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

@article{Boilov2016TheEO,
  title={The effect of storage conditions on the hygiene and sensory status of wild boar meat.},
  author={Gabriela Bořilov{\'a} and Radka Hul{\'a}nkov{\'a} and Irena Svobodov{\'a} and Frantǐsek Je{\vz}ek and Zdeňka Hutařov{\'a} and Vladim{\'i}r Ve{\vc}erek and Iva Steinhauserov{\'a}},
  journal={Meat science},
  year={2016},
  volume={118},
  pages={71-7}
}
The aim of this study was to compare hygiene status of wild boar meat (shoulder and leg) stored up to 21days at 0°C, 7°C or 15°C. The microbial counts increased gradually in the expected sequence of increasing storage temperatures, with TVC at the end of storage ranging from approx. 2logCFU/g (0°C) to 5logCFU/g (15°C). The lactic acid bacteria and psychrotrophic microflora didn't exceed 2logCFU/g and 2.5logCFU/g, respectively. Whereas odor of the meat stored at 0°C and 7°C was still acceptable… CONTINUE READING

From This Paper

Topics from this paper.
1 Citations
0 References
Similar Papers

Citations

Publications citing this paper.

Similar Papers

Loading similar papers…