The Effectiveness of Postharvest Processing on Microbiological Safety of Game Meat-A Systematic Review.

monocytogenes in wild boar and roe deer muscles under sous vide conditions, revealing that decimal reduction times ( D ‐values) were significantly influenced by the meat's composition and structure with differences in fat levels (a highly significant correlation between higher fat content and higher D ‐value were found) and matrix‐related properties (e.g., muscle pH) influencing heat transfer and bacterial survival, accounting for the longer D ‐values observed in wild boar compared with roe deer.

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