The effect of storage conditions on the hygiene and sensory status of wild boar meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874114" target="_blank" >RIV/62157124:16270/16:43874114 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16810/16:43874114
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0309174016300845" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0309174016300845</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2016.03.024" target="_blank" >10.1016/j.meatsci.2016.03.024</a>
Alternative languages
Result language
angličtina
Original language name
The effect of storage conditions on the hygiene and sensory status of wild boar meat
Original language description
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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: Central european institute of technology</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
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Volume of the periodical
118
Issue of the periodical within the volume
August
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
71-77
UT code for WoS article
000380581100011
EID of the result in the Scopus database
2-s2.0-84962142214