Influence of Marinades of Vegetable Origin on the Structural and Mechanical Properties of Natural Semi-Finished Products

The article presents the results of studies of the influence of fruit and berry components on the structural and mechanical characteristics of marinated semi-finished products from wild boar meat. The aim of the work is to assess the influence of natural marinades on the cutting performance and shearing force of marinated meat semi-finished products.Experimental samples of natural semi-finished products were made from the thigh part of wild boar meat. In the first sample, cranberry powder was added to the marinade; in the second sample, blackcurrant powder was added; in the third sample, blackcurrant balsamic vinegar was added; and the sample without the addition of marinade was taken as a control. In the studied samples, the cutting work (J) and shear force (kN/m2) were determined, which at the beginning of the studies were 1.32 J and 194.92 kN/m2for the control sample, 1.50 J and 142.08 kN/m2for the first, 1.82 J and 161.87 kN/m2for the second, 1.95 J and 183.73 kN/m2for the third samples. At the transitional stage of storage, the cutting work and shear force decreased and were 1.23 J and 174.7 kN/m2 for the control sample, 1.39 J and 125.4 kN/m2for the first, 1.66 J and 145.8 kN/m2for the second, and 1.76 J and 167.2 kN/m2for the third. On the 10th day of storage, an increase in the indicators was observed in all samples and amounted to 1.37 J and 201.7 kN/m2in the control, 1.56 J and 147.8 kN/m2 in the first, 1.89 J and 167.6 kN/m2in the second, and 2.1 J and 189.4 kN/m2in the third samples.Studies have confirmed the positive effect of adding balsamic vinegar, cranberry powder, and blackcurrant to the marinade in the manufacture of natural semi-finished products from wild boar meat. The results of the studies have shown that marinades containing natural components soften tough wild boar meat and stabilize the structure of muscle tissue during storage.The results obtained during the study confirm the effectiveness and prospects of using natural components in the marinade for semi-finished meat products from game meat.Received 23.12.2025Accepted 21.01.2026