QUALITY CHARACTERISTICS OF MEAT FROM WILD RED DEER (<i>CERVUS ELAPHUS</i> L.) HINDS AND STAGS

Daszkiewicz, Tomasz; Janiszewski, Paweł; Wajda, S.

doi:10.1111/j.1745-4573.2009.00159.x

Cited by 53 publications

(35 citation statements)

References 58 publications

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“…In the present study, the average malondialdehyde (MDA) content of meat from roebucks was comparable to that determined in an experiment performed by Daszkiewicz et al (2009) High TBA values (up to 6 μg of MDA per g of meat) in meat from farm-raised sika deer (Cervus nippon) were recorded by Okabe et al (2002). The increase in TBARS values observed in meat in the first phase of cold storage in the present experiment was probably due to the presence of residual oxygen in the package.…”

Section: Discussionsupporting

confidence: 60%

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: 60%

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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“…The lack of differences in color between male and female mountain reedbuck, impala and kudu may be due to no differences in the Mb content and physical activity between the males and females in these species (Hoffman et al, 2009b). Similarly, no color differences were observed between male and female roe deer (Daszkiewicz et al, 2009;Purchas et al, 2010;Daszkiewicz et al, 2012). However, differences in meat color have been observed for gemsbok (Oryx gazella), with females having lower L*, b*, hue and chroma values (Hoffman and Laubscher, 2010), which contradicts the hypothesis that males have darker muscle than females.…”

Section: Factors Influencing Color Of Ungulate Meatsmentioning

confidence: 75%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

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Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

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“…In this respect, Hakimov et al (32) showed that estrogen, female sex hormone, reduces types I and III collagen synthesis in porcine muscles. Many researchers have also reported that the meat from male species is tougher than from female species (33)(34)(35).…”

Section: Eff Ects Of Gender On Meat Qualitymentioning

confidence: 99%

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Zahedi

Varidi

2016

Food Technol. Biotechnol.

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SummaryIn this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were aff ected by the gender (p<0.05). Anatomical location of the muscle infl uenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing infl uenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofi brillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were signifi cantly changed during 24, 72 and 168 h post-mortem. Fift een spots were identifi ed by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed signifi cant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.

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QUALITY CHARACTERISTICS OF MEAT FROM WILD RED DEER (CERVUS ELAPHUS L.) HINDS AND STAGS

Cited by 53 publications

References 58 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

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

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