Volume 4
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume4/issue2/food/abs-02.html
TECHNOLOGICAL PROPERTIES OF WILD BOARS MEAT
Tomasz ¯mijewski, W³adys³aw Korzeniowski
ABSTRACT
Investigations were performed on meat originating from 22 carcasses of wild boars ripening in temperature 4 - 6°C during 12 days. During ripening process determinations of selected technological proprieties have been conducted. During long period of ripening low pH value which affected small changes of water holding ability and thermal drip was observed. Investigating tenderness of meat an essential improvement between 1st and 6th day of ripening was found. To summarize obtained results it can be concluded , that in spite of long ripening of wild boars carcasses only slight changes of technological properties of meat were observed.
Key words: wild boar meat, chemical composition, meat tenderness, thermal drip, water holding capacity.