Effect of freezer storage on quality of <i>M. longissimus lumborum</i> from fallow deer (<i>Dama dama</i> L.)

Abstract

The aim of this study was to analyse changes in the quality of meat (M. longissimus lumborum) from 11 fallow deer (Dama dama L.) bucks, which had been deep-frozen (-26 °C) for 10 months. The proximate chemical composition, physico-chemical properties and sensory properties of the meat were analysed. Fallow deer aged 17-18 months were hunter-harvested in north-eastern Poland in November and December of the same hunting season. The results revealed that freezer storage did not influence the proximate chemical composition of meat (protein, fat, ash) or the content of water-soluble nitrogen compounds. An analysis of the physico-chemical properties of meat revealed that long-term freezer-stored meat was characterized by higher pH, lower contribution of redness (a*) and yellowness (b*), lower chroma (C*), greater natural drip loss, lower ability to bind added water, and greater cooking loss. Freezer storage improved meat tenderness but reduced meat juiciness. The results of the study also indicated that long-term freezer storage (-26 °C) of vacuum-packaged meat allowed it to maintain its good quality, which indicates that this storage method could help meet consumer demand for fallow deer meat between hunting seasons.

The Effect of Long-Term Frozen Storage on the Quality of Meat (Longissimus thoracis et Lumborum) from Female Roe Deer (Capreolus capreolus L.)

“…In our study, meat samples were vacuum-packaged before freezing, which could contribute to an absence of changes in TBARS values during storage. is is consistent with the findings of Daszkiewicz et al [28] who demonstrated that storage in the freezer had no significant influence on TBARS values in vacuum-packaged fallow deer meat. Farouk and Freke [27] also reported that malondialdehyde concentration was lower in samples of red deer meat which were vacuum-packaged and stored in the freezer than in samples that were not vacuum-packaged (the latter were placed in bags of the same type as those used for vacuum packaging, except that the seals were broken to permit free exchange of air between the inside and outside of the packaging).…”

“…A negative correlation between meat juiciness and cooking loss was also reported by other authors, including Aaslyng et al [40] and Jung et al [41]. Daszkiewicz et al [28] demonstrated that thawed fallow deer meat was less juicy than fresh meat.…”

“…Lanari et al [35] reported higher color stability (lower concentration of metmyoglobin) of vacuum-packaged and frozen-stored beef samples compared with samples packaged in polyethylene. Daszkiewicz et al [28] observed greater changes (decrease in a * , b * , and C * values) in the color of thawed game meat, in comparison with those noted in the present study.…”

“…Farouk and Freke [27] did not find significant changes in the pH of red deer meat during 9-month frozen storage. Daszkiewicz et al [28] also reported that fresh and freezer-stored (10 months) fallow deer meat was characterized by similar average pH values (5.53 and 5.58, respectively). Ablikim et al [26] demonstrated that changes (both increase and decrease) in the pH of lamb meat during 30-day frozen storage at −18°C were correlated with the animals' breed and the analyzed muscle.…”

“…In a study by Vieira et al [22], frozen-stored beef samples were characterized by greater cooking loss (P ≤ 0.01) than fresh samples, whereas the differences between frozen samples stored for different periods of time were not significant. Daszkiewicz et al [28] observed greater cooking loss in thawed fallow deer meat than in fresh meat. High positive coefficients of correlation (0.966, P ≤ 0.01) between frozen storage time and cooking loss in lamb meat samples were noted by Ablikim et al [26].…”