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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16810/16:43874114

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: CEITEC - central european institute of technology</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

—

Svazek periodika

118

Číslo periodika v rámci svazku

August

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

71-77

Kód UT WoS článku

000380581100011

EID výsledku v databázi Scopus

2-s2.0-84962142214