Technological properties of wild boars meat

• Autorzy: Zmijewski T. , Korzeniowski W.
• Języki publikacji: EN

Abstrakty

EN

Investigations were performed on meat originating from 22 carcasses of wild boars ripening in temperature 4 - 6°C during 12 days. During ripening process determinations of selected technological proprieties have been conducted. During long period of ripening low pH value which affected small changes of water holding ability and thermal drip was observed. Investigating tenderness of meat an essential improvement between 1st and 6th day of ripening was found. To summarize obtained results it can be concluded , that in spite of long ripening of wild boars carcasses only slight changes of technological properties of meat were observed.

Słowa kluczowe

EN

boar meat; wild boar; water holding capacity; thermal drip; meat tenderness; chemical composition; technological property

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Zmijewski T.

• University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland

autor

Korzeniowski W.

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