TY - JOUR AU - Spaziani, M. AU - Del Torre, M. AU - Stecchini, M.L. PY - 2011/01/08 Y2 - 2024/03/28 TI - QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE JF - Italian Journal of Food Safety JA - Ital J Food Safety VL - 1 IS - 1zero SE - Original Articles DO - 10.4081/ijfs.2011.860 UR - https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.181 SP - 181-184 AB - 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. ER -