o:170 Meat quality parameters of wild boar and commercial pig breeds en In recent decades pork production has increased in Serbia, and pork is the most widely consumed meat. Pig meat quality is affected by several factors: breed, sex, production performance, stress adaptation, and factors related to animal management. The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples of m. longissimus dorsi were obtained from three different pig breeds — Yorkshire, Landrace and wild boar. Chemical composition, pH, fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acid profile, and volatile compounds differed significantly (p<0.05) among the pig breeds. Yorkshire meat had the most favorable ratio of unsaturated to saturated fatty acids and the highest nutritional value. On the other hand, wild boar meat had the lowest intramuscular fat content. Determined differences among different pig breeds indicated the impact of breed on meat quality of pork. The results ob- tained could be used to meet consumer’s needs regarding fatty acid composition and sensory properties of meat. meat quality, Yorkshire, Landrace, wild boar 1552099 10.18485/meattech.2021.62.1.1 2022-04-29T11:07:56.475Z 44 yes 46 Snežana Ivanović Scientific Veterinary institute of Serbia Meat quality parameters of wild boar and commercial pig breeds Marija Pavlović Scientific Veterinary institute of Serbia Meat quality parameters of wild boar and commercial pig breeds person Ivan Pavlović Scientific Veterinary institute of Serbia Meat quality parameters of wild boar and commercial pig breeds person Božidar Savić Scientific Veterinary institute of Serbia Meat quality parameters of wild boar and commercial pig breeds person Ksenija Nešić Scientific Veterinary institute of Serbia Meat quality parameters of wild boar and commercial pig breeds person Radmila Mitrović Institute of meat hygiene and technology Meat quality parameters of wild boar and commercial pig breeds person Branislav Baltić Instiute of meat hygiene and technology Meat quality parameters of wild boar and commercial pig breeds person application/pdf 376918 https://unilib.phaidrabg.rs/o:170 no yes 1 70 92000001 71A01 Meat technology 62 1 1 13 Meat technology Kaćanskog 13, Belgrade Institute of meat hygiene and technology 2021