Wild boar populations have increased in the last few decades. The hunting will increase the availability of wild boar meat. the geographycal hunting area influenced the cooking loss percentage, dry matter and protein content. The major fatty acids in Longissimus thoracis muscle are oleic, linoleic, palmitic and stearic respectively.

Hunting area affects chemical and physical characteristics and fatty acid composition of wild boar (Sus scrofa) meat

ESPOSITO, LUIGI
Penultimo
Investigation
;
2015

Abstract

Wild boar populations have increased in the last few decades. The hunting will increase the availability of wild boar meat. the geographycal hunting area influenced the cooking loss percentage, dry matter and protein content. The major fatty acids in Longissimus thoracis muscle are oleic, linoleic, palmitic and stearic respectively.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11588/602209
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