The aim of this research was to perform comparison studies of the chemical, physical, technological, and microbiological characteristics, including biogenic amines (BAs) and volatile compounds (VC), of the European roe deer (RDM), boar (BoM), red deer (ReDM), and beaver (BM) hunted wild game meat (HWGM). The outcome of this study showed a significant effect (p < .05) of animal species on protein content, pH, drip loss, shear force, cooking loss, color coordinates, total count of enterobacteria, and most of the VC. ReDM had the highest protein content (23.15%), cooking loss, L* and b* values. The lowest protein and cholesterol content and L* value and the highest pH, shear force, drip loss, and fat content were established in BM having the highest content of unsaturated fatty acids (UFA) (64.12% from total FA). The total UFA content in ReDM and BM was almost twofold higher, compared with saturated FA. Small amounts of main BAs (<7.8 mg/kg) were found in ReDM and BM, while a higher content of putrescine in RDM and BoM was established. The main VCs in HWGM were acetoin, pelargonic, and acetic acid. These findings provide a valuable data about the HWGM quality characteristics and might aid food manufacturers to improve and enhance the processing of the HWGM.

In the present study, Lactobacillus plantarum (LUHS135), Thymus vulgaris essential oil (0.1% v/v) and their combination were used to treat Suffolk and Ile de France lamb meat. Changes in the microbiological profile and physicochemical parameters of meat were evaluated after 24 h of treatment at 4°C. Treatments resulted in significantly lower mould/yeast, total enterobacteria (by up to 45%) counts, water-holding capacity (by 21-63%) and cooking loss (by 17-35%) in all samples. Moisture content increased, on average, by 14.5% in the Suffolk meat. Polyunsaturated fatty acid content increased after all treatments. Treatments and breed significantly affected the content of malondialdehyde and some biogenic amines. Sensory analysis showed that raw lamb meat colour was more acceptable after all treatments, while the odour acceptability was ranked highest after combined treatment. These findings suggest that the applied treatments could be used to improve microbiological safety and some quality characteristics and to increase the PUFA content of lamb meat.

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The present study aims to evaluate the effect of Romanov breed lamb gender on carcass traits and meat quality parameters, as well as on the formation of biogenic amines (BAs) and malondialdehyde during meat storage. Obtained results revealed that lamb gender had a significant influence on sternum/breastbone, ribs, right shoulder, and bones of the back leg. Significantly higher lightness (by 3%) was found for male meat; however, higher redness of female meat was observed (by 7.7%). In all cases, a lower pH was obtained for female meat. Significantly higher cooking loss (by 38%) was found for male meat. However, gender was not a significant factor in lamb meat proximate composition, or for BAs and cholesterol content. The gender of animals had a significant influence on 10‐heptadecenoic (C17:1), linoleic (C18:2n – 6), total polyunsaturated FA, and total trans isomers content in meat. A significantly higher concentration of malondialdehyde was found in female lamb meat (by 43.4% and 56.8% in fresh and after 3 months of storage at −18°C, respectively) compared to males. Finally, the obtained results supplement the scarce database about the characteristics of Romanov breed meat of different gender and this is beneficial for lamb breeders and meat industry in order to obtain a better quality production.