Influence of hunting-season stage and ripening conditions on nitrogen fractions and degradation of myofibrillar proteins in venison (Cervus elaphus) chorizo sausages

Fermented meat sausages from game and venison: what are the opportunities and limitations?

“…Nonetheless, in the last few years researchers have increasingly shown the suitability of meat from different game species and venison for the production of fermented sausages. 31,[40][41][42][43][44][45][46][47][48][49][50] Table 2 summarizes the major findings of some research work done on game meat and venison fermented sausages. Many variations in raw materials, additives, formulations, spices and fermentation/drying conditions exist, as observed in the processing of pork fermented sausages.…”

“…Consequently, products typically vary in characteristics such as final water activity and pH. The tough texture and leanness of game meat and venison lead to the use of pork back fat [43][44][45][46] or the addition of pork meat with high fat content 31,40,[47][48][49][50] to ensure proper texture and flavor development. Pork fat and/or meat has also been reported in the production of some fermented sausages from ostrich, 42,[51][52][53] horse and donkey.…”

“…The studies focusing on developing fermented sausages using only game meat and/or venison with pork fat used blesbok (Damaliscus dorcas phillipsi), springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros), zebra (Equus burchelli), wild boar (Sus scrofa), fallow deer (Dama dama) and deer (Cervus elaphus). [43][44][45][46] These species all showed great potential for the production of fermented sausages. From studies comparing species, 44,46 it can be concluded that different game species give way to different textural properties and distinct species-specific flavors in the end-product despite the use of pork back fat in all of them.…”

Comparison of basic nutritive components of venison in selected species of hoofed game

“…In addition, the quality of game products depends upon the raw meat quality, which is influenced by, among others factors, the period of the year in which the animals are growing, that affects the condition of the pasture and the animals activity and sexual activity. As an example, the fat reserves of venison are decreased after the mating period in autumn (García Ruiz et al, 2007).…”

“Muscle to meat” molecular events and technological transformations: The proteomics insight

“…Interestingly, studies based on the same approach have long been used in meat science. They include the study of electric stimulation on muscle protein profiles in Bubalus bubalis water buffalo [83], the comparison of beef and camel proteolysis during storage [84], the effect of season on myofibrillar protein profiles of desert Sudanese camel [85], and the effect of hunting season and ripening conditions on the myofibrillar protein profiles in venison (Cervus elaphus) chorizo sausage [86].…”