01799naa a2200301 a 450000100080000000500110000800800410001902400550006010000250011524501000014026000090024052009450024965000140119465000170120865000170122565000200124265000100126265000140127265300190128665300180130570000220132370000200134570000140136570000260137970000190140570000280142477300450145221443872022-07-14       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.meatsci.2022.1088952DOI1 aMORAIS, B. H. dos S.  aUse of wildlife as an alternative protein sourcebCollared peccary meat.h[electronic resource]  c2022  aKnowledge on the nutritional and sensory characteristics of wild meat provides a better basis for its use as food, ultimately expanding studies in gastronomy areas and stimulating the development of new products. This review aims to present information on the use of wild meat, with a focus on collared peccaries (Pecari tajacu). The biological characteristics of collared peccaries are discussed, with a focus on the main aspects of their meat. Collared peccary meat has excellent nutritional value due to its high protein levels (18.25%), unsaturated fatty acids (51.6?57.8%), and tenderness, similar to other domestic animals, thereby stimulating the interest of a new product market. Despite the demand for this product, collared peccary meat is scarce and not readily available for commercialization. Further, public policies are needed to encourage the management of this species to add value to the development of a production chain.  aGame meat  aMeat quality  aWild animals  aAnimal Selvagem  aCarne  aQualidade  aCarne de caça  aPecari tajacu1 aCARDOSO, D. de L.1 aCOSTA, J. da S.1 aMAYOR, P.1 aALBUQUERQUE, N. I. de1 aCHISTÉ, R. C.1 aGUIMARÃES, D. A. de A.  tMeat Sciencegv. 192, 108895, Oct. 2022.