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

Abstract

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.

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

“…In the current study, cooking loss increased with slaughter age despite the fact that meat samples from older deer had a higher IMF content. Cooking losses (ranging from 22.17% to 26.68%) were slightly higher than those reported by Ludwiczak et al . for farmed fallow deer, lower than those reported by Šnirc et al .…”

“…Similarly, values of 5.6 have been observed at 48 h post mortem for farmed deer . These differences can probably be due to the fact that the ultimate pH is particularly affected by the slaughtering method . In fact, the great physical effort associated with hunting chase (particularly when deer are chased by dogs as it is most common in Spain) reduces glycogen reserves to an insufficient level to ensure a similar pH decline .…”

“…Feeding regime may influence the concentration of muscle myoglobin, whereas the farming system may cause changes in physical activity and influence metabolism. On the other hand, pre‐slaughter management of deer, in particular for hunted animals, strongly affects the post mortem biochemical processes . In addition, it could be crucial for the changes of myoglobin forms, considering that it is one of the primary factors affecting the chromatic parameters.…”

“…16 These differences can probably be due to the fact that the ultimate pH is particularly affected by the slaughtering method. 39 In fact, the great physical effort associated with hunting chase (particularly when deer are chased by dogs as it is most common in Spain) reduces glycogen reserves to an insufficient level to ensure a similar pH decline. 5 A lack of normal acidification in the muscle during the development of rigor mortis is therefore a common phenomenon in game and deer meat, as these species often have low muscle glycogen reserves prior to slaughter and because the available reserves may be depleted if the animals are harvested under stressful conditions.…”

“…On the other hand, pre-slaughter management of deer, in particular for hunted animals, strongly affects the post mortem biochemical processes. 39 In addition, it could be crucial for the changes of myoglobin forms, considering that it is one of the primary factors affecting the chromatic parameters.…”