【Demonstration Project for Adding Value to Underutilized Meat】 Investigation of the Component Characteristics of Tokunoshima Ryukyu Boar Meat
Joint Faculty of Veterinary Medicine, Professor OHTSUKA Akira
Southern Kyushu and Nansei Islands Innovation Center, Specially Appointed Specialist SETOGUCHI Shinji
- amagi
Background and objectives of activities
The Ryukyu wild boar is an endemic subspecies of wild boar distributed across parts of the Nansei Islands, including Tokunoshima. In recent years, factors such as the increase in abandoned farmland due to the progression of depopulation and aging in rural farming communities on Tokunoshima have triggered a rise in crop damage caused by Ryukyu wild boars. On Tokunoshima, a certain number of hunting captures are permitted annually for damage prevention. The meat is sold primarily on e-commerce sites as a local specialty product. By identifying the meat's unique flavor components and functional properties, establishing optimal aging and processing methods, and differentiating it from other meats through branding to add high value, the goal is to expand demand and increase profits.
Summary of Activities
This project measured the levels of free amino acids, which are crucial for the flavor of Ryukyu wild boar meat, and imidazole dipeptides, which exhibit anti-fatigue and anti-aging effects, and compared them with other animal meats. To identify the effects of aging, the impact of storage duration was also verified. This project has been conducted as a joint research effort with Amagi Town Office since fiscal year 2020.
Expected Benefits
Ryukyu wild boar meat, rich in anti-fatigue and anti-aging substances like barenin and carnosine, is effective for marketing meat products targeting athletes and the elderly. Furthermore, by applying a relatively simple wet aging method to enhance umami, developing aged meat can achieve high added value for Ryukyu wild boar meat and differentiate it from other wild boar meats—effectively establishing a brand.