Effect of Age and Sex on the Quality of Offal and Meat of the Wild Boar (Sus scrofa)

SIMPLE SUMMARY: Animal offal has been used for centuries in human nutrition as a source of valuable protein, vitamins and minerals. The goal of the study was to examine the effect of age and sex on the quality of offal and meat from the wild boar. A number of 32 hunt-harvested animals was assigned to groups according to age and sex. The quality of offal (liver, kidneys, heart and tongue) and meat (m. semimembranosus) of wild boars was examined. The analysed internal organs differed with their pH value. The meat in the group of sub-adults characterized with greater quality compared to the meat of juveniles i.a. better water holding capacity. The chemical composition of offal and meat from juveniles and sub-adults differed. The results of this study show that the quality attributes of offal and meat from the wild boar are affected by the animal’s age. This may suggest that different conditions/methods should be used in processing of these animal products to prevent spoilage (high pH shortens the shelf life), the loss of residual water, and offer consumers products with acceptable color. ABSTRACT: The goal of the study was to examine the effect of age and sex on the quality of wild boar offal and meat. A number of 32 hunt-harvested animals was assigned to groups according to age (juveniles and sub-adults) and sex. The quality of offal (liver, kidneys, heart and tongue) and m. semimembranosus was examined. The pH value of m. semimembranosus ranged from 5.45 to 5.88. The highest pH was recorded in the kidney and the liver (6.32–6.54 and 6.12–6.31). The meat in the group of juveniles was brighter (p = 0.042), yellower (p = 0.039), showed a greater drip loss (p = 0.007), cooking loss (p = 0.039), and plasticity (p = 0.028), compared to the sub-adults. The extractable fat content in the m. semimembranosus and offal (p = 0.004), and water to crude protein ratio (p = 0.033), also differed between age groups. The results of the study show different quality attributes of offal and meat of wild boars from two age groups. The obtained quality measures suggest that the culinary and technological usefulness of offal and meat from the wild boars may differ according to the age of hunted animals.