{"id":5299,"date":"2016-03-08T09:15:45","date_gmt":"2016-03-08T08:15:45","guid":{"rendered":"https:\/\/sesc.cat\/postmortem-decomposition-changes-in-wild-boar-carcasses\/"},"modified":"2022-03-24T18:53:45","modified_gmt":"2022-03-24T17:53:45","slug":"postmortem-decomposition-changes-in-wild-boar-carcasses","status":"publish","type":"post","link":"https:\/\/sesc.cat\/en\/postmortem-decomposition-changes-in-wild-boar-carcasses\/","title":{"rendered":"Postmortem decomposition changes in wild boar carcasses"},"content":{"rendered":"

Samples and images from wild boar carcasses with greenish discoloration were submitted to SESC, from a game meat processing establishment.<\/p>\n

According to the inspector\u00a0this coloration appeared one day after slaughter\/dressing, initially affecting the cranial region of the carcass, subcutis and superficial muscle layers. Over time, it extended caudally and delved into the muscle tissue. Often the alteration was observed also in adjacent carcasses. She also described that this change was accompanied by a foul odor. This alteration is estimated to be approximately observed in up to 2% of the carcasses of this species.<\/p>\n

These consist in postmortem<\/em> decomposition changes<\/strong> due to autolysis and the proliferation of putrefaction\u00a0bacteria<\/strong>. The microbiological culture of the samples showed growth of anaerobic bacteria compatible with Clostridium<\/em> spp. and various strains of E. coli<\/em>.<\/p>\n

The source of bacterial contamination is probably related to the method of slaughter: the entrance of the projectile through the skin can drag outside contamination\u00a0and lack of immediate cooling of the carcass may promote growth of bacteria. The location in the cranial area coincides with the area where the hunters are aiming at when shooting, as the shots aimed at the abdominal region are\u00a0known to favor major\u00a0carcass contamination by bacteria from the digestive tract. The fact that it appears in adjacent carcasses is suggestive of cross contamination between carcasses during preparation or by contact between them.<\/p>\n

\"Two<\/a>

Two wild boar carcasses with green color change of the adipose tissue and muscle.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Samples and images from wild boar carcasses with greenish discoloration were submitted to SESC, from a game meat processing establishment.<\/p>\n","protected":false},"author":6,"featured_media":7227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[259],"tags":[401],"class_list":["post-5299","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-game-meat-2","tag-muscle-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/posts\/5299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/comments?post=5299"}],"version-history":[{"count":0,"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/posts\/5299\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/media\/7227"}],"wp:attachment":[{"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/media?parent=5299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/categories?post=5299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sesc.cat\/en\/wp-json\/wp\/v2\/tags?post=5299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}