Effects of wild boars meat of different season of shot addition on texture of finely ground model pork and beef sausages

Abstract

Meat structure and the effects of wild boars of 40 kg carcass weight shot during spring and winter meat addition on texture, sensory properties and thermal drip of finely ground model meat products manufactured of meat differing in pork and beef meat content were studied. Regardless of season of shot, wild boar meat showed a smaller muscle fibre area and intramuscular fat content and also a thicker periand endomysium than the meat from pork shoulder whereas beef was characterized by the thickest muscle fibre and connective tissue. When the season of shot was compared, the highest amount of fat was found in muscles of wild boars shot during autumn and winter than animals from spring and summer. Increasing wild boar meat content resulted in a reduction of hardness and gumminess for beef batter as well as in augmentation of hardness, cohesiveness, springiness and gumminess and reduction of juiciness for pork sausages, irrespectively of kind of wild boar meat addition. Increasing the wild boar of spring and summer meat content resulted in a higher texture and sensory properties changes of model sausages compared to meat from animals shot during autumn and winter. It also resulted in a larger increase of thermal drip in both the pork and beef ground meat products.