Evaluation of pH in game meat of red deer hunted in autumn in the Western Italian Alps

The need for data on the organoleptic and safety qualities of wild game meat derives from the will to promote this food as a valid nutritional resource. Besides the microbiological parameters, the pH measurement represents a valid indicator of meat quality. Therefore, the aim of the present work was to investigate the effect of animal age and sex and time after shooting on pH values in 262 free ranging red deer (126 females and 136 males) hunted in 2013-2015 in the Hunting District VCO 2 – Ossola Nord (Verbania province, Central Western Italian Alps), during post-mating season. Our results show that in young and female individuals pH values decrease to ultimate values lower than 5.8; this leads to the proper maturation of game meat.