium and as a consequence reduced hardness and augmented the viscous and elastic modules of the muscles. Muscles with higher amounts of intramuscular fat, lower values of textural parameters and percentage of red fibres as well as smaller structural elements showed higher susceptibility to massaging. Muscles from animals hunted on wetlands compared to those from wild boar shot on the arable land and BF compared to SM and L, were slightly less susceptible to mechanical tenderization.
authors.affiliation: Department of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St. 4, 71-550 Szczecin, Poland. Joanna.Zochowska-Kujawska@zut.edu.pl
authors.forename: J
authors.initials: J
authors.lastname: Zochowska-Kujawska
authors.forename: K
authors.initials: K
authors.lastname: Lachowicz
authors.forename: M
authors.initials: M
authors.lastname: Sobczak
authors.forename: G
authors.initials: G
authors.lastname: Bienkiewicz
mesh_terms: D000383:Agriculture; D000818:Animals; D003238:Connective Tissue; D004041:Dietary Fats / Q000032:analysis*; D017753:Ecosystem; D004548:Elasticity; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D008460:Meat / Q000032:analysis; D018485:Muscle Fibers, Skeletal; D018482:Muscle, Skeletal / Q000737:chemistry; D034421:Sus scrofa; D014783:Viscosity; D053833:Wetlands
chemical_list: D004041:Dietary Fats