Sensory and microbiological parameters of stored wild boar meat

被引：2

作者：

Borilova, Gabriela ^{[1
]}

Hulankova, Radka ^{[1
]}

Svobodova, Irena ^{[1
]}

Jezek, Frantisek ^{[1
]}

Hutarova, Zdenka ^{[2
]}

Tesarova, Simona ^{[1
]}

Vecerek, Vladimir ^{[2
]}

Steinhauserova, Iva ^{[1
]}

机构：

[1] Univ Vet & Pharmaceut Scicences Brno, Fac Vet Hyg & Technol, Dept Meat Hyg & Technol, Palackeho Tr 1-3, Brno 61242, Czech Republic

[2] Univ Vet & Pharmaceut Sci Brno, Fac Vet Hyg & Technol, Dept Vet Publ Hlth & Anim Welf, Brno 61242, Czech Republic

来源：

58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015) | 2015年 / 5卷

关键词：

wild boar; meat quality; sensory evaluation; microbiological status; QUALITY; L;

D O I：

10.1016/j.profoo.2015.09.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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 degrees C. Redness (a*) in meat at 0 degrees C was higher than at 15 degrees C. Meat stored at 0 or 15 degrees 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. (C) 2015 The Authors. Published by Elsevier Ltd.

引用

页码：10 / 13

页数：4

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