The Influence of the Environmental and Physiological Factors on the Quality of Boar Sus Scrofa Ferus Meat

ProEnvironment Promediu

Ana Maria VoichiÅ£a GAVRILÄ‚¹ 

[1] University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca

关键词: boar meat;    protein content;    fat content;    collagen content.;   

DOI  :  

学科分类：社会科学、人文和艺术（综合）

来源: Bioflux SRL

【 摘 要 】

A series of qualitative analysis of the species Sus scrofa Ferus meat represented by 17 adult males, 10 adult females and 14 heads youth of both sexes were performed. The amount of water, dry matter, protein, collagen and fat were investigated. The measurements were performed with the FoodScanâ„¢ Meat Analyser instrument, the samples being a 150 grLongisimus Dorsimuscle taken from a 150 g back pulp for each individual. Data were statistically interpreted by evaluating the mean and dispersion indices. The testing of the differences for the analyzed characters was conducting by the Student test. It appears that there are significant differences between youth 75.57%, 73.68% adult females and adult males 71.1%. This character is strongly influenced by the harvest season and age.For the high quality protein the average is between 21.23% for youth and a minimum of 20.03% in females, depending on the category of muscle analyzed, depending also if the meat is fresh or frozen. The before mentioned authors showed values from 16.3% for youth to 20.05% in adults.

【 授权许可】

CC BY