Meat from wild boar (Sus scrofa L.): a review.

@article{Sales2013MeatFW,
  title={Meat from wild boar (Sus scrofa L.): a review.},
  author={James Sales and Radim Kotrba},
  journal={Meat science},
  year={2013},
  volume={94 2},
  pages={187-201}
}
Wild boar is a species that is utilised for food and sport hunting throughout the world. Recent increases in natural populations and the potential of farming wild boars have stimulated interest in this species as a meat producer. Compared to domestic pigs, wild boars present a higher degree of carcass fatness and larger loin areas, more slow-twitch oxidative (I) and fast-twitch oxidative glycolytic (IIA) and less fast-twitch glycolytic (IIB) muscle fibres, and darker, less tender and leaner… CONTINUE READING

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