Carcass and meat quality characteristics from Iberian wild red deer (<i>Cervus elaphus</i>) hunted at different ages

Maggiolino, Aristide; Pateiro, Mirian; Serrano, Martina Pérez; Landete‐Castillejos, Tomás; Domínguez, Rubén; García, Andrés J.; Gallego, Laureano; Palo, Pasquale De; Lorenzo, José M.

doi:10.1002/jsfa.9391

Cited by 29 publications

(33 citation statements)

References 35 publications

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“…Carcass were managed as reported by Maggiolino et al . (), and from each carcass, the left longissimus thoracis et lumborum (LTL) muscle was dissected, vacuum packed and transported in refrigerated conditions for dry‐cured loin manufacture.…”

Section: Methodsmentioning

confidence: 99%

“…For the present study, we used forty loins from male wild red deer (60.2 AE 6.8 kg of skinned carcass weight) of Iberian genetic line (Cervus elaphus) hunted in Spain in two different months. Carcass were managed as reported by Maggiolino et al (2019), and from each carcass, the left longissimus thoracis et lumborum (LTL) muscle was dissected, vacuum packed and transported in refrigerated conditions for dry-cured loin manufacture.…”

Section: Animal Samplingmentioning

confidence: 99%

“…Taking into account that genetic factors influence enzymatic activities and that the meat composition influence the biochemical changes produced during the different stages of dry-cured meat process (Berm udez et al, 2018), the results obtained in this research will provide us with information about the possibility of using deer meat for the preparation of dry-cured loin. In this context, venison meat is characterised by low fat and cholesterol contents and high levels of protein, essential amino acids, essential and long-chain polyunsaturated fatty acids and iron Maggiolino et al, 2019;Serrano et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Vargas-Ramella

Domínguez

Pateiro

et al. 2019

Int J of Food Sci Tech

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Summary The changes on chemical composition, physico‐chemical parameters, free fatty acids and free amino acids content of dry‐cured deer loin were investigated at day 0, 30 and 60 of dry‐cured process. On the whole, except for pH values (≈5.6) and composition (fat: 4.6–5.2%; protein: ≈73%; ash: ≈17.5%) that did not show differences between the processing days, the other physico‐chemical parameters were affected by curing process. Colour parameters and moisture (from 69 to 38.4%) decreased while the hardness increase from 12.35 to 342 N and lipid oxidation (from 0.2 to 0.52 mg MDA/kg) increased as dry‐cured stage progresses. In similar way, free fatty acid (2250 mg per 100 g of fat at 0 day and 5940 mg per 100 g of fat at 60 days) and free amino acid content (914 mg per 100 g DM at 0 day and 1253 mg per 100 g DM at 60 days) increased progressively as the curing process progressed. The behaviour of this product during processing is similar to that described for the same product made with other animal species. Therefore, deer meat is an excellent candidate for the production of dry‐cured loin, which would allow introducing a new product on the market.

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Section: Methodsmentioning

confidence: 99%

Section: Animal Samplingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Vargas-Ramella

Domínguez

Pateiro

et al. 2019

Int J of Food Sci Tech

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“…The pH was determined using a digital pH meter (Hanna Instruments, Eibar, Spain), equipped with a penetration glass probe. Chemical composition (moisture, fat, protein, and ash content) was assessed as described by Maggiolino et al 23 Briefly, the moisture percentage was calculated by weight loss of the sample maintained in an oven (Memmert UFP 600, Schwabach, Germany) at 105°C until constant weight. Protein content was determined using the Kjeldahl total nitrogen method, multiplying the total nitrogen content by 6.25.…”

Section: Determination Of Ph Chemical Composition and Instrumental Cmentioning

confidence: 99%

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

et al. 2020

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BACKGROUND This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (−7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (−47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in the n‐6/n‐3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS‐DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products. © 2020 Society of Chemical Industry

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“…Additionally, the consumption of both fresh meat and traditional meat products elaborated with game meat has increased [ 1 ]. It is due to their particular taste and excellent nutritional characteristics (low fat and cholesterol contents and high amounts of other essential nutrients) [ 2 , 5 , 6 , 7 , 8 ]. Additionally, taking into account health aspects, it also has high amount of PUFA (39–50 g/100 g fatty acids) [ 8 ] and long-chain n-3 fatty acids [ 2 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Vargas-Ramella

Munekata

Gagaoua

et al. 2020

Foods

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The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.

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Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

Cited by 29 publications

References 35 publications

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

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