COMPARATIVE STUDY ON THE BENEFITS OF THE USE OF GAME MEAT IN THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF A COMMON CONSUMER PRODUCT

Abstract

In recent years, consumers, including domestic meat consumers, have been looking for new products with high biological and nutritional value, plus flavour. Consumer concern for a healthy diet has led to increased demand for low-fat, low-cholesterol products, coupled with growing interest in returning to traditional products as an option to advanced processing. Game meat could meet consumer needs and requirements as an alternative to meat from domestic animals, with the following recommendations: 1. low fat content; 2. optimal unsaturated/saturated fatty acid ratio; 3. high protein content; 4. low calorie content; 5. outstanding texture, taste and flavour. The main aim of the work was to obtain a salami-type product from wild boar (Sus scrofa) and roe deer (Capreolus capreolus) meat, from the Western area of Romania, followed by a comparative study of quality indicators with a similar advanced processed product from domestic pork. From a physico-chemical point of view, the determination of water, ash, protein, fat, NaCl, and finally the carbohydrate content and nutritional value were calculated. From a sensory point of view, appearance, consistency, taste, smell and general acceptability were investigated.