This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 degrees C) under vacuum and modified atmosphere (MA) conditions (40% CO2/60% N2 and 60% CO2/40% N2). After 21 days of storage, meat packaged in a MA with 40% CO2 had higher (P < or = 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO2. The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO2 were increasing for the first 7 days of storage, and then they decreased (P < or = 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P < or = 0.05) cooking loss. During meat storage, a significant increase (P < or = 0.05) in total microbial counts and psychrotrophic bacteria was observed.
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