Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex

Dominik, Petr; Saláková, Alena; Buchtová, Hana; Steinhauser, L.

doi:10.2478/v10222-012-0052-x

Cited by 5 publications

(5 citation statements)

References 20 publications

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“…Winkelmayer et al [42] reported that the roe deer venison contains on average 25.88-27.97% dry matter (M. longissimus); similarly, Zomborszky et al [41] noted its dry matter content as 25.7% (M. semimembranosus) and 25.2% (M. longissimus). Dominik et al [43] found a higher fat but lower protein content in M. longissimus dorsi (0.26% and 19.98%) and in M. gluteus medius (0.82% and 19.26%) of roe deer compared to our own results. Winkelmayer et al [42] report the fat content in roe deer's M. longissimus depending on the season of the year ranges from 0.36% (spring) to 1.78% (autumn).…”

Section: Discussioncontrasting

confidence: 56%

Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)

Milczarek

Janocha

Niedziałek

et al. 2021

Animals

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The present studies aimed to analyse and assess the health-promoting properties of the musculus semimembranosus (MS) of roe and red deer harvested in the wild. The experimental materials comprising the carcasses of roe deer (15 does and 15 bucks) and red deer (15 hinds and 15 stags) were selected for analysis based on the following criteria: age of animals at harvest—3–4 years; time that passed from the harvest of animals to carcass cutting—48–54 h. After chilling the carcasses for 24 h at +2 °C, the haunches were cut from the carcasses and transported to the laboratory in isothermal ice-packed containers. Samples of the musculus semimembranosus were analysed to determine the chemical composition (proximate components, energy value, Fe, Pb, Cd, fatty acids). More (p ≤ 0.05) dry matter and total protein and less (p ≤ 0.05) crude fat was found in the musculus semimembranosus of roe deer in comparison to red deer. No significant influence of the animal’s sex was observed in the content of the evaluated nutrients, apart from crude fat content, which was increased in the haunch of females from both species. The energy content in the muscle of roe deer was 10% higher than the energy value of MS in red deer (p ≤ 0.05). The content of iron was significantly (p ≤ 0.05) higher (6.64 mg/kg) in the meat of red deer compared to the meat of roe deer (31.68 mg/kg). Roe deer haunch contained more lead but less cadmium than red deer haunch. Irrespective of sex, the lipid fraction of red deer muscle contained more saturated fatty acids (SFA). Intramuscular fat (IMF) in roe deer meat contained a higher percentage of polyunsaturated fatty acids (PUFA). The atherogenicity (AI) and thrombogenicity (TI) index values were significantly lower in roe deer haunch, and the hypocholesterolaemic-to-hypercholesterolaemic fatty acids ratio (HH) was lower (p ≤ 0.05) in red deer meat. To sum up, the evaluated roe deer and red deer haunch featured high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. As regards the content of cadmium and lead, roe deer and red deer haunch can be considered safe for consumers.

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Section: Discussioncontrasting

confidence: 56%

Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)

Milczarek

Janocha

Niedziałek

et al. 2021

Animals

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“…However, for the LTL taken 24 h post-mortem, the pH was 5.72 [Ivanović et al, 2020]. Other researchers have also shown that the pH of fresh meat from roe deer measured 120 h post-mortem ranged from 5.52 to 5.56, depending on the muscle metabolism [Dominik et al, 2012]. A characteristic of game meat is the high content of lactic acid produced by glycolysis, which influences meat acidity.…”

Section: Resultsmentioning

confidence: 97%

“…The pH values of venison meat measured up to 96 h post-mortem ranged from 5.4 to 5.6. These values also changed according to season, sex, and age [Dominik et al, 2012]. Storage time resulted in differences in meat pH.…”

Section: Resultsmentioning

confidence: 99%

“…Klupsaite et al [2020] showed that roe deer meat analysed 24 h post-mortem had the highest tenderness compared to other game species (wild boar, deer, and beaver), and its tenderness was satisfactory (1.17 kg/cm 2 for m. glutenus medius). In another study, cutting force was determined for LTL from roe deer 24 h post-mortem at 47.21 N [Dominik et al, 2012]. Therefore, the carcass skin maturation treatment applied in this study for 5 days had a major effect on the tenderness of roe deer meat.…”

Section: Parametermentioning

confidence: 89%

“…24.02%) compared to the other age groups (4-5 and 6-7 year old), and a low fat content (0.43%). According to other studies, the fat content of roe deer in LTL ranged from 0.36 to 1.76% and depended on the season[Dominik et al, 2012]. Compared to wild boar meat, which is also a representative of game, roe deer meat is richer in protein and has a lower fat content [Kasałka-Czarna et al, 2022].…”

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confidence: 99%

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Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

Kasałka-Czarna¹,

Biegańska-Marecik²,

Proch³

et al. 2023

Pol. J. Food Nutr. Sci.

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Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat's functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculus longissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum--packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5-228.6 g/kg) and low fat content (17.1-25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner-Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1,263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds.

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Carcass Characteristics and Meat Quality of Deer

Serrano

Maggiolino

Pateiro³

et al. 2019

More Than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

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Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex

Cited by 5 publications

References 20 publications

Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)

Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

Carcass Characteristics and Meat Quality of Deer

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