Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat

The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), pig meat (PM) at −18 °C for a 360-day storage period. lowest fat was observed in thigh (TM) FD (2.53%; p ˂ 0.05). ratio polyunsaturated/saturated fatty acids (PUFA/SFA), n-6/n-3, hypocholesterolemic/hypercholesterolemic index (h/H), nutritional quality indexes were calculated. PUFA/SFA each sample compared with required value more than 0.4 while optimal n-6/n-3 determined only shoulder (SM) samples (3.94; 0.001). An atherogenic lower 1.0 thrombogenic 0.5 TM (0.53; During period, malondialdehyde (MDA) WB PM showed higher variability samples. On initial day as well on 360th MDA loin measured. Long-term vacuum packaging resulted during (p 0.01); however, duration period significantly affected level