https://doi.org/10.4081/ijfs.2023.11618
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Submitted: 28 July 2023
Accepted: 17 October 2023
Published: 8 November 2023
Accepted: 17 October 2023
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted. There is little information available on the quality of captured wild boar meat. The aim of this study was to evaluate the meat quality of wild boars captured with a large corral-style trap compared to still hunting and collective hunting methods. Longissimus dorsi samples were collected from 60 wild boars, 20 of which were obtained by trapping, 20 by still hunting, and 20 by collective hunting. The animals considered were 32 males and 28 females, weighing between 42 and 68 kg. Muscle pH has been recorded at 1, 24, and 48 hours post-mortem. Furthermore, after 24 hours, color, drip loss, cooking loss, and Warner-Bratzler shear force were also evaluated. Trapping with large enclosures such as corral-style traps, if properly managed, does not seem to adversely affect the quality traits of wild boar meat, which were found to be like those obtained by the still hunting method.
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How to Cite
1.
Altissimi C, Torregiani E, Cambiotti F, Roila R, Branciari R, Giovannini S, Ranucci D. Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits. Ital J Food Safety [Internet]. 2023 Nov. 8 [cited 2024 Dec. 22];12(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/11618
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