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Applied Sciences
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Game and Venison: Welfare, Safety, Quality and Nutrition Value
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Game and Venison: Welfare, Safety, Quality and Nutrition Value

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 August 2023) | Viewed by 5152

Special Issue Editors

Dr. Małgorzata Karwowska

E-Mail Website
Guest Editor
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: food safety; meat; fermented meat products; bioactive compounds; nitrite reduction; meat color; lipid and protein oxidation
Special Issues, Collections and Topics in MDPI journals
Dr. Anna. J. Korzekwa

E-Mail Website
Guest Editor
Department of Biodiversity Protection, Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, 10-748 Olsztyn, Poland
Interests: reproductive biology; immunology; nutrition; welfare; heterogeneity of domestic and wild ruminants
Special Issues, Collections and Topics in MDPI journals
Dr. Anna Kononiuk

E-Mail Website
Guest Editor
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, 10-748 Olsztyn, Poland
Interests: meat safety; nutritional value; bioactive compounds; food chemistry; food science and technology; food biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, game and traditionally reared animal meat demand has increased due to its high nutritional value. Consumers perceive this meat as “natural and sustainable” as animals are free-range and fed with mainly natural food, and thus their meat is free from hormones, antibiotics, etc. The return to traditional animal breeding and rearing is gaining traction due to the appeal of good-quality meat. Moreover, game meat is required to meet animal welfare ethical standards, and compared to farmed animals, the rearing of animals in the wild has a much lower impact on the ecosystem. Therefore, a large number of consumers value meat from wild animals more than traditional meat from slaughter animals. Intensive research has investigated the quality of wild and farm-raised game and venison in terms of safety, quality and nutrition value. This Special Issue aims to bring together the latest advances in the development of game meat and meat products, incorporating all the aforementioned aspects. We invite researchers to contribute original or review articles related to the effect of the diet and condition of wild animals on the quality of their meat, the comparison of meat safety and quality of wild and farm-raised game and venison, innovative methods for processing game meat, the nutritional value of meat and meat products and functional meat products from game meat. We look forward to receiving your contributions.

Dr. Małgorzata Karwowska
Dr. Anna. J. Korzekwa
Dr. Anna D. Kononiuk
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wild and farm-raised game and venison quality
  • game meat safety (microbiological and chemical)
  • correlation between breeding and condition of animal
  • game processing
  • functional products from wild and farm-raised game and venison
  • advanced technologies for processing game and venison
  • sensory quality of game and venison, consumer perception
  • nutritional value of game and venison vs. slaughter animals

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Published Papers (3 papers)

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Research

15 pages, 3021 KiB  
Article
Probabilistic Assessment of the Intake of Trace Elements by Consumption of Red Deer (Cervus elaphus) and Wild Boar (Sus scrofa) Meat
by J. Sevillano-Morales, J. Sevillano-Caño, M. A. Amaro-López and F. Cámara-Martos
Appl. Sci. 2023, 13(24), 13263; https://doi.org/10.3390/app132413263 - 14 Dec 2023
Cited by 3 | Viewed by 1074
Abstract
The aim of this work was to study the nutritional value of game meat through the fulfillments of Dietary Reference Intakes (DRI) for trace elements (Co, Cr, Cu, Fe, Ni, Se, and Zn). A probabilistic model (@Risk) was developed based on the consumption [...] Read more.
The aim of this work was to study the nutritional value of game meat through the fulfillments of Dietary Reference Intakes (DRI) for trace elements (Co, Cr, Cu, Fe, Ni, Se, and Zn). A probabilistic model (@Risk) was developed based on the consumption data of hunter-consumers obtained from a previously published survey. Two game species widely consumed in Europe were selected: red deer (Cervus elaphus) and wild boar (Sus scrofa). Red deer muscle had the highest content of Cr (0.25 mg/kg) and Zn (44.3 mg/kg) and wild boar muscle recorded the highest Cu (2.23 mg/kg), Ni (0.60 mg/kg), and Se (0.19 mg/kg), showing statistically significant differences between the two species for these elements. No statistically significant differences were found for Fe between both game species (red deer: 52.9 mg/kg and wild boar: 53.3 mg/kg). Co content in this kind of meat was negligible for both species. The results obtained from the simulation of the probabilistic model with red deer indicated that a consumption once per week of this meat fulfills Cr, Fe, and Zn DRIs for the 95th percentile in hunter-consumers. Regarding wild boar, the values obtained also fulfill the Fe DRI and were between 61 and 75% for the rest of the trace elements analyzed. Full article
(This article belongs to the Special Issue Game and Venison: Welfare, Safety, Quality and Nutrition Value)
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11 pages, 999 KiB  
Article
Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing
by Monika Modzelewska-Kapituła and Tomasz Żmijewski
Appl. Sci. 2023, 13(5), 3228; https://doi.org/10.3390/app13053228 - 2 Mar 2023
Cited by 1 | Viewed by 2007
Abstract
The aim of the study was to determine changes in water-holding and water-binding capacities in relation to the tenderness of fallow deer semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles during ageing. In the study, muscles obtained from 18-month-old farm-raised fallow deer [...] Read more.
The aim of the study was to determine changes in water-holding and water-binding capacities in relation to the tenderness of fallow deer semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles during ageing. In the study, muscles obtained from 18-month-old farm-raised fallow deer bucks were used. The quality of the meat was determined during ageing for 48 h, 168 h, and 288 h post slaughter. It was noted that ageing had a negative effect on water retention in fallow deer meat. It decreased the ability of meat tissue to bind added water (p < 0.01) and increased cooking losses (p < 0.01), though it also increased tenderness (p < 0.01). Generally, SM showed lower (p < 0.001) tenderness than LTL. SM and LTL muscles were similar in terms of free water content, ability to bind added water, and cooking losses (p > 0.05). The way the meat was heated (cooked in water vs. roasted in the dry air) affected only cooking losses (p < 0.05), which were higher in roasted samples but had no effect either on volume loss or meat tenderness. In conclusion, the main factor affecting the water holding and binding capacities, as well as fallow deer meat tenderness, is ageing. The time enough to obtain tender meat is 168 h for LTL, whereas SM should be aged for 288 h. Full article
(This article belongs to the Special Issue Game and Venison: Welfare, Safety, Quality and Nutrition Value)
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11 pages, 1319 KiB  
Article
Effects of Spray Application of Lactic Acid Solution and Aromatic Vinegar on the Microbial Loads of Wild Boar Carcasses Obtained under Optimal Harvest Conditions
by Rossana Roila, Caterina Altissimi, Raffaella Branciari, Sara Primavilla, Andrea Valiani, Fausto Cambiotti, Lorenzo Cardinali, Attilia Cioffi and David Ranucci
Appl. Sci. 2022, 12(20), 10419; https://doi.org/10.3390/app122010419 - 15 Oct 2022
Cited by 2 | Viewed by 1518
Abstract
Solutions of lactic acid 2% and aromatic vinegar were investigated for microbial load reduction on the surfaces of wild boar carcasses. The animals were hunted and processed according to production specifications to obtain the best hygiene for carcasses. The solutions were sprayed on [...] Read more.
Solutions of lactic acid 2% and aromatic vinegar were investigated for microbial load reduction on the surfaces of wild boar carcasses. The animals were hunted and processed according to production specifications to obtain the best hygiene for carcasses. The solutions were sprayed on carcass surfaces after skinning, and sites of 5 × 5 cm were sampled 2 h and 48 h post-treatment, with the carcasses under refrigeration conditions. The values of the microbial loads were lower for lactic-acid-treated sites, compared with control, after both 2 and 48 h. Nonetheless, the differences in the microbial loads were only higher than 1 Log/CFU 25 cm2 for the aerobic colony count. The aromatic vinegar resulted in lower values than in controls only after 48 h for the aerobic colony count, Staphylococcus count, and Lactobacillus count, with values always below 1 Log/CFU 25 cm2. The implementation of a lactic acid solution could represent a valuable strategy to reduce microbial growth on wild boar carcasses, thus becoming a relevant critical control point in this peculiar and niche meat production process. Full article
(This article belongs to the Special Issue Game and Venison: Welfare, Safety, Quality and Nutrition Value)
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