Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar (Sus scrofa) Meat and Comparison to Pork Meat-A Case Study

Sammanfattning

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 (p =

Nyckelord

carcass weight; colour; pH; n-3 fatty acids; lipids

Publicerad i

Foods
2023, volym: 12, nummer: 8, artikelnummer: 1644

SLU författare

• Sampels, Sabine

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Jonsson, Maja

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Sandgren, Mats

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Karlsson, Anders

  • Institutionen för tillämpad husdjursvetenskap och välfärd, Sveriges lantbruksuniversitet
    

• Arvidsson Segerkvist, Katarina

  • Institutionen för tillämpad husdjursvetenskap och välfärd, Sveriges lantbruksuniversitet
    

Globala målen (SDG)

SDG2 Ingen hunger

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.3390/foods12081644

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/121935