Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tenderness

Wiklund, Eva; Dobbie, P. M.; Stuart, Adam; Littlejohn, R. P.

doi:10.1016/j.meatsci.2010.06.012

Cited by 46 publications

(31 citation statements)

References 27 publications

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“…Seasonal variations in physical and chemical aspects of meat quality have been documented (Kim et al, 2003;Węglarz, 2010;Wiklund et al, 2010;Neethling et al, 2014). The seasonal differences in meat color can be attributed to differences in physical activity, stress, and/or differences in diet between seasons, which result in differences in the muscle composition (Neethling et al, 2014) and pH (Wiklund et al, 2010).…”

Section: Seasonmentioning

confidence: 99%

“…The seasonal differences in meat color can be attributed to differences in physical activity, stress, and/or differences in diet between seasons, which result in differences in the muscle composition (Neethling et al, 2014) and pH (Wiklund et al, 2010).…”

Section: Seasonmentioning

confidence: 99%

“…Differences in the color stability of red deer (Cervus elaphus) Longissimus thoracis et lumborum varied between seasons, with venison from deer harvested in summer having the poorest color stability and in spring the best. The venison from animals harvested during summer and spring had low (pH 5.46) and high (pH 5.62) values, respectively (Wiklund et al, 2010). Low pH values are known to result in poor meat color stability, whereas high pH values lead to improved color stability (Livingston and Brown, 1981).…”

Section: Seasonmentioning

confidence: 99%

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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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Section: Seasonmentioning

confidence: 99%

Section: Seasonmentioning

confidence: 99%

Section: Seasonmentioning

confidence: 99%

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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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“…For example, Wiklund et al (2006) reported the concentration of haem pigment in m. longissimus of red deer (Cervus elaphus) ranging from 7.74 mg·g -1 to 7.27 mg·g -1 . Chemical composition of venison may vary because it is influenced by many endogenous (animal species, age, sex, health status) and exogenous (living conditions, food availability and composition, season of the year) factors (Wiklund et al 2010). According to Winkelmayer et al (2004), roe deer venison on average contains 25.88% to 27.97% dry matter (m. longissimus).…”

Section: Nsmentioning

confidence: 99%

“…Consumers are increasingly concerned about the energetic and nutritional values of food, and appropriate diet as part of a healthy lifestyle, becoming increasingly interested in venison (Wiklund et al 2010). Raw venison is valuable for its high levels of protein and low level of fat, which nutritionally favourable (Konjević 2008).…”

mentioning

confidence: 99%

Quality indicators of roe deer (Capreolus capreolus L.) venison from two different Czech regions

et al. 2013

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This study focused on differences in the monitored quality indicators of roe deer venison depending on the region of the Czech Republic where roe deer are hunted. Quality of roe deer venison was evaluated based on pH values, colour (CIEL*a*b* system) and chemical composition (content of haem pigments, dry matter, pure protein, collagen and fat). Samples of muscle from the leg (m. gluteus medius) were taken from 22 female roe deer (Capreolus capreolus L.) from two hunting regions (Liberec and South Moravia) in the Czech Republic. In roe deer from Liberec, higher pH value (5.65, P < 0.001) was found; muscles were darker (L* = 36.03), contained higher redness (a* = 14.41, P < 0.001) and yellowness values (b* = 12.10) and higher chroma (C* = 18.86). In roe deer from South Moravia, higher (P < 0.05) hue (h°) values, and higher level of haem pigments (2.45 mg·g -1 ) were found. Muscles from roe deer from South Moravia contained higher amounts of dry matter (29.52%, P < 0.001), pure protein (23.84%, P < 0.001) and total collagen (0.86%), and lower amounts of intramuscular fat (0.48%). These results may provide an important source of information for consumers of roe deer meat because several differences in the quality (chemical composition) of muscles from South Moravian region and Liberec region were found. Presumably, the differences between muscles from animals living in two different Czech regions were due to the diet, form of land use (more agricultural land in Southern Moravia, and forests and mountains in Liberec) and climatic conditions (Liberec lies in the northern part of the Czech Republic). It is the first study of this topic in the Czech Republic.

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