Wild Boar – Production, Meat Quality Traits and Derived Products

Morán, Lara; Insausti, K.; Barrón, Luis Javier R.; Aldai, Noelia

doi:10.1007/978-3-030-05484-7_8

Cited by 3 publications

(4 citation statements)

References 59 publications

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“…As pork is produced in a great variety of systems, there is not just one type of solution for the management of wild boar, and measures should, therefore, be adapted to the different environmental situations [4,14,112,113].…”

Section: Potential Of Wild Boar Meatmentioning

confidence: 99%

Use of Wild Boar (Sus scrofa) as a Sustainable Alternative in Pork Production

Lestingi

2023

Animals

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Pork production involves several sustainability issues. The recent increase in the natural wild boar population and the possibilities of its breeding to produce meat and for sport hunting have revived attention on this wild species. The most important factors that could account for its expansion and niche invasion are briefly summarized with the scientific opinion on management strategies. The information available to date on the quantitative, nutritional, and sensory characteristics of wild boar meat is reviewed to highlight its potential, if properly managed, as a sustainable option in meat production. This review reports on the opportunity of using wild boar meat in processed products and the need for research on processing qualities and acceptability for different final products. Above all, this review suggests that wild boar can be considered a sustainable alternative to meet the animal protein demand, as it can be established in marginal areas where it is already adapted to the environment, representing an interesting addition to traditional zootechnics.

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Section: Potential Of Wild Boar Meatmentioning

confidence: 99%

Use of Wild Boar (Sus scrofa) as a Sustainable Alternative in Pork Production

Lestingi

2023

Animals

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“…The study of the fatty acid composition (Morán et al, 2019) showed a significantly higher amount of w-3 fatty acids in wild boar, especially 20:5 w-3 and 22:5 w-3. It was established that wild boar meat has a high content of fatty acid 18:3 n-3, which is abundant in grass and leaves (Pedrazzoli et al, 2017).…”

Section: Introductionmentioning

confidence: 96%

Comparative analysis of the chemical composition, functional-technological, rheological, and antioxidant properties of wild boar meat (Sus scrofa) with DFD properties and industrial pork

Bozhko,

Tischenko,

Pasichnyi

et al. 2023

Acta Sci Pol Technol Aliment

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Background. The aim of this work was to study the functional-technological, structural-mechanical, and antioxidant properties of wild boar meat as a perspective for meat processing and its comparative assessment with the meat of pigs grown in industrial conditions. Materials and methods. The subject of the research was the longest back muscle (Longissimus dorsi) of a wild boar hunted in hunting grounds, as well as pork from industrial farms in the Sumy region, Ukraine. Results and discussion. The work established that the meat of wild boars (Sus scrofa) has a high nutritional value, namely a higher protein content -22.98 ±1.16%, a low fat content -1.84 ±0.19% and, accordingly, a lower energy value -115.49 kcal/100 g compared to the meat of domestic pigs. The conducted studies showed that the meat of wild pigs (Sus scrofa) has sufficiently high functional and technological indicators and is not inferior to the meat of industrial pigs. It was experimentally proven that the pH of the meat ranged from 6.7 in 1 hour after slaughter to 6.21 in 24 hours after slaughter. It was established that the water-binding capacity of wild boar meat is 51.8 ±0.11%, the water holding capacity is 68.2±0.20%, and the fat holding capacity is 40.2 ±0.13%. The meat of wild boars was characterized by a denser structure and consistency compared to the raw material of industrial pigs, regardless of the thermal condition. Minced meat from wild boar demonstrated the strongest properties: 2373.15 ±40.88 Pa×s in the cured state and 2504.31 ±61.09 Pa×s in the cooled state. The extent of technological losses during cooling, storage, and cooking for wild boar meat was less than for pork by 27.35, 25.93, and 11.57%, respectively. The dynamics of oxidation processes in wild boar meat was lower than in domestic pork. The concentration of free fatty acids in wild boar meat at the end of 16 days of chilled meat storage was lower by 26.67%, and peroxides were lower by 25.2%. Conclusion.The meat of a wild boar is not inferior to the meat of domestic pork in terms of its functional, technological, and rheological properties, and according to certain indicators, it has a higher quality. Due to the low rate of oxidative deterioration, it can be stored longer than pork.

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“…Men and older consumers eat more game meat than women and younger consumers due to its nutritional attributes, organic characteristics, sensory properties, and well-known health-related benefits [ 6 ]. This positive trend has resulted from a combination of factors, including an increase in wild boar populations in Europe due to their adaptability and fertility [ 7 , 8 , 9 , 10 , 11 ], the importance of animal welfare-related to the development of raising practices as close to their natural environment as possible [ 12 ], consumer interest in organic game meat [ 13 ], and its quality, particularly in terms of health-related fat quality meat indicators [ 12 ]. Consumers’ choice for game meat derives from a series of factors that include availability, price, and quality.…”

Section: Introductionmentioning

confidence: 99%

“…Intramuscular fat is well known to contribute to meat’s sensory attributes [ 12 ]. The gender of the animal influences fat deposition, with an important impact on the flavor of the meat.…”

Section: Introductionmentioning

confidence: 99%

Meat Fatty Acid Composition of Wild Boars Hunted in Romania in Relationship to Gender and Age-Class

Ciobanu

Postolache²,

Lipșa

et al. 2022

Animals

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The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the experimental design from a total of 94 wild boars hunted over seven winter seasons, based on two main criteria: right carcass part intact and animal health status (suitable for human consumption) as determined by the veterinary health notice issued by the Food Safety Authority, with all wild boars being evaluated before slaughtering. After sanitary inspection and within the first 24 h postmortem, meat samples were taken in duplicate from the right side of wild boar carcasses (m. Biceps femoris). The aim of this study was to compare the carcass characteristics, chemical composition, and fatty acid profile of wild boar Biceps femoris muscle obtained from the right side of carcasses, as well as the effects of gender, age-class, and their interaction on these traits, in a context where venison is frequently regarded as organic food by consumers due to the natural habitat in which wild animals live. The age of the animals had an effect on the postmortem undressed warm and cold carcass weights (p ≤ 0.05). Considering the proximal chemical composition, only the intramuscular fat (IMF) content was higher in adult meat samples compared to young animals. C18:1 n-9 was the most abundant fatty acid in wild boar meat, followed by C16:0, C18:2 n-6, and C18:0. For IMF content, gender, age class, and their interaction influenced mainly MUFA fatty acids, in particular C16:1 n-9, C20:1 n-9 and C22:1 n-9, and also PUFA fatty acids C18:3 n-6, C20:3 n-3, C20:4 n-6, C20:5 n-3, C22:4 n-6, and C22:5 n-6. The appropriate amounts of individual fatty acids in the muscles of the wild boars translate into a ratio of P/S acids that promotes health as a bio-alternative resource of meat.

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Wild Boar – Production, Meat Quality Traits and Derived Products

Cited by 3 publications

References 59 publications

Use of Wild Boar (Sus scrofa) as a Sustainable Alternative in Pork Production

Use of Wild Boar (Sus scrofa) as a Sustainable Alternative in Pork Production

Comparative analysis of the chemical composition, functional-technological, rheological, and antioxidant properties of wild boar meat (Sus scrofa) with DFD properties and industrial pork

Meat Fatty Acid Composition of Wild Boars Hunted in Romania in Relationship to Gender and Age-Class

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