The present study aimed to evaluate deer meat microbiological quality when treated with essential oil (EO) from (dissolved in rapeseed oil at concentrations 0.5 and 1%), in combination with vacuum packaging during 20 days of storage of meat at 4 °C. Total viable counts (TVC), coliforms bacteria (CB), lactic acid bacteria (LAB) and spp. were analysed at day 0, 1, 5, 10, 15 and 20. MALDI-TOF MS Biotyper technology was applied to identify microorganisms isolated from meat. The highest number of TVC at the end of the experiment was 5.50 log CFU/g in the aerobically packaged control group and the lowest number of TVC was 5.17 log CFU/g in the samples treated with 1.0% EO. CB were not detected in the samples treated with 1.0% EO during the entire storage period. Bacteria of the genus were detected only in the aerobically and vacuum packaged control group. The highest number of LAB was 2.06 log CFU/g in the aerobic control group, and the lowest number of LAB was 2.01 log CFU/g in the samples treated with 1.0% EO on day 20. The most frequently isolated bacteria from deer meat were , , , , and .
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| http://dx.doi.org/10.3390/ani12182315 | DOI Listing |
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