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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

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Latest update: 25 Dec 2024
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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.
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