Elayan Majd

Enkhbold Munkhnasan

Friedrich László

Jáni Kornél

Lőrincz Attila

Solymosi Attila

Tóth Adrienn

Wieszt Balázs

English

University of Szeged

80  THE IMPACT OF LACTIC ACID AND ASCORBIC ACID MIXTURE ON QUALITY PARAMETERS OF WILD BOAR MEAT Munkhnasan Enkhbold1*, Attila Lőrincz2, Majd Elayan1, László Friedrich1, Attila Solymosi1, Balázs Wieszt1, Kornél Jáni1, Adrienn Tóth1 1Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences, Menesi st 44, H-1118 Budapest, HUNGARY 2VADEX Mezőföldi Erdő- és Vadgazdálkodási Zrt., Petőfi Sándor st. 275, 8123 Soponya, HINGARY  *corresponding author: munkhnasan.e@gmail.com The objective of the current research was to evaluate effect of organic acids in the European wild boar (Sus scrofa L.) meat and to investigate the ageing procedure in vacuum packaging. Wild boar meat is reported to contain a lower concentration of fat and cholesterol than the meat from the domestic pig. Therefore, recent increases in natural populations, as well as the possibility of farming wild boars have stimulated interest in this species as a meat producer. In this study the effect of lactic acid and ascorbic acid mixture was evaluated in wild boar meat on meat quality parameters like pH, water holding capacity, water activity, and micro-biological evaluation. Certain parameters are considered as indicators of fresh meat shelf life. Lactic acid 2% and ascorbic acid 2% was mixed and sprayed on wild boar meat samples. The meat samples were immediately vacuum packaged after treating and stored at 4 ± 1°C for 21 days of display. Quality parameters were measured on 1, 7, 14, and 21 days. The results indicate that the use of lactic acid and ascorbic acid mixture could be an alternative to extend meat shelf life.   

The impact of lactic acid and ascorbic acid mixture on quality parameters of wild boar meat : [abstract]

http://acta.bibl.u-szeged.hu/84197/1/wellmann_abstracts_2023_080.pdf

The impact of lactic acid and ascorbic acid mixture on quality parameters of wild boar meat : [abstract]

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University of Szeged