Meat from wild boar (Sus scrofa L.): a review

Area of Science:

• Zoology
• Food Science
• Animal Husbandry

Background:

• Wild boar populations are increasing, leading to greater interest in their use as a meat source.
• Wild boar meat presents distinct characteristics compared to domestic pigs, including carcass composition and muscle fiber types.
• Dietary variations influence meat flavor and fatty acid profiles in wild boar.

Purpose of the Study:

• To compare the meat characteristics of wild boar with domestic pigs.
• To explore factors influencing wild boar meat quality, such as diet and muscle fiber composition.
• To identify potential methods for improving wild boar meat tenderness and shelf-life.

Main Methods:

• Comparative analysis of carcass fatness, loin area, and muscle fiber types (oxidative vs. glycolytic).
• Evaluation of meat color, tenderness, and leanness.
• Assessment of alpha-tocopherol concentrations and potential impact on shelf-life.
• Review of techniques to enhance meat tenderness, including mechanical massaging, vacuum packaging, and marination.

Main Results:

• Wild boars exhibit higher carcass fatness, larger loin areas, and a different muscle fiber distribution (more I and IIA, less IIB) than domestic pigs.
• Wild boar meat is generally darker, less tender, and leaner.
• Higher alpha-tocopherol levels in wild boar meat may contribute to extended shelf-life.
• Various methods like massaging, vacuum aging, and marination have been explored to improve tenderness.

Conclusions:

• Wild boar meat possesses unique attributes making it a viable alternative meat source.
• Understanding muscle fiber composition and nutritional factors is key to optimizing meat quality.
• Further research into hunting practices and product development is recommended to maximize the potential of wild boar meat.