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Wild Boar – Production, Meat Quality Traits and Derived Products

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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

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Abstract

This chapter presents a broad overview related to the production, carcass characteristics, meat quality and processed products from wild boar (Sus scrofa species belonging to the Suidae family). Wild boars live in flocks and their ability to adapt to a broad variety of natural habitats is mainly due to their high reproductive rate and ability to successfully use a wide range of feedstuffs. Wild boar meat is traditionally consumed in Europe and Asia, and is mainly obtained as a by-product of sport hunting. Therefore, the availability of fresh product is seasonal.

The performance, growth and meat quality of wild boars depend on many factors such as environmental conditions, genetic background, gender, diet and age; the pre-slaughter conditions (i.e. stress) is also very relevant. In this regard, their higher resistance to stress compared to pigs has been related to their type of muscle fibres. Boar taint (off-flavour associated to non-castrated males) is also a characteristic associated with this type of meat. The most beneficial characteristics of wild boar meat are their low intramuscular fat and high vitamin E contents. The fatty acid composition falls within the range of values reported for pork, but their meat is darker and tougher compared to pork. Overall, wild boar meat presents a good opportunity to elaborate processed products but technological properties and acceptability of derived products are limited and need to be further investigated.

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Authors and Affiliations

  1. Lactiker Research Group – Quality and Safety of Foods from Animal Origin, Department of Pharmacy & Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

    Lara Morán, Luis Javier R. Barron & Noelia Aldai

  2. IS FOOD Institute for Innovation and Sustainable Development in Food Chain, College of Agricultural Engineering, Public University of Navarra (UPNA), Pamplona, Spain

    Kizkitza Insausti

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  3. Luis Javier R. Barron
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  4. Noelia Aldai
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  1. Centro Tecnolóxico da Carne, Ourense, Spain

    José Manuel Lorenzo

  2. Centro Tecnolóxico da Carne, Ourense, Spain

    Paulo E. S. Munekata

  3. Universitat de València, València, Spain

    Francisco J. Barba

  4. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), València, Spain

    Fidel Toldrá

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Morán, L., Insausti, K., Barron, L.J.R., Aldai, N. (2019). Wild Boar – Production, Meat Quality Traits and Derived Products. In: Lorenzo, J., Munekata, P., Barba, F., Toldrá, F. (eds) More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. Springer, Cham. https://doi.org/10.1007/978-3-030-05484-7_8

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