RESEARCH REGARDING TEXTURE OF WILD BOAR MEAT (SUS SCROFA FERUS) FROM FRASIN AREA, SUCEAVA

M. Munteanu, M.M. Ciobanu, Alina Narcisa Postolache, P.C. Boişteanu

Abstract
   Meat provided from hunted species represent a nourishment alternative into a continuous expansiveness due to high nutritive properties, particular taste and continuous interest of husbandry industry, as well as consumers, for diversification (exploitation) of hunting resources at industrial level.
   So, the present research aimed to realise an intrinsic exploration of properties of meat gathered from hunted species which are specific to Romania, aiming to create a solid scientific base at national level for effectiveness of a correct information and realization of an accurate general picture on textural profile for this meat.
   To achieve the proposed target, determinations were carried out on a total number of 11 adult wild boar individuals (6 males and 5 females), gathered during some hunting parties organized in N-E area of Romania (Suceava Forestry Department, Frasin hunting fund).
   Inter-muscular variations of Warner Bratzler forces were described by great amplitude of data, being into interval 14.88 ÷ 86.63 N/cm². So, mean tenderness of wild boar meat show for studies muscular samples a penetration force at breaking up of meat portion which varied into an interval inferiorly defined by 34.95±1.86 N/cm² (m. Longissimus dorsi at females) and superiorly by 50.88±2.923 N/cm² (m. Triceps brachii at males).
   By statistical analysis of existent differences, inside muscular group, between males and females for Warner Bratzler forces values were observed insignificant differences 75% from the total of effectuated tests.

Key words: Texture, Wild Boar, Frasin