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

Abstract

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.

Effect of freezer storage on quality of <i>M. longissimus lumborum</i> from fallow deer (<i>Dama dama</i> L.)

“…The value of parameter C* was calculated from formula C* = (a* , and the value of h° from formula h o = arctan (b*/a*). Water-holding capacity of meat was determined based on thawing loss, natural drip loss (Honikel, 1998) and the ability to bind added water using the centrifugal method described by Piaskowska et al (2016). Thawing loss was determined based on the weight of the packaging (p) with the meat sample (m) and juice (j) after thawing (W p+m+j ), packaging with juice (W p+j ), and clean and dry packaging (W p ).…”

Influence of selected factors on meat quality from farm-raised and wild fallow deer (Dama dama): a review

“…Bykowska et al (2018) and Tešnović et al (2011) reported that vacuum packed meat had higher color parameters than the meat analyzed 24 h after slaughter. In contrast, Piaskowska et al (2016) observed the influence of storage time on L*, b*, and C* values (P ≤ 0.05). Vacuum packaged samples were analyzed 14 d after slaughter and had higher L* and b* values compared with samples analyzed 24 h after slaughter (P ≤ 0.05).…”

“…One of the most effective methods to prolong shelf life of meat is freezing (Leygonie et al 2012) age (5.46-5.52; 5.49-5.56, respectively). Physicochemical analysis in a study by Piaskowska et al (2016) did not show a significant effect of the storage method (vacuum packaging and modified atmosphere packaging) on pH level which amounted to 5.61 after 21 d of storage in both methods. Ludwiczak et al (2017) observed that with increasing storage time the pH level also increased (P ≤ 0.001).…”

“…Samples analyzed 2 wk after storage had lower drip loss than samples analyzed 3 wk after storage (1.40-2.92; 2.04-3.56, respectively). Piaskowska et al (2016) observed a significant effect of storage time on drip loss. Meat stored in vacuum bags for 21 d had lower drip loss compared with samples analyzed 24 h and 7 d post mortem (P ≤ 0.05).…”

Methods of beef ageing from the health safety standpoint

“…Proces dojrzewania mokrego wykorzystywany jest powszechnie przy produkcji kulinarnej wołowiny, jak również jagnięciny (1, 13) czy dziczyzny (28,35). Dojrzewanie metodą suchą zasadniczo zarezerwowane jest dla wołowiny (21) Dojrzewanie suche mięsa najczęściej praktykowane jest przez małych i średnich przetwórców szukających sposobów na odróżnienie swoich produktów od masowo produkowanej żywności (42).…”