QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE

  • 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.

Abstract

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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Published
2011-01-08
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Original Articles
Keywords:
Game meat, frozen storage, oxidative stability
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How to Cite
Spaziani, M., Del Torre, M., & Stecchini, M. (2011). QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE. Italian Journal of Food Safety, 1(1zero), 181-184. https://doi.org/10.4081/ijfs.2011.860