Technological and nutritional properties of meat from female wild boars ( L.) of different carcass weights.

The aim of this work was to assess the technological and nutritional quality of meat from female wild boars. The muscle samples - Musculus longissimus thoracis et lumborum (LTL) and Musculus semimembranosus (SM) - were taken from a total of 40 female wild boar after a hunt. Carcasses were allocated to five groups according to weight (group I -  kg; group II -  kg; group III -  kg; group IV -  kg; group V -  kg). Studies that have been carried out have shown that technological and nutritional properties of meat from wild boars depend on the mass of carcasses and the type of muscle. The pH of analyzed wild boar meat proved that there was normal glycolysis and glycogenolysis progress in all groups. The water holding capacity (WHC) of SM muscles from the lowest-weight carcasses was significantly ( ) lower as compared to the heavier carcasses. There were significant differences ( ) in the shear force of the LTL muscle between groups I, IV and V. The muscles cut from carcasses of a higher mass represent higher values of this parameter. The higher-mass carcasses were characterized by a darker color, which resulted from the higher concentration of myoglobin. The protein concentration increased with carcass weight. A similar effect of carcass weight on the content of intramuscular fat (IMF) was found. Due to the low calorie content, the meat of young wild boar may be an interesting and attractive component of the diet.