Archives Animal Breeding
Archives Animal Breeding
AAB
Articles | Volume 62, issue 2
Articles | Volume 62, issue 2
https://doi.org/10.5194/aab-62-597-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-62-597-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 62, issue 2
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

Viewed

Total article views: 1,773 (including HTML, PDF, and XML)
HTML PDF XML Total BibTeX EndNote
1,304 390 79 1,773 103 131
  • HTML: 1,304
  • PDF: 390
  • XML: 79
  • Total: 1,773
  • BibTeX: 103
  • EndNote: 131
Views and downloads (calculated since 17 Dec 2019)
Cumulative views and downloads (calculated since 17 Dec 2019)

Viewed (geographical distribution)

Total article views: 1,869 (including HTML, PDF, and XML) Thereof 1,790 with geography defined and 79 with unknown origin.
Country # Views %
  • 1
1
 
 
 
 
Latest update: 25 Nov 2025
Download
Short summary
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.
Read more
Share