A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

Daszkiewicz, Tomasz; Hnatyk, Natalia; Dąbrowski, D.; Janiszewski, Paweł; Gugołek, Andrzej; Kubiak, Dorota; Śmiecińska, Katarzyna; Winarski, Rafał; Koba-Kowalczyk, Milena

doi:10.1016/j.smallrumres.2015.05.003

Cited by 61 publications

(90 citation statements)

References 45 publications

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“…Most research, including Daszkiewicz et al . () and Volpelli et al . (), reported a darker color of farmed venison measured 24 h post‐slaughter, which is connected with lower L* and higher a* values (L* = 32.11, a* = 12.92; and L* = 35.24, a* = 21.50, respectively).…”

Section: Discussionmentioning

confidence: 86%

“…Daszkiewicz et al . () obtained a significantly higher pH u value for farmed fallow deer (5.88) compared to wild fallow deer (5.53). The farmed animals were slaughtered in a slaughterhouse and were affected by long‐term stress related with the pre‐slaughter handling.…”

Section: Discussionmentioning

confidence: 87%

“…The wild deer analyzed by Daszkiewicz et al . () were shot by hunters, but in spite of short‐term stress and high physical effort prior to slaughter, the glycogen reserves were on a sufficient level to ensure the optimal ultimate pH of meat (Wiklund et al . ).…”

Section: Discussionmentioning

confidence: 99%

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Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does

Ludwiczak

Stanisz

Bykowska

et al. 2016

Animal Science Journal

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A total of 12 farmed fallow deer bucks and 12 does aged 31-32 months were included in a study on the effect of storage in vacuum packaging on the functionality of venison of the Semimembranosus muscle. All the analyzed meat quality traits were not affected by sex. The storage of meat in vacuum led to: an increase of pH (by 0.13 units; P = 0.001), L* (by 1.85 units; P = 0.002), a* (by 1.15 units; P = 0.013) and chroma (by 1.16 units; P = 0.016), a decrease of free water (by 6.62 percentage points (p.p.); P = 0.001) and water-holding capacity (cm ) (by 29.61%; P = 0.001), and the increase of dry matter content (by 0.67 p.p.; P = 0.001). The results indicate that the chilled storage of venison caused the stabilization of pH and color, improvement of water-holding capacity, with no negative effect on the proximate chemical composition. The quality of deer meat obtained from does and bucks was similar.

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 87%

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Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does

Ludwiczak

Stanisz

Bykowska

et al. 2016

Animal Science Journal

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“…These considerations apply also to game meat, which is characterized by seasonal availability (Schulp et al, 2014) and unique quality attributes (Hoffman & Wiklund, 2006). The meat of wild fallow deer has been researched less extensively than that from farm-raised cervids (Zomborszky et al, 1996;Żochowska-Kujawska et al, 2009;Tešanović et al, 2011;Cifuni et al, 2014;Daszkiewicz et al, 2015). In an attempt to fill this knowledge gap, the aim of this study was to evaluate the effect of 10-month freezer storage at a temperature of -26 °C on the quality of meat from wild fallow deer (Dama dama L.).…”

Section: Introductionmentioning

confidence: 99%

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

Daszkiewicz¹,

Lipowski²,

Kubiak³

2017

SA J. An. Sci.

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The aim of this study was to analyse changes in the quality of meat (M. longissimus lumborum) from 11 fallow deer (Dama dama L.) bucks, which had been deep-frozen (-26 °C) for 10 months. The proximate chemical composition, physico-chemical properties and sensory properties of the meat were analysed. Fallow deer aged 17-18 months were hunter-harvested in north-eastern Poland in November and December of the same hunting season. The results revealed that freezer storage did not influence the proximate chemical composition of meat (protein, fat, ash) or the content of water-soluble nitrogen compounds. An analysis of the physico-chemical properties of meat revealed that long-term freezer-stored meat was characterized by higher pH, lower contribution of redness (a*) and yellowness (b*), lower chroma (C*), greater natural drip loss, lower ability to bind added water, and greater cooking loss. Freezer storage improved meat tenderness but reduced meat juiciness. The results of the study also indicated that long-term freezer storage (-26 °C) of vacuum-packaged meat allowed it to maintain its good quality, which indicates that this storage method could help meet consumer demand for fallow deer meat between hunting seasons.

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“…It has several other attributes that are attractive to health-conscious consumers, e.g. a favorable fat composition and high levels of minerals [2]. Venison is also characterized by a high content of phospholipids and myoglobin, which makes it susceptible to oxidation [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Karwowska

Dolatowski

2016

Asian-Australas J Anim Sci

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ObjectiveThis study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored.MethodsFour formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity (aw), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process.ResultsAt the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products.ConclusionThe results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat.

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A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

Cited by 61 publications

References 45 publications

Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does

Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does

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

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

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