1
|
Meat ( Longissimus lumborum Muscle) Quality in Males of the Family Cervidae. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
The quality of the longissimus lumborum muscle has been compared in male moose, red deer, fallow der and roe deer from wild populations. The results of this study indicated that Cervid meat had favorable chemical composition and high sensory quality but its properties were affected by the species of the animal. The highest quality was characterized roe deer meat. It was found that her meat had the best water-holding capacity and was most tender, and intramuscular fat had highest nutritional value. However, due to the high diversity and variation of factors affecting game meat quality, further research is needed to confirm the observed interspecific differences between members of the family Cervidae.
Collapse
|
2
|
Mcayiya M, Needham T, Hoffman LC. Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles. Meat Sci 2022; 194:108979. [PMID: 36116281 DOI: 10.1016/j.meatsci.2022.108979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 08/02/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022]
Abstract
The study aimed to determine the effect of sex, muscle-type, and ageing on the physical properties of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Randomly assigned steak samples from twenty mature blesbok (10 of each sex) antelope were vacuum-packed and stored at 4.4 ± 1 °C for 2, 4, 7, 10, 17 and 28 ageing days. Cumulative purge loss, pH, colour (L*, a*, b), cooking loss, and Warner Braztler shear force were determined. Males had meat with higher (P = 0.032) pH values than females, while all other attributes were similar (P > 0.05). The LTL had greater (P < 0.05) purge losses, L* and a* values than the BF muscle, while other quality attributes were greater (P < 0.05) for the BF muscle. Despite fluctuations, there was an overall decrease in shear force with ageing time. According to all quality parameters measured, the optimum ageing period for blesbok would seem to be 10 days.
Collapse
Affiliation(s)
- Mzuvukile Mcayiya
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa
| | - Tersia Needham
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic.
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Australia.
| |
Collapse
|
3
|
Czarniecka-Skubina E, Stasiak DM, Latoch A, Owczarek T, Hamulka J. Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland. Foods 2022; 11:foods11060830. [PMID: 35327252 PMCID: PMC8954458 DOI: 10.3390/foods11060830] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 11/16/2022] Open
Abstract
Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies.
Collapse
Affiliation(s)
- Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Str., 02-787 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-5937063
| | - Dariusz M. Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna Str., 20-708 Lublin, Poland; (D.M.S.); (A.L.)
| | - Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna Str., 20-708 Lublin, Poland; (D.M.S.); (A.L.)
| | - Tomasz Owczarek
- Department of Marketing and Quantitative Methods, Gdynia Maritime University, 81-87 Morska Str., 81-225 Gdynia, Poland;
| | - Jadwiga Hamulka
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Str., 02-787 Warsaw, Poland;
| |
Collapse
|
4
|
Moran L, Barron LJR, Wilson SS, O'Sullivan MG, Kerry JP, Prendiville R, Moloney AP. Effect of pelvic suspension and post-mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1892-1900. [PMID: 32895942 DOI: 10.1002/jsfa.10804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 09/03/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The use of bulls rather than steers from the dairy herd offers a more profitable and environmentally friendly option; however, the beef eating quality from bulls is an issue of concern. This study assessed the effect of two tenderization techniques - pelvic suspension and ageing - on three different muscles of Holstein Friesian males from two different production systems. RESULTS The results indicate that a production system based on steers slaughtered at 24 months (S24) produced beef with better eating quality than from bulls slaughtered at 19 months (B19) when tenderization techniques were not applied. Instrumental texture of longissimus thoracis and gluteus medius muscles was improved with ageing and/or pelvic suspension, with both tenderization techniques exerting greater impact on B19 meat. No differences were found in semitendinosus muscle due to suspension method, whereas ageing for longer than 14 days decreased its instrumental tenderness. Sensory results indicate that, after 14 days of ageing, panellists still preferred meat from S24, and they could differentiate between pelvic and traditional suspension. CONCLUSION Tenderization methodologies should be optimized for each production system and muscle; however, both panel and instrumental texture results indicate that eating quality of beef from either production systems is acceptable after 14 days of ageing, or even earlier if the suspension method is applied. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lara Moran
- Teagasc, Food Research Centre, Dublin, Ireland
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain
| | - Shannon S Wilson
- Sensory Group, University College Cork, School of Food and Nutritional Sciences, Cork, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, University College Cork, School of Food and Nutritional Sciences, Cork, Ireland
| | - Joseph P Kerry
- Food Packing Group, University College Cork, School of Food and Nutritional Sciences, Cork, Ireland
| | - Robert Prendiville
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
| | - Aidan P Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
| |
Collapse
|
5
|
Niewiadomska K, Kosicka-Gębska M, Gębski J, Gutkowska K, Jeżewska-Zychowicz M, Sułek M. Game Meat Consumption-Conscious Choice or Just a Game? Foods 2020; 9:foods9101357. [PMID: 32987949 PMCID: PMC7601238 DOI: 10.3390/foods9101357] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/18/2020] [Accepted: 09/20/2020] [Indexed: 12/19/2022] Open
Abstract
Game meat is constantly present on the European meat market, but a limited number of consumers are interested in its consumption. Considering the unique features of wild animal meat, we should explore what pushes consumers to include it in their diet. To identify the motives determining the choice of game meat, a quantitative survey based on the computer-assisted telephone interview (CATI) method was conducted among 450 participants. The statistical analysis based on the logistic regression model allowed us to assess the significance of emotional motives leading to game eating and to investigate the importance of the rational motives related to the quality attributes of game for consumers. It was shown that rational motives influence the consumers’ choice more than emotional factors, while the most important motives are connected with healthcare issues. Consumers, for whom the crucial attributes of quality are taste, nutritional value, and low fat content, constitute a group that might more often include game in their diet in the future. Among the emotional motives, the familiarity, described as a feeling of knowing the product, also has a statistically significant impact on the consumers’ choice. The results obtained may be useful for academic theoreticians and market experts as well.
Collapse
|
6
|
Krokowska-Paluszak M, Łukowski A, Wierzbicka A, Gruchała A, Sagan J, Skorupski M. Attitudes towards hunting in Polish society and the related impacts of hunting experience, socialisation and social networks. EUR J WILDLIFE RES 2020. [DOI: 10.1007/s10344-020-01410-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractIn recent years, hunters in Poland have faced a low level of social acceptance. Scientists from the USA and Sweden have demonstrated that contact with hunters and game meat consumption is one of the decisive factors affecting the social acceptance of hunting. The aim of our study was to examine attitudes towards hunting (ATH) held by the non-hunting part of Polish society and to analyse factors influencing these perceptions. We hypothesised that Polish people have a generally negative ATH but that Polish people who have direct contact with hunters and eat game meat have a more positive ATH. During the study, we surveyed a randomly selected representative sample of 486 respondents. Based on nine statements defining non-hunters’ perceptions, we determined ATH and then investigated its association with attitudinal items such as hunting experience, socialisation, social network and socio-demographic information. We found that most respondents (61.7%) possessed an ATH that was at least slightly positive. Experience with hunting and hunters had a significant positive impact on ATH, and respondents who included game meat in their diet on a regular basis had a more positive ATH, as did respondents who participate in hunting. Socialisation and social network (having parents or friends who hunt/having a hunter in the household) were key positive influences on ATH. Conversely, the inability to visit a forest in their neighbourhood due to ongoing hunting had a significant negative impact on ATH. Different socio-demographic variables had a low impact on ATH. The results of this study show measurable steps towards increasing knowledge about social acceptance of hunting and can also be used as a strong argument in the discussion regarding the existence of sustainable hunting in Europe. We recommend several management implications, especially in a Polish context.
Collapse
|
7
|
Physical Changes during Post-Mortem Ageing of High-Value Impala (Aepyceros Melampus) Steaks. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10134485] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum (LTL) muscles of impala. The LTL muscles of 11 male and 11 female impala were harvested, and divided into eight portions. Each portion was randomly allocated to 1, 2, 4, 6, 8, 10, 12, or 14 days of wet-ageing (4 °C) in vacuum packaging. The meat pH, color, weep loss, cooking loss, and Warner–Bratzler shear force were measured throughout ageing. Initially the ageing profile differed depending on the sex of the animal from which the muscle was harvested; however, after 8 days of ageing, maximum tenderness was reached (13.5 ± 0.91 N) and no further sex differences were seen. Ageing improved the surface color of all meat until day 8, after which discoloration occurred. Therefore, it is recommended that impala LTL steaks should be wet-aged at 4 °C for eight days to achieve maximum tenderness and minimize sex variability.
Collapse
|
8
|
Chong FS, O'Sullivan MG, Kerry JP, Moloney AP, Methven L, Gordon AW, Hagan TD, Farmer LJ. Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:245-257. [PMID: 31512244 DOI: 10.1002/jsfa.10032] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 08/30/2019] [Accepted: 09/04/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers. RESULTS Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. CONCLUSION External preference mapping showed the association between consumer liking of beef and sensory attributes. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fui Shien Chong
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
- School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland
| | - Joe P Kerry
- School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland
| | - Aidan P Moloney
- Ruminant growth and meat quality, Teagasc, Animal and Grassland Research and Innovation Centre, Co. Meath, Ireland
| | - Lisa Methven
- Sensory Science Centre, University of Reading, Reading, UK
| | - Alan W Gordon
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
| | - Terence Dj Hagan
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
| | - Linda J Farmer
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
| |
Collapse
|
9
|
Needham T, Laubser JG, Kotrba R, Bureš D, Hoffman LC. Influence of ageing on the physical qualities of the longissimus thoracis et lumborum and biceps femoris muscles from male and female free-ranging common eland (Taurotragus oryx). Meat Sci 2020; 159:107922. [DOI: 10.1016/j.meatsci.2019.107922] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 08/20/2019] [Accepted: 08/21/2019] [Indexed: 11/26/2022]
|
10
|
Neethling NE, Hoffman LC, Sigge GO, Suman SP. Muscle-Specific Color Stability of Fresh Meat from Springbok (Antidorcas marsupialis). MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.08.0023] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Springbok (Antidorcas marsupialis), a popular South African game species, has significant potential in meat production. Considering the importance of fresh meat color on consumers’ purchasing intent, the objective of this study was to evaluate the color stability of 3 economically important springbok muscles, infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF). The IS, LTL, and BF muscles from both sides of 12 (6 male and 6 female) springbok carcasses were utilized. The muscles were fabricated (72 h postmortem) into 2.5-cm thick steaks, which were aerobically over-wrapped and stored for 8 d at 2°C. Surface color, myoglobin redox forms, pH, metmyoglobin reducing activity, total iron content, and myoglobin concentration were evaluated. Data were analyzed using mixed model repeated measures ANOVA. The IS exhibited greater (P < 0.05) redness, chroma, color stability, pH, oxymyoglobin content, and metmyoglobin reducing activity than its LTL and BF counterparts. Moreover, metmyoglobin formation and total iron content were lower in IS than in LTL and BF. The IS demonstrated stable redness and chroma throughout the storage, whereas the LTL and BF exhibited a steady decline. The results indicated that springbok IS muscle was the most color stable, while the LTL and BF did not differ in color stability from each other. These findings also suggested that muscle-specific processing methods could be utilized to improve retail color stability for fresh meat from springbok.
Collapse
|
11
|
Application of tension to prerigor goat carcasses to improve cooked meat tenderness. Meat Sci 2019; 147:1-5. [DOI: 10.1016/j.meatsci.2018.08.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 08/23/2018] [Accepted: 08/24/2018] [Indexed: 11/20/2022]
|
12
|
Seid A, Kurtu MY, Urge M. Age and body condition effects on meat quality of camels (Camelus dromedarius) in eastern Ethiopia. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Meat quality traits of the M. longissimus thoracis of 54 male Issa-Somali dromedary camels in three age groups of 6–10 years (n = 18), 11–17 years (n = 18), and ≥18 years (n = 18), with six camels in each of three body-condition-score groups (poor, medium and good) within each age group were investigated in eastern Ethiopia. Results showed that tenderness and juiciness decreased with age, but increased with body condition (P < 0.0001). Ultimate pH was higher for muscle from the 6- to 10-year-old group (5.62) (P < 0.001), and for the poor body-condition group (5.63) (P < 0.0001). Meat from camels aged 6–10 years old had higher expressed juice (21.21 cm2/g vs 16.67 cm2/g) and cooking loss (42.81% vs 39.86%) than camels aged ≥18 years old. Similarly, meat from camels with poor body condition had higher expressed juice (21.42 cm2/g vs 16.39 cm2/g) and cooking loss (43.99% vs 38.48%) than that from camels with good body condition. The overall L*, a* and b* instrumental colour values were 29.66, 12.17 and 9.69, respectively. It can be concluded that camels aged 11–17 years old with medium body condition can meet the required levels for many quality traits.
Collapse
|
13
|
Marescotti ME, Caputo V, Demartini E, Gaviglio A. Discovering market segments for hunted wild game meat. Meat Sci 2018; 149:163-176. [PMID: 30557774 DOI: 10.1016/j.meatsci.2018.11.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 11/06/2018] [Accepted: 11/26/2018] [Indexed: 01/14/2023]
Abstract
Recent years have seen a notable increase in the popularity of hunted wild game meat (HWGM) among consumers. This has led to a growing number of emerging markets for HWGM in many developed countries, including Europe. However, expansion of these markets is often hampered by the lack of a professional supply chain. The profitability of a supply chain would depend on consumer willingness to purchase HWGM products. This paper aims to (1) segment consumers based on their general attitudes towards HWGM, their perceptions of its safety, animal welfare, orientation concerning wildlife-related values, hunting activities, objective knowledge and socio-demographic factors and (2) assess whether these general attitudes affect consumer intentions to purchase HWGM products. To achieve our objective, a random sample of Italian consumers was recruited. Three different consumer segments were identified: pro-animal consumers, disoriented consumers, and hunted wild game meat eaters. Our findings highlighted an important lack of knowledge among consumers.
Collapse
Affiliation(s)
- Maria Elena Marescotti
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria, 10, 20133 Milano, Italy.
| | - Vincenzina Caputo
- Department of Agricultural, Food, and Resource Economics, Michigan State University, USA.
| | - Eugenio Demartini
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria, 10, 20133 Milano, Italy.
| | - Anna Gaviglio
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria, 10, 20133 Milano, Italy.
| |
Collapse
|
14
|
Bykowska M. Influence of selected factors on meat quality from farm-raised and wild fallow deer (Dama dama): a review. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0146] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Fallow deer meat (venison) is a new product acquired from farm-raised and wild animals. Nowadays, people are more concerned about their health, and therefore, they search for high quality, “healthy” products. Farming of fallow deer is ecological and friendly to the environment. Animals are kept in pasture conditions which resemble their natural environment. Venison is considered healthy meat, low in fat and cholesterol, and high in protein. The aim of this review was to gather and discuss the available literature on factors influencing the quality of venison such as sex, age, slaughter method and housing system, feeding, hanging method, animal condition, muscle type, and ageing of meat, considering both farm-raised and wild fallow deer.
Collapse
Affiliation(s)
- Marta Bykowska
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, Suchy Las, 62-002, Poland
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, Suchy Las, 62-002, Poland
| |
Collapse
|
15
|
Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries. Meat Sci 2018; 142:5-13. [DOI: 10.1016/j.meatsci.2018.03.016] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Revised: 03/19/2018] [Accepted: 03/21/2018] [Indexed: 01/08/2023]
|
16
|
Neethling NE, Sigge GO, Hoffman LC, Suman SP. Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2017.09.0043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Fallow deer (Dama dama) meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stability of economically important muscles in game species. Therefore, the objective of the present study was to examine the color stability of 3 major muscles, i.e., infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF), from fallow deer. The IS, LTL, and BF muscles were removed from both sides of 12 (6 male and 6 female) fallow deer carcasses. The muscles were fabricated into 2.5-cm steaks. The steaks were aerobically over-wrapped and stored at 2°C for 8 d. Meat pH, instrumental color, surface myoglobin redox forms, and metmyoglobin reducing activity were evaluated at specific intervals. Data were analyzed using mixed model repeated measures ANOVA, with gender, muscle, and time as fixed effects. The IS muscle exhibited greater (P < 0.05) pH, surface redness, color stability, oxymyoglobin content, and metmyoglobin reducing activity than the LTL and BF counterparts. In addition, surface metmyoglobin and total iron contents were lower in IS than in LTL and BF. While the IS demonstrated stable redness throughout the storage, the LTL and BF remained color stable only for 1 to 2 d. These findings suggested that fallow deer IS muscle is more color stable than the LTL and BF during refrigerated storage.
Collapse
|
17
|
Neethling J, Muller M, van der Rijst M, Hoffman LC. Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2548-2556. [PMID: 29034984 DOI: 10.1002/jsfa.8743] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 10/06/2017] [Accepted: 10/10/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Springbok are harvested for meat production irrespective of farm location or sex from which the meat is derived. The present study investigated the influence of farm location (three farms containing different vegetation types) and sex on the sensory quality of springbok longissimus thoracis et lumborum muscle. The sensory profile (aroma, flavour and texture) was determined by descriptive sensory analysis, in addition to determination of the physical meat quality, proximate and fatty acid composition. RESULTS Farm location had a significant influence on the sensory quality (gamey and liver-like aroma; beef, liver-like, lamb-like and herbaceous flavour; sweet taste; tenderness; residue; mealiness; Warner-Bratzler shear force; moisture, protein and intramuscular lipid content) and fatty acid content (oleic acid; α-linolenic acid; total saturated and monounsaturated fatty acids; polyunsaturated to saturated fatty acid ratio; total omega-3 polyunsaturated fatty acid; and omega-6 to omega-3 polyunsaturated fatty acid ratio) of springbok meat. Sex influenced the chemical composition of springbok meat; however, the influence on the sensory profile was minor (sweet taste; P < 0.001). CONCLUSION Farm location could influence the sensory quality and composition of springbok meat and should be considered when harvesting for meat production. Sex does not have to be considered for the marketing of springbok meat. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jeannine Neethling
- Department of Food Science, Stellenbosch University, Matieland, Stellenbosch, South Africa
- Department of Animal Sciences, Stellenbosch University, Matieland, Stellenbosch, South Africa
| | - Magdalena Muller
- Department of Food Science, Stellenbosch University, Matieland, Stellenbosch, South Africa
| | | | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Matieland, Stellenbosch, South Africa
| |
Collapse
|
18
|
Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review. Meat Sci 2018; 141:9-27. [PMID: 29558697 DOI: 10.1016/j.meatsci.2018.02.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 02/20/2018] [Accepted: 02/28/2018] [Indexed: 11/21/2022]
Abstract
Deer species are utilised for food, hunting and other products throughout the world. Consumers are typically exposed to venison derived predominantly from both farm-raised or wild fallow (Dama dama) and red deer (Cervus elaphus). The production of venison under farm conditions, compared to the meat of deer hunted in the wild, allows for a regular supply of a consistently good meat. It is lean, tasty, and rich in proteins and minerals, with a low content of fat and cholesterol. Overall, the worldwide demand for meat is still growing, and both the potential of farming deer species and their use as meat producers have led to an increased interest in venison. The current knowledge about various factors (e.g. nutrition, age, sex, condition, season) affecting venison and game meat has significantly increased during past decades but information regarding the interaction between production system or pre- and post-slaughter handling and ultimate deer meat quality are still very limited.
Collapse
|
19
|
Kwiecińska K, Kosicka-Gębska M, Gębski J, Gutkowska K. Prediction of the conditions for the consumption of game by Polish consumers. Meat Sci 2017; 131:28-33. [PMID: 28456091 DOI: 10.1016/j.meatsci.2017.04.038] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 04/19/2017] [Accepted: 04/19/2017] [Indexed: 10/19/2022]
Abstract
Due to the changing needs of consumers and the increased risk of diet-related diseases, today's consumers are forced to seek alternative types of meat. It should, on one hand be tasty, and on the other will improve the health of the consumer. Game is considered to be such a meat. Although Poland is one of the leading producers and exporters of game in Europe, the level of its consumption is very low at about 0.08kg/person/year. Based on quantitative data from 1000 respondents a model predicting the consumption of wild game based on logistic regression has been prepared. It was demonstrated that consumers are likely to increase their consumption of game, provided that it will have a higher quality and greater commercial availability. A higher propensity to change eating habits in respect of game was displayed mainly by men, city dwellers and those who evaluated their own knowledge on nutritional and diet higher than others.
Collapse
Affiliation(s)
- Katarzyna Kwiecińska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences WULS-SGGW, ul. Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - Małgorzata Kosicka-Gębska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences WULS-SGGW, ul. Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Jerzy Gębski
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences WULS-SGGW, ul. Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Krystyna Gutkowska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences WULS-SGGW, ul. Nowoursynowska 159C, 02-776 Warsaw, Poland
| |
Collapse
|
20
|
Factors influencing the flavour of game meat: A review. Meat Sci 2016; 113:139-53. [DOI: 10.1016/j.meatsci.2015.11.022] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 11/13/2015] [Accepted: 11/23/2015] [Indexed: 11/19/2022]
|
21
|
Piaskowska N, Daszkiewicz T, Kubiak D, Janiszewski P. The Effect of Gender on Meat (Longissimus LumborumMuscle) Quality Characteristics in the Fallow DeerDama DamaL.). ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2015.3845] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Natalia Piaskowska
- Katedra Towaroznawstwai Przetwórstwa Surowców Zwierzęcych, University of Warmia and Mazury in Olsztyn, Poland
| | - Tomasz Daszkiewicz
- Katedra Towaroznawstwai Przetwórstwa Surowców Zwierzęcych, University of Warmia and Mazury in Olsztyn, Poland
| | - Dorota Kubiak
- Katedra Towaroznawstwai Przetwórstwa Surowców Zwierzęcych, University of Warmia and Mazury in Olsztyn, Poland
| | - Paweł Janiszewski
- Katedra Hodowli Zwierząt Futerkowychi Łowiectwa, University of Warmia and Mazury in Olsztyn, Poland
| |
Collapse
|
22
|
Soriano A, Montoro V, Vicente J, Sánchez-Migallón BF, Benítez S, Utrilla MC, García Ruiz A. Influence of evisceration time and carcass ageing conditions on wild venison quality. Preliminary study. Meat Sci 2015; 114:130-136. [PMID: 26773970 DOI: 10.1016/j.meatsci.2015.12.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 12/23/2015] [Accepted: 12/29/2015] [Indexed: 10/22/2022]
Abstract
The influence of common carcass preparation practices of wild red deer on the physicochemical, microbiological and sensory quality of venison was assessed by varying evisceration time and ageing method. Deer were head shot; half were eviscerated 30 min and the other half 4 h post mortem. In both groups (n=18), 6 carcasses were skinned immediately after evisceration and aged for 24 h; 6 were aged unskinned for 24 h and 6 were aged unskinned for 72 h at 10°C. Ageing method had a significant effect on the sensory quality of venison loin; unskinned ageing was associated with an increase of odour and taste intensity, and higher scores for gamey and sweet/caramel flavours. Carcasses aged for 72 h displayed darker and tender meat, but increased aerobic bacterial counts. Evisceration time had less influence on loin quality, although off-flavours were more often detected in deer eviscerated 4h post mortem.
Collapse
Affiliation(s)
- A Soriano
- Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.
| | - V Montoro
- IREC Instituto de Investigación en Recursos Cinegéticos (CSIC-UCLM-JCCM), Ronda de Toledo, s/n, 13071 Ciudad Real, Spain
| | - J Vicente
- IREC Instituto de Investigación en Recursos Cinegéticos (CSIC-UCLM-JCCM), Ronda de Toledo, s/n, 13071 Ciudad Real, Spain
| | - B F Sánchez-Migallón
- Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
| | - S Benítez
- Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
| | - M C Utrilla
- Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - A García Ruiz
- Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
| |
Collapse
|
23
|
The physical and biochemical changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscle during ageing. Meat Sci 2015. [DOI: 10.1016/j.meatsci.2015.07.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
24
|
North M, Hoffman L. Changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum muscle during conditioning as assessed by a trained sensory panel. Meat Sci 2015; 108:1-8. [DOI: 10.1016/j.meatsci.2015.05.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 04/29/2015] [Accepted: 05/12/2015] [Indexed: 10/23/2022]
|
25
|
Bureš D, Bartoň L, Kotrba R, Hakl J. Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2299-2306. [PMID: 25298298 DOI: 10.1002/jsfa.6950] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2014] [Revised: 09/05/2014] [Accepted: 09/30/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The consumption of venison from deer species has increased in recent years owing to presumably positive health effects. Therefore a comparison was made of the physical characteristics, chemical composition and sensory attributes of meat obtained from red deer, fallow deer and Aberdeen Angus and Holstein cattle raised under conditions typical for commercial farming practice and slaughtered at similar ages. RESULTS Venison had one-quarter the crude fat content, lower total collagen and a higher proportion of heat-soluble collagen. It was darker and less yellow than beef. Deer species provided meat with higher polyunsaturated/saturated fatty acid ratio and lower atherogenic index. In addition, the venison of red deer contained five times as much n-3 polyunsaturated fatty acids as the beef. Steaks prepared from venison were scored higher than beef for flavour and aroma intensity; they were also tenderer and more easily chewable. CONCLUSION Compared with beef, venison from two widely farmed deer species was superior in nutrient composition, thus offering potential benefits for human consumption, and it received higher scores for most of the sensory attributes examined.
Collapse
Affiliation(s)
- Daniel Bureš
- Institute of Animal Science, Prague-Uhříněves 104 00, Czech Republic
| | - Luděk Bartoň
- Institute of Animal Science, Prague-Uhříněves 104 00, Czech Republic
| | - Radim Kotrba
- Institute of Animal Science, Prague-Uhříněves 104 00, Czech Republic
| | - Josef Hakl
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, 165 21, Czech Republic
| |
Collapse
|
26
|
Daszkiewicz T, Hnatyk N, Dąbrowski D, Janiszewski P, Gugołek A, Kubiak D, Śmiecińska K, Winarski R, Koba-Kowalczyk M. A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.). Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.05.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
27
|
Hutchison C, Mulley R, Wiklund E, Flesch J, Sims K. Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) venison. Meat Sci 2014; 98:104-9. [DOI: 10.1016/j.meatsci.2014.05.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2013] [Revised: 05/15/2014] [Accepted: 05/16/2014] [Indexed: 11/16/2022]
|
28
|
Hoffman LC, Cawthorn D. Exotic protein sources to meet all needs. Meat Sci 2013; 95:764-71. [DOI: 10.1016/j.meatsci.2013.04.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2013] [Revised: 03/31/2013] [Accepted: 04/01/2013] [Indexed: 10/26/2022]
|
29
|
Evaluation of sensory quality of calf chops: A new methodological approach. Meat Sci 2013; 94:105-14. [DOI: 10.1016/j.meatsci.2013.01.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 12/28/2012] [Accepted: 01/02/2013] [Indexed: 11/21/2022]
|
30
|
Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex. POL J FOOD NUTR SCI 2012. [DOI: 10.2478/v10222-012-0052-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
31
|
Daszkiewicz T, Kubiak D, Winarski R, Koba-Kowalczyk M. The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2011.09.044] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
32
|
Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison. Meat Sci 2012; 90:801-6. [DOI: 10.1016/j.meatsci.2011.11.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 09/22/2011] [Accepted: 11/02/2011] [Indexed: 11/17/2022]
|
33
|
Kor A, Keskin S. Quality and Sensory Evaluation for Goat Meat Using Generalized Procrustes Analysis. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/javaa.2011.1313.1316] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|