Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison

Hutchison, Christine; Mulley, R. C.; Wiklund, Eva; Flesch, Jason S

doi:10.1016/j.meatsci.2011.11.018

Cited by 42 publications

(34 citation statements)

References 44 publications

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“…According to the cited authors, the above results indicate that pre-slaughter handling procedures should be optimized to reduce preslaughter stress which is known to increase the risk of DFD (dark, firm, dry) meat. Similar conclusions were reached, among others, by Volpelli et al (2003) and Hutchison et al (2012), who reported normal pH values (ca. 5.5-5.6) in meat from farmed fallow deer.…”

Section: Physicochemical Properties Of the Longissimus Lumborum Musclesupporting

confidence: 89%

“…Volpelli et al (2003) noted a lower total protein content (21.67%) and a higher fat content (0.58%) of meat from farmed-raised fallow deer aged 18 months, in comparison with our study. Hutchison et al (2012) reported a higher average fat content (1.36-3.99%) of meat (L. dorsi muscle) from farmed fallow deer, but the cited authors studied much older animals (aged 36 months). The above research findings indicate that the fat content of meat from farmed fallow deer is significantly affected by their age and diet, as higher fat concentrations were determined in the meat of older, intensively fed animals.…”

Section: Proximate Composition Of the Longissimus Lumborum Musclementioning

confidence: 99%

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A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

Daszkiewicz

Hnatyk

Dąbrowski

et al. 2015

Small Ruminant Research

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Section: Physicochemical Properties Of the Longissimus Lumborum Musclesupporting

confidence: 89%

Section: Proximate Composition Of the Longissimus Lumborum Musclementioning

confidence: 99%

A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

Daszkiewicz

Hnatyk

Dąbrowski

et al. 2015

Small Ruminant Research

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“…Similar to the presented study, most authors measure the pH u 24 h post‐slaughter because this time of measurement guarantees that the final pH value has been reached (Hutchison et al . ; Wiklund et al . ; Volpelli et al .…”

Section: Discussionmentioning

confidence: 99%

Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does

Ludwiczak

Stanisz

Bykowska

et al. 2016

Animal Science Journal

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A total of 12 farmed fallow deer bucks and 12 does aged 31-32 months were included in a study on the effect of storage in vacuum packaging on the functionality of venison of the Semimembranosus muscle. All the analyzed meat quality traits were not affected by sex. The storage of meat in vacuum led to: an increase of pH (by 0.13 units; P = 0.001), L* (by 1.85 units; P = 0.002), a* (by 1.15 units; P = 0.013) and chroma (by 1.16 units; P = 0.016), a decrease of free water (by 6.62 percentage points (p.p.); P = 0.001) and water-holding capacity (cm ) (by 29.61%; P = 0.001), and the increase of dry matter content (by 0.67 p.p.; P = 0.001). The results indicate that the chilled storage of venison caused the stabilization of pH and color, improvement of water-holding capacity, with no negative effect on the proximate chemical composition. The quality of deer meat obtained from does and bucks was similar.

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“…However, beef from grazing animals also generally contains higher concentrations of antioxidants, which can protect against lipid and myoglobin oxidation (Insani et al, 2008). Wiklund et al (2006) found that the venison from grazing animals had better color stability than meat from pellet-fed animals, possibly due to higher levels of vitamin E. In contrast, other studies on venison reported no differences in meat color between concentrate and pasture diets (Volpelli et al, 2003;Hutchison et al, 2012). Although Gatellier et al (2005) have implicated color and color stability variations on differences in Mb content in animals fed different diets, Wiklund et al (2006) observed no differences in Mb content between meat from pellet-fed and grazing animals.…”

Section: Feeding Managementmentioning

confidence: 99%

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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Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison

Cited by 42 publications

References 44 publications

A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

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