Meat from wild boar (Sus scrofa L.): A review

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F13%3A%230001813" target="_blank" >RIV/00027014:_____/13:#0001813 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41340/13:60330
Result on the web
<a href="http://www.vuzv.cz/sites/File/_privat/13042.pdf" target="_blank" >http://www.vuzv.cz/sites/File/_privat/13042.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2013.01.012" target="_blank" >10.1016/j.meatsci.2013.01.012</a>

Result language
angličtina
Original language name
Meat from wild boar (Sus scrofa L.): A review
Original language description
Wild boar is a species that is utilised for food and sport hunting throughout the world. Recent increases in natural populations and the potential of farming wild boars have stimulated interest in this species as a meat producer. Compared to domestic pigs, wild boars present a higher degree of carcass fatness and larger loin areas, more slow-twitch oxidative (I) and fast-twitch oxidative glycolytic (IIA) and less fast-twitch glycolytic (IIB) muscle fibres, and darker, less tender and leaner meat. Differences in diets might contribute to differences in cooked meat flavour and fatty acid composition between wild boars and domestic pigs. Higher a-tocopherol concentrations in wild boar might extend its meat shelf-life. Mechanical massaging of muscles, vacuum package ageing and addition of marinates have been attempted to tenderise wild boar meat. Further research on hunting protocols for wild boar, and value-added products from its meat, are needed.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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