Articles | Volume 62, issue 2
https://doi.org/10.5194/aab-62-597-2019
https://doi.org/10.5194/aab-62-597-2019
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, Joanna Stadnik, and Dariusz Stasiak

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Cited articles

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American Meat Science Association (AMSA): Meat color measurements guidelines, Champaign, IL, USA, 2012. 
Association of Official Analytical Chemists (AOAC): Official methods of analysis, 17th Edn., Gaithersburg, MD, USA, 2000. 
Batorska, M., Więcek, J., Kunowska-Slósarz, M., Puppel, K., Slósarz, J., Gołębiewski, M., Kuczyńska, B., Popczyk, B., Rekiel, A., and Balcerak, M.: The effect of carcass weight on chemical characteristics and fatty acid composition of Longissimus dorsi and Semimembranosus muscles of European wild boar (Sus scrofa scrofa) meat, Can. J. Anim. Sci., 98, 557–564, https://doi.org/10.1139/cjas-2017-0090, 2018. 
Binder, B. S., Ellis, M., Brewer, M. S., Campion, D., Wilson, E. R., and McKeith, F. K.: Effect of ultimate pH on the quality characteristics of pork, J. Muscle Foods, 15, 139–154, https://doi.org/10.1111/j.1745-4573.2004.tb00717.x, 2004. 
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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.