INFLUENCE OF LACTIC ACID AND ASCORBIC ACID MIXTURE ON THE QUALITY OF WILD BOAR MEAT STORED UNDER VACUUM PACKAGING AT CHILLED STORAGE
Munkhnasan Enkhbold, Attila Lőrincz, Majd Elayan, László Friedrich, Attila Solymosi, Balázs Wieszt, Jáni Kornél, Adrienn Tóth
Keywords: Wild boar meat, Lactic acid, Ascorbic acid, Spray method, Meat quality, Color.
