MEAT QUALITY OF WILD BOARS .1. CHANGES PO STMORTEM IN MUSCLES OF WILDBOARS AFTER HUNTING

For investigations on changes post mortem in muscles of wild boars aft er hunting and domestic pigs after slaughter the usual measuring proce dures were applied for the determination of pH-value, electric conduct ivity, drip-loss and colour-brightness. The biochemical developments i n muscles of wild boars were very different in dependency upon the thr ee weight-categories of wild boar carcasses (<40 kg; 41 to 80 kg; 81 t o 110 kg). Wild boar carcasses of the middle weight category (41 to 80 kg) seem to be comparable with domestic pigs of a slaughter-weight of about 95 kg, as the appearing changes post mortem in the muscle tissu e are similar in many respects, e.g. pH-temperature development and dr ip-loss. In general the values of the electric conductivity in muscles of wild boars are much more at variance than in domestic pigs. The me asurement 3 hours post mortem reveals values scattering between 3 and 25 mS/cm. As expected the colour brightness L measured in M. long. do rsi of wild boars was without exception lower than in the case of dome stic pigs. The middle weight category showed the darkest meat colour a t all.