Chemical composition of indigenous raw meats

Abstract

Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak, elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex and age groups. We found that the difference between the contents of unsaturated and saturated fatty acids and their ratio in adult and young reindeer males was in favour of young males, while these parameters did not differ in the meat from reindeer females of various age groups. Nevertheless, reindeer females had a higher content of saturated acids compared to reindeer male meat. Further, we studied the composition of amino acids, fatty acids, vitamins, and minerals in Taimyr elk and musk-ox meats. According to the results, the contents of essential amino acids in Taimyr elk and musk-ox meats were 60% and 55%, respectively. In both cases, the dominant amino acids were leucine, isoleucine, lysine, and valine. The study revealed the benefits of using indigenous meats in sausage production. Finally, we showed the influence of starter cultures on the quality of dry sausages and developed formulations of venison-based sausages.

The Impact of Climate Change on the Food (In)security of the Siberian Indigenous Peoples in the Arctic: Environmental and Health Risks

“…Although climate change is projected to increase fish stocks in the Barents Sea capable of offering the availability of foods [54], the decrease of reindeer livestock is more likely expected. However, reindeer meat is a rich source of protein, minerals and essential fatty acids, and its consumption is culturally acceptable in these Arctic communities [55]. The loss of this food source increases the prevalence of chronic bronchitis [56,57], overweight [58] and arterial hypertension [59,60] because consuming reindeer meat, blood and liver helps to prevent these diseases [61][62][63][64] and increases the ability of the Indigenous population to adapt to the harsh Arctic living conditions [65][66][67][68].…”

Food Sovereignty of the Indigenous Peoples in the Arctic Zone of Western Siberia: Response to COVID-19 Pandemic

“…The concept of food sovereignty challenges global food markets and empowers local actors [ 3 ]. It has special implications for Indigenous communities [ 4 ].…”

“…In meeting the nutritional needs of the Indigenous peoples in the Russian Arctic, it is vital that a major source of nutrition such as reindeer meat, which is readily available in the community, is well supported by all stakeholders. Reindeer meat offers a rich source of protein, minerals, and essential fatty acids, and is culturally acceptable in these Arctic communities [ 3 ]. Reindeer have contributed to the standard of living in these communities and served as a source of income from the sale of reindeer products (skin, meat, bones, velvet antlers, blood, etc.)…”

Influence of powder from tuber topinambur on the consumer properties of venison cutlets in storage

“…Venison has dietary properties -high in protein, low in fat, fairly high in zinc, copper, and iron as compared to other meat raw materials, such as horse meat, beef, and pork [1,2,3].…”

“…Reindeer husbandry is a promising industry that allows the use of feed resources of the taiga and tundra, as well as the labor resources of the indigenous peoples of the North for the production and delivery to the market of valuable types of various products: gourmet meat, raw materials for the manufacture of medicines, leather and fur raw materials, etc. [2,3].…”