БІОХІМІЧНА, ФУНКЦІОНАЛЬНА ТА ТЕХНОЛОГІЧНА ОЦІНКА М'ЯСА ДИКОГО КАБАНА, ПРИГОТОВАНОГО РІЗНИМИ КУЛІНАРНИМИ МЕТОДАМИ

Aim. The purpose of the work is to study the functional, technological, and culinary properties of wild boar meat and to establish the influence of different heat treatment methods on sensory parameters and product yield. Methods. The study focused on wild boar meat obtained through traditional hunting in the hunting grounds of the Sumy region, Ukraine. Results. The protein content was 21.56–22.68 %, fat – 2.25–2.64 %, which affected the energy value of the meat: 112–118 kcal/100 g. It was found that the meat of female wild boars under the age of one year has a slightly lower nutritional value (112 kcal/100 g) compared to the meat of males, which is due to the lower protein and fat content and higher moisture content. When comparing the functional and technological parameters of raw meat between male and female wild boar, no significant differences were found, indicating a lack of special strategies for processing or marketing meat of animals of different sexes. Cooking wild boar meat by frying (180 °C for 5–10 min) proved to be the most effective heat treatment method for preserving optimal quality characteristics, particularly in terms of sensory and textural characteristics preferred by consumers. Conclusion. Based on the results of the study of the functional, technological, and culinary properties of wild boar meat of both sexes and the establishment of the influence of various heat treatment methods on sensory indicators and losses during cooking, it can be concluded that wild boar meat has high nutritional value, sufficient functional indicators, and has a favorable sensory assessment during culinary processing.