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Effect of gender and production region on the meat quality of wild boar (Sus scrofa L.)


Marušić, Nives; Tomljanović, Kristijan; Grubešić, Marijan; Vidaček, Sanja; Janči, Tibor; Petrak, Tomislav; Medić, Helga
Effect of gender and production region on the meat quality of wild boar (Sus scrofa L.) // 7th International congress of food technologists, biotechnologists and nutritions
Opatija, Hrvatska, 2011. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Effect of gender and production region on the meat quality of wild boar (Sus scrofa L.)

Autori
Marušić, Nives ; Tomljanović, Kristijan ; Grubešić, Marijan ; Vidaček, Sanja ; Janči, Tibor ; Petrak, Tomislav ; Medić, Helga

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
7th International congress of food technologists, biotechnologists and nutritions

Mjesto i datum
Opatija, Hrvatska, 20. - 23. 09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Game meat; wild boar; Chemical composition; Physical properties

Sažetak
There is a growing interest in the production and marketing of wild boar meat and the quality attributes of this product should be well established. The aim of this study was to describe the chemical composition and physical properties of wild board (Sus scrofa L.) meat as influenced by region and sex. M. biceps femoris from both sexes from two different regions were measured for physico-chemical characteristics (moisture, protein and fat content, pH value), color (L*a*b*). Water holding capacity (WHC) was determined by the compression method and oxidation of fat by TBARS test. Wild boar meat presented lower values of L* (brightness) and b* (yellow color intensity), and higher values of a* (red color intensity) than pork. Overall, the meat quality of wild boar meat is not significantly affected by gender and slightly affected by production region. From a commercial and processing standpoint, wild boar meat has advantages over pork, rendered as a more intense red coloration, higher protein content and lower fat content.

Izvorni jezik
Engleski

Znanstvena područja
Šumarstvo, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
068-0532400-0712 - Utjecaj staništa na prirast i tjelesni razvoj divljači (Marijan Grubešić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Šumarski fakultet, Zagreb