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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41340/13:60330

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

—

Svazek periodika

94

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

187-201

Kód UT WoS článku

000317450100007

EID výsledku v databázi Scopus

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