Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.)

Żochowska-Kujawska, Joanna; Kotowicz, Marek; Lachowicz, K.; Wójcik, Janusz

doi:10.1016/j.meatsci.2018.08.014

Cited by 19 publications

(15 citation statements)

References 27 publications

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“…Alfnes and Sharma [124] showed that consumers WTP for local meat is always higher. Additionally, the introduction of game meat into the diet means its diversification, as it has a lower fat content and higher protein content than pork; it is rich in proteins, iron, vitamin B12, and minerals [61,67,69,[72][73][74][75].…”

Section: Discussionmentioning

confidence: 99%

“…Nutritional value of foodstuff expresses data on the number of substances contained, such as proteins, fats, carbohydrates, vitamins, minerals and trace elements, fiber, carotenoids [68]. The game meat's main advantage is its low-fat content; therefore, it is also appropriate for low-fat dietetic cuisine [61,69]. The game's meat energy value is about 90-110 kcal/100 g lower than animals for slaughter [70].…”

Section: Nutritional Values Of Wild Boar Meat and Pork And Their Sensmentioning

confidence: 99%

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Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

et al. 2021

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Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context. A blind sensory evaluation with 80 semi-trained assessors was used, segmented by gender, age, education, income, place of origin, family status, number of children, and willingness to pay. Wild boar (Sus scrofa) was chosen as an example of an overpopulated animal species occurring in the wild, which could be considered a partial substitute for pork. Statistical testing in these blind evaluations proved that wild boar meat is not considered less tasty. Therefore, wild boar meat could represent a partial substitute, complementing pork, on which consumers are willing to spend the same amount of money. Despite the mostly indifferent sensory evaluation, focus group responses showed considerable barriers to wild food. This paper concludes that possible educational and popularizing procedures are presented, including forest pedagogy, eliminating consumers’ prejudices. A mixed-methods approach within quantitative and qualitative methodology was chosen.

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Section: Discussionmentioning

confidence: 99%

Section: Nutritional Values Of Wild Boar Meat and Pork And Their Sensmentioning

confidence: 99%

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

et al. 2021

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“…The kidney fat contained a higher proportion of saturated fatty acids (SFA), Table 4 Mineral compounds content (mean values with SEM in parentheses) in semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles from farm-raised male fallow deer and the fulfilment of the requirements of adults for mineral compounds satisfied by the consumption of 100 g of cooked meat The % of the standard met by 100 g of cooked meat was calculated on the basis of the mineral content in raw meat, assuming 40% cooking loss from the raw meat and the following retention factors: Ca, Cu-1, Fe-0.95, P-0.9, Mg, Na, K-0.85 (USDA 2007) including myristic (C14:0), pentadecylic (C15:0), palmitic (C16:0), stearic (C18:0), and a lower share of PUFA, including linoleic (C18:2 n-6) and linolenic (C18:3 n-3) as well as MUFAs such as palmitoleic (C16:1) and margaroleic (C17:1) acids than IMF extracted from SM and LTL muscles. Differences in the FA composition of IMF and internal adipose tissue depots might be explained by the accumulation of long chain PUFAs in muscle phospholipid (Wood et al 2008). Linoleic acid (18:2 n-6) is deposited in both adipose and muscle tissues, however in muscle tissue it is accumulated in phospholipids at a high level where it and its long chain products, e.g.…”

Section: Fatty Acid (Fa) Compositionmentioning

confidence: 99%

“…Linoleic acid (18:2 n-6) is deposited in both adipose and muscle tissues, however in muscle tissue it is accumulated in phospholipids at a high level where it and its long chain products, e.g. arachidonic (20:4 n-6) and eicosapentaenoic (C20:5 n-3) acids, compete for insertion into phospholipid molecules (Wood et al 2008). This explains the lack of C20:4 n-6 and C20:5 n-3 in kidney fat in this study.…”

Section: Fatty Acid (Fa) Compositionmentioning

confidence: 99%

“…The cold dressing proportion of FD carcasses, which indicates the economic value of carcasses, decreases with the age of animals. Żochowska-Kujawska et al ( 2019 ) noted significantly higher dressing percentages for carcasses of 18-month-old FD than 42-month-old FD, and found no differences between 18 and 30 month-old bucks. In contrast, Volpelli et al ( 2002 ) highlighted the economic benefits of the extension of FD breeding from 18 to 30 months, due to higher dressing proportions, higher amounts of first quality cuts and better carcass conformation.…”

Section: Introductionmentioning

confidence: 97%

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Farmed-raised fallow deer (Dama dama L.) carcass characteristics and meat nutritional value

et al. 2020

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This study analysed carcass features and the chemical composition of semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles from farmed-raised fallow deer (Dama dama L.) bucks (n = 8). Mineral contents and fatty acid composition were also determined in the muscles and the fulfilment of the demand for minerals was calculated for adults. Dressing percentage was 55.2%, whereas the proportions of round, shoulder and loin were 38.4%, 15.5% and 14.4%, respectively. The highest content of meat tissue was found in round, followed by loin. There were no differences in moisture, fat, protein or ash contents between SM and LTL muscles, however differences in mineral contents and fatty acid composition were noted and affected the concentration of nutrients. Meat from farmed-raised fallow deer is a good source of iron and copper in the human diet and may be recommended as a part of a healthy diet.

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Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review

Erasmus,

Sohaib,

Revilla

et al. 2024

J Sci Food Agric

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Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi‐dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity.This article is protected by copyright. All rights reserved.

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Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.)

Cited by 19 publications

References 27 publications

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

Farmed-raised fallow deer (Dama dama L.) carcass characteristics and meat nutritional value

Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review

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