Physical parameters of wild boar meat quality: a review

For centuries, game meat has been an important source of proteins, vitamins and minerals in the human diet. Interest for during last few decades is increasing, mainly due to lower ecological footprint a preferred chemical composition comparison domestic animals. In recent years, Europe facing overpopulation wild boars, which affects availability wider niche consumers. Therefore, great alternative others red meats it advantage on world market. Regarding physical parameters boar wide range values can be found depending analysed muscle type, sex, age, season and/or hunting technique. general, same as other large species, darker (lower L*), more (higher a*) colour parameter highly vary previously mentioned factors. pH value usually ranges between 5.5 5.8, but also variations are often boars have different post-mortem decline than pigs. Expected cooking loss about 30% higher, while tenderness measured Warner-Bratzler shear force higher 40 N.