Since 2008, State Hunting Area "Rositsa” at area Lagat became the first in the county to offer processing and storage of meat from game that meets all European standards for these animal products.
Every year meat products are sold here in Bulgaria and in the European Union. These include boneless, vacuumed packed meat of; roe deer, red deer, fallow deer, mouflon and wild boar. There is also a trademarked special recipe sausage from several types of game.
The production of the factory unit provides high quality low fat game meat with a certified origin and guaranteeing the performance of all required tests.
Initial treatment of the game
One of the most important things to receive a quality final product is that proper pretreatment techniques are followed after the death of the animal. This includes the severing of large blood vessels in the neck and placing the body at an angle allowing it to bleed. Within 30 minutes after killing, all internal organs must be removed from the body and in the case of males’ testicles too. The abdominal area is then cleaned with a damp cloth, and the highly contaminated carcasses washed. Bullet entry points are then carefully cut away.
It must be made known that the game can carry various pathogens dangerous to humans, so it is important that the correct tests are made and analyzed prior to any consumption.
After the initial treatment following the kill, the game must be cooled as quickly as possible to a temperature between 5° and 0° C. This ensures the meat starts to mature properly and activates the enzymatic process. As a result in time the flesh becomes a nice bright red colour, muscle tissue softens and the correct consistency is reached. Consequently taste, texture and nutritional qualities are enhanced.
Apart from a properly conducted cooling process, the quality of meat depends on how well the animal was bleed after the kill and lack of extensive injuries to the skin and gastrointestinal tract.
When meat is cooled slowly and kept in a humidity of 80-85% and at a temperature of between 0-3 ° C, it can store up for 15-20 days.
Dietary facts of wild game meat
Meat from this type of game is among the lowest in fat. It is mainly muscle tissue and contains 15-22% protein, between 5-20% fat, and 0.5% carbohydrates. Game is also rich in minerals - 0.5-1.5% (potassium, phosphorus, sodium, calcium, magnesium) and micronutrients (iron, zinc, and vitamins - B1, B6, niacin).
Wild game fat is lighter in colour, softer textured and more easily digestible than those of farm animals. It is therefore recommended in diets for weight loss, as well as in certain diets for people with diseases (diabetes) but not recommended for patients with gout.
Rich in protein and with a lower percentage of connective tissue determines its high nutritional value. The meat contains creatine and many other extract substances that help the body build an appetite.
The aroma and taste of game are pleasant and specific to individual species. This depends in particular on the conditions of life the animal has endured and food it consumed. The flavour is best in the autumn and winter period. During the mating season the meat from the male acquires a specific odor which must be taken into consideration when handling and eating. Game which have been hunted after a long chase or animals that are close to death after being shot and running away, accumulate adrenaline making the meat less tasty.