Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar (
carcass weight
colour
lipids
n-3 fatty acids
pH
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
14 Apr 2023
14 Apr 2023
Historique:
received:
01
03
2023
revised:
29
03
2023
accepted:
06
04
2023
medline:
28
4
2023
pubmed:
28
4
2023
entrez:
28
4
2023
Statut:
epublish
Résumé
The aim of this study was to evaluate quality and sensory variation in wild boar meat in comparison to pork. Meat quality in wild boar is expected to vary more compared to pork due to different feeding environment, age and gender. In order to be able to promote wild boar meat as a sustainable high-quality product, there is a need to evaluate the variation in meat quality attributes, including technological, compositional and sensory/texture aspects. We evaluated carcass characteristics, pH, colour, lipid profile and sensory aspects of wild boar meat of different age and gender and compared them with pork. Wild boars had lower carcass weight (
Identifiants
pubmed: 37107439
pii: foods12081644
doi: 10.3390/foods12081644
pmc: PMC10137630
pii:
doi:
Types de publication
Journal Article
Langues
eng
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