## 3 Results and Discussion
[11], likely reduced the extent of oxidative alterations during storage. In addition to TBARS, [PERSON] et al. [53] also determined the peroxide value in the packaged meat--the peroxide values first increased slightly and then increased significantly which is related to the accumulation of primary oxidation products and their more rapid decomposition into secondary oxidation products. This corresponds with lower TBARS values in the vacuum-packed meat which may have been due to the unavailability of oxygen at the stage of propagation of lipid oxidation. Higher MDA values at the start of the trial may be influenced by slaughter conditions or slaughter stress. [PERSON] et al. [21] described the effect of pre-slaughter stress on meat quality and stability of meat in farmed ungulates. Stress is directly related to the lipid oxidation in animal muscles. Physical activity before killing increases the concentration of oxygen-containing free radicals in tissues, accelerating lipid oxidation. Moreover, the increased level of lipid oxidation in wild boars and game may be caused by stress caused by the hunting methods. The MDA content in our experiment varied from 0.025 to 0.141 mg\(\cdot\)kg\({}^{-1}\). The amount of MDA did not exceed the value of 2 mg of MDA/kg during freezer storage. Several authors [56; 57; 58; 59; 60] state that only MDA values above 2.0 mg\(\cdot\)kg\({}^{-1}\) in meat and meat products causes a lack of acceptance of the flavor profile by consumers as oxidative deterioration of meat lipids has occurred. Table 7 shows the results of the multiway ANOVA MDA determination. The factors of meat cuts, types, and storage significantly affected the lipid oxidation processes in meat samples (\(p<0.001\)). \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Factors**} & \multicolumn{4}{c}{**Multi-Way ANOVA Table**} \\ \cline{2-5}  & **Sum Sq** & **Df** & **F Value** & \(p\)**-Value** \\ \hline Meat cuts & 0.005 & 2 & 22.197 & \textless{}0.001 \\ Meat type & 0.028 & 2 & 123.511 & \textless{}0.001 \\ Storage & 0.011 & 4 & 24.793 & \textless{}0.001 \\ Meat cuts: Meat type & 0.006 & 4 & 13.191 & \textless{}0.001 \\ Meat cuts: Storage & 0.013 & 8 & 14.480 & \textless{}0.001 \\ Meat type: Storage & 0.013 & 8 & 14.101 & \textless{}0.001 \\ \hline Meat cuts: Meat type: Storage & 0.013 & 16 & 6.677 & \textless{}0.001 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: The results of multiway ANOVA analysis. We used MFA statistical analysis to identify the number of final factors that were different from the first ones from the findings we acquired regarding physicochemical variables, lipid oxidation variables, and fatty acid variables identified on the first day of the experiment. The results of the MFA analysis revealed that four extracted components explain more than 67% of the total variation in the data set for distinct meat types (fallow deer, wild boar, and pig) and meat cuts (loin, shoulder, and thigh meat). The first dimension (Dim1) accounts for 25.22 percent, the second (Dim2) 14.88 percent, the third (Dim3) 14.22 percent, and the fourth (Dim4) 13.04 percent. The results of Dim1 belonged mainly to the fatty acid variables (23.42% \(r=0.98\)) and physicochemical parameters of meat samples (16.42% \(r=0.82\)).