REITZNEROVÁ, Anna - SEMJON, Boris - BARTKOVSKÝ, Martin - ŠULEKOVÁ, Monika - NAGY, Jozef - KLEMPOVÁ, Tatiana - MARCINČÁK, Slavomír. Comparison of lipid profile and oxidative stability of vacuum-packed and longtime-frozen fallow deer, wild boar, and pig meat.

Basic data
OCA1. Surname awarded to the assessed person	Nagy
OCA2. Name awarded to the assessed person	Jozef
OCA3. Degrees awarded to the assessed person	Prof. , DVM, PhD
OCA4. Hyperlink to the entry of the person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6021
OCA5. Area of assessment	study programme food hygiene · I. + II. degree
OCA6. Category of the research/artistic/other output	scientific output
OCA7. Year of publication of the research/artistic/other output	2023
OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA)	1042935
OCA9. Hyperlink to the record in CRPA or CRAA	https://app.crepc.sk/?fn=ResultFormChildWR0JG&seo=CREP%C4%8C-Zoznam-z%C3%A1znamov
Characteristics of the output that is not registered in CRPA or CRAA
OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs	https://www.mdpi.com/2076-3417/13/6/4059
OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs	REITZNEROVÁ, Anna - SEMJON, Boris - BARTKOVSKÝ, Martin - ŠULEKOVÁ, Monika - NAGY, Jozef - KLEMPOVÁ, Tatiana - MARCINČÁK, Slavomír. Comparison of lipid profile and oxidative stability of vacuum-packed and longtime-frozen fallow deer, wild boar, and pig meat.
OCA12. Type of the output (if the output is not registered in CRPA or CRAA)	article
OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.)	https://www.mdpi.com/2076-3417/13/6/4059
OCA14. Characteristics of the author's contribution	The co-author participated in the collection of meat samples.
OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc.	The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at −18 °C for a 360-day storage period. The lowest fat content was observed in thigh meat (TM) of FD (2.53%; p ˂ 0.05). The ratio of polyunsaturated/saturated fatty acids (PUFA/SFA), n-6/n-3, hypocholesterolemic/hypercholesterolemic index (h/H), and the lipid nutritional quality indexes were calculated. The PUFA/SFA ratio of each meat sample was compared with the required value of more than 0.4 while the optimal n-6/n-3 ratio was determined only in shoulder meat (SM) of FD meat samples (3.94; p ˂ 0.001). An atherogenic index of lower than 1.0 was observed in each meat sample and a thrombogenic index of lower than 0.5 was observed only in TM of FD (0.53; p ˂ 0.001). During the storage period, the malondialdehyde (MDA) content of WB and PM samples showed a higher variability than the FD samples. On the initial day as well as on the 360th day of the storage period, the lowest MDA content in the loin of PM was measured. Long-term vacuum packaging resulted in lower lipid oxidation during meat storage (p ˂ 0.01); however, the duration of the storage period significantly affected the level of lipid oxidation (p ˂ 0.001).
Other data
OCA16. Annotation of the output in English	The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at −18 °C for a 360-day storage period. The lowest fat content was observed in thigh meat (TM) of FD (2.53%; p ˂ 0.05). The ratio of polyunsaturated/saturated fatty acids (PUFA/SFA), n-6/n-3, hypocholesterolemic/hypercholesterolemic index (h/H), and the lipid nutritional quality indexes were calculated. The PUFA/SFA ratio of each meat sample was compared with the required value of more than 0.4 while the optimal n-6/n-3 ratio was determined only in shoulder meat (SM) of FD meat samples (3.94; p ˂ 0.001). An atherogenic index of lower than 1.0 was observed in each meat sample and a thrombogenic index of lower than 0.5 was observed only in TM of FD (0.53; p ˂ 0.001). During the storage period, the malondialdehyde (MDA) content of WB and PM samples showed a higher variability than the FD samples. On the initial day as well as on the 360th day of the storage period, the lowest MDA content in the loin of PM was measured. Long-term vacuum packaging resulted in lower lipid oxidation during meat storage (p ˂ 0.01); however, the duration of the storage period significantly affected the level of lipid oxidation (p ˂ 0.001).
OCA17. List of maximum 5 most significant citations corresponding to the output	Kasałka-Czarna, N., Stachniuk, A., Fornal, E., Montowska, M.: Proteomic analysis of wild boar meat: Effect of storage method and time on muscle protein stability. In Food Chemistry, 2025-02-01, 464, pp. Wach J., Komosa M., Serwańska-Leja K., Babiński B., Nowicki W.: Comparison of the nutritional value of meat from farm-raised and wild fallow deer (Dama Dama). ANIMAL SCIENCE AND GENETICS, 2023, 19, 4, Open Access Caterina Altissimi, C., Ranucci, D., Bauer, S., Branciari, R., Galarini, R., Servili, M., Roila, R. and Paulsen, P.: Antioxidant and Antimicrobial Effects of Polyphenolic Extracts from Olive Mill Vegetation Water on Wild Boar Meat Patties. Molecules, 2025, 30, 24, 4692 Papatzimos, G., Mitlianga, P., Basdagianni, Z. Kasapidou, E.: Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics. Applied Sciences (Switzerland), 14, 9, 3925 Di Bella, Sara, Branciari, R. Haouet, Naceur M., Framboas, M., Mercuri, Maria L.; +4 authors: Does hunted wild boar meat meet modern consumer nutritional expectations? Italian Journal of Fod safety. 13, 1, 11608
OCA18. Characteristics of the output's impact on socio-economic practice	The article contributes to the issue of oxidation of animal fats, its impact on the quality and safety, and thus on human health.
OCA19. Characteristics of the output and related activities' impact on the educational process	The publication is suitable study material for the field of hygiene and food safety in various study programs.