Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (<i>Sus scrofa</i>)
The immediate refrigeration of meat after slaughter is a key issue for the proper storage and aging of meat. The industry standard cold chain relies on low temperatures and ventilation to lower the internal carcass temperature to 0–4 °C within the first 48 h, i.e., within four times the so-called se...
| Main Authors: | , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/5/1434 |
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| author | Beniamino Cenci-Goga Alberto Amicabile Musafiri Karama Saeed El-Ashram Cristina Saraiva Juan García-Díez Simone Finotti Viviana Genna Giampaolo Moretti Riccardo Murari Riccardo Muliari Sabrina Bonizzato Erica Lugoboni Sabina Cassini Caterina Dal-Ben Luca Grispoldi |
| author_facet | Beniamino Cenci-Goga Alberto Amicabile Musafiri Karama Saeed El-Ashram Cristina Saraiva Juan García-Díez Simone Finotti Viviana Genna Giampaolo Moretti Riccardo Murari Riccardo Muliari Sabrina Bonizzato Erica Lugoboni Sabina Cassini Caterina Dal-Ben Luca Grispoldi |
| author_sort | Beniamino Cenci-Goga |
| collection | DOAJ |
| description | The immediate refrigeration of meat after slaughter is a key issue for the proper storage and aging of meat. The industry standard cold chain relies on low temperatures and ventilation to lower the internal carcass temperature to 0–4 °C within the first 48 h, i.e., within four times the so-called semi-cooling time. On the other hand, for games, once bled and eviscerated, the carcass must be sent to a point where it can be sectioned or kept on air for maturation at refrigeration temperature. The precautions to observe are few and simple but essential: protect the meat and start the cooling process quickly. After preparing the animal (bleeding and evisceration), it may be necessary to face a period of transport that is sometimes long and not very easy; while small animals can be easily transported in a backpack, larger ones must necessarily be carried by several people or sometimes dragged to the vehicle capable of transporting them. It is obvious that a wild boar opened from the jaws to the pelvis and dragged for hundreds of meters will tend to be contaminated, although these contaminations are to be considered secondary for the preservation of the meat, compared to contamination by the intestinal contents. In an attempt to investigate the effect of delayed refrigeration on wild boar carcass contamination, the aim of this work was to determine a correlation between several hunting and logistic parameters (age, sex, animal weight, shooting distance, number of shots, weather and temperature and time from shot to refrigeration and to analysis) and bacterial contamination of the carcass. The correlation coefficient, r, was found to be 0.038 for the eviscerated body weight (<i>p</i> < 0.05), 0.091 for the external temperature on the day of hunting (<i>p</i> < 0.05), 0.027 for the time from shot to refrigeration (<i>p</i> = 0.081), 0.038 for the time from refrigeration to analysis (<i>p</i> < 0.05) and 0.043 for the time from shot to analysis (<i>p</i> < 0.05). These results stand for a negative correlation between the bacterial population and eviscerated carcass weight and between the bacterial population and external temperature and for a positive correlation between the time from shot to analysis and from refrigeration to analysis. No association was demonstrated between the bacterial population and the time from shot to refrigeration. |
| first_indexed | 2024-03-10T11:21:04Z |
| format | Article |
| id | doaj.art-77da24afd8ac4451b391395890ba621d |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T11:21:04Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-77da24afd8ac4451b391395890ba621d2023-11-21T20:03:56ZengMDPI AGAnimals2076-26152021-05-01115143410.3390/ani11051434Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (<i>Sus scrofa</i>)Beniamino Cenci-Goga0Alberto Amicabile1Musafiri Karama2Saeed El-Ashram3Cristina Saraiva4Juan García-Díez5Simone Finotti6Viviana Genna7Giampaolo Moretti8Riccardo Murari9Riccardo Muliari10Sabrina Bonizzato11Erica Lugoboni12Sabina Cassini13Caterina Dal-Ben14Luca Grispoldi15Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, 06126 Perugia, ItalyAzienda Ulss 9 Scaligera—Via Valverde, 42-37122 Verona, ItalyDepartment of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria, Onderstepoort 0110, South AfricaSchool of Life Science and Engineering, Foshan University, Foshan 528231, ChinaDepartment of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, PortugalVeterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, PortugalAzienda Ulss 9 Scaligera—Via Valverde, 42-37122 Verona, ItalyAzienda Ulss 9 Scaligera—Via Valverde, 42-37122 Verona, ItalyAzienda Ulss 9 Scaligera—Via Valverde, 42-37122 Verona, ItalyAzienda Ulss 9 Scaligera—Via Valverde, 42-37122 Verona, ItalyIstituto Zooprofilattico Sperimentale delle Venezie (IZSVe)—Sezione di Verona—Via S. Giacomo, 5-37135 Verona, ItalyIstituto Zooprofilattico Sperimentale delle Venezie (IZSVe)—Sezione di Verona—Via S. Giacomo, 5-37135 Verona, ItalyIstituto Zooprofilattico Sperimentale delle Venezie (IZSVe)—Sezione di Verona—Via S. Giacomo, 5-37135 Verona, ItalyIstituto Zooprofilattico Sperimentale delle Venezie (IZSVe)—Sezione di Verona—Via S. Giacomo, 5-37135 Verona, ItalyIstituto Zooprofilattico Sperimentale delle Venezie (IZSVe)—Sezione di Verona—Via S. Giacomo, 5-37135 Verona, ItalyDipartimento di Medicina Veterinaria, Università degli Studi di Perugia, 06126 Perugia, ItalyThe immediate refrigeration of meat after slaughter is a key issue for the proper storage and aging of meat. The industry standard cold chain relies on low temperatures and ventilation to lower the internal carcass temperature to 0–4 °C within the first 48 h, i.e., within four times the so-called semi-cooling time. On the other hand, for games, once bled and eviscerated, the carcass must be sent to a point where it can be sectioned or kept on air for maturation at refrigeration temperature. The precautions to observe are few and simple but essential: protect the meat and start the cooling process quickly. After preparing the animal (bleeding and evisceration), it may be necessary to face a period of transport that is sometimes long and not very easy; while small animals can be easily transported in a backpack, larger ones must necessarily be carried by several people or sometimes dragged to the vehicle capable of transporting them. It is obvious that a wild boar opened from the jaws to the pelvis and dragged for hundreds of meters will tend to be contaminated, although these contaminations are to be considered secondary for the preservation of the meat, compared to contamination by the intestinal contents. In an attempt to investigate the effect of delayed refrigeration on wild boar carcass contamination, the aim of this work was to determine a correlation between several hunting and logistic parameters (age, sex, animal weight, shooting distance, number of shots, weather and temperature and time from shot to refrigeration and to analysis) and bacterial contamination of the carcass. The correlation coefficient, r, was found to be 0.038 for the eviscerated body weight (<i>p</i> < 0.05), 0.091 for the external temperature on the day of hunting (<i>p</i> < 0.05), 0.027 for the time from shot to refrigeration (<i>p</i> = 0.081), 0.038 for the time from refrigeration to analysis (<i>p</i> < 0.05) and 0.043 for the time from shot to analysis (<i>p</i> < 0.05). These results stand for a negative correlation between the bacterial population and eviscerated carcass weight and between the bacterial population and external temperature and for a positive correlation between the time from shot to analysis and from refrigeration to analysis. No association was demonstrated between the bacterial population and the time from shot to refrigeration.https://www.mdpi.com/2076-2615/11/5/1434wild boargamemeatmicrobiological qualityrefrigeration |
| spellingShingle | Beniamino Cenci-Goga Alberto Amicabile Musafiri Karama Saeed El-Ashram Cristina Saraiva Juan García-Díez Simone Finotti Viviana Genna Giampaolo Moretti Riccardo Murari Riccardo Muliari Sabrina Bonizzato Erica Lugoboni Sabina Cassini Caterina Dal-Ben Luca Grispoldi Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (<i>Sus scrofa</i>) Animals wild boar game meat microbiological quality refrigeration |
| title | Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (<i>Sus scrofa</i>) |
| title_full | Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (<i>Sus scrofa</i>) |
| title_fullStr | Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (<i>Sus scrofa</i>) |
| title_full_unstemmed | Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (<i>Sus scrofa</i>) |
| title_short | Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (<i>Sus scrofa</i>) |
| title_sort | effect of delayed refrigeration on the microbial carcass contamination of wild boars i sus scrofa i |
| topic | wild boar game meat microbiological quality refrigeration |
| url | https://www.mdpi.com/2076-2615/11/5/1434 |
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