Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures

Quality traits of wild boar mould-ripened salami were assessed in eight batches produced from two different assortments of meat (hind leg vs. shoulder), fat tissue (backfat from domestic pigs vs. fat tissue from wild boar), and with and without addition of a commercial bacterial starter culture. Chemical composition of finished products (day 35) were in compliance with national food codex. Batches produced with a bacterial starter culture were generally preferred by taste panels, had significantly lower concentrations of TBARS (< 1.5 mg malondialdehyde/kg) and peroxide values (POVs) and lower concentrations of cadaverine (< 50 mg/kg), histamine (< 10 mg/kg) and putrescine (< 60 mg/kg). TBARS and POVs were inversely related to sensory preference scores (r2 = 0.84 and 0.88). Batches produced from shoulder muscles contained significantly higher concentrations of cadaverine, histamine and putrescine. TBARS were highest in batches manufactured with fat tissue from wild boars. These findings should be considered when guides to good practice for the manufacture of game meat products are developed.