Changes of meat quality from roe deer by different packing methods

The aim of this study was to determine the effect of cold storage (2 degrees C, 7 and 21 days) of meat from female roe deer (Capreolus capreolus L.) packaged under vacuum and modified atmosphere - MA 140% CO2 + 60% N-2; 60% CO2 + 40% N-2) on its physicochemical and sensory properties, lipid oxidation and microbiological quality. Animals (n = 15) aged 3-5 years were hunter-harvested in November and December of the same hunting season. No significant differences were found in the physicochemical and sensory properties of meat or the growth rate of bacterial microflora during storage under vacuum and MA. Regardless of the packaging method, the desirable quality of meat was maintained after 21 days of cold storage, although its microbiological quality deteriorated. The results of the study indicate that MA is a preferable storage method for roe deer meat due to reduced weight loss resulting from drip loss.