Effects of Lactic Acid and Ascorbic Acid Mixture on Quality Properties of Wild Red Deer (Cervus elaphus) Meat

This study investigated the effect of a 2% lactic acid and 2% ascorbic acid mixture, applied via a spray method, on the quality of wild red deer (Cervus elaphus) meat stored under vacuum packaging at 4 ± 1 °C for 21 days. A total of 48 semimembranosus muscle steaks were used, divided into two groups: 24 treated with the acid mixture and 24 non-treated controls. Key parameters, including the pH, instrumental color, bacterial counts, texture profile analysis, and protein degradation (sarcoplasmic and myofibrillar proteins) using sodium dodecyl-sulfate polyacrylamide gel electrophoresis, were assessed on different days. Treated samples exhibited significantly lower aerobic plate counts (p < 0.05) compared to controls. No significant differences in pH were found between the groups, except on day one (p < 0.05). Over time, texture analysis revealed a significant reduction in hardness, cohesiveness, and chewiness in both groups, with treated samples showing greater tenderness. Importantly, the lactic acid and ascorbic acid treatment did not adversely affect the color attributes of the meat. This method shows potential for improving the microbiological safety of venison without compromising its quality, making it a promising preservation technique for the meat industry.