Trends in Game Meat Hygiene: From Forest to Fork

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Peter Paulsen, Alexandra Bauer, F. J. M. Smulders
Wageningen Academic Publishers, 2014 - 300 Seiten
26.3 Quantities of game meat -- 26.4 Quality aspects of game meat -- 26.5 Conclusions -- Acknowledgements -- References -- 27. Raw material quality and processing technology issues of meat from wild ungulates -- Summary -- 27.1 Introduction -- 27.2 Boar taint in wild boars -- 27.3 Haut goût -- 27.4 Influence of quality of raw material to quality of fermented sausages -- 27.5 Production of fat-reduced, raw sausages -- 27.6 Conclusions -- References -- 28. Lipids in tissues of wild game: overall excellent fatty acid composition, even better in free-ranging individuals -- Summary -- 28.1 Introduction -- 28.2 Game meat and polyunsaturated fatty acids -- 28.3 Game meat is an excellent source of polyunsaturated fatty acids -- 28.4 Compiled dataset on game meat fatty acid composition -- 28.5 Conclusions -- Acknowledgements -- References -- 29. Lactic acid concentration and pH values in muscles of European brown hare -- Summary -- 29.1 Introduction -- 29.2 Materials and methods -- 29.3 Results and discussion -- 29.4 Conclusions -- Acknowledgements -- References -- Section 5 Physical/chemical hazards -- 30. Risk analysis of game meat-borne hazards induced by hunting rifle bullets: intermediate report on German field studies -- Summary -- 30.1 Introduction -- 30.2 Food safety and game meat -- 30.3 Further investigations into the killing effects of lead-free hunting ammunition -- 30.4 Proposal to combine data from the two studies to assess influence of ballistic factors on game meat contamination with bullet material -- 30.5 Conclusions -- Acknowledgements -- References -- 31. Composition of bullets used for hunting and food safety considerations -- Summary -- 31.1 Introduction -- 31.2 Overview on metals and other components of rifle bullets used for hunting -- 31.3 Role of metals in bullets as chemical hazards and implications for exposure assessment.

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