This diploma thesis looks at the indicators of quality in the wild boar meat maturing process. The duration of the meat maturation (Musculus longissimus dorsi) was compared in 25 wild boars depending on the meat cut, the age of the hunted wild boar, where the animal was shot, the type of hunt and the season in which the wild boar had been hunted. The wild boar meat was wet-aged, sliced into pieces approximately 2 cm wide and the duration of aging was split into three intervals (0 to 5 days, 6 to 10 days and 11 to 15 days). The pH of the meat, its texture, colour and the sensory properties of the cooked meat and broth were determined after each interval. During the maturing process, the lightness of the meat L* grew rapidly and showed a statistical significance (p < 0,01), the redness of the meat a* on the other hand declined (p < 0,01). The volume of yellow colour b* did not change during the maturing process. The duration of aging did not effect the pH in the meat and showed no statisti-cal significance. Convincing differences were noted in the measurement of the texture of the maturing meat. Tenderness was most notable after a period of 6 to 10 days. The duration of aging showed a statistical significance (p < 0,05) in: taste intensity, juiciness, tenderness and texture of the meat. The duration of aging also showed statistical significance (p< 0,05) in all the analysed descriptors of the meat broth (taste intensity, pleasantness of taste, aroma intensity and the pleasantness of the aroma).
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427268 |
| Date | January 2018 |
| Creators | Vicenec, Ondřej |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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