Meat quality parameters of wild boar and commercial pig breeds
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2021
Аутори
Ivanović, SnežanaPavlović, Marija
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Pavlović, Ivan
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Savić, Božidar
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Nešić, Ksenija
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Mitrović, Radosav
Baltić, Branislav
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In recent decades pork production has increased in Serbia, and pork is the most widely consumed meat. Pig meat quality is affected by several factors: Breed, sex, production performance, stress adaptation, and factors related to animal management. The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples of m. longissimus dorsi were obtained from three different pig breeds - Yorkshire, Landrace and wild boar. Chemical composition, pH, fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acid profile, and volatile compounds differed significantly (p LT 0.05) among the pig breeds. Yorkshire meat had the most favorable ratio of unsaturated to saturated fatty acids and the highest nutritional value. On the other hand, wild boar meat had the lowest intramuscular fat content. Determined differences among different pig breeds indicated the impact... of breed on meat quality of pork. The results obtained could be used to meet consumer's needs regarding fatty acid composition and sensory properties of meat.
Кључне речи:
Yorkshire / Wild boar / Meat quality / LandraceИзвор:
Meat Technology, 2021, 62, 1, 1-13Издавач:
- Institute of meat hygiene and technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200030 (Научни институт за ветеринарство Србије, Београд) (RS-MESTD-inst-2020-200030)
Институција/група
Naučni institut za veterinarstvo SrbijeTY - JOUR AU - Ivanović, Snežana AU - Pavlović, Marija AU - Pavlović, Ivan AU - Savić, Božidar AU - Nešić, Ksenija AU - Mitrović, Radosav AU - Baltić, Branislav PY - 2021 UR - https://reponivs.nivs.rs/handle/123456789/441 AB - In recent decades pork production has increased in Serbia, and pork is the most widely consumed meat. Pig meat quality is affected by several factors: Breed, sex, production performance, stress adaptation, and factors related to animal management. The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples of m. longissimus dorsi were obtained from three different pig breeds - Yorkshire, Landrace and wild boar. Chemical composition, pH, fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acid profile, and volatile compounds differed significantly (p LT 0.05) among the pig breeds. Yorkshire meat had the most favorable ratio of unsaturated to saturated fatty acids and the highest nutritional value. On the other hand, wild boar meat had the lowest intramuscular fat content. Determined differences among different pig breeds indicated the impact of breed on meat quality of pork. The results obtained could be used to meet consumer's needs regarding fatty acid composition and sensory properties of meat. PB - Institute of meat hygiene and technology T2 - Meat Technology T1 - Meat quality parameters of wild boar and commercial pig breeds EP - 13 IS - 1 SP - 1 VL - 62 DO - 10.18485/MEATTECH.2021.62.1.1 UR - conv_622 ER -
@article{ author = "Ivanović, Snežana and Pavlović, Marija and Pavlović, Ivan and Savić, Božidar and Nešić, Ksenija and Mitrović, Radosav and Baltić, Branislav", year = "2021", abstract = "In recent decades pork production has increased in Serbia, and pork is the most widely consumed meat. Pig meat quality is affected by several factors: Breed, sex, production performance, stress adaptation, and factors related to animal management. The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples of m. longissimus dorsi were obtained from three different pig breeds - Yorkshire, Landrace and wild boar. Chemical composition, pH, fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acid profile, and volatile compounds differed significantly (p LT 0.05) among the pig breeds. Yorkshire meat had the most favorable ratio of unsaturated to saturated fatty acids and the highest nutritional value. On the other hand, wild boar meat had the lowest intramuscular fat content. Determined differences among different pig breeds indicated the impact of breed on meat quality of pork. The results obtained could be used to meet consumer's needs regarding fatty acid composition and sensory properties of meat.", publisher = "Institute of meat hygiene and technology", journal = "Meat Technology", title = "Meat quality parameters of wild boar and commercial pig breeds", pages = "13-1", number = "1", volume = "62", doi = "10.18485/MEATTECH.2021.62.1.1", url = "conv_622" }
Ivanović, S., Pavlović, M., Pavlović, I., Savić, B., Nešić, K., Mitrović, R.,& Baltić, B.. (2021). Meat quality parameters of wild boar and commercial pig breeds. in Meat Technology Institute of meat hygiene and technology., 62(1), 1-13. https://doi.org/10.18485/MEATTECH.2021.62.1.1 conv_622
Ivanović S, Pavlović M, Pavlović I, Savić B, Nešić K, Mitrović R, Baltić B. Meat quality parameters of wild boar and commercial pig breeds. in Meat Technology. 2021;62(1):1-13. doi:10.18485/MEATTECH.2021.62.1.1 conv_622 .
Ivanović, Snežana, Pavlović, Marija, Pavlović, Ivan, Savić, Božidar, Nešić, Ksenija, Mitrović, Radosav, Baltić, Branislav, "Meat quality parameters of wild boar and commercial pig breeds" in Meat Technology, 62, no. 1 (2021):1-13, https://doi.org/10.18485/MEATTECH.2021.62.1.1 ., conv_622 .