The objective of the present study was to determine the chemical composition as well as the physicochemical and sensory properties of meat (M. longissimus dorsi) from roe deer (Capreolus capreolus ...L.) does (n=26) and bucks (n=16) hunter-harvested in the forests of north-eastern Poland. It was found that meat from female roe deer, in comparison with meat from male roe deer, had higher (P≤0.01) content of dry matter, total protein and fat. The water extracts of meat from does also contained more (P≤0.01) total nitrogen and non-protein nitrogen. An analysis of the fatty acid profile revealed that the muscles of male roe deer had higher (P≤0.01) concentrations of the following fatty acids: C14:0, C15:0, C18:0, C20:0, C18:2 and C18:3, and higher (P≤0.01) total content of polyunsaturated fatty acids, while the muscles of female roe deer had higher (P≤0.01) levels of C17:1 and C18:1 and higher (P≤0.01) total content of monounsaturated and unsaturated fatty acids. Meat from does was also characterized by higher (P≤0.01) drip loss and, as shown by a sensory evaluation, higher (P≤0.01) juiciness. No significant differences were found between males and females with respect to the average scores for meat tenderness, but meat from bucks was characterized by a higher (P≤0.05) value of shear force.
•Meat quality parameters of the wild and farm-raised fallow deer were analyzed.•Our findings may suggest that meat from wild fallow deer has more desirable properties.•Further research is needed to ...validate this hypothesis.
The objective of the present study was to determine the chemical composition as well as the physicochemical and sensory properties of meat (Longissimus lumborum muscle) from wild fallow deer (Dama dama L.) bucks shot during a hunt in forests of north-eastern Poland (n=11) and farm-raised fallow deer bucks (n=14) slaughtered on a farm in north-eastern Poland. It was found that the number of samples with pHu higher than 6.0 accounted for 57% of all samples collected in the group of farmed-raised fallow deer. Meat samples with pH>6.0 were not taken into consideration while evaluating meat quality. Meat from wild fallow deer, compared with farmed animals, was characterized by a higher (P≤0.01) content of fat, a higher (P≤0.01) calorific value, a more desirable fatty acid profile, including higher (P≤0.05) concentrations of unsaturated fatty acids, lower (P≤0.01) average pHu values, lower (P≤0.05) lightness (L*) and higher (P≤0.01) color saturation resulting from a higher contribution of redness (P≤0.01) and yellowness (P>0.05). Meat from wild fallow deer received also higher scores for aroma desirability (P≤0.01), taste desirability (P≤0.05), juiciness (P≤0.05) and lower (P≤0.01) scores for tenderness.
This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 degrees C) under vacuum and modified atmosphere (MA) conditions (40% ...CO2/60% N2 and 60% CO2/40% N2). After 21 days of storage, meat packaged in a MA with 40% CO2 had higher (P < or = 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO2. The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO2 were increasing for the first 7 days of storage, and then they decreased (P < or = 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P < or = 0.05) cooking loss. During meat storage, a significant increase (P < or = 0.05) in total microbial counts and psychrotrophic bacteria was observed.
During the research conducted, the effect was analyzed of fatteners sex and carcass weight and fatness on the weight loss during the post-slaughter chilling. It was found that the weight loss level ...during the carcass chilling was negatively correlated with the carcass weight of fatteners, and, in the case of the carcasses of hogs, also with their fatness. In the group of carcasses showing hot weights exceeding 80 kg, it was found a distinct tendency to lower weight loss during the chilling. No significant relationship were found between the sex of fattening pigs and the level of weight loss during the carcass chilling
PDF