Desenvolvimento de lombo canadense defumado produzido com carne de javali

Abstract

The present work has aimed to develop a smoked tenderloin with boar meat and to evaluate the physical-chemical and sensorial characteristics compared with the smoked tenderloin produced with pork. The boar, an exotic species mamal, produces meat with remarkable qualitative attributes, due to its organoleptic properties (red color and differentiated taste) and nutricional properties (low fat and cholesterol). Its production and consumption in captivity is increasing, and it is already possible to find cuts and some processed products on the market. The loins had a pH value of 6.58 for the boar and 5.17 for the swine. Samples of boar loin showed less weight loss when compared to swine. The proximal centesimal composition for both formulations were presented according to the current legislation. In relation to color, wild boar samples had a L* value higher (59.73) than pigs (31.63), what was justified due to the higher moisture content found in the samples of boar (71.35 g / 100g) compared to swine (28.09 g / 100g). Moisture also influenced the texture profile, where boar samples had lower hardness and firmness, and more chewability than swine loin samples. In the sensory evaluation for the Control Difference test, the pork loin samples, in all attributes studied were slightly better than the boar loin sample. In the acceptance test for the swine sample, all evaluated attributes had a mean score above 6.0 (I liked it slightly). The wild boar sample presented values above 6.0 for the global evaluation, taste and odor attributes and values above 5 (disliked and disliked) for color and texture, demonstrating similar acceptance of the products developed. The results indicate that obtaining a new product requires some modifications in its manufacture and different habits from the consumer.