Studies on the Effects of Low Temperature Cooking on the Internal Temperature Kinetics and Bacterial Inactivation in Wild Deer and Wild Boar Meats

This study examined the thermal kinetics in wild deer and wild boar meats by low temperature cooking process as well as its bactericidal effect. The thermal processing so as to heat the inner-core of the samples at 65℃ for 15 min, 68℃ for 5 min, 75℃ for 1 min in steam convection oven exhibited faster elevation rate of the internal temperature of wild deer meat than wild boar meat, while their sterilization values after the thermal processes were estimated to be almost equal. Naturally contaminated fecal indicator bacteria were not recovered from all samples after the above-mentioned processing. Spike experiment resulted that approximately 6.6–7.8 log CFU/g of STEC O157 and/or Salmonella spp. were not recovered from the wild deer meats after the three types of thermal cooking. Thus, these data indicated aptitude of these low temperature cooking conditions to minimize the microbiological risks in the game meat.