Electrical stimulation of red deer (Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity

Wiklund, Eva; Stevenson-Barry, J. M.; Duncan, S. J.; Littlejohn, R. P.

doi:10.1016/s0309-1740(01)00077-8

Cited by 82 publications

(55 citation statements)

References 37 publications

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“…This fact suggests an intense effect of slaughter weight on meat pH in Manchego Spanish breed, as others authors have earlier described in lamb (Sañ udo et al, 1998). Regarding the effect of storage time, our results are similar to those found in deer meat from electrically stimulated carcasses (Wiklund et al, 2001). However, certain authors (Sekar et al, 2006) reported an increase in pH values from 7 to 21 days post packing (in buffalo meat), which is in agreement with researches done on lamb (Moore and Gill, 1987;Linares et al, 2008) or rabbit meat .…”

Section: Gas)supporting

confidence: 91%

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Linares

Vergara

2009

Animal

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In the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO 2 1 70% O 2 ; MA-B: 30% CO 2 1 69.3% N 2 1 0.7% CO; MA-C: 40% CO 2 1 60% N 2 ) on light lamb meat quality, obtained by 20 males of Manchego Spanish breed, was evaluated at 7, 14 and 21 days post packing. For all ageing times, gas-stunned groups reached the highest pH ( P , 0.001) and shear force (SF) values (P , 0.05), and at 21 days, water losses were highest; in contrast, meat colour coordinates were lower ( P , 0.001). In general, MA-B showed the highest stability for colour coordinates whereas the lowest tenderness (high SF) was found on MA-A. In this study, the gas mixture with a low carbon monoxide level (MA-B) promoted a higher colour stability and good tenderness, in comparison to the other two blends. In contrast, the conventional packaging system (type A, high oxygen levels) had a reduced tenderness and major colour instability.

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Section: Gas)supporting

confidence: 91%

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Linares

Vergara

2009

Animal

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“…In animals in good physical condition, the muscles contain enough glycogen to guarantee optimal ultimate pH values in the meat. Red deer glycogen values in the range of 120 to 220 mmol/kg dry tissue in M. splenius and M. longissimus have been reported (Wiklund et al, 2001;Pollard et al, 2002;Wiklund et al, 2003). These values were generally lower than those found in other species like pig, horse and cattle (e.g.…”

Section: Discussionmentioning

confidence: 85%

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

Wiklund

Manley

Littlejohn

2004

Ran

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Abstract:The ultimate pH value of meat (measured at approx. 24 hours post slaughter) gives information about the technological quality, i.e. shelf life, colour, water-holding properties and tenderness and is a direct consequence of muscle glycogen (energy) levels at slaughter. It may therefore also indicate whether or not the animal has been exposed to stressful energy depleting events prior to slaughter. In the present study, 141 animals (130 red deer (Cervus elaphus) and 11 fallow deer (Dama dama) were included to investigate the relationship between ultimate pH and residual glycogen concentration in red deer and fallow deer M. longissimus. In addition, the muscle glycogen content and ultimate pH values in three red deer muscles (Mm. triceps brachii, longissimus and biceps femoris) were studied. M. triceps brachii had higher ultimate pH and lower glycogen content compared with the other two studied muscles. The frequency of intermediate DFD (5.8≤ pH<6.2) was 5.4% in red deer M. longissimus, compared with 9.1% in fallow deer, while the frequency of DFD (pH≥ 6.2) was much lower in red deer (3.8%) than in fallow deer (54.5%). A curvilinear relationship between ultimate pH and total glucose concentration (glycogen and glucose) 30 min post slaughter in red deer and fallow deer M. longissimus was found. The relationship between muscle pH and lactic acid concentration however, was indicated to be linear. A significant variation in total glucose concentration at ultimate pH below 5.80 was observed, including values in the range from 18 to 123 mmol/kg wet tissue. It was concluded that further studies are needed to further explore the relationship between muscle glycogen content and technological and sensory quality attributes of meat from different deer species.

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“…In the cited study, the pH values of meat were increasing until 12 weeks of storage and then decreased in vacuum-packaged meat and in meat packaged in a MA (100% CO 2 ) using a dual aluminized polyethylene outer barrier film. Wiklund et al (2001) reported that the pH values of vacuum-packaged meat (M. longissimus dorsi) from red deer hinds, stored for 12 weeks at -1.5 o C, dropped (P < 0.001) between weeks 1 and 3, and by week 6 they returned (P < 0.001) to the level recorded in week 1. Vergara et al (2003) and Wiklund et al (2006) observed an increase in the pH of M. longissimus dorsi from red deer stored (2 o C) in a MA (40% CO 2 /60% N 2 ; 80% CO 2 /20% O 2 ; 80% CO 2 /20% N 2 ) for 23 days and under vacuum (-1.5 o C) for 12 weeks.…”

Section: Discussionmentioning

confidence: 99%

“…The effects of MAP on the quality of venison from farmed animals have also been investigated (Seman et al 1989, Wiklund et al 2001, Vergara et al 2003, Wiklund et al 2006), yet very few publications (Buys et al 1997, Paulsen et al 2005) address wild game meat from free-living animals.…”

Section: Introductionmentioning

confidence: 99%

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

Daszkiewicz¹,

Kondratowicz²,

Koba-Kowalczyk³

2011

Polish Journal of Veterinary Sciences

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This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2 o C) under vacuum and modified atmosphere (MA) conditions (40% CO 2 /60% N 2 and 60% CO 2 /40% N 2 ). After 21 days of storage, meat packaged in a MA with 40% CO 2 had higher (P ≤ 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO 2 . The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO 2 were increasing for the first 7 days of storage, and then they decreased (P ≤ 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P ≤ 0.05) cooking loss. During meat storage, a significant increase (P ≤ 0.05) in total microbial counts and psychrotrophic bacteria was observed.

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Electrical stimulation of red deer (Cervus elaphus) carcasses — effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity

Cited by 82 publications

References 37 publications

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

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

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