## 1 Introduction  
The meat of wild animals has high nutritional value and specific sensory properties. Since ancient times, game meat has been an essential nutritional source for mankind. Due to their natural lifestyle, wild animals have different eating habits and food quality than farm animals. As a result, game meat can be considered \"organic\" since it does not contain antibiotics or hormones [1, 2]. Consumers are becoming more concerned about the environment, and as a result, they are interested in organic products, as well as products made by natural production methods [3]. Red deer (_Cervus elaphus_) are one of the most important species of game meat, popular in Europe, New Zealand, and Australia [4]. Because of the low intramuscular fat and cholesterol content, as well as the high iron content [5], venison is an excellent dietary product for customers. Furthermore, this meat is high in unsaturated fatty acids, particularly long-chain n-3 polyunsaturated fatty acids, due to the natural diet and lifestyle of wild deer [6]. Wild deer primarily graze on grasses, shrubs, and other vegetation rich in omega-3 fatty acids, and unlike grain-fed domesticated animals, their natural diet and active, free-ranging lifestyle result in lower fat content and higher levels of unsaturated fats, particularly long-chain n-3 polyunsaturated fatty acids [5]. Owing to its nutritional properties, deer meat consumption has been increasing each year. However, one of the challenges is its short shelf life, which is exacerbated by microbial growth [7]. Unlike farm animals processed in controlled environments, deer are hunted in forests and fields. Factors like poor shot placement, delayed or insufficient cooling, and handling practices can compromise the microbiological safety of deer meat, further affecting its shelf life. Common bacterial species found on game meat include _Salmonella_ spp., _E. coli_, _Listeria monocytogenes_, and _Campylobacter_ spp., all of which can contribute to spoilage and food safety risks [6]. These issues not only affect consumer safety but also have economic implications for producers and retailers, leading to product losses and reduced marketability. The production and sale of venison are governed by strict regulations in the European Union (EU), which ensure that wild game meat is safe for consumers. Regulation (EC) No. 853/2004 [8] sets specific hygiene rules for the handling of wild game, requiring that stomachs and intestines be removed promptly after the kill and that a trained person conduct an inspection of the carcass to ensure it poses no health risks. The carcass must then be transported to an approved game-handling establishment for further processing [9]. These legal requirements, along with other food safety regulations (Regulation (EC) No. 178/2002, Regulation (EC) No. 852/2004), [10; 11] ensure the traceability and safety of venison in the marketplace. The EU's regulations are aligned with similar standards worldwide, promoting consumer confidence in venison as a safe and high-quality food product. Various methods have been employed to inhibit microbial growth and extend meat's shelf life, including hot water rinses [12], high hydrostatic pressure, irradiation, steam pasteurization, bio preservatives [13], and organic acid spraying [14]. These techniques are effective in prolonging meat's shelf life by reducing or eliminating pathogenic bacteria and preventing oxidative reactivity [15]. However, discoloration of the meat surface remains an issue, particularly with higher concentrations of organic acids. Consistent color is a significant concern for the meat industry, as it is a primary quality attribute that influences consumer purchasing decisions [16]. Consumers rely heavily on meat color to assess its quality and acceptability [17]. In addition, it is important to note that wild game meat, such as that from red deer, typically exhibits a darker and more intense red color compared to meat from domestic species.