Czech J. Food Sci., 2024, 42(5):382-389 | DOI: 10.17221/112/2024-CJFS

Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausagesOriginal Paper

Jan Slováček ORCID...1, ©árka Nedomová ORCID...1, Markéta Janík Piechowiczová ORCID...1, Ondřej Mikulka ORCID...2,3, Miroslav Jůzl ORCID...1
1 Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
2 Department of Forest Protection and Wildlife Management, Faculty of Forestry and Wood Technology, Mendel University in Brno, Brno, Czech Republic
3 Forestry and Game Management Research Institute, Jíloviątě-Strnady, Czech Republic

The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (P > 0.05) in microbiological counts per gram between the sausage groups according to the meat used after 3 weeks of storage. In the sensory analysis, beaver sausages were rated as the darkest and least attractive (P < 0.05). The data obtained using the Meullenet-Owens Razor Shear (MORS) test did not show a statistically significant difference (P > 0.05). However, a significant difference (P < 0.05) was measured between the beaver product and the pork and nutria variants using the compression method.

Keywords: game; colour; texture; sensory analysis; microorganisms

Received: June 11, 2024; Revised: August 26, 2024; Accepted: August 27, 2024; Prepublished online: October 14, 2024; Published: October 30, 2024  Show citation

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Slováček J, Nedomová ©, Janík Piechowiczová M, Mikulka O, Jůzl M. Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages. Czech J. Food Sci. 2024;42(5):382-389. doi: 10.17221/112/2024-CJFS.
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