Abstract
The inobuta is a crossbreed between a wild boar and a female pig, and its meat is said to be of good quality, soft and delicious. In order to examine the quality for cooking of inobuta meat, sensory evaluation, measurements of shear stress and histological observations in comparison with pork were conducted. The results obtained were as follows:
1. As the results of the sensory evaluation, inobuta meat was distinguished from pork at the level of significallce of 0.1%. Concerning the cutlets prepared from loins, inobuta meat was preferred red significantly in all of taste, color, odor, and overall evaluation, except the feeling of bite. Also, concerning the roast prepared from hams, inobuta meat had a little smell and pork was moderately tough and less juicy.
2. There was no significant difference in shear stress between both meats.
3. The results of the histological observations showed that inobuta meat had more developed fat, and that pork had loose or cut tissue in muscular fibers.
It was found that inobuta meat was soft and delicious. Cooking method to remove the smell in the meat should be developed to make inobuuta meat more preferred.
