22. Hygienic quality and microflora evolution in typical Italian game meat products

Abstract

In Italy, traditionally, chamois, roe deer, red deer and wild boar meats are consumed, either fresh or in the form of local products such as ‘luganeghe’. The growing consumption of game meat and their products can be attributed not only to their unique organoleptic properties but also to a changed perception of the consumer. Related to the game animal’s feral life cycle and the consequent absence of drug treatment, game meat has important ethical and ecological value. Although game meat contributes only a small part to overall meat and food supply it can be considered as an alternative to farmed animals meat for reasons of animal welfare, sustainability and nutritional value. Indeed, game meat has low lipid content, high quality protein associated with the presence of essential amino acids, more polyunsaturated than saturated fatty acids and high contents of ω-3 fatty acids. Although the management of microbiological hazards resulting from the consumption of this meat has a great impact on health and economic activity, no risk assessment has been made especially for game meat, and there are no specific microbiological criteria stipulated in EU legislation. In this context, hunters and butchers have a key role ensuring the healthiness of the product, during all production stages, and thus in assuring the health of the consumer. As a part of a study funded by the Ministry of Health and involving a multidisciplinary group, the purpose of this study was to monitor the hygienic quality of typical game meat products of the Trentino region.