The distribution of biogenic amines and polyamines in pheasant meat

Biogenic amines are a natural component of living organisms, though in foodstuffs they are primarily indicators of the degradation of proteins. Their formation in meat is frequently seen in connection with the action of contaminating microorganisms during food storage. This study focuses on the influence of various conditions, intravital factors (slaughtered or hunted pheasants) and post-mortal factors (the period and temperature of storage, type of muscle) on the formation of biogenic amines in pheasant meat. The content of biogenic amines in stored meat was evaluated in relation to its microbial status. Selected biogenic amines were discussed as possible indicators of the degradation of meat proteins, and the health risk when the meat is consumed was assessed.