The effect of selected methods of heat treatment on the chemical composition, colour and texture parameters of longissimus dorsi muscle of wild boars

Figures & data

Table 1. Effect of differentiation of cooking and baking temperatures on the chemical composition of the longest dorsal muscle of wild boars (mean ± standard deviation).

Tabla 1. Efecto de la diferenciación de las temperaturas de cocción y de horneado en la composición química del músculo dorsal más largo de los jabalíes (media ± desviación estándar).

Specification	Raw meat	Meat cooked in temp. 80–90°C	Meat cooked in temp. 90–100°C	Meat cooked in temp. 150–175°C	Meat cooked in temp. 175–200°C
Water [%]	73.98 ± 1.34^a	70.09 ± 1.42^b	69.15 ± 2.26^b	67.36 ± 0.93^c	66.91 ± 1.43^c
Fat [%]	3.09 ± 1.93^a	5.59 ± 2.5^ab	6.61 ± 3.01^b	8.08 ± 2.22^b	8.72 ± 1.94^b
Protein [%]	21.43 ± 0.61	21.00 ± 0.60	20.70 ± 0.59	20.90 ± 0.60	21.00 ± 0.60

Different letters at mean values in the row mean statistically significant differences at p ≤ 0.05.

Las letras diferentes en los valores medios en la fila indican diferencias estadísticamente significativas en p ≤ 0.05.

Table 2. Effect of differentiation of cooking and baking temperatures on muscle colour parameters of the longest dorsal muscle of wild boars (mean ± standard deviation).

Tabla 2. Efecto de la diferenciación de las temperaturas de cocción y de horneado en los parámetros de color muscular del músculo dorsal más largo de los jabalíes (media ± desviación estándar).

Specification	Raw meat	Meat cooked in temp. 80–90°C	Meat cooked in temp. 90–100°C	Meat cooked in temp. 150–175°C	Meat cooked in temp. 175–200°C
Luminosity (L*)	46.64 ± 2.76^a	61.58 ± 2.37^b	61.17 ± 1.43^b	60.51 ± 3.01^b	61.12 ± 3.37^b
Redness (a*)	21.82 ± 1.08^a	10.75 ± 1.17^b	10.77 ± 1.70^b	10.93 ± 1.95^b	10.91 ± 2.38^b
Yellowness (b*)	9.91 ± 1.07^a	11.28 ± 0.50^b	11.21 ± 0.29^b	11.12 ± 0.27^b	11.35 ± 0.51^b

Different letters at mean values in the row mean statistically significant differences at p ≤ 0.05.

Las letras diferentes en los valores medios en la fila indican diferencias estadísticamente significativas en p ≤ 0.05.

Table 3. Effect of differentiation of cooking and baking temperatures on texture parameters of the longest dorsal muscle of wild boars (mean ± standard deviation).

Tabla 3. Efecto de la diferenciación de las temperaturas de cocción y de horneado en los parámetros de textura del músculo dorsal más largo de los jabalíes (media ± desviación estándar).

Specification	Raw meat	Meat cooked in temp. 80–90°C	Meat cooked in temp. 90–100°C	Meat cooked in temp. 150–175°C	Meat cooked in temp. 175–200°C
Hardness 1 [N]	56.81 ± 30.34^a	97.00 ± 27.30^bd	125.72 ± 37.51^ce	97.51 ± 34.14^bd	125.79 ± 23.02^ce
Hardness 2 [N]	34.28 ± 14.58^a	85.17 ± 24.95^bd	110.02 ± 33.55^ce	84.19 ± 31.36^bd	111.22 ± 22.73^ce
Adhesiveness [mJ]	6.29 ± 2.95^a	0.38 ± 0.45^b	0.45 ± 0.35^b	0.45 ± 0.29^b	0.45 ± 0.39^b
Resilence [-]	0.11 ± 0.03^a	0.16 ± 0.01^b	0.16 ± 0.02^b	0.17 ± 0.02^b	0.18 ± 0.02^b
Cohesiveness [-]	0.23 ± 0.08^a	0.45 ± 0.03^b	0.47 ± 0.03^b	0.46 ± 0.02^b	0.48 ± 0.03^b
Springiness [mm]	2.43 ± 0.42^a	5.10 ± 0.53^b	5.25 ± 0.41^b	5.16 ± 0.27^b	5.36 ± 0.23^b
Gumminess [N]	11.30 ± 5.03^a	44.32 ± 14.23^bd	59.33 ± 18.98^ce	45.37 ± 17.01^bd	60.28 ± 13.04^ce
Shear force [N x 10 mm^−2]	88.75 ± 8.07^a	98.07 ± 14.59^b	100.28 ± 15.27^b	104.44 ± 12.44^b	105.01 ± 13.48^b

Different letters at mean values in the row mean statistically significant differences at p ≤ 0.05.

Las letras diferentes en los valores medios en la fila indican diferencias estadísticamente significativas en p ≤ 0.05.

Table 4. Sensory evaluation of cooked and roasted longest dorsal muscle of wild boars (mean ± standard deviation).

Tabla 4. Evaluación sensorial de la cocción y el horneado del músculo dorsal más largo de los jabalíes (media ± desviación estándar).

Specification	Meat cooked in temp. 80–90°C	Meat cooked in temp. 90–100°C	Meat cooked in temp. 150–175°C	Meat cooked in temp. 175–200°C
Odour [pkt]	2.88 ± 0.33	2.90 ± 0.51	2.50 ± 0.25	2.55 ± 0.29
Juiciness [pkt]	2.63 ± 0.43^a	2.67 ± 0.34^a	3.50 ± 0.58^b	3.48 ± 0.56^b
Tenderness [pkt]	2.50 ± 0.21^a	2.54 ± 0.25^a	2.87 ± 0.40^b	2.90 ± 0.41^b
Flavour [pkt]	2.75 ± 0.25^a	2.77 ± 0.40^a	3.13 ± 0.51^b	3.14 ± 0.49^b

Different letters at mean values in the row mean statistically significant differences at p ≤ 0.05.

Las letras diferentes en valores medios en la fila indican diferencias estadísticamente significativas en p ≤ 0.05.

Table 5. Correlation coefficients between the chemical composition and texture parameters of the longest dorsal muscle of wild boars.

Tabla 5. Coeficientes de correlación entre la composición química y los parámetros de textura del músculo dorsal más largo de los jabalíes.

Specification	Meat cooked in temp. 80–90°C			Meat cooked in temp. 90–100°C			Meat cooked in temp. 150–175°C			Meat cooked in temp. 175–200°C
	Protein	Fat	Water	Protein	Fat	Water	Protein	Fat	Water	Protein	Fat	Water
Hardness 1	−0.198	0.313	−0.458	−0.202	0.573	−0.624	−0.151	0.432	−0.243	0.107	0.218	−0.545
Hardness 2	−0.242	0.338	−0.465	−0.199	0.562	−0.584	−0.158	0.433	−0.343	0.099	0.239	−0.567
Adhesiveness	0.038	0.026	−0.373	0.679	−0.807*	0.793*	−0.422	0.251	0.224	0.416	−0.389	0.491
Resilence	0.465	−0.591	0.225	0.498	−0.536	0.760*	−0.367	0.163	0.071	0.131	0.065	−0.323
Cohesiveness	0.034	−0.208	−0.054	0.138	0.038	0.115	0.171	−0.193	−0.166	−0.308	0.485	−0.477
Springiness	0.075	−0.327	0.458	0.217	−0.247	0.283	−0.236	0.331	−0.092	−0.237	0.485	−0.644
Gumminess	−0.155	0.211	−0.389	−0.135	0.494	−0.513	−0.155	0.415	−0.369	0.026	0.291	−0.563

*Correlation coefficients significant at p ≤ 0.05.

*Coeficientes de correlación significativos a p ≤ 0.05.

Table 6. Correlation coefficients between the colour and texture parameters of the longest dorsal muscle of wild boars.

Tabla 6. Coeficientes de correlación entre los parámetros de color y textura del músculo dorsal más largo de los jabalíes.

Specification	Meat cooked in temp. 80–90°C			Meat cooked in temp. 90–100°C			Meat cooked in temp. 150–175°C			Meat cooked in temp. 175–200°C
	L*	a*	b*	L*	a*	b*	L*	a*	b*	L*	a*	b*
Hardness 1	0.412	−0.750*	−0.215	0.475	0.270	−0.023	0.672	−0.207	−0.701*	−0.197	−0.538	−0.481
Hardness 2	0.422	−0.737*	−0.218	0.509	0.221	−0.005	0.694	−0.350	−0.709*	−0.231	−0.529	−0.452
Adhesiveness	0.409	−0.898*	−0.333	−0.370	−0.364	0.589	−0.450	0.404	0.784*	0.135	0.633	0.486
Resilence	−0.270	−0.498	0.286	0.163	−0.752*	0.663	0.021	0.337	0.297	−0.052	−0.171	−0.142
Cohesiveness	0.109	−0.764*	0.066	0.437	−0.449	0.175	0.371	−0.075	−0.470	−0.051	−0.135	−0.067
Springiness	−0.456	−0.221	0.614	0.239	−0.734*	−0.131	−0.433	0.365	0.634	−0.081	−0.656	−0.574
Gumminess	0.386	−0.819*	−0.188	0.531	0.119	0.019	0.704	−0.340	−0.709*	−0.181	−0.469	−0.399

*Correlation coefficients significant at p ≤ 0.05.

*Coeficientes de correlación significativos a p ≤ 0.05.