Technological and nutritional properties of meat from female wild boars ( Sus scrofa scrofa L.) of different carcass weights
2019
Abstract. The aim of this work was to assess the technological and
nutritional quality of meat from female wild boars. The muscle samples – Musculus longissimus thoracis et lumborum (LTL) and Musculus semimembranosus (SM) – were taken from a total of 40 female wild
boar after a hunt. Carcasses were allocated to five groups according to weight (group I – 30±5 kg; group II – 45±4.9 kg; group III – 60±4.7 kg; group IV – 75±5.2 kg; group V – 90±5 kg). Studies that have been carried out have shown that technological and nutritional
properties of meat from wild boars depend on the mass of carcasses and the type of muscle. The pH of analyzed wild boar meat proved that there was normal glycolysis and
glycogenolysis progress in all groups. The water holding capacity (WHC) of SM
muscles from the lowest-weight carcasses was significantly ( P≤0.01 )
lower as compared to the heavier carcasses. There were significant
differences ( P≤0.01 ) in the shear force of the LTL muscle between
groups I, IV and V. The muscles cut from carcasses of a higher mass represent
higher values of this parameter. The higher-mass carcasses were
characterized by a darker color, which resulted from the higher
concentration of myoglobin. The protein concentration increased with carcass
weight. A similar effect of carcass weight on the content of intramuscular fat
(IMF) was found. Due to the low calorie content, the meat of young wild boar may
be an interesting and attractive component of the diet.
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