Review article

https://doi.org/10.5513/JCEA01/24.2.3843

Physical parameters of wild boar meat quality: A review

Nera FABIJANIĆ orcid.org/0000-0001-7964-7939 ; Association Biom, Čazmanska ulica 2, 10000 Zagreb, Croatia
Miljenko KONJAČIĆ ; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Zoran LUKOVIĆ orcid.org/0000-0001-5447-3637 ; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Zvonimir PRPIĆ orcid.org/0000-0003-0827-4594 ; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Nikolina KELAVA UGARKOVIĆ ; University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia

Abstract

For centuries, game meat has been an important source of proteins, vitamins and minerals in the human diet. Interest for game meat during last few decades is increasing, mainly due to lower ecological footprint and a preferred chemical composition in comparison to the meat of domestic animals. In recent years, Europe has been facing an overpopulation of wild boars, which affects the availability of game meat to a wider niche of consumers. Therefore, wild game meat is a great alternative to others red meats and it has a great advantage on the world meat market. Regarding physical parameters of wild boar meat wide range of values can be found depending on analysed muscle type, sex, age, season and/or hunting technique. In general, same as meat of other large game species, wild boar meat is darker (lower L*), more red (higher a*) and colour parameter values can highly vary depending on previously mentioned factors. pH value usually ranges between 5.5 to 5.8, but also variations are often as wild boars have different post-mortem pH decline than domestic pigs. Expected cooking loss of wild boar meat is about 30% and higher, while meat tenderness measured as Warner-Bratzler shear force is usually higher than 40 N.

Keywords

wild boar; meat; pH, colour; water holding capacity; tenderness

Hrčak ID:

305067

URI

https://hrcak.srce.hr/305067

Publication date:

30.6.2023.

Article data in other languages: croatian

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