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

Abstract

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 =

Keywords

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

Published in

Foods
2023, volume: 12, number: 8, article number: 1644

SLU Authors

• Sampels, Sabine

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Jonsson, Maja

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Sandgren, Mats

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Karlsson, Anders

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

• Arvidsson Segerkvist, Katarina

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

Global goals (SDG)

SDG2 Zero hunger

UKÄ Subject classification

Food Science

Publication identifier

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

Permanent link to this page (URI)

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