Peter Hofbauer

A note on meat quality traits of pheasants (Phasianus colchicus)

Meat yield, proximate composition, pH and drip loss of breast and thigh muscles were studied in 29 hunted male and 32 slaughtered female pheasants. In the breast muscles of additional 14 hunted male pheasants, colour, cooking loss and shear force were measured. Weight of muscles of hunted male pheasants was higher than that of slaughtered females, but the percentages of breast and thigh muscles relative to the dressed carcass did not differ. Average protein concentrations in lean muscles were above 22%, and average fat was below 1.2%. In breast muscles, pH24 was lower than in thigh (ca. 5.6 vs. 6.0), and, consequently, drip loss was higher (2.2-3.0% vs. 1.0-1.5%). Colour of breast muscles was characterised by L*a*b* values of about 55, 4 and 8-9, respectively. The shear force of breast muscles was about 30xa0N/cm2.

Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n=36 karyotype compared to those of phenotypically similar crossbreeds (2n=37 and 2n=38) raised under same farming conditions. 1. Carcass quantity and meat dressing

The aim of this study was to compare wild boar (chromosomal number 2n=36) to phenotypically similar animals of 2n=37 and 2n=38 chromosomes (crossbreeds) with respect to live weight, carcass yield, meat yield, fat and weight of inner organs. All animals were born and raised on the same farm and slaughtered at 39 weeks. The final live weight of wild boar 2n=36 was significantly lower (47.2kg) as compared to crossbreeds (80.0kg). Animals 2n=36 had more carcass yields (65.5%) than 2n=37 karyotype (64.9%) and 2n=38 (64.4%). Wild boar had the highest yields for the cuts with bones and boneless cuts compared to crossbreeds. Therefore, variations in karyotype are accompanied by differences in some carcass quantitative traits, i.e., 2n=36 grow and fatten slower than crossbreeds 2n=37 and 2n=38.

The muscle biological background of meat quality including that of game species

A review of the major biological mechanisms determining the physical-chemical and sensory quality traits of whole tissue meat (colour and water-holding of fresh- and tenderness and flavour of cooked meat) is presented. The effect of variousante mortemand processing factors, affecting sensory quality traits of the various major animal meat species, are summarised and reference is made to effects reported for game meat species.

A summary of methods to assess major physicalchemical and sensory quality traits of fresh (whole tissue) meat

This contribution summarises the standard methodologies used to assess meat quality characteristics as applied at the University of Veterinary Medicine Vienna, Austria. It also compares the utility and validity of the various approaches to measure sensory quality of fresh meat in scientific experiments and indicates where major references for further consideration can be found.