Mechanical Tenderization Research Articles

DRY AND WET TENDERIZATION OF MEATS: BASIC FEATURES AND TECHNOLOGICAL EQUIPMENT

Subject of research. Tenderization (softening) of meat raw materials by using technological equipment with various working bodies. Purpose. Study of the technological features of raw meat tenderization under mechanical and hydro-mechanical action of tenderizers and multi-needle brine injectors, respectively. Methods. In order to carry out research, we used a systematic approach to factual materials, in particular, scientific and scientific-practical literature, legal acts, regulatory documents, etc., abstract-logical approach to generalize the results of the study and formulate conclusions. The experimental treatment of whole muscle meat raw materials was performed using a pneumatic brine injector brand Ya5-FSh1L with 50 needles. Results. Several methods of softening raw materials have been developed, among which mechanical tenderization takes not the last place. Meat cuts are mechanically tenderized and/or enhanced to add value to lower quality cuts by improving sensory attributes such as palatability and tenderness. The term “mechanically tenderized” is defined as “manipulating meat with deep penetration by processes which may be referred to as “blade tenderizing,” “jaccarding,” “pinning,” “needling,” or using blades, pins, needles or any mechanical device”. The tenderization process fulfilled without simultaneous injection of pickling brines is dry tenderization. The main methods for the practical implementation of the process of softening meat raw materials are piercing with knives or needles, passing through paired rollers equipped with a notch or wedge-shaped teeth, processing using plates with a notched surface. The wet tenderization is achieved when meats are penetrated by injection needles saturating muscle tissue with pickling brines. The research fulfilled showed that for tenderization of meat of increased hardness, the most effective diameter of needles is 2.5-3.5 mm. The smallest tenderizing effect is observed when raw meat is processed with needles with a diameter of 2 mm. When needles with a diameter of 2 mm are used, the nature of the mechanical action is essentially closer to the separation of muscle and connective fibers without significant incisions. However, combine effect of the mechanical action and hydro-mechanical action upon the treated meats has not yet been properly studied so the corresponding research shall be held in future. Scope of research results. The results of the experiments will be used to improve the technology and specialized equipment for injection of whole muscle meat raw materials to increase the profitability of meat processing, food safety of meat products, and to enhance their quality.

Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)

The aim of this study was to evaluate the effect of enzymatic impregnation by papaya latex with three different techniques (injection, immersion and high hydrostatic pressure) as a pretreatment for the tenderization process of “Chilean abalone” (C. concholepas). The impregnated latex activity was evaluated at 37 °C/1 h; 21 °C /6 h and 5 °C /24 h and quality parameters such as texture profile, water holding capacity, color and sensory analysis were analyzed. The results showed that high pressure pretreatment at 37 °C/1 h was the best treatment with a tenderization efficiency of 30.8%, a water holding capacity of 87.85 ± 0.25 g/100 g and a sensory evaluation of the hardness with a high correlation (r2 = 0.927). The ranges of ΔE ranging from 5.29 to 14.50 showing how the enzymatic solutions impacted color. Finally, this research showed that the use of enzymatic impregnation improves quality parameters in comparison to the traditional mechanical tenderization.

Outbreak of Escherichia coli O157:H7 Infections Linked to Mechanically Tenderized Beef and the Largest Beef Recall in Canada, 2012

Contaminated beef is a known vehicle of Escherichia coli O157:H7 infection, although more attention is given to the control of E. coli O157:H7 in ground, rather than whole-cut, beef products. In September 2012, an investigation was initiated at an Alberta, Canada, beef plant after the detection of E. coli O157:H7 in two samples of trim cut from beef originating from this plant. Later in September 2012, Alberta Health Services identified five laboratory-confirmed infections of E. coli O157:H7, and case patients reported eating needle-tenderized beef steaks purchased at a store in Edmonton, Alberta, produced with beef from the Alberta plant. In total, 18 laboratory-confirmed illnesses in Canada in September and October 2012 were linked to beef from the Alberta plant, including the five individuals who ate needle-tenderized steaks purchased at the Edmonton store. A unique strain of E. coli O157:H7, defined by molecular subtyping and whole genome sequencing, was detected in clinical isolates, four samples of leftover beef from case patient homes, and eight samples of Alberta plant beef tested by industry and food safety partners. Investigators identified several deficiencies in the control of E. coli O157:H7 at the plant; in particular, the evaluation of, and response to, the detection of E. coli O157 in beef samples during routine testing were inadequate. To control the outbreak, 4,000 tons of beef products were recalled, making it the largest beef recall in Canadian history. This outbreak, in combination with similar outbreaks in the United States and research demonstrating that mechanical tenderization can transfer foodborne pathogens present on the surface into the interior of beef cuts, prompted amendments to Canada's Food and Drug Regulations requiring mechanically tenderized beef to be labeled as such and to provide safe cooking instructions to consumers. A detailed review of this event also led to recommendations and action to improve the safety of Canada's beef supply.

Utjecaj strukturnih i biokemijskih promjena mi�ica post mortem na mekocu mesa

The aim of this paper was to describe the main structural and biochemical changes of muscles during post-mortem process implicated with meat tenderness. Taking into account complexity of biochemical and structural changes in muscles, meat tenderness is associated with the amount and quality of connective tissue, intramuscular lipid content (marbling), sarcomere length, and myofibrillar protein degradation. In short, more tender meat is associated with lower connective tissue content, higher collagen solubility, greater intramuscular lipid content, longer sarcomeres and greater myofibrillar protein degradation. However, it must be considered that the interactions among the listed factors are complex and dependent on numerous processes during post-mortem such as chilling regime, electrical stimulation, carcass suspension, aging, mechanical tenderization, different marinades, and thermal processing conditions.

Labeling of mechanically tenderized beef products: a mini review

Mechanical tenderization of beef products involves mechanical techniques in order to break up tissue This could lead to the introduction of pathogens from surface to the interior Due to the huge number of outbreak reports related to mechanical tenderization since it becomes essential to standardize cooking time and instructions for consumer safety Mandatory labeling of mechanically tenderized beef products is an innovative option to control the outbreaks Labeling based on safe cooking time end point internal temperature deg F is dependent on various factors This review discusses the process of tenderization pathogenic organisms associated with it and cooking time factors It also highlights the importance and pitfalls concerning labeling of validated cooking instructions

Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks

Mechanical tenderizing of beef can result in bacteria, which may include enteric pathogens such as <em>Escherichia coli</em> O157:H7, from the surface being carried into previously sterile deep tissues. A telephone survey of 1021 Canadian consumers was conducted during September 2013 to determine current steak cooking practices, and responses to proposed instructions for cooking to ensure microbiological safety intended for labels on packs of mechanically tenderized beef (MTB) steaks. The responses indicated that 95% of Canadian consumers preferably cook steaks to a medium rare or more well done condition while 66% turn steaks over twice or more during cooking. These practices are those required to ensure the microbiological safety of MTB steaks. Apparently, over 80% of consumers would have no difficulty understanding, and would be likely to follow instructions that specify these practices for the safe cooking of MTB steaks.

Improving fresh beef round steak characteristics through mechanical tenderization and solution enhancement

Improving fresh beef round steak characteristics through mechanical tenderization and solution enhancement

Antimicrobial Interventions for O157:H7 and Non-O157 Shiga Toxin-Producing Escherichia coli on Beef Subprimal and Mechanically Tenderized Steaks

Non-O157 Shiga toxin-producing Escherichia coli (STEC) is an emerging risk for food safety. Although numerous postharvest antimicrobial interventions have been effectively used to control E. coli O157:H7 during beef harvesting, research regarding their effectiveness against non-O157 STEC is scarce. The objectives of this study were (i) to evaluate effects of the spray treatments-ambient water, 5% lactic acid (LA), 200 ppm of hypobromous acid (HA), and 200 ppm of peroxyacetic acid (PA)-on the reduction of O157:H7 or non-O157 STEC (O26, O103, O111, and O145) with high (10(6) log CFU/50 cm(2)) or low (10(2) log CFU/50 cm(2)) levels on beef subprimals after vacuum storage for 14 days and (ii) to evaluate the association of the antimicrobial treatments and cooking (50 or 70°C) on the reduction of the pathogens in blade-tenderized steaks. The treatment effects were only observed (P = 0.012) on samples taken immediately after spray intervention treatment following inoculation with a high level of O157:H7. The LA and PA treatments significantly reduced low-inoculated non-O157 STEC after spray intervention; further, the LA and HA treatments resulted in significant reductions of non-O157 STEC on the low-inoculated samples after storage. Although cooking effectively reduced the detection of pathogens in internal steak samples, internalized E. coli O157:H7 and non-O157 STEC were able to survive in steaks cooked to a medium degree of doneness (70°C). This study indicated that the reduction on surface populations was not sufficient enough to eliminate the pathogen's detection following vacuum storage, mechanical tenderization, and cooking. Nevertheless, the findings of this study emphasize the necessity for a multihurdle approach and further investigations of factors that may influence thermal tolerance of internalized pathogenic STEC.

Food material properties and early hominin processing techniques

Although early Homo is hypothesized to have used tools more than australopiths to process foods prior to consumption, it is unknown how much the food processing techniques they used altered the material properties of foods, and therefore the masticatory forces they generated, and how well they were able to comminute foods. This study presents experimental data on changes to food material properties caused by mechanical tenderization (pounding with a stone tool) and cooking (dry roasting) of two foods likely to have been important components of the hominin diet: meat and tubers. Mechanical tenderization significantly decreased tuber toughness by 42%, but had no effect on meat toughness. Roasting significantly decreased several material properties of tubers correlated with masticatory effort including toughness (49%), fracture stress (28%) and elastic modulus (45%), but increased the toughness (77%), fracture stress (50%–222%), and elastic modulus of muscle fibers in meat (308%). Despite increasing many material properties of meat associated with higher masticatory forces, roasting also decreased measured energy loss by 28%, which likely makes it easier to chew. These results suggest that the use of food processing techniques by early Homo probably differed for meat and tubers, but together would have reduced masticatory effort, helping to relax selection to maintain large, robust faces and large, thickly enameled teeth.

Mechanically tenderized meat


 Background: In 2012, mechanically tenderized meat raised public health concern when an E.Coli 0157:H7 outbreak was linked to the tenderization process. It was discovered that the machinery pushed the E.Coli from the surface of contaminated meat products such as steaks and roasts, into the interior, where it was able to survive the cooking process. Concerns were raised by Lorraine McIntyre and the BCCDC about this issue, and their desire to improve their knowledge base in order to adequately assess the risk. Methods: Data was gathered via a survey conducted electronically and by telephone. Questions were asked to determine the proportion of retail establishments that use their own tenderizing equipment. Questions also asked about other industry practices such as current sanitization and labeling practices. Results: The results of this study were that 24% of surveyed establishments mechanically tenderize their meat products. Of these establishments, 33% have a label that states the meat has been tenderized mechanically and 17% provide cooking instructions on this label. An association was found between mechanically tenderizing meat and establishment type, which suggests that grocery stores are more likely to mechanically tenderize than other establishments, such as restaurants. On the other hand, no association was found between operator experience and their level of knowledge regarding the risks of mechanical tenderization. Conclusions: Overall, this study has demonstrated the likelihood is high that consumers purchase and consume beef that has been mechanically tenderized at the retail level. The results from this study can be used to aid public health officials in quantifying the risk of mechanical tenderization at a retail level and aid in the development and implementation of new legislation such as mandatory labeling of all mechanically tenderized meat.

The relationship between numbers of bacteria on surfaces and in deep tissues of mechanically tenderized beef

The objective of the study was to identify factors affecting the fractions of the bacteria naturally present on surfaces of beef cuts that are carried into deep tissues when the meat is mechanical tenderized by piercing with banks of thin blades. The surfaces and ten strips of meat from the deep tissues of beef primal cuts tenderized first and last on each of five days at a retail store meat fabrication facility were sampled for enumeration of total aerobic counts. Each strip was excised from the whole thickness of a cut after surfaces were sterilized. The mean log numbers of total aerobes recovered from the surfaces of cuts tenderized first or last each day were 2.18 and 1.57 log cfu cm−2, respectively. The mean log numbers recovered per strip from individual cuts tenderized first or last each day ranged from 0.30 to 1.45 and from 0.03 to 1.04 log cfu, respectively. These findings indicate that bacteria from the tenderizing equipment augmented the numbers of aerobes on the surfaces of cuts tenderized first each day, with some of the additional aerobes being carried into deep tissues. Subsequently, pieces of cuts stored in air at 2 °C were tenderized at a laboratory using commercial equipment. Each cut was divided into three pieces with one piece being not treated, one being sprayed with water and one being sprayed with 5% lactic acid. The mean log numbers of total aerobes recovered from the surfaces of not treated pieces of cut stored for 0, 2, 4, 6, 10 or 14 days were 0.6, 0.8, 2.6, 4.2, 8.5 and 8.9 log cfu cm−2, respectively. No aerobes were recovered from the deep tissues of any of the pieces of cuts tenderized on day 0. Mean log numbers recovered from the deep tissues of not treated tenderized pieces of cuts stored for 2, 4, 6, 10 or 14 days were 0.3, 0.3, 2.2, 7.8 and 8.1 log cfu per strip, respectively. Spraying with 5% lactic acid reduced the mean log numbers of aerobes on pieces of cuts stored for 2, 4, or 6 days by 1, 2 or 2 log units, respectively, but did not reduce the numbers on pieces of cuts stored for 10 or 14 days. Mean log numbers recovered from the deep tissues of tenderized pieces of cuts sprayed with 5% lactic acid were not significantly different (P > 0.05) from the mean log numbers recovered from the corresponding, tenderized not treated pieces of cuts. These findings showed that the fraction of the total aerobes on cut surfaces that are carried into deep tissues during mechanical tenderizing can vary with the stage of growth of the spoilage flora; and that reduction of numbers of aerobes on the surface by treatment with lactic acid before tenderizing does not necessarily reduce the numbers carried into deep tissues during tenderizing.

Increasing postmortem aging time decreases color and flavor stability of top sirloin steaks (2014)

Top sirloin butts are commonly blade-tenderized to significantly increase tenderness, but minimal data have shown the relationship between blade tenderization and color stability as well as the effect of extended postmortem aging periods past 30 days on color stability. Tenderness plays a significant role in consumer satisfaction with beef products, and blade tenderization and extended postmortem aging periods are effective ways to ensure that beef cuts are tender. Therefore, the objectives of this study were to: (1) determine color and flavor stability of beef gluteus medius during extended postmortem aging times with and without mechanical tenderization, and (2) determine the biochemical factors responsible for color stability of beef gluteus medius at five different aging periods.

Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions.

Mechanical tenderization improves the palatability of beef; however, it increases the risk of translocating pathogenic bacteria to the interior of beef cuts. This study investigated the efficacies of lactic acid spray (LA; 5 % ), storage, and cooking on the survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks managed under simulated industry conditions. Beef subprimals inoculated with either high (10(5) CFU/ml) or low (10(3) CFU/ml) levels of E. coli O157:H7 were treated (LA or control) and stored for 21 days prior to mechanical tenderization, steak portioning (2.54 cm), and additional storage for 7 days. Steaks were then cooked to an internal temperature of 55, 60, 65, 70, or 75°C. Samples were enumerated and analyzed using DNA-based methods. Treatment with LA immediately reduced E. coli O157:H7 on the lean and fat surfaces of high- and low-inoculum-treated subprimals by more than 1.0 log CFU/cm(2) (P < 0.05). Storage for 21 days reduced surface populations of E. coli O157:H7 regardless of the inoculation level; however, the populations on LA- and control-treated lean surfaces of high- and low-inoculum-treated subprimals were not different after 21 days (P > 0.05). E. coli O157:H7 was detected in core samples from high-inoculum-treated steaks cooked to 55, 60, or 70°C. Conversely, E. coli O157:H7 was not detected in core samples from low-inoculum-treated steaks, regardless of the internal cooking temperature. These data suggest that LA- and storage-mediated reduction of pathogens on subprimals exposed to typical industry contamination levels (10(1) CFU/cm(2)) reduces the risk of pathogen translocation and subsequent survival after cooking.

Mechanical Methods for Tenderization of Goat Meat

Tenderness is an important criterion for satisfactory eating quality and repeated buying of goat meat. Goat meat available in markets is generally tough. Mechanical tenderization is an effective method widely used for tenderization. A prototype of blade tenderizer with sterile surgical blades was developed for tenderization of meat. Two mechanical methods viz., incision of goat meat with blade tenderizer and passing of meat between two knurled rollers were evaluated for their effectiveness as tenderization method. Meat chunks were cooked after the treatment and evaluated for different physico-chemical and sensory evaluation. Cooking yield and peak shear force decreased for samples subjected to incision of goat meat with blade tenderizer as well as by passing of meat between two knurled rollers. The treatments did not affect the pH value of meat samples. The extent of disintegration of muscle structure in case of 16 passes was more as compared to other treatments, and resulted in less juicy cooked meat with apparent tough mouth feel. Blade tenderization was found to yield the best result in terms of tenderness and other eating quality parameters.

Mechanical tenderization can alter fresh muscle characteristics of steaks from the beef round

Mechanical tenderization can alter fresh muscle characteristics of steaks from the beef round

Fate of Escherichia coli O157:H7 in Mechanically Tenderized Beef Prime Rib following Searing, Cooking, and Holding under Commercial Conditions

We evaluated the effect of commercial times and temperatures for searing, cooking, and holding on the destruction of Escherichia coli O157:H7 (ECOH) within mechanically tenderized prime rib. Boneless beef ribeye was inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of ECOH and then passed once through a mechanical tenderizer with the fat side facing upward. The inoculated and tenderized prime rib was seared by broiling at 260°C for 15 min in a conventional oven and then cooked in a commercial convection oven at 121.1°C to internal temperatures of 37.8, 48.9, 60.0, and 71.1°C before being placed in a commercial holding oven maintained at 60.0°C for up to 8 h. After searing, ECOH levels decreased by ca. 1.0 log CFU/g. Following cooking to internal temperatures of 37.8 to 71.1°C, pathogen levels decreased by an additional ca. 2.7 to 4.0 log CFU/g. After cooking to 37.8, 48.9, or 60.0°C and then warm holding at 60.0°C for 2 h, pathogen levels increased by ca. 0.2 to 0.7 log CFU/g. However, for prime rib cooked to 37.8°C, pathogen levels remained relatively unchanged over the next 6 h of warm holding, whereas for those cooked to 48.9 or 60.0°C pathogen levels decreased by ca. 0.3 to 0.7 log CFU/g over the next 6 h of warm holding. In contrast, after cooking prime rib to 71.1°C and holding for up to 8 h at 60.0°C, ECOH levels decreased by an additional ca. 0.5 log CFU/g. Our results demonstrated that to achieve a 5.0-log reduction of ECOH in blade tenderized prime rib, it would be necessary to sear at 260°C for 15 min, cook prime rib to internal temperatures of 48.9, 60.0, or 71.1°C, and then hold at 60.0°C for at least 8 h.

Findings of the Health Risk Assessment of Escherichia coli O157 in Mechanically Tenderized Beef Products in Canada

In late 2012, a total of 18 cases of foodborne illness caused by Escherichia coli O157 were reported as part of a Canadian outbreak related to contaminated beef. During the food safety investigation associated with the outbreak, it was determined that a few cases were likely associated with the consumption of mechanically tenderized beef (MTB) which had been tenderized at the retail level. Details of this investigation and its follow-up are available online on the Canadian Food Inspection Agency (CFIA) website * . This event raised awareness of the Canadian public and the scientific community regarding the practice of mechanical tenderization of beef. Furthermore, four relatively recent E. coli O157 outbreaks in the United States have highlighted the fact that non-intact products, other than ground beef, such as tenderized roasts and steaks, may represent an

Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.

After three different outbreaks were linked to the consumption of nonintact meat products contaminated with Escherichia coli O157:H7, the U.S. Food Safety and Inspection Service published notice requiring establishments producing mechanically tenderized and moisture-enhanced beef products to reassess their respective hazard analysis and critical control point systems, due to potential risk to the consumers. The objective of this study was to validate the use of lactic acid bacteria (LAB), acidified sodium chlorite (ASC), and lactic acid (LA) sprays when applied under a simulated purveyor setting as effective interventions to control and reduce E. coli O157:H7 and Salmonella Typhimurium DT 104 in inoculated U.S. Department of Agriculture (USDA) Choice strip loins (longissimus lumborum muscles) pieces intended for either mechanical blade tenderization or injection enhancement with a brine solution after an aging period of 14 or 21 days at 4.4°C under vacuum. After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium DT 104 from the surface into the internal muscles occurred at levels between 1.00 and 5.72 log CFU/g, compared with controls. LAB and LA reduced internal E. coli O157:H7 loads up to 3.0 log, while ASC reduced the pathogen 1.4 to 2.3 log more than the control (P < 0.05), respectively. Salmonella Typhimurium DT 104 was also reduced internally 1.3 to 2.8, 1.0 to 2.3, and 1.4 to 1.8 log after application of LAB, LA, and ASC, respectively. The application of antimicrobials by purveyors prior to mechanical tenderization or enhancement of steaks should increase the safety of these types of products.

QUANTITATIVE ANALYSIS OF VERTICAL TRANSLOCATION AND LATERAL CROSS‐CONTAMINATION OF ESCHERICHIA COLI O157:H7 DURING MECHANICAL TENDERIZATION OF BEEF

ABSTRACTQuantitative vertical translocation and lateral cross‐contamination of Escherichia coli O157:H7 during mechanical tenderization of beef meat were investigated using a restaurant‐style meat tenderizer, which was first used to tenderize a surface‐inoculated sample, and then an additional four uninoculated samples. It was observed that the vertically translocated bacteria (in log10 cfu/g) was directly proportional to the logarithm of the tenderization depth, with an average translocation coefficient of 3.14 ± 0.66 log10 cfu/g per log10 mm of depth. For lateral cross‐contamination, the bacterial counts recovered from the top layers of the first four pieces of meat decreased by approximately 0.5 log10 cfu/g after each tenderization. There was no decrease in the bacterial counts recovered from the top layers after the 4th tenderization. More tenderization studies were needed to quantitatively analyze the trend of lateral cross‐contamination. However, it is evident that both vertical translocation and lateral cross‐contamination can occur during mechanical tenderization of meat.PRACTICAL APPLICATIONSFoodborne illnesses caused by consumption of undercooked non‐intact beef meats contaminated with Escherichia coli O157:H7 are an emerging public food safety concern as evidenced by a major outbreak recently. This study investigated both vertical translocation and lateral cross‐contamination of E. coli O157:H7 during mechanical tenderization of beef. The results from this work can aid quantitative assessment of risks caused by non‐intact beef meats.

Utility for production of massaged products of selected wild boar muscles originating from wetlands and an arable area

Percentages of muscle fibre types, area of intramuscular fatty tissue (IMF) and changes in hardness, rheological properties as well as mean fibre cross-sectional area (CSA), and endomysium thickness of muscles from wild boars hunted in two different ecosystems (arable area vs. wetlands) were evaluated. Three muscles: Biceps femoris (BF), Semimembranosus (SM), and Longissimus (L) subjected to massaging (or not) for 4h were studied. Fibre type percentage and structural elements: mean muscle fibre cross-sectional area (CSA), endomysium thickness, and amount of intramuscular fat (IMF) were measured using a computer image analysis programme. Fibre properties of muscles from wild boars originating from arable areas did not differ from those of wild boars from wetlands. Muscles of wild boars hunted in the arable area of the forest contained significantly higher amounts of intramuscular fat and lower values of hardness, viscous and elastic moduli than the corresponding muscles of animals from the marshy area. Of the muscles tested, BF with its higher percentage of red fibres and fibre CSA, thicker endomysium and lower amount of IMF compared to SM and L muscles, was tougher and more elastic and viscous than the other two muscles. Muscle massaging resulted in an increase in the fibre CSA and decrease in thickness of the endomysium and as a consequence reduced hardness and augmented the viscous and elastic modules of the muscles. Muscles with higher amounts of intramuscular fat, lower values of textural parameters and percentage of red fibres as well as smaller structural elements showed higher susceptibility to massaging. Muscles from animals hunted on wetlands compared to those from wild boar shot on the arable land and BF compared to SM and L, were slightly less susceptible to mechanical tenderization.