Total lipids of the intramuscular tissue of fallow deer

Milovanovic, Ljiljana; Popović, Ivanka G.; Ranić, Marija R.; Saičić, Snežana; Skala, Dejan; Antonović, Dušan

doi:10.1007/s10973-006-7531-4

Cited by 3 publications

(1 citation statement)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This helps in evaluating resistance of fat to oxidative degradation which in turn determines quality. Fallow deer fat stability was assessed in both oxidative and non-oxidative environments using TG and correlated to gender of animal, storage conditions and ageing [49,121]. Results showed high storage stability at non-oxidative, frozen storage condition.…”

Section: Thermal Transitions Of Fat Affecting Stability and Qualitymentioning

confidence: 99%

Thermal analysis of meat and meat products

Tamilmani

Pandey

2015

J Therm Anal Calorim

View full text Add to dashboard Cite

The application of thermal analysis to meat products, like all materials, is governed by energy transfer, from which invaluable information on thermodynamics of processes is obtained. Various meat systems have been analyzed with different success ratios. Proteins in meat formed the key area of interest due to their effect on product quality, shelf life, functionality and also their ability to interact with other components. Initially success rates were low owing to lack of sensitivity, results with complex curves, complications in interpretation and a large number of factors affecting the biological system. Later with developments in instrumentation and computer models for better resolution and reproducibility, wider horizons could be covered with easy solutions to complex results. Though thermal analysis has been used exhaustively in meat, research in this area has become stagnant and new areas are being left untouched. This review emphasizes the importance of thermal analysis in the meat industry and also the need to use more advanced equipment for better understanding of the biological changes occurring in muscle during processing and storage.

show abstract

Section: Thermal Transitions Of Fat Affecting Stability and Qualitymentioning

confidence: 99%

Thermal analysis of meat and meat products

Tamilmani

Pandey

2015

J Therm Anal Calorim

View full text Add to dashboard Cite

show abstract

Thermal Stability of Total Lipids Extracted from Zlatibor Bacon

Saičić

Matekalo-Sverak

Nenadović

et al. 2013

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of smoking and 30th day of storage). The activation energies of the thermal degradation and oxidation of the total lipids extracted from examined samples were determined. A moderate increase of the activation energy, as well as the other information gained from TG analyses, indicated that there were no significant oxidative changes in Zlatibor bacon lipids during the production and storing.

show abstract

Quality of Meat from Female Fallow Deer (Dama Dama) and Roe Deer (Capreolus Capreolus) Hunted in Serbia

Ivanović¹,

Pisinov²,

Pavlović³

et al. 2020

Annals of Animal Science

View full text Add to dashboard Cite

Deer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.

show abstract

Total lipids of the intramuscular tissue of fallow deer

Cited by 3 publications

References 14 publications

Thermal analysis of meat and meat products

Thermal analysis of meat and meat products

Thermal Stability of Total Lipids Extracted from Zlatibor Bacon

Quality of Meat from Female Fallow Deer (Dama Dama) and Roe Deer (Capreolus Capreolus) Hunted in Serbia

Contact Info

Product

Resources

About