Comparison of physicochemical and sensory properties between normal and DFD boar meats

The physicochemical and sensory properties of normal and high pH (DFD) meats from wild boar (Sus scrofa leucomystax) were compared. Each sample of boar meat (M. longissimus thoracis) was cut to a thickness of 1 cm, placed in boiling NaCl aqueous solution (10 g/L) and heated for 2 minutes after the center temperature reached 90°C. Cooking loss and maximum load of each sample were analyzed, and sensory evaluations were performed to compare juiciness, toughness, taste, and flavor between normal and DFD samples. Cooking loss, maximum load, and toughness were significantly lower in DFD samples compared with normal samples. There were no significant differences in juiciness, taste, and flavor between DFD and normal boar meat. These results suggest that at least DFD boar meat was not inferior to normal boar meat in juiciness, taste, and flavor ; however, the water holding capacity during cooking is higher in DFD boar meat compared with normal boar meat and DFD boar meat is more tender than normal boar meat.