2016
DOI: 10.5713/ajas.15.1016
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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:… Show more

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Cited by 11 publications
(10 citation statements)
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References 22 publications
(34 reference statements)
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“…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 ).…”
Section: Methodsmentioning
confidence: 99%
“…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 ).…”
Section: Methodsmentioning
confidence: 99%
“…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).…”
Section: Ageing Of Meatmentioning
confidence: 65%
“…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).…”
Section: Ageing Of Meatmentioning
confidence: 85%
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“…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).…”
Section: Metody Dojrzewania Mięsa Wołowego W Aspekcie Bezpieczeństwa unclassified