<abstract xmlns="http://www.w3.org/1999/xhtml">

<p> The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of sensory attributes demanded. The sensory analysis of 40 samples of wild boar meat (the loin) was performed. For wild boar meat, tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality of meat, assessed by the sensory panel. The results from the study indicate that wild boar meat reveals characteristic sensory traits; however, texture as well as off-flavours do not play an important role in creating general quality, but the most important factors influencing the general quality of wild boar meat included juiciness, colour, taste, and aroma.</p>
</abstract>

The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of sensory attributes demanded. The sensory analysis of 40 samples of wild boar meat (the loin) was performed. For wild boar meat, tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality of meat, assessed by the sensory panel. The results from the study indicate that wild boar meat reveals characteristic sensory traits; however, texture as well as off-flavours do not play an important role in creating general quality, but the most important factors influencing the general quality of wild boar meat included juiciness, colour, taste, and aroma.

Wild boar meat sensory attributes contributing general meat quality

Department of Fundamental Engineering, Faculty of Production Engineering

Journal of Veterinary Research

{"article-title":"Wild boar meat sensory attributes contributing general meat quality"}

The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of...

Wild boar meat sensory attributes contributing general meat quality

Published Online: Sep 27, 2013

Page range: 357 - 363

DOI: https://doi.org/10.2478/bvip-2013-0062

This content is open access.