Effect of age on nutritional properties of Iberian wild red deer meat

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

doi:10.1002/jsfa.9334

Cited by 32 publications

(70 citation statements)

References 47 publications

(132 reference statements)

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“…The essential amino acids present in highest concentrations were lysine, leucine and arginine, together representing about 53% of total essential amino acids, while methionine and cysteine were present at the lowest concentrations (between 184 and 311 mg/100 g of wet tissue; each represented about 2% of total essential amino acids). The same behaviour was observed by other authors in deer meat . Glutamic acid, aspartic acid and alanine were the most abundant amino acids in the non‐essential fraction, together representing around 74% of the total non‐essential amino acids.…”

Section: Resultssupporting

confidence: 88%

“…Arginine was included in the essential amino acids because it is considered a conditionally essential amino acid . The amino acid profile determined in this study is consistent with those reported for different cuts of beef, deer meat, foal meat and lamb…”

Section: Resultssupporting

confidence: 86%

“…Glutamic acid, aspartic acid and alanine were the most abundant amino acids in the non‐essential fraction, together representing around 74% of the total non‐essential amino acids. Lower percentages were found for the sum of the aforementioned amino acids in other meats . The least abundant amino acids were tyrosine, proline (around 700 mg/100 g of meat each) and serine (around 800 mg/100 g of meat), each representing 7% of total non‐essential amino acids.…”

Section: Resultsmentioning

confidence: 91%

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Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Gálvez¹,

Maggiolino

Domínguez

et al. 2019

J Sci Food Agric

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BACKGROUND Beef is a highly nutritious and valuable food. In order to complete its nutritional information, this study determined the chemical and physicochemical parameters and fatty acid, amino acid and mineral contents in seven primal cuts from veal carcasses (shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL)). RESULTS The intramuscular fat content was higher and the cholesterol content was lower in TL than in the other cuts. The colour parameters also varied in the different primal cuts. The L* and b* values were highest in ER. Cooking losses were significantly (P < 0.001) affected by the cut of meat ranging from 20.85% in HR to 29.01% in ER. Determination of the shear force values permitted us to establish more tender muscle (TL with shear force 16.45 N cm−2) and less tender muscle (IR with shear force 47.27 N cm−2). The nutritional indices and fatty acid profile indicated that HR is the healthiest cut. All cuts evaluated provide important levels of dietary amino acids, although the contents of both essential and non‐essential amino acids were highest in HR. Finally, K, Zn and Fe were affected by the type of veal cut. CONCLUSIONS All primal cuts of veal provide important nutrients for human diets. The information of this research allows consumers to make healthful food choices, creating diets aimed at trying to correct deficiencies and providing objective data that differentiate between differently priced cuts of veal. © 2018 Society of Chemical Industry

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 91%

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Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Gálvez¹,

Maggiolino

Domínguez

et al. 2019

J Sci Food Agric

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“…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 (Bermúdez et al ., ), 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 (Lorenzo et al ., ; Maggiolino et al ., ; Serrano et al ., ).…”

Section: Introductionmentioning

confidence: 98%

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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“…Traditionally meat and meat products have been highly valued due to the presence of a number of essential nutrients. In this regard, we can specifically refer to, among others, high-quality proteins, vitamins like B12 as well as highly bioavailable iron (Lorenzo et al, 2019). However, in the latest years, due increased prevalence of cardiovascular diseases, cancer and obesity around the world, these products are being regarded as harmful products due to their low fibre and their high fat and salt contents (Gnagnarella et al, 2018;Xu & Zhu, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product

Pérez-Santaescolástica

Goemaere

Hanskens

et al. 2019

Int J of Food Sci Tech

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Summary The effects of eleven ingredients (originating from various ingredient classes: animal proteins, plant proteins, starches, hydrocolloids and fibres) applied in two different concentrations on drip loss, rheological characteristics and hardness were evaluated in a lean meat model system. The high concentration of potato starch, insoluble citrus fibre, rice starch or pea protein significantly (P < 0.05) reduced drip losses (6.92%, 17.87%, 15.70%, 17.60%, respectively) compared to control (30.80%), while rheological measures and hardness remained unchanged (P > 0.05). Moreover, the addition of low concentrations of soluble citrus fibre did not significantly affect hardness (4.11 N), whereas its inclusion at high concentrations had a significant effect on the final hardness (7.17 N). Among all the tested ingredients, xanthan presented the lowest drip loss value (0.12% and 0.40% for high and low concentration, respectively). Finally, gelatine did not show any differences in water holding capacity, storage modulus nor hardness compared with the control group.

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Effect of age on nutritional properties of Iberian wild red deer meat

Abstract: As a general conclusion, wild red deer meat could be considered a good alternative to red meats for human consumption. © 2018 Society of Chemical Industry.

Cited by 32 publications

References 47 publications

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

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

Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product

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