Meat Quality Parameters of Wild Boar and Commercial Pig Breeds

Abstract

The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples of m. longissimus dorsi were obtained from three different pig breeds -Yorkshire, Landrace and wild boar. Chemical composition, pH, fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acid profile, and volatile compounds differed significantly (p<0.05) among the pig breeds. Yorkshire meat had the most favorable ratio of unsaturated to saturated fatty acids and the highest nutritional value. On the other hand, wild boar meat had the lowest intramuscular fat content. Determined differences among different pig breeds indicated the impact of breed on meat quality of pork. The results obtained could be used to meet consumer's needs regarding fatty acid composition and sensory properties of meat.

Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

“…Octanol was also identified, but to a lesser extent. Recently, several quality parameters for wild boar carcass were reported, including a number of volatiles [ 44 ], the most abundant of which were hexanal, 2,3-butanedione, 3-methyl-2(5H)-furanone, furan, and 1-octen-3-ol. These findings differed slightly from those of our current study, in which some of the mentioned compounds were not detected (e.g., 3-methyl-2(5H)-furanone), while others were identified but not as significant markers (e.g., furan, 1-octen-3-ol, hexanal, and 2,3-butanedione) (Table S4).…”

Quality Multiverse of Beef and Pork Meat in a Single Score

“…Meat color correlates with myoglobin content, but it also is closely related to intramuscular fat content and pH [25]. Furthermore, other post-harvest factors affecting the color of fresh meat are the temperature, package conditions and lipid oxidation during aging and exposure to consumers.…”