The effect of storage conditions on the hygiene and sensory status of wild boar meat

被引：21

作者：

Borilova, G. ^{[1
,2
]}

Hulankova, R. ^{[1
,2
]}

Svobodova, I. ^{[1
]}

Jezek, F. ^{[1
]}

Hutarova, Z. ^{[3
]}

Vecerek, V. ^{[3
]}

Steinhauserova, I. ^{[1
,2
]}

机构：

[1] Univ Vet & Pharmaceut Sci Brno, Fac Vet Hyg & Ecol, Dept Meat Hyg & Technol, Palackeho Tr 1946-1, Brno 61242, Czech Republic

[2] Univ Vet & Pharmaceut Sci Brno, CEITEC Cent European Inst Technol, Palackeho Tr 1946-1, Brno 61242, Czech Republic

[3] Univ Vet & Pharmaceut Sci Brno, Fac Vet Hyg & Ecol, Dept Vet Publ Hlth & Toxicol, Palackeho Tr 1946-1, Brno 61242, Czech Republic

来源：

MEAT SCIENCE | 2016年 / 118卷

关键词：

Wild boar; Game meat; Meat hygiene; Microbiological quality; Sensory analysis; LARGE GAME ANIMALS; MICROBIOLOGICAL CONDITIONS; QUALITY CHARACTERISTICS; CARCASSES; MUSCLES; AREA; DEER; PIG; AGE; L;

D O I：

10.1016/j.meatsci.2016.03.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to compare hygiene status of wild boar meat (shoulder and leg) stored up to 21 days at 0 degrees C, 7 degrees C or 15 degrees C. The microbial counts increased gradually in the expected sequence of increasing storage temperatures, with TVC at the end of storage ranging from approx. 2 log CFU/g (0 degrees C) to 5 log CFU/g (15 degrees C). The lactic acid bacteria and psychrotrophic microflora didn't exceed 2 log CFU/g and 2.5 log CFU/g, respectively. Whereas odor of the meat stored at 0 degrees C and 7 degrees C was still acceptable at the end of storage, the odor of the meat stored at 15 degrees C was barely acceptable after only 7 d of storage and also the content of ammonia was significantly higher. Game meat obtained from animals hunted in the correct way and stored at low temperatures had good microbiological and hygiene status which could be maintained for more than 15 days of storage. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：71 / 77

页数：7

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