Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Daszkiewicz, Tomasz; Kondratowicz, J.; Koba-Kowalczyk, Milena

doi:10.2478/v10181-011-0068-x

Cited by 11 publications

(16 citation statements)

References 32 publications

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“…In a similar manner, the darker color of venison and game meat is attributed to greater Mb content (Vestergaard et al, 2000;Díaz et al, 2002;Kritzinger et al, 2003;Daszkiewicz et al, 2011), differences in muscle fiber types (Curry et al, 2012;North and Hoffman, 2015) and lower levels of intramuscular fat (Hoffman et al, 2005) in comparison to many domestic species. Furthermore, meat with a higher Mb content also has a higher concentration of iron, which promotes oxidation leading to a decline in the color stability (Farouk et al, 2007;Purchas et al, 2010).…”

Section: Speciesmentioning

confidence: 84%

“…In pork, lighter flesh, which is greyish-pink in color, is considered acceptable to consumers, whereas fresh meat from ruminant livestock (beef, lamb, and chevon) is darker than pig meat, and a bright cherry-red color is deemed acceptable in these species. Venison and game meat are darker red in appearance than the meat from domestic ungulates (Hoffman, 2000;Daszkiewicz et al, 2011). Since the consumers prefer red meat (such as beef) that is neither too dark nor too pale (Jeremiah et al, 1972), the dark color of game meat may negatively influence the purchasing decisions.…”

Section: Speciesmentioning

confidence: 99%

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Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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Section: Speciesmentioning

confidence: 84%

Section: Speciesmentioning

confidence: 99%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

View full text Add to dashboard Cite

show abstract

“…In addition, no gender differences were observed for total Mb concentration in the present study (Table 1). Therefore, the theorized relationships between Mb concentration and L* values (Vestergaard et al, 2000;Díaz et al, 2002;Kritzinger et al, 2003;Daszkiewicz et al, 2011) as well as the propensity to discolor rapidly (Farouk et al, 2007;Purchas et al, 2010) were not readily observable in fallow deer muscles.…”

Section: Surface Color Stabilitymentioning

confidence: 99%

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Neethling

Sigge

Hoffman

et al. 2018

Meat and Muscle Biology

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Fallow deer (Dama dama) meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stability of economically important muscles in game species. Therefore, the objective of the present study was to examine the color stability of 3 major muscles, i.e., infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF), from fallow deer. The IS, LTL, and BF muscles were removed from both sides of 12 (6 male and 6 female) fallow deer carcasses. The muscles were fabricated into 2.5-cm steaks. The steaks were aerobically over-wrapped and stored at 2°C for 8 d. Meat pH, instrumental color, surface myoglobin redox forms, and metmyoglobin reducing activity were evaluated at specific intervals. Data were analyzed using mixed model repeated measures ANOVA, with gender, muscle, and time as fixed effects. The IS muscle exhibited greater (P < 0.05) pH, surface redness, color stability, oxymyoglobin content, and metmyoglobin reducing activity than the LTL and BF counterparts. In addition, surface metmyoglobin and total iron contents were lower in IS than in LTL and BF. While the IS demonstrated stable redness throughout the storage, the LTL and BF remained color stable only for 1 to 2 d. These findings suggested that fallow deer IS muscle is more color stable than the LTL and BF during refrigerated storage.

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“…Broadly agricultural products can either be dried and packaged for onward distribution or packaged and cold preserved in the fresh form. Cold storage has always been the first choice and the simplest method applied for fresh food storage like meat and vegetables due to the retention of most of its bio-composition prior to processing [3]. However research has shown that cold storage alone cannot properly preserve some fresh products and there is the need to combine cold storage with advanced packaging procedure [4].…”

Section: Introductionmentioning

confidence: 99%

Packaging and Cold Storage of Fresh Products

Ndukwu¹

2017

NFSIJ

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Advances in packaging technologies offers new prospects in prolonged cold storage of fresh products. Gaseous combination of CO 2 , O 2 or N 2 at different level of concentration in modified atmospheric packaging (MAP) is the most adopted treatment. However CO 2 , O 2 and N 2 gases in MAP systems in most cases has not given satisfactory appearance despite improved stability as revealed from the reviews. Therefore further research in other possible gases is very important. Research effort should not be limited to stability and appearance during preservation but also retaining this attributes during display even for a length of period of sale. Technologies like injecting Nano trace elements in the packaging and storage procedure can improve the appearance and produce designer effects as obtainable in other processes.

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Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

Cited by 11 publications

References 32 publications

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Packaging and Cold Storage of Fresh Products

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