ArticleFoods (Basel, Switzerland)2022
The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 10 citations in OpenAlex.
- Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits.Italian journal of food safety · 2023Article
- Cranial Morphology of Lithuanian Indigenous Wattle Pigs and Their Hybrids with Wild Boar.Animals : an open access journal from MDPI · 2023Article
- Stress at Slaughter: A Key Factor in the Determination of Meat Quality?Foods (Basel, Switzerland) · 2023Article
- Cause and Effect Analysis between Influencing Factors Related to Environmental Conditions, Hunting and Handling Practices and the Initial Microbial Load of Game Carcasses.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
Abstract
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.
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Registered trials
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