title: The effect of storage conditions on the hygiene and sensory status of wild boar meat.
abstract: 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 at the end of storage, the odor of the meat stored at 15°C was barely acceptable after only 7d 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 15days of storage.
authors.affiliation: University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
authors.forename: G
authors.initials: G
authors.lastname: Borilova
authors.affiliation: University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic. Electronic address: hulankovar@vfu.cz.
authors.forename: R
authors.initials: R
authors.lastname: Hulankova
authors.affiliation: University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
authors.forename: I
authors.initials: I
authors.lastname: Svobodova
authors.affiliation: University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
authors.forename: F
authors.initials: F
authors.lastname: Jezek
authors.affiliation: University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Veterinary Public Health and Toxicology, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic.
authors.forename: Z
authors.initials: Z
authors.lastname: Hutarova
authors.affiliation: University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Veterinary Public Health and Toxicology, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic.
authors.forename: V
authors.initials: V
authors.lastname: Vecerek
authors.affiliation: University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
authors.forename: I
authors.initials: I
authors.lastname: Steinhauserova
mesh_terms: D000641:Ammonia / Q000032:analysis; D000818:Animals; D003080:Cold Temperature; D003116:Color; D005506:Food Contamination; D005516:Food Microbiology; D061353:Food Storage; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007777:Lactobacillaceae / Q000254:growth & development / Q000302:isolation & purification; D050296:Microbial Viability; D009812:Odorants / Q000032:analysis*; D000069466:Red Meat / Q000032:analysis*; D034421:Sus scrofa; D013649:Taste
chemical_list: D000641:Ammonia
keywords: Game meat; Meat hygiene; Microbiological quality; Sensory analysis; Wild boar