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

Author

Listed:
  • Jan Slováček

    (Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic)

  • Šárka Nedomová

    (Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic)

  • Markéta Janík Piechowiczová

    (Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic)

  • Ondřej Mikulka

    (Department of Forest Protection and Wildlife Management, Faculty of Forestry and Wood Technology, Mendel University in Brno, Brno, Czech Republic
    Forestry and Game Management Research Institute, Jíloviště-Strnady, Czech Republic)

  • Miroslav Jůzl

    (Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic)

Abstract

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.

Suggested Citation

  • Jan Slováček & Šárka Nedomová & Markéta Janík Piechowiczová & Ondřej Mikulka & Miroslav Jůzl, 2024. "Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(5), pages 382-389.
    • Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:112-2024-cjfs
    DOI: 10.17221/112/2024-CJFS
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    References listed on IDEAS

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    1. V. Razmaité & R. Šveistiené & G.J. Švirmickas, 2011. "Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 480-486.
    2. Monika Okrouhlá & Roman Stupka & Jaroslav Čítek & Michal Šprysl & Milan Trnka & Eva Kluzáková, 2008. "Effect of lean meat proportion on the chemical composition of pork," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(6), pages 464-469.
    3. Joanna Żochowska-Kujawska & Kazimierz Lachowicz & Małgorzata Sobczak & Grzegorz Bienkiewicz & Grzegorz Tokarczyk & Marek Kotowicz & Ewelina Machcińska, 2016. "Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(1), pages 87-92.
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