COMPARISON OF TEXTURE AND STRUCTURE OF SELECTED MUSCLES OF PIGLETS AND WILD BOAR JUVENILES.
 
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Pol. J. Food Nutr. Sci. 2004;54(1):75–79
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ABSTRACT
The texture and histology of selected muscles (m. longissimus dorsi, m. quadriceps femoris, m. biceps femoris, and m. semimembranosus) of piglets and wild boar juveniles were compared. The muscle texture was determined with the TPA test performed with an Instron 1140 apparatus. Structural elements (muscle fibre cross-section area, peri- and endomysium thickness, area of intramuscular fatty tissue) were measured in muscle samples using a computer image analysis program. The young wild boar muscles showed higher values of textural parameters. The muscle fibre cross-section area and the area of intramuscular fatty tissue of the juvenile wild boar muscles were lower than those in the piglet meat, while the peri- and endomysium were thicker. Of the piglet and young wild boar muscles tested, the highest hardness, springiness, and chewiness were found in BF which, at the same time, showed the highest fibre cross-section area and the thickest peri- and endomysium. The highest thermal drip loss was typical of BF, both in piglets and wild boars, the lowest thermal drip being found in LD, a muscle with the most delicate histological structure. The juvenile wild boar muscles showed a higher thermal drip loss than the piglet muscles.
ISSN:1230-0322