Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand

Purchas, R. W.; Triumf, Ellen C.; Egelandsdal, Bjørg

doi:10.1016/j.meatsci.2010.05.043

Cited by 59 publications

(69 citation statements)

References 23 publications

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“…The increase in h o values of the colour of meat was indicative of progressive formation of metmyoglobin during meat storage. This confirms the well-known tendency for the colour of venison on display to deteriorate (Purchas et al 2010). The rate of oxidation of oxymyoglobin to metmyoglobin is accelerated at low oxygen pressure (George and Stratmann 1952).…”

Section: Discussionsupporting

confidence: 85%

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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Section: Discussionsupporting

confidence: 85%

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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“…In addition, no gender differences were observed for total Mb concentration in the present study (Table 1). Therefore, the theorized relationships between Mb concentration and L* values (Vestergaard et al, 2000;Díaz et al, 2002;Kritzinger et al, 2003;Daszkiewicz et al, 2011) as well as the propensity to discolor rapidly (Farouk et al, 2007;Purchas et al, 2010) were not readily observable in fallow deer muscles.…”

Section: Surface Color Stabilitymentioning

confidence: 94%

“…Neethling et al (2016) reported similar trend for the R (630/580) in the bles- www.meatandmusclebiology.com bok muscles. Based on the R (630/580) cut-off value 3 (Purchas et al, 2010), none of the fallow deer muscles remained acceptable after d 1. Similarly, the cut-off value of 3 for R (630/580) did not reflect the color stability of the blesbok muscles (Neethling et al, 2016), wherein a cut-off of 2 better reflected the color stabilities.…”

Section: Surface Color Stabilitymentioning

confidence: 99%

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Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Neethling

Sigge

Hoffman

et al. 2018

Meat and Muscle Biology

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Fallow deer (Dama dama) meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stability of economically important muscles in game species. Therefore, the objective of the present study was to examine the color stability of 3 major muscles, i.e., infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF), from fallow deer. The IS, LTL, and BF muscles were removed from both sides of 12 (6 male and 6 female) fallow deer carcasses. The muscles were fabricated into 2.5-cm steaks. The steaks were aerobically over-wrapped and stored at 2°C for 8 d. Meat pH, instrumental color, surface myoglobin redox forms, and metmyoglobin reducing activity were evaluated at specific intervals. Data were analyzed using mixed model repeated measures ANOVA, with gender, muscle, and time as fixed effects. The IS muscle exhibited greater (P < 0.05) pH, surface redness, color stability, oxymyoglobin content, and metmyoglobin reducing activity than the LTL and BF counterparts. In addition, surface metmyoglobin and total iron contents were lower in IS than in LTL and BF. While the IS demonstrated stable redness throughout the storage, the LTL and BF remained color stable only for 1 to 2 d. These findings suggested that fallow deer IS muscle is more color stable than the LTL and BF during refrigerated storage.

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“…The coenzyme is naturally present in most foods but in different amounts. As for muscle tissue, its concentration depends on a slaughter animal species (6,10), primal cut (6), gender (17), muscle kind (14,16,18), and oscillates from 13.8 up to 45 µg/g in fish, 0.10-130 µg/g in shellfish/molluscs, 0.08 -7.47 µg/g in vegetables, and finally, 0.51-9.48 µg/g in fruits (6,9).…”

mentioning

confidence: 99%

Adriamycin activity's durational governance of different cell death types and zonality in rat liver acinus. Immunohistochemical studies

Szkucik

Pyz‐Łukasik

Wójcik

et al. 2014

Bulletin of the Veterinary Institute in Pulawy

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The research material included 96 slaughter rabbit carcasses. Half of them came from the animals managed in small-scale backyard farming units where animals were fed a natural ingredient diet, while the other half was from rabbits kept under commercial production conditions and fed commercial rabbit pellets. The thigh and saddle muscle samples were collected from each carcass to establish a content of ubiquinone (CoQ10) and crude protein along with its collagen level. Determination of tissue coenzyme Q10 (UQ10) was carried out by high-performance liquid chromatography with some modification. Crude protein concentration was estimated using Kjeldahl procedure, while total collagen content by the method of Stegemann modified by Hurych-Chvapil, using hydrolysis according to Möhler and Volley. Ubiquinone level in slaughter rabbit tissue ranged between 76 and 127 μg/g tissue. The studies indicated that rabbit rearing system and muscle type are determinants of CoQ10 content. Meat of rabbits managed under the traditional backyard farming system exhibited higher CoQ10 concentration as compared to that determined in rabbits from the commercial rabbitry. Additionally, the CoQ10 level in the saddle was significantly higher than that in the thigh muscles, and the relationships was noted in both types of rabbit production systems. When the CoQ10 content was expressed per gram of fibrillar protein, there were not significant differences between saddle and thigh muscles. The correlation coefficient between ubiquinone and fibrillar protein averaged to 0.94. The studies also demonstrated a higher protein level in the saddle than in thigh muscles. However, no differences in protein concentration were reported in respect to the rabbit farming system. The protein composition in the saddle muscles, irrespective of a rabbit production system, revealed significantly lower collagen content compared to the proteins in thigh muscles. The obtained results and data from literature provide evidence that rabbit meat, especially from the traditional (organic) management system, is one of the best sources of animal protein and ubiquinone Q10.

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Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand

Cited by 59 publications

References 23 publications

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

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

Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage

Adriamycin activity's durational governance of different cell death types and zonality in rat liver acinus. Immunohistochemical studies

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