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.

In this study, the effects of crust formation were investigated on the quality properties of pork meat, including texture, colour, cooking loss, pH, water-holding capacity (WHC), and sensory attributes. Two cuts of pork, (1) tenderloin (lean) and (2) collar (fatty), were subjected to three treatments as follows: (1) crusting before cooking, (2) crusting after cooking, and (3) cooking without crusting. Texture was analyzed measuring hardness, cohesiveness, springiness, and chewiness. Colour was analyzed measuring lightness, redness–greenness, yellowness–blueness, and hue angle. Cooking loss and pH and WHC were measured using standard methods and a pressing test. Results showed that meat type and treatment significantly impacted texture, with tenderloin exhibiting greater hardness and chewiness than collar (p = 0.05). Crusting after cooking produced the highest values for hardness and chewiness, while cohesiveness and springiness were unaffected by treatment (p = 0.05). Colour measurements revealed significant treatment-induced differences, with samples crusted after cooking being darker and redder, on average 14% and 33%, respectively. Cooking loss varied considerably, with no significant treatment differences, although a trend suggested lower loss in samples crusted before cooking. pH values were slightly higher in crusted samples, while WHC was notably higher for samples crusted after cooking, likely due to oil retention.