"000317450100007" . . . "10.1016/j.meatsci.2013.01.012" . "5"^^ . . "86929" . "RIV/00027014:_____/13:#0001813" . "S, Z(MZE0002701404)" . "Meat from wild boar (Sus scrofa L.): A review" . . . "2" . . "2"^^ . . "Wild boar Carcass quality Meat quality Chemical composition Microbiology Products"@en . . . "Meat from wild boar (Sus scrofa L.): A review" . "Sales, James" . "2"^^ . "Wild boar is a species that is utilised for food and sport hunting throughout the world. Recent increases in natural populations and the potential of farming wild boars have stimulated interest in this species as a meat producer. Compared to domestic pigs, wild boars present a higher degree of carcass fatness and larger loin areas, more slow-twitch oxidative (I) and fast-twitch oxidative glycolytic (IIA) and less fast-twitch gly\u00ADcolytic (IIB) muscle fibres, and darker, less tender and leaner meat. Differences in diets might contribute to differences in cooked meat flavour and fatty acid composition between wild boars and domestic pigs. Higher a-tocopherol concentrations in wild boar might extend its meat shelf-life. Mechanical massaging of muscles, vacuum package ageing and addition of marinates have been attempted to tenderise wild boar meat. Further research on hunting protocols for wild boar, and value-added products from its meat, are needed."@en . "Meat from wild boar (Sus scrofa L.): A review"@en . "RIV/00027014:_____/13:#0001813!RIV14-MZE-00027014" . "[32C8D050730C]" . . . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . "Meat Science" . . "Kotrba, Radim" . "0309-1740" . "94" . . "Wild boar is a species that is utilised for food and sport hunting throughout the world. Recent increases in natural populations and the potential of farming wild boars have stimulated interest in this species as a meat producer. Compared to domestic pigs, wild boars present a higher degree of carcass fatness and larger loin areas, more slow-twitch oxidative (I) and fast-twitch oxidative glycolytic (IIA) and less fast-twitch gly\u00ADcolytic (IIB) muscle fibres, and darker, less tender and leaner meat. Differences in diets might contribute to differences in cooked meat flavour and fatty acid composition between wild boars and domestic pigs. Higher a-tocopherol concentrations in wild boar might extend its meat shelf-life. Mechanical massaging of muscles, vacuum package ageing and addition of marinates have been attempted to tenderise wild boar meat. Further research on hunting protocols for wild boar, and value-added products from its meat, are needed." . "http://www.vuzv.cz/sites/File/_privat/13042.pdf" . . . "Meat from wild boar (Sus scrofa L.): A review"@en . .