Effect of NaCl levels in minced DFD wild boar meat on the physicochemical properties of model sausages

This study investigated the effect of NaCl levels in minced wild boar meat on the physicochemical and textural properties of model sausages ; we compared mince prepared from normal and DFD muscle (M. longissimus thoracis) from wild boar (Sus scrofa leucomystax). NaCl (1.0 to 3.0% of mince weight) was added to each mince, mixed well, and the mince mixture was then boiled to produce the model sausage. Cooking loss, L*, a*, and b* values, and textural profiles in the model sausages were analyzed. The NaCl level did not significantly affect any of the tested parameters except the b* value in sausages made from normal meat. There were no significant differences in the L* values of sausages containing 1.0% NaCl that were made from normal or DFD meats. The a* values of sausages containing 1.5% or less NaCl made from DFD meat were significantly higher than those made from normal meat. The values of the cohesiveness and load of gumminess of both sausages made from normal and DFD meats could be evaluated as having deformation resistance. These results suggest that it is possible to alter the level of NaCl in sausages to achieve the desired characteristics if they are made from normal boar meat. However, it is desirable to use 1.0% NaCl in the mince in terms of color if the sausage is made from DFD boar meat.