Seasonal variations of carcass characteristics, meat quality and nutrition value in Iberian wild red deer

Pérez-Serrano, Martina; Palo, Pasquale De; Maggiolino, Aristide; Pateiro, Mirian; Gallego, Laureano; Domínguez, Rubén; García‐Díaz, Andrés; Landete‐Castillejos, Tomás; Lorenzo, José M.

doi:10.5424/sjar/2020183-16113

Cited by 8 publications

(4 citation statements)

References 44 publications

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“…The medium concentrations of Cu for red deer and wild boar measured 1.9 and 2.2 mg/kg, respectively. The Cu content in red deer agrees with findings in previous studies where levels were reported as 1.5 mg/kg [38] and 2.0 mg/kg [16]. In another deer species, fallow deer, Cawthorn et al [29] found Cu levels that ranged between 1.94 and 2.01 mg/kg.…”

Section: Coppersupporting

confidence: 89%

Probabilistic Assessment of the Intake of Trace Elements by Consumption of Red Deer (Cervus elaphus) and Wild Boar (Sus scrofa) Meat

Sevillano-Morales,

Sevillano-Caño,

Amaro-López

et al. 2023

Applied Sciences

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The aim of this work was to study the nutritional value of game meat through the fulfillments of Dietary Reference Intakes (DRI) for trace elements (Co, Cr, Cu, Fe, Ni, Se, and Zn). A probabilistic model (@Risk) was developed based on the consumption data of hunter-consumers obtained from a previously published survey. Two game species widely consumed in Europe were selected: red deer (Cervus elaphus) and wild boar (Sus scrofa). Red deer muscle had the highest content of Cr (0.25 mg/kg) and Zn (44.3 mg/kg) and wild boar muscle recorded the highest Cu (2.23 mg/kg), Ni (0.60 mg/kg), and Se (0.19 mg/kg), showing statistically significant differences between the two species for these elements. No statistically significant differences were found for Fe between both game species (red deer: 52.9 mg/kg and wild boar: 53.3 mg/kg). Co content in this kind of meat was negligible for both species. The results obtained from the simulation of the probabilistic model with red deer indicated that a consumption once per week of this meat fulfills Cr, Fe, and Zn DRIs for the 95th percentile in hunter-consumers. Regarding wild boar, the values obtained also fulfill the Fe DRI and were between 61 and 75% for the rest of the trace elements analyzed.

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Section: Coppersupporting

confidence: 89%

Probabilistic Assessment of the Intake of Trace Elements by Consumption of Red Deer (Cervus elaphus) and Wild Boar (Sus scrofa) Meat

Sevillano-Morales,

Sevillano-Caño,

Amaro-López

et al. 2023

Applied Sciences

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“…It is also worth noting that deer meat has excellent nutritional characteristics. This meat has low fat and cholesterol contents and high amounts of protein, essential amino acids and minerals [21,[23][24][25][26]. Additionally, the fatty acids profile of the deer meat is characterized by high amounts of PUFA (43.80 g/100 g total fatty acids) and long-chain n-3 [9,[24][25][26], which have positive effects on human health.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Vargas-Ramella

Munekata

Pateiro

et al. 2020

Foods

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Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer.

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“…Additionally, the consumption of both fresh meat and traditional meat products elaborated with game meat has increased [ 1 ]. It is due to their particular taste and excellent nutritional characteristics (low fat and cholesterol contents and high amounts of other essential nutrients) [ 2 , 5 , 6 , 7 , 8 ]. Additionally, taking into account health aspects, it also has high amount of PUFA (39–50 g/100 g fatty acids) [ 8 ] and long-chain n-3 fatty acids [ 2 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

Vargas-Ramella

Munekata

Gagaoua

et al. 2020

Foods

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The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.

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Seasonal variations of carcass characteristics, meat quality and nutrition value in Iberian wild red deer

Cited by 8 publications

References 44 publications

Probabilistic Assessment of the Intake of Trace Elements by Consumption of Red Deer (Cervus elaphus) and Wild Boar (Sus scrofa) Meat

Probabilistic Assessment of the Intake of Trace Elements by Consumption of Red Deer (Cervus elaphus) and Wild Boar (Sus scrofa) Meat

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

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