The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat.

Natalia Kasałka-Czarna Agnieszka BilskaRóża Biegańska-MarecikMagdalena Montowska

Published in: Journal of the science of food and agriculture (2022)

These results indicate that the recommended methods for the storage of wild boar meat are either vacuum packing or dry ageing. The high oxygen content of MAP negatively affected the quality of wild boar meat and carried a risk of increased protein carbonylation. © 2022 Society of Chemical Industry.

Keyphrases

protein protein
amino acid
small molecule
binding protein
high density