AbstractThe influence of temperature on microbiological and sensory parameters of wild boar meat kept for 21 days was studied. Total viable count was higher in meat stored at 15°C than at lower temperatures on day 21. Colour saturation and hue did not differ at any temperature, but odor differences occurred in meat at 15°C. Redness (a*) in meat at 0°C was higher than at 15°C. Meat stored at 0 or 15°C differed in b* after 21 days, and in L* after 7 days. Observance of National and European legislation concerning handling of wild game is important in providing health-friendly meat.