[Investigation of wild boar meat quality]
1984
Ristic, S.
Wild boar meat contains 73.2% of water, 21.5% of proteins, 4.3% of fat and 1.062% of ash on the average and on the basis of dissection and chemical research results it is ranked as a very lean meat of high nutritive and low energy value (535 kJ), this providing it with special nutritive values in human nutrition. Owing to significantly lower subcutaneous and ingrown fatty tissue quantity, the pure meat (muscular tissue) share in the hip (76.7%), blade (76.4%) and neck (54.9%) of wild boar is about 26.20%, i.e. 7% larger than in the same parts of domestic pig carcass.
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Эту запись предоставил Unassigned data from Yugoslavia