| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792340 | Meat Science | 2013 | 15 Pages |
Abstract
⺠Information on wild boar meat was reviewed and compared to pork. ⺠More slow-twitch oxidative muscle fibres occur in wild boars compared to pigs. ⺠Wild boar meat is characterised by a low intramuscular fat content. ⺠Wild boar meat is less tender than pork.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
James Sales, Radim Kotrba,