Original Articles
Vol. 1 No. 1zero (2011)
https://doi.org/10.4081/ijfs.2011.860

QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE

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Received: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
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Game meat, frozen storage, oxidative stability

Authors

M. Spaziani
lucia.zoppi@pagepress.org
Dipartimento di Scienze degli Alimenti – Università degli Studi di Udine, Italy.
M. Del Torre
Dipartimento di Scienze degli Alimenti – Università degli Studi di Udine, Italy.
M.L. Stecchini
Dipartimento di Scienze degli Alimenti – Università degli Studi di Udine, Italy.
This study examined the effect of the duration of frozen storage at –20°C on the game meat quality parameters, namely the pH, colour, thawing and cooking losses. The oxidative stability of game meat was evaluated by the production of thiobarbituric acid reactive substances (TBARS). Frozen storage duration did not extensively influence either the quality properties, or the oxidative stability of game meat. Therefore, it was hypothesized that the higher amount of a- tocopherol in the muscles of game compared to pellet-fed animals could be mainly responsible for the lower lipid oxidation and longer shelf life.

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1.
QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2026 Oct. 15];1(1zero):181-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.181

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