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

Jan Slováček, Šárka Nedomová, Markéta Janík Piechowiczová, Ondřej Mikulka and Miroslav Jůzl
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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
Miroslav Jůzl: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic

Czech Journal of Food Sciences, 2024, vol. 42, issue 5, 382-389

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.

Keywords: game; colour; texture; sensory analysis; microorganisms (search for similar items in EconPapers)
Date: 2024
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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

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