Pig, F1 (wild boar x pig) and wild boar meat quality

Marsico, G.; Rasulo, A; Dimatteo, Salvatore; Tarricone, Simona; Pinto, Fausto J.; Ragni, Marco

doi:10.4081/ijas.2007.1s.701

Cited by 18 publications

(20 citation statements)

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“…There was a slight increase in the pH value recorded between the 48 and 360 h post-mortem, but the final pH value did exceed the normal range of pH given in the literature for hunted wild boar meat. Compared to this study, a lower value of pH measured 24-h post-mortem was presented in other research papers (Marchiori and Fel ıcio 2003;Marsico et al 2007;Cifuni et al 2014) for the longissimus muscle of wild boars (5.62-5.64, 5.46 and 5.48, respectively). In their study, Florek et al (2017) report even higher pH for wild boar meat kept frozen in vacuum pouches for 60 days.…”

Section: Value Of Ph and Colour Coordinatescontrasting

confidence: 80%

The effect of chilled storage on the quality of meat from the feral wild boar (Sus scrofa)

Ludwiczak

Kulig

Składanowska-Baryza

et al. 2019

Italian Journal of Animal Science

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M. Longissimus lumborum from 16 wild boars was analysed 48 and 360-h post-mortem in order to evaluate the effect of storage on the quality of meat from the feral wild boar. The pH of M. longissimus lumborum measured 5.72 (48 h) and increased after storage by 0.09. The colour parameters were not affected by storage þ2 C, and were typical for game meat. The effect of chilled storage was observed in form of the following changes: a decrease in free water percentage and drip loss, and an increase of meat plasticity. A significant decrease has been recorded in the Warner-Bratzler force difference, initial biting force and biting peak force. The storage time did not affect the proximal chemical composition of the wild boar meat. The microbial growth of wild boar meat increased gradually during chilled storage. On the basis of the presented results, it can be concluded about no signs of negative effect of chilled storage on the quality of meat of the wild boar. HIGHLIGHTS The 14-day storage period at þ2 C allows for the development of desirable textural traits of meat from wild boar. The wild boar meat stored for 14 days characterised with proper microbiological quality. The wild boar meat revealed some attributes of abnormal quality.

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Section: Value Of Ph and Colour Coordinatescontrasting

confidence: 80%

The effect of chilled storage on the quality of meat from the feral wild boar (Sus scrofa)

Ludwiczak

Kulig

Składanowska-Baryza

et al. 2019

Italian Journal of Animal Science

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“…The terminal sire can have a strong influence on the fat quality and fatty acid composition (Alonso et al, 2009;Suzuki et al, 2003;Zhang et al, 2007). However, in this study, there were no significant differences of SFA, MUFA and PUFA in LD between the Yorkshire-sired and Landrace-sired hybrids (Table 3), and this is in agreement with the results of other authors who have found no breed and crossbred genotype (Marsico et al, 2007;Suzuki et al, 2003) difference in concentration of SFA of intramuscular fat in LD. This is in contrast with the findings of Ramı´rez and Cava (2007), who found a lipid fraction differences in different Iberian Â Duroc genotypes and Zhang et al (2007), who reported the breed (Duroc, Hampshire, Landrace and Yorkshire) as terminal sires, influence on SFA and other fatty acid composition of the LD muscle.…”

Section: Fatty Acid Composition Of Muscle Lipidssupporting

confidence: 93%

Fatty acid composition in hybrid pigs as based on local fatty Lithuanian breed and wild boar

Švirmickas

2012

Food sci. technol. int.

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The study was designed to investigate the fatty acid composition in longissimus dorsi (LD) and semimembranosus muscles (SM) and subcutaneous tissue of hybrid (1/4 Lithuanian indigenous wattle, 1/4 wild boar and 1/2 Yorkshire or 1/2 Landrace) pigs. The SM showed a tendency to have lower contents of monounsaturated fatty acids (MUFA) and higher contents of polyunsaturated fatty acids (PUFA) than the LD muscle. No statistically significant differences were observed between the muscles in lipid quality indices, i.e., atherogenic (AI) and thrombogenix (TI) indices and the ratio of hypocholesterolemic and hypercholesterolemic fatty acids (h/H). In the SM, the content of PUFA from Yorkshire-sired hybrids was relatively 47.8% higher, including C18:2n-6, C20:4n-6 and DPA (C22:5n-3) that were higher, respectively, by 44.3%, 86.6% and 51.6% in comparison with those from Landrace-sired hybrids. The gilts had a lower content of MUFA, including C18:1 and C20:1n-9 fatty acids in the LD muscle and tended to have a higher content of PUFA in the SM compared to the barrows. Neither the terminal breed in crossing, nor the gender had any significant effects on the proportions of total saturated, MUFA and PUFA in the subcutaneous tissue.

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“…Although the anatomy between both is, in principle, comparable, there are important differences that may affect the decomposition process. Wild boar have thicker skin than domestic pigs, densely covered with bristles [43,44]. It is therefore not surprising that the skin remains intact for a longer time, thus retaining carcass moisture, protecting the interior from vertebrate scavengers, and possibly slowing down the activity rate of maggots.…”

Section: Discussionmentioning

confidence: 99%

Estimating the Postmortem Interval of Wild Boar Carcasses

Probst

Gethmann

Amendt

et al. 2020

Veterinary Sciences

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Knowledge on the postmortem interval (PMI) of wild boar (Sus scrofa) carcasses is crucial in the event of an outbreak of African swine fever in a wild boar population. Therefore, a thorough understanding of the decomposition process of this species in different microhabitats is necessary. We describe the decomposition process of carcasses exposed in cages. Trial 1 compared a wild boar and a domestic pig (Sus scrofa domesticus) under similar conditions; Trial 2 was performed with three wild boar piglets in the sunlight, shade, or in a wallow, and Trial 3 with two adult wild boar in the sun or shade. The wild boar decomposed more slowly than the domestic pig, which shows that standards derived from forensic studies on domestic pigs are not directly applicable to wild boar. The carcasses exposed to the sun decomposed faster than those in the shade did, and the decomposition of the carcass in the wallow took longest. To assess the state of decomposition, we adapted an existing total body scoring system originally developed for humans. Based on our studies, we propose a checklist tailored to wild boar carcasses found in the field that includes the most important information for a reliable PMI estimation.

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Pig, F1 (wild boar x pig) and wild boar meat quality

Cited by 18 publications

References 1 publication

The effect of chilled storage on the quality of meat from the feral wild boar (Sus scrofa)

The effect of chilled storage on the quality of meat from the feral wild boar (Sus scrofa)

Fatty acid composition in hybrid pigs as based on local fatty Lithuanian breed and wild boar

Estimating the Postmortem Interval of Wild Boar Carcasses

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