Physiochemical Properties and Meat Quality Parameters of Wild Boar Meat: A Review

Wild boar meat has well balanced with nutrientsand comprised with unique sensory attributes and meatquality parameters, however, limited information andstudies have been performed on nutritional quality and meatquality parameters. The proximate composition of wild boarmeat, mainly protein and fat contents were ranged at 21.6-24.11% and 2.27-2.62% respectively. The composition offatty acids in wild boar has obtained higher values forunsaturated fatty acids particularly mono unsaturated fattyacids; nonetheless, investigation on availability of essentialamino acids was scarce. Wild boar meat was darker colour,less tender and pH ranged at 5.44-5.71. Further,sophisticated studies will promote the consumption rate ofwild boar meat among consumers that ultimately provide anopportunity to industries to enhance their production.