Energy-Saving Dried Game Meat as a Sustainable Alternative to Farmed Dried Meat Products

The aim of this study was to confirm the suitability of game meat as a sustainable substitute for farmed meat for use as a raw material in the production of dried meat products. Red deer and wild boar meat were selected for the study, and a hybrid drying method was employed, i.e., hot air drying (HAD) assisted by microwave–vacuum drying (MVD). The selection of the research material was guided by the assumed low carbon footprint of game meat (as there are no precise LCA (life cycle assessment) data), while the selection of processing methods was guided by the possibility of obtaining high-quality products with reduced energy consumption. All these aspects were intended to support sustainability in the dried meat products industry. The dried game meat obtained in this study is microbiologically stable (water activity 0.62–0.68, moisture content approx. 10% w.b.) and characterized by high quality, confirmed by high sensory quality index scores (SQI > 4.5 on a 5-point scale). The process parameter optimization of the applied hybrid three-stage drying method (HAD-MVD-HAD) also allowed for a reduction in energy consumption of almost 40% compared to the most commonly used single-stage HAD method. These achievements confirm the great potential of using game meat in the food industry, which in turn may contribute to more sustainable production practices.