Sensory and Microbiological Parameters of Stored Wild Boar Meat

Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Gabriela Borilova, Radka Hulankova, Irena Svobodova, Frantisek Jezek, Zdenka Hutarova, Simona Tesarova, Vladimir Vecerek, Iva Steinhauserova The influence of temperature on microbiological and sensory parameters of wild boar meat kept for 21 days was studied. Total viable count was higher in meat stored at 15°C than at lower temperatures on day 21. Colour saturation and hue did not differ at any temperature, but odor differences occurred in meat at 15°C. Redness (a*) in meat at 0°C was higher than at 15°C. Meat stored at 0 or 15°C differed in b* after 21 days, and in L* after 7 days. Observance of National and European legislation concerning handling of wild game is important in providing health-friendly meat.
Source: Procedia Food Science - Category: Food Science Source Type: research