Journal cover Journal topic
Archives Animal Breeding Archiv Tierzucht
Journal topic

Journal metrics

Journal metrics

  • IF value: 1.157 IF 1.157
  • IF 5-year value: 1.241 IF 5-year
    1.241
  • CiteScore value: 1.09 CiteScore
    1.09
  • SNIP value: 0.884 SNIP 0.884
  • IPP value: 0.98 IPP 0.98
  • SJR value: 0.331 SJR 0.331
  • Scimago H <br class='hide-on-tablet hide-on-mobile'>index value: 7 Scimago H
    index 7
  • h5-index value: 12 h5-index 12
Supported by
Logo Leibniz Institute for Farm Animal Biology Logo Leibniz Association
AAB | Articles | Volume 62, issue 2
Arch. Anim. Breed., 62, 597–604, 2019
https://doi.org/10.5194/aab-62-597-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
Arch. Anim. Breed., 62, 597–604, 2019
https://doi.org/10.5194/aab-62-597-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.

Original study 17 Dec 2019

Original study | 17 Dec 2019

Technological and nutritional properties of meat from female wild boars (Sus scrofa scrofa L.) of different carcass weights

Anna Kasprzyk et al.

Viewed

Total article views: 132 (including HTML, PDF, and XML)
HTML PDF XML Total BibTeX EndNote
82 46 4 132 7 5
  • HTML: 82
  • PDF: 46
  • XML: 4
  • Total: 132
  • BibTeX: 7
  • EndNote: 5
Views and downloads (calculated since 17 Dec 2019)
Cumulative views and downloads (calculated since 17 Dec 2019)

Viewed (geographical distribution)

Total article views: 121 (including HTML, PDF, and XML) Thereof 121 with geography defined and 0 with unknown origin.
Country # Views %
  • 1
1
 
 
 
 

Cited

Saved

No saved metrics found.

Discussed

No discussed metrics found.
Latest update: 09 Apr 2020
Download
Short summary
Wild boar meat can be used as a culinary meat, while lighter carcasses have better nutritional value. The carcass weight and the muscle of wild boars affected the physicochemical properties of the meat, causing differences in the water holding capacity, shear force, meat brightness, content of hem-dyes, protein, fat and water, thus changing the technological usability and nutritional properties of meat.
Wild boar meat can be used as a culinary meat, while lighter carcasses have better nutritional...
Citation