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 c...

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Veröffentlicht in:	Nihon Chikusan Gakkaiho 2022/05/25, Vol.93(2), pp.133-138
Hauptverfasser:	SUZUKI, Yuiko, NAKAI, Mizuho, INOUE, Sakumi, KURABE, Suzumi, KINOSHITA, Kazunari, HIRATA, Shigeki, MURAMOTO, Takayuki
Format:	Artikel
Sprache:	jpn
Schlagworte:	Aqueous solutions Cooking DFD Flavor Flavors Meat Sensory evaluation Sensory properties Sodium chloride Sus scrofa leucomystax Taste tenderness Toughness water holding capacity wild boar meat
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