Meat Quality Parameters of Wild Boar and Commercial Pig Breeds

Autor:	Ivan Pavlović, Branislav Baltic, Božidar Savić, Ksenija Nesic, Snežana Ivanović, Marija Pavlović, Radmila Mitrovic
Rok vydání:	2021
Předmět:	chemistry.chemical_classification biology food and beverages Fatty acid Applied Microbiology and Biotechnology Stress adaptation Breed Food Animals Wild boar chemistry biology.animal Fatty acid composition Intramuscular fat Food science Quality characteristics Longissimus dorsi Food Science
Zdroj:	Meat Technology. 62:1-13
ISSN:	2560-4295 2466-4812
DOI:	10.18485/meattech.2021.62.1.1
Popis:	A b s t r a c t: In recent decades pork production has increased in Serbia, and pork is the most widely consumed meat. Pig meatquality is affected by several factors: breed, sex, production performance, stress adaptation, and factors related to animal management.The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples ofm. longissimus dorsi were obtained from three different pig breeds — Yorkshire, Landrace and wild boar. Chemical composition, pH,fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acidprofile, and volatile compounds differed significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8d81ef5130be049875e10ff5f19eaeb8 https://doi.org/10.18485/meattech.2021.62.1.1 Zobrazit plný text záznamu Plný text ve formátu PDF