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.

中文翻译：

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欧洲狍、野猪、马鹿和海狸猎取的野味肉的化学、物理、技术和微生物学特征的比较研究。

本研究的目的是对欧洲狍 (RDM)、野猪 (BoM)、红鹿 (ReDM) 和海狸 (BM) 猎杀野味肉 (HWGM)。这项研究的结果显示出显着的效果 ( p < .05) 动物物种对蛋白质含量、pH 值、滴水损失、剪切力、蒸煮损失、色坐标、肠杆菌总数和大部分 VC 的影响。ReDM 具有最高的蛋白质含量 (23.15%)、蒸煮损失、L* 和 b* 值。在具有最高不饱和脂肪酸 (UFA) 含量（总 FA 的 64.12%）的 BM 中建立了最低的蛋白质和胆固醇含量以及 L* 值和最高的 pH 值、剪切力、滴水损失和脂肪含量。与饱和 FA 相比，ReDM 和 BM 中的总 UFA 含量几乎高出两倍。在 ReDM 和 BM 中发现了少量的主要 BA（<7.8 mg/kg），而在 RDM 和 BoM 中建立了更高含量的腐胺。HWGM 中的主要 VC 是乙偶姻、壬酸和乙酸。