Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2001
Volume 4
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
»mijewski T. , Korzeniowski W. 2001. TECHNOLOGICAL PROPERTIES OF WILD BOARS MEAT, EJPAU 4(2), #02.
Available Online: http://www.ejpau.media.pl/volume4/issue2/food/abs-02.html

TECHNOLOGICAL PROPERTIES OF WILD BOARS MEAT

Tomasz »mijewski, W│adys│aw 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.