Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages

The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (<i>Castor fiber</i>) and nutria (<i>Myocastor coypus</i>) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (<i>P</i> > 0.05) in microbiological counts per gram between the sausage groups according to the meat used after 3 weeks of storage. In the sensory analysis, beaver sausages were rated as the darkest and least attractive (<i>P</i> < 0.05). The data obtained using the Meullenet-Owens Razor Shear (MORS) test did not show a statistically significant difference (<i>P</i> > 0.05). However, a significant difference (<i>P</i> < 0.05) was measured between the beaver product and the pork and nutria variants using the compression method.