Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

Bureš, Daniel; Bartoň, L.; Kotrba, Radim; Hakl, J.

doi:10.1002/jsfa.6950

Cited by 63 publications

(75 citation statements)

References 56 publications

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“…In our study, the meat of male fallow deer was characterised by high sensory quality, which corroborates the findings of other authors who also investigated fallow deer meat (Tešanović et al, 2011; Bureš et al, 2015). A tendency towards an increase in tenderness, a decrease in shear force and juiciness of fallow deer meat during storage, noted in our study, was reported by Bureš et al (2015) who analysed LD muscle samples collected from farm-raised male fallow deer, packaged under vacuum and stored at 4°C for 21 days.…”

Section: Resultssupporting

confidence: 92%

Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

Piaskowska¹,

Daszkiewicz²,

Kubiak³

et al. 2016

Asian Australas. J. Anim. Sci

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This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at 2°C. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.

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Section: Resultssupporting

confidence: 92%

Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

Piaskowska¹,

Daszkiewicz²,

Kubiak³

et al. 2016

Asian Australas. J. Anim. Sci

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“…Consumers' willingness to pay for this product is also likely to be positive [17]. In fact, large wild ungulate meat has optimal nutritional attributes [18] and can be considered an environmentally friendly and local food [17].…”

Section: Introductionmentioning

confidence: 99%

“…Studies aimed at estimating the real economic value of this local supply chain (i.e., the expected value of the economic incentives) would greatly contribute to the debate by providing grounded evidence for supporting (or not) this project. Although in recent decades, meat from hunted wild ungulates has shown interesting results in terms of market opportunities and economic benefits [15][16][17][18], scientific literature is still lacking in research concerning the estimation of revenue for the Italian stakeholders involved in this kind of supply chain. To fill this gap, this paper answers the following research questions:…”

Section: Introductionmentioning

confidence: 99%

The Local Value Chain of Hunted Red Deer Meat: A Scenario Analysis Based on a Northern Italian Case Study

2018

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Although in recent decades, meat from hunted wild ungulates has shown interesting results in terms of market opportunities, the scientific literature is still lacking in economic studies concerning the estimation of the meat's value for involved stakeholders. We present an analysis of the evolution of price in the local red deer meat supply chain. This analysis has been conducted through a survey based on in-depth interviews with the stakeholders involved in an Italian local supply chain. Findings derived from this study describe a case study, however, they also represent the potential dynamics of the value of Italian game meat, highlighting that the development of a sustainable local supply chain of this product may represent an economic resource for involved stakeholders.

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“…Venison meat has become more popular in recent years partly due to its low intramuscular fat content (Hoffman & Wiklund, 2006) and higher n-3 polyunsaturated fatty acids (Bures et al, 2015) which is considered healthier than other red meats (Cordain et al, 2002;Giordano et al, 2010). In addition, venison meat is highly desirable for sensory properties such as aroma, taste, juiceness, and tenderness (Daszkiewicz et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Tangkham¹,

LeMieux²

2016

JFR

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Traditionally, jerky is produced from sliced whole muscle marinated in a high sodium chloride (NaCl) concentration and dried. Because a high salt diet has been linked to hypertension, salt substitutes are often recommended as a healthier alternative. However, potassium chloride (KCl), a popular salt substitute may impart an undesired bitterness and metallic aftertaste. The objective of this study was to evaluate specific attributes of venison jerky prepared in three different (NaCl/KCl) salt solutions. Through sensory testing, each preparation was evaluated for consumer product acceptance and purchase intent. Additionally, the venison jerky was assayed for physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, sixty-eight consumers evaluated the jerky for acceptability of flavor, texture, taste, saltiness, bitterness and overall liking. Physicochemical characteristics were evaluated for moisture content, pH, color and TBAR. Jerky was assayed for microbial counts via aerobic plate count, Escherichia coli, Staphylococcus aureus and Campylobacter spp. Results show that jerky prepared with 100% KCl received the most desirable score (8.75), compared to jerky prepared with 100% NaCl (6.28), and jerky prepared with 50% NaCl + 50% KCl (6.13). Acceptability and purchase intent questionnaires indicate jerky prepared with 100% KCl ranked the highest at 86.8% and 70.6%, respectively. Jerky prepared with 100% KCl had the lowest moisture content, TBAR, and a* values (P<0.05). No E. coli, S. aureus and Campylobacter spp. were detected over the 28 day period. Our study suggests that jerky prepared with KCl represents a low sodium alternative to traditional jerky.

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Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

Abstract: Compared with beef, venison from two widely farmed deer species was superior in nutrient composition, thus offering potential benefits for human consumption, and it received higher scores for most of the sensory attributes examined.

Cited by 63 publications

References 56 publications

Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

The Local Value Chain of Hunted Red Deer Meat: A Scenario Analysis Based on a Northern Italian Case Study

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

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