[ RadSafe ] Austrian Versus Texas Wild Boar Meat

franz.schoenhofer at chello.at franz.schoenhofer at chello.at
Wed Jun 8 15:19:22 CDT 2011

Jerry, I would not characterise it as boring or boaring, if it would give some explanation for the extremely high contamination. I have been working on that long time ago, we did not find any reasonable explanation, only possible factors.   
How do you think that "feeding experiments" on wild boars should be performed? 

I hope to find the newest findings on the contamination or wild boars in your next message to RADSAFE, so I won't get bored on the subject. 

Best regards,
---- Jerry Cohen <jjc105 at yahoo.com> schrieb:
> This thread is BOARING!

From: Doug Aitken <jdaitken at sugar-land.oilfield.slb.com>
To: franz.schoenhofer at chello.at; Gilbert Keeney <neilkeeney at aol.com>; The 
International Radiation Protection (Health Physics) Mailing List 
<radsafe at health.phys.iit.edu>
Sent: Tue, June 7, 2011 10:10:04 AM
Subject: Re: [ RadSafe ] Austrian Versus Texas Wild Boar Meat

I know we are way off "Radsafe" topics, but thought you might be interested in 
these youTube videos of feral hogs in Texas. 


As you can see, they grow BIG! Evidently, a domestic pig will revert in one 
generation to a "wilder" sort, with black coloring, bristles and, in some cases, 
tusks. The "domestication" is somewhat thin!


-----Original Message-----
From: franz.schoenhofer at chello.at [mailto:franz.schoenhofer at chello.at] 
Sent: Tuesday, June 07, 2011 9:32 AM
To: 'Gilbert Keeney'; Doug Aitken; 'The International Radiation Protection 
(Health Physics) Mailing List'
Subject: RE: [ RadSafe ] Austrian Versus Texas Wild Boar Meat

Doug et al.,

To my knowledge there are no feral pigs in Europe, at least not in Middle 
Europe. Since according to Wikipedia wild boars were domesticated about 9000 
years ago, there most be quite a difference between these two branches of pigs. 
And, believe me, there is! Look at pictures of both of them, look at pictures of 
differernt races of "sus scrofa domistica" and their descriptions. For gourmets: 
You can find on google even extensive descriptions of their culinary 
characteristics. The flesh is according to gourmets extremely different even in 
the genus "domesticus". The real wild boars have a completely different taste, 
but obviously depending on the part of the animal you use, how you cook it, 
which herbs you use etc. Well, thats to be treated in the science of cooking! 
For instance you could not make a Wiener Schnitzel from wild boar, it would 
result in a completely different taste. 

Also in Austria farmers do not like wild  boars, because they think that the 
farmers plant corn and other green plants for their pleasure. Wild boars have 
multiplied some time ago, when there was a ban on shooting them because of the 
contamination. Now the contamination seems to be higher and probably because of 
the horror news nobody wants to buy the meat....... I have not looked actively 
for this meat, but have not seen any on the market place. It used to be very 
expensive anyway. Last autumn I was in France and in Southern  France I had a 
wonderful "pate de sanglier" (Wild Boar Pate) and when I noted to the host "Un 
sanglier moins!", (one wild boar less) he laughed heartly. 

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