Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Adina Florina CIOATA, Aurel DAMIAN, Oana-Andreea PECE, Adina SABOU, Anca BECZE, Aurelia COROIAN
The quality of boar meat also depends a lot on the food ingested during the fattening period. Boar meat, compared to domestic pig meat, is richer in protein, lower in lipids and richer in mineral salts. Studies have shown a reduced calorie content of wild boar meat compared to domestically raised pork, a large amount of essential amino acids, vitamin B12, D and mineral salts (iron, zinc, selenium). Since the meat of young boar is more difficult to digest, it is recommended to prepare meat from mature boar. A peculiarity of the biochemical processes in venison is represented by connective tissue proteins, which have a high degree of densification and polymerization, myofibrillar proteins being abundantly represented. The proteins in game meat are resistant to enzymatic denaturation, and that is why it is difficult to mature game meat. The purpose of this study is to characterize the composition of wild boar meat and the biogenic amine content depending on the storage period.
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