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Wild Boar – Production, Meat Quality Traits and Derived Products

  • Lara Morán
  • Kizkitza Insausti
  • Luis Javier R. Barron
  • Noelia AldaiEmail author
Chapter

Abstract

This chapter presents a broad overview related to the production, carcass characteristics, meat quality and processed products from wild boar (Sus scrofa species belonging to the Suidae family). Wild boars live in flocks and their ability to adapt to a broad variety of natural habitats is mainly due to their high reproductive rate and ability to successfully use a wide range of feedstuffs. Wild boar meat is traditionally consumed in Europe and Asia, and is mainly obtained as a by-product of sport hunting. Therefore, the availability of fresh product is seasonal.

The performance, growth and meat quality of wild boars depend on many factors such as environmental conditions, genetic background, gender, diet and age; the pre-slaughter conditions (i.e. stress) is also very relevant. In this regard, their higher resistance to stress compared to pigs has been related to their type of muscle fibres. Boar taint (off-flavour associated to non-castrated males) is also a characteristic associated with this type of meat. The most beneficial characteristics of wild boar meat are their low intramuscular fat and high vitamin E contents. The fatty acid composition falls within the range of values reported for pork, but their meat is darker and tougher compared to pork. Overall, wild boar meat presents a good opportunity to elaborate processed products but technological properties and acceptability of derived products are limited and need to be further investigated.

Keywords

Performance Meat quality Stress Boar taint Processed products Suids 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Lara Morán
    • 1
  • Kizkitza Insausti
    • 2
  • Luis Javier R. Barron
    • 1
  • Noelia Aldai
    • 1
    Email author
  1. 1.Lactiker Research Group – Quality and Safety of Foods from Animal Origin, Department of Pharmacy & Food Sciences, Faculty of PharmacyUniversity of the Basque Country (UPV/EHU)Vitoria-GasteizSpain
  2. 2.IS FOOD Institute for Innovation and Sustainable Development in Food Chain, College of Agricultural EngineeringPublic University of Navarra (UPNA)PamplonaSpain

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