Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Abstract

Summary The changes on chemical composition, physico‐chemical parameters, free fatty acids and free amino acids content of dry‐cured deer loin were investigated at day 0, 30 and 60 of dry‐cured process. On the whole, except for pH values (≈5.6) and composition (fat: 4.6–5.2%; protein: ≈73%; ash: ≈17.5%) that did not show differences between the processing days, the other physico‐chemical parameters were affected by curing process. Colour parameters and moisture (from 69 to 38.4%) decreased while the hardness increase from 12.35 to 342 N and lipid oxidation (from 0.2 to 0.52 mg MDA/kg) increased as dry‐cured stage progresses. In similar way, free fatty acid (2250 mg per 100 g of fat at 0 day and 5940 mg per 100 g of fat at 60 days) and free amino acid content (914 mg per 100 g DM at 0 day and 1253 mg per 100 g DM at 60 days) increased progressively as the curing process progressed. The behaviour of this product during processing is similar to that described for the same product made with other animal species. Therefore, deer meat is an excellent candidate for the production of dry‐cured loin, which would allow introducing a new product on the market.

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

“…The main free fatty acids are oleic acid (C18:1n9c), palmitic acid (C16:0), and stearic acid (C18:0). The same profile was previously reported in other dry-cured product (Marcio et al, 2019). Palmitic acid and stearic acid were determined to be the dominant saturated fatty acid in all stages of production, followed by myristic acid (C14:0).…”

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

“…At a conservative estimate of 50 kg/carcass, 11,750 tons of deer meat are exported (co-products not included) according to industry estimates, but even the official figures reach 14,400 tons, which is composed of 11,530 tons of red deer venison, 1668 tons of roe deer, and 1241 tons of fallow deer venison [20]. In addition, deer (venison) is raised under natural conditions and has enjoyed a rise in popularity among consumers in recent years [21,22]. It is also worth noting that deer meat has excellent nutritional characteristics.…”

Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

“…Moreover, the replacement of NaCl by other chloride salts in the processing of dry-cured deer cecina could provide an important opportunity to enhance perception of deer meat and meat products as “healthy food” among consumers. Previous studies have reported the use of deer meat in the production of meat products such as loin [ 18 ], patê [ 19 ], burger [ 20 ], and sausage [ 21 ] but, to the best of our knowledge, there are no studies that assess meat quality characteristics of dry-cured deer cecina. With the premises that cecina will presumably present good overall acceptability by consumers [ 2 ] due to high nutritional value and sensorial properties of deer meat [ 16 , 17 ], it is expected that deer cecina can fulfil a market requirement.…”