The influence of age and gender on the quality of raw and roasted wild boars (Sus scrofa) meat.

The aim of this study was to determine the influence of age and gender on the chemical composition, colour, texture and sensory attributes of wild boars meat (Sus scrofa, n = 48). The animals were analysed in 6 groups (n = 8), differed in age (piglets below 1 year, yearlings 1-2 years, and adults over 2 years) and gender (male and female). Protein content in raw meat was affected by age, whereas in roasted meat by animals gender.

The influence of age and sex on carcass characteristics and chemical composition of the longissimus thoracis et lumborum muscle in wild boars ().

The aim of this study was to determine the influence of age and sex on carcass characteristics and the chemical composition of the longissimus thoracis et lumborum (LTL) muscle in wild boars (). Carcass quality parameters varied significantly depending on age and sex, whereas the protein and collagen contents in the muscle were affected by animal age. The carcasses of male yearlings and adults were characterised by the highest processing suitability, which can be attributed to the highest percentage of lean meat in the carcass and a moderate fat and bone content.

Farmed-raised fallow deer ( L.) carcass characteristics and meat nutritional value.

This study analysed carcass features and the chemical composition of (SM) and (LTL) muscles from farmed-raised fallow deer ( L.) bucks (n = 8). Mineral contents and fatty acid composition were also determined in the muscles and the fulfilment of the demand for minerals was calculated for adults.

Effects of aging treatment and freezing/thawing methods on the quality attributes of beef from Limousin×Holstein-Friesian and Hereford×Holstein-Friesian crossbreeds.

The objective was to investigate combined effects of aging-, freezing-, thawing- treatments on the water-holding capacity, Warner-Bratzler shear force (WBSF) and sensory properties of beef. Semitendinosus muscles from two crossbreeds were analysed. Carcasses were conventionally aged (4days post mortem), muscles were separated and divided into samples.