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Feng J, Ren Q, Xie A, Jiang Z, Liu Y. High-resolution melting analysis to authenticate deer-derived materials in processed products in China using a cytochrome oxidase I mini-barcode. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39051761 DOI: 10.1002/jsfa.13761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 06/29/2024] [Accepted: 07/09/2024] [Indexed: 07/27/2024]
Abstract
BACKGROUND Deer-derived materials (antler, venison, fetus, penis, bone, tail, and others) are some of the most valuable traditional animal-based medicinal and food materials in China. In production, processing, and trade, the quality of deer products varies. The market is confusing, and counterfeit and shoddy products are common. There is an urgent need to establish an accurate identification method. RESULTS Two pairs of primers suitable for identifying deer-derived medicinal materials were obtained by screening the cytochrome oxidase I (COI) sequences of 18 species from nine genera of the deer family. The two primers were used to identify the species and adulteration of 22 batches of commercially available deer-derived products with a mini-barcode combining high-resolution melting (HRM) technology and methodical investigation. Deer-derived materials (sika and red deer) were correctly identified by species using varying DNA amounts (1 to 500 ng). The two pairs of primers COI-1FR and COI-2FR yielded melting temperatures (Tm) of 80.55 to 81.00 °C and 82.00 to 82.50 °C for sika deer, and 81.00 to 82.00 °C and 81.40 to 82.00 °C for red deer. Twenty-two batches of commercially available samples were analyzed by HRM analysis and conventional amplification sequencing, and it was found that the species samples had an error rate of species labeling of 31.8%. Four batches of samples were identified as mixed (adulterated) in the HRM analysis. CONCLUSION The combination of DNA mini-barcode with HRM analysis facilitated the accurate identification of species of deer-derived materials, especially the identification of samples in an adulterated mixed state. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jian Feng
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine & International Joint Research Center for Quality of Traditional Chinese Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Haikou, China
| | - Qiqi Ren
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine & International Joint Research Center for Quality of Traditional Chinese Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Haikou, China
| | - Anzhen Xie
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine & International Joint Research Center for Quality of Traditional Chinese Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Haikou, China
| | - Zixiao Jiang
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine & International Joint Research Center for Quality of Traditional Chinese Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Haikou, China
| | - Yangyang Liu
- Hainan Provincial Key Laboratory of Resources Conservation and Development of Southern Medicine & International Joint Research Center for Quality of Traditional Chinese Medicine, Hainan Branch of the Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Haikou, China
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2
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Sanah I, Kahina H, Fairouz D, Romeila B, Ghania Z, Zakaria K, Abdelghani B, Miguel Angel S, Samira B. Physicochemical properties and sensory profile of some breeds of rabbits in Algeria. FOOD SCI TECHNOL INT 2024:10820132241238790. [PMID: 38515337 DOI: 10.1177/10820132241238790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2024]
Abstract
The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on Longissimus lumborum muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses (P < 0.001), Percentage of Released Water (P < 0.001), Myofibril Fragmentation Index (P < 0.001) and a* value (P < 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (S*G) as in the case of Cooking Losses (P < 0.001) and b* value (P < 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted (P > 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied (P > 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.
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Affiliation(s)
- Ibtissem Sanah
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Hafid Kahina
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Djeghim Fairouz
- Équipe TEPA, Laboratoire de Nutrition et Technologie Alimentaire. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Bader Romeila
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Zitouni Ghania
- Institut Technique des Elevages (ITELV), Baba Ali, Birtouta, Alger, Algérie
| | - Khalfaoui Zakaria
- Institut Technique des Elevages (ITELV), Hamma Bouziane, Constantine, Algérie
| | - Boudjellal Abdelghani
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
| | - Sentandreu Miguel Angel
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Severo Ochoa Center of Excellence, Paterna (Valencia), Spain
| | - Becila Samira
- Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments. Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Algérie
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Djekic I, Stajic S, Udovicki B, Siladji C, Djordjevic V, Terjung N, Heinz V, Tomasevic I. Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. Foods 2023; 12:foods12102070. [PMID: 37238890 DOI: 10.3390/foods12102070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/15/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based "ćevap" with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based "ćevap" fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Slavisa Stajic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Bozidar Udovicki
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Caba Siladji
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Nino Terjung
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
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The Effect of the Inclusion of Different Concentrates in Feed Rations on the Contents of Tocopherols, β-Carotene and Retinol in the Livers and Longissimus dorsi Muscles of Farm-Raised Fallow Deer ( Dama dama L.). Animals (Basel) 2022; 12:ani12233311. [PMID: 36496832 PMCID: PMC9737357 DOI: 10.3390/ani12233311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022] Open
Abstract
This study analyzed the chemical composition and contents of β-carotene, tocopherols and retinol in the longissimus dorsi (LD) muscles and livers of fallow deer (Dama dama L.) fed diets based on hay containing different concentrates (hay and oats—HO; hay, oats and protein concentrate—HOP; hay and pellets—HP). The provitamin and lipophilic vitamin contents in the samples of feed and animal tissues were determined by high-performance liquid chromatography (HPLC). The contents of retinol were nearly two-fold higher (p < 0.002) in the livers and many-fold higher in the LD muscles of fallow deer fed the HOP and HP diets. β-carotene was not identified in the livers or LD muscles of fallow deer. The concentrations of α-tocopherol and total tocopherols were higher in the livers and LD muscles of the animals that received the HO and HP diets, but the noted differences were not significant. The inclusion of various concentrates in the feed rations had no influence on the proximate chemical compositions of the livers or LD muscles of fallow deer.
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Ny V, Needham T, Ceacero F. Potential benefits of amino acid supplementation for cervid performance and nutritional ecology, with special focus on lysine and methionine: A review. ANIMAL NUTRITION 2022; 11:391-401. [PMID: 36382203 PMCID: PMC9633987 DOI: 10.1016/j.aninu.2022.09.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 07/22/2022] [Accepted: 09/06/2022] [Indexed: 12/02/2022]
Abstract
Deer farming is a thriving industry for venison, velvet antlers, trophy hunting, and other by-products. Feeding and nutrition are important factors for improving production performance, especially dietary protein and amino acids (AAs), as they are the main components of all tissues. Only a few studies on AA supplementation (Lys, Met, Arg) have been performed on cervids, which show positive effects on weight gain, ADG, feed-:gain ratio, plasma AAs, carcass weight, dressing percentage, yield of high-quality muscles, storage of internal fat during winter, DM and CP digestibility, plasma protein- and fat-related metabolite concentrations, antler burr perimeter, weight, length and mineralisation, velvet antler yield, rumen volatile fatty acids, and microbiome composition. All these effects are relevant for supporting the production of cervids products, from venison to velvet or trophy antlers, as well as their general performance and well-being of captive-bred cervids. The current available information suggests that AA supplementation can be especially interesting for animals fed low protein rations, and growing animals, but should be avoided in high rations and during winter, since it may promote the accumulation of internal fat. Potential effects on milk production and the concentrations of different hormones involved in the regulation of the antler cycle should be further explored.
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Affiliation(s)
- Veit Ny
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Czech Republic
- Department of Cattle Breeding, Institute of Animal Science, Prague, Czech Republic
- Food Research Institute Prague, Czech Republic
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Czech Republic
| | - Francisco Ceacero
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Czech Republic
- Corresponding author.
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Tomljanović K, Grubešić M, Medić H, Potočnik H, Topolovčan T, Kelava Ugarković N, Marušić Radovčić N. The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat. Foods 2022; 11:foods11091275. [PMID: 35563998 PMCID: PMC9103850 DOI: 10.3390/foods11091275] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/26/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
The specifics of meat production from free-ranging animals include the killing of animals in the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon that the game does not die immediately but after a certain time from the shot to death, which may ultimately affect the quality of the meat. During one hunting year on free-ranging red deer (Cervus elaphus) (RD), roe deer (Capreolus capreolus) (RoD), and wild boar (Sus scrofa) (WB), the effect of time from shot to death on final pH, water-holding capacity (WHC), water content, and colour (L*, a*, b*) was investigated. All analyses were performed on Musculus biceps femoris (BF). After shooting, the animals were divided into two categories (A = time from shot to death ≤ 1 min; B = time from shot to death > 1 min). In RD, group B had significantly lower (p < 0.05) water content. In RoD, group B had significantly lower (p < 0.05) values of L* and b*. In WB, group B had significantly lower (p < 0.05) L* value and significantly higher (p < 0.05) pH value. The study proves that in BF of the three studied game species, the time extension from shot to death significantly affects the final water content values in RD, L* and b* in RoD and pH and L * in WB.
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Affiliation(s)
- Kristijan Tomljanović
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | - Marijan Grubešić
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | - Helga Medić
- Faculty of Food Technology and Biotechnology, Univesity of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Hubert Potočnik
- Biotehniška Fakulteta, Univerza v Ljubljani, Jamnikarijeva 101, 1000 Ljubljana, Slovenia;
| | - Tomislav Topolovčan
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | | | - Nives Marušić Radovčić
- Faculty of Food Technology and Biotechnology, Univesity of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
- Correspondence: ; Tel.: +385-99-383-88-00
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Dixit Y, Al-Sarayreh M, Craigie C, Reis M. A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imaging. Meat Sci 2021; 181:108405. [DOI: 10.1016/j.meatsci.2020.108405] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 11/26/2020] [Accepted: 12/07/2020] [Indexed: 01/06/2023]
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8
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FAIZ F, QUEEN F, AMIR RM, AHMAD A, AHMAD Z, AMEER K, ARSHAD M, HAYAT I, QASIM S, KABIR K. Physicochemical, microbiological and sensory characteristics of goats reared on organic rationing in Karakoram region. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.04820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Furukh FAIZ
- Karakoram International University, Pakistan
| | | | | | - Asif AHMAD
- PMAS-Arid Agriculture University, Pakistan
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Popoola IO, Soladoye PO, Gaudette NJ, Wismer WV. A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1860084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ibironke O. Popoola
- Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
| | - Philip O. Soladoye
- Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
| | - Nicole J. Gaudette
- Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
| | - Wendy V. Wismer
- Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
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Bureš D, Bartoň L, Kudrnáčová E, Kotrba R, Hoffman LC. The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer ( Dama dama). Foods 2020; 9:foods9091255. [PMID: 32911635 PMCID: PMC7555754 DOI: 10.3390/foods9091255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/04/2020] [Accepted: 09/04/2020] [Indexed: 12/23/2022] Open
Abstract
The chemical characteristics (proximate composition, amino acids, and fatty acids) and sensory quality of the longissimus lumborum (LL) muscle of 45 farmed male fallow deer were investigated. The animals were divided into three separate groups (n = 15 per treatment): pasture-fed (P), pasture-fed and supplemented with barley (B), and pasture-fed and supplemented with barley and lysine (BL). Differences were observed in LL moisture and the intramuscular fat contents, the latter being almost two-fold greater in the meat of B and BL groups compared to P. The concentrations of histidine, leucine, alanine, glutamic acid and glycine in the raw meat were higher in the BL group compared to the P group. Higher contents of n–3 polyunsaturated fatty acids (PUFAs), and consequently lower n–3 ratios, were found in the P group, compared to the BL group. The grilled meat samples from the P group scored higher than the other groups for grassy flavour, and lower for liver flavour.
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Affiliation(s)
- Daniel Bureš
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
- Correspondence: ; Tel.: +420-267-009-659
| | - Luděk Bartoň
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
| | - Eva Kudrnáčová
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, 165 21 Prague, Czech Republic
| | - Radim Kotrba
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences, 165 21 Prague, Czech Republic
| | - Louwrens C. Hoffman
- Centre for Nutrition and Food Sciences, Queensland Alliance Mechanisation Building A. 8115, Gatton 4343, Australia;
- Department of Animal Sciences, University of Stellenbosch, Private Bag XI, Matieland 7602, South Africa
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Quality of Meat from Female Fallow Deer ( Dama Dama) and Roe Deer ( Capreolus Capreolus) Hunted in Serbia. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2019-0064] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
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.
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12
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Differential effects of ruminally protected amino acids on fattening of fallow deer in two culling periods. Animal 2020; 14:648-655. [DOI: 10.1017/s1751731119002325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Ludwiczak A, Bykowska-Maciejewska M, Składanowska-Baryza J, Stanisz M. Influence of the method of storage on the quality of venison from wild fallow deer (Dama dama). Meat Sci 2019; 156:98-104. [PMID: 31150939 DOI: 10.1016/j.meatsci.2019.05.021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 05/20/2019] [Accepted: 05/20/2019] [Indexed: 10/26/2022]
Abstract
The quality of two muscles (musculus longissimus lumborum and musculus semimembranosus) was studied in a group of 15 wild fallow deer does hunted in January. The aim of the research was to analyse the influence of the method of storage on the quality of venison. The pH value after chilled storage and after freezer storage ranged from 5.64 to 5.70, indicating high meat quality of meat. The freezer storage caused a decrease in the redness and chroma in the longissimus lumborum muscle (P < 0.0001 and P = 0.001). The frozen and thawed venison characterised with a higher percentage of free water (P = 0.001), drip loss (P = 0.033) and lower plasticity (P = 0.001) compared to the meat stored under chilled conditions. The instrumental measures of tenderness were affected by the storage. The results indicated a lower technological quality of venison after freezer storage compared to meat stored under chilled conditions.
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Affiliation(s)
- Agnieszka Ludwiczak
- 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.
| | - Marta Bykowska-Maciejewska
- 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
| | - Joanna Składanowska-Baryza
- 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
| | - Marek Stanisz
- 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
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14
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Maggiolino A, Pateiro M, Serrano MP, Landete-Castillejos T, Domínguez R, García A, Gallego L, De Palo P, Lorenzo JM. Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1938-1945. [PMID: 30270485 DOI: 10.1002/jsfa.9391] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/06/2018] [Accepted: 09/26/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Deer-meat consumption is increasing in several countries based on claims that it is a healthy red meat. This study assessed the effect of slaughter age (low - 26 months and younger; medium - from 27 months to younger than 42 months; and high - 42 months and older) on carcass characteristics and meat physicochemical properties of 150 Iberian wild red deer. RESULTS Whole carcass yields of neck, backbone and flank increased (P < 0.001) with age, while yields of shoulder, tenderloin and leg decreased (P < 0.05) with age. The pH measured at 48 h post mortem at 9th rib level was not affected by age, while pH measured at 72 h post mortem at the longissimus thoracis et lumborum muscle decreased (P < 0.05) with age. Meat chemical composition was not affected by slaughter age, except for intramuscular fat (IMF), which increased (P < 0.05) with slaughter age. Finally, cooking loss and shear force were higher (P < 0.05) in meat from older deer. CONCLUSION Most characteristics of meat from wild red deer depend on age at slaughter. The greater IMF of meat from older animals may render it more palatable. However, meat shear force also increased with age. Additional studies testing palatability seem to be necessary to evaluate the effects of slaughter age on the sensorial quality of meat from Iberian wild red deer. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, Italy
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, San Cibrán das Viñas, Ourense, Spain
| | - Martina P Serrano
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Tomás Landete-Castillejos
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, San Cibrán das Viñas, Ourense, Spain
| | - Andrés García
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Laureano Gallego
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, Italy
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, San Cibrán das Viñas, Ourense, Spain
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15
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Lorenzo JM, Maggiolino A, Gallego L, Pateiro M, Serrano MP, Domínguez R, García A, Landete-Castillejos T, De Palo P. Effect of age on nutritional properties of Iberian wild red deer meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1561-1567. [PMID: 30144080 DOI: 10.1002/jsfa.9334] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 08/11/2018] [Accepted: 08/21/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study assessed the effect of age (L, less than 27 months old; M, from 27 to 42 months old; H, 43 months and older) on the fatty acid profile, cholesterol content, amino acid composition and mineral content of 150 Iberian wild red deer meat samples. RESULTS Intramuscular fat content increased (P < 0.05) with age (0.05 vs 0.12 vs 0.34% for L, M and H groups respectively), while cholesterol content decreased (P < 0.05) as the slaughter age increased (52.78 vs 48.72 vs 45.34 mg per 100 g meat for L, M and H groups respectively). The slaughter age showed differences among groups for saturated fatty acids, with the highest content in older animals (30.41 vs 34.55 vs 38.21% for L, M and H groups respectively), whereas younger deer displayed the highest polyunsaturated fatty acid levels (50.05 vs 45.24 vs 37.55% for L, M and H groups respectively). The n-6/n-3 ratio was more favorable (P < 0.05) for young and medium ages compared with that for older animals. In contrast, amino acid profile and mineral content were only slightly affected by age. CONCLUSION As a general conclusion, wild red deer meat could be considered a good alternative to red meats for human consumption. © 2018 Society of Chemical Industry.
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Affiliation(s)
- José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | | | - Laureano Gallego
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Martina Pérez Serrano
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | | | - Andrés García
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Tomás Landete-Castillejos
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Bari, Italy
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16
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Kudrnáčová E, Bureš D, Bartoň L, Kotrba R, Ceacero F, Hoffman LC, Kouřimská L. The Effect of Barley and Lysine Supplementation of Pasture-Based Diet on Growth, Carcass Composition and Physical Quality Attributes of Meat from Farmed Fallow Deer ( Dama dama). Animals (Basel) 2019; 9:E33. [PMID: 30678335 PMCID: PMC6406605 DOI: 10.3390/ani9020033] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/01/2019] [Accepted: 01/17/2019] [Indexed: 11/16/2022] Open
Abstract
Fallow deer (Dama dama) are important meat producing species providing venison and other products to an international market. The present study investigated the effects of different feed rations on the growth, carcass characteristics and physical attributes of the longissimus lumborum (LL) and semitendinosus (SET) muscles of 45 farm-raised male fallow deer. The animals were divided into three separate groups: 15 pasture-fed (P), 15 pasture-fed and supplemented with barley (B), and 15 pasture-fed and supplemented with barley and lysine (BL). The animals were slaughtered at an average age of 17 months at three time points: after 155, 169 and 183 days on feed. The addition of barley to the feed ration significantly increased weight gain and had positive effects on slaughter and carcass weights, dressing-out proportion, carcass composition, the weight of LL muscle, and increased the redness, yellowness and chroma values of LL muscle. The supplementation with lysine reduced the amounts of carcass and internal fats without compromising other economically important traits.
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Affiliation(s)
- Eva Kudrnáčová
- Institute of Animal Science, Přátelství 815, Prague 22 ⁻ Uhříněves 104 00, Czech Republic.
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Praha ⁻ Suchdol 165 21, Czech Republic.
| | - Daniel Bureš
- Institute of Animal Science, Přátelství 815, Prague 22 ⁻ Uhříněves 104 00, Czech Republic.
| | - Luděk Bartoň
- Institute of Animal Science, Přátelství 815, Prague 22 ⁻ Uhříněves 104 00, Czech Republic.
| | - Radim Kotrba
- Institute of Animal Science, Přátelství 815, Prague 22 ⁻ Uhříněves 104 00, Czech Republic.
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Praha ⁻ Suchdol 165 21, Czech Republic.
| | - Francisco Ceacero
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Praha ⁻ Suchdol 165 21, Czech Republic.
| | - Louwrens C Hoffman
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, 306 Carmody Road, St. Lucia, QLD 4069, Australia.
- Department of Animal Sciences, University of Stellenbosch, Private Bag XI, Matieland, Stellenbosch 7602, South Africa.
| | - Lenka Kouřimská
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Praha ⁻ Suchdol 165 21, Czech Republic.
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Praha ⁻ Suchdol 165 21, Czech Republic.
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Bykowska M, Ludwiczak A, Składanowska-Baryza J, Stanisz M. The effect of high ultimate pH on the quality of three muscles from farm-raised fallow deer (Dama dama). ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17668] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Muscles (m. supraspinatus, SP; m. longissimus thoracis et lumborum, LTL; m. semimembranosus, SM) of 16 farm-raised fallow deer were analysed to study the effect of normal and high pH on the quality of venison. While 60% of analysed SP muscles were characterised with an ultimate pH (pHu) of ≥6.0, the pHu of LTL and SM was of a normal level (pH ≤ 6.0) for most of the analysed fallow deer. The SP with a normal and high pH had the highest pHu among the analysed muscles (P = 0.009). High pHu resulted in redder meat (P = 0.004). LTL and SM with a high pHu were characterised with the lowest value of H° (P = 0.006). The drip loss and the percentage of total water were higher for SP than for the other analysed muscles (P = 0.001 and P < 0.0001). The free water and the free-water share in total water were most affected by the pHu (P = 0.001) among the analysed traits related to water-holding capacity of meat, and were lower for venison with a high pHu than for that with a normal pHu. The high-pHu venison was related to a lower cooking loss (P = 0.002) and a slightly higher meat plasticity (P = 0.027) than was the meat with a normal pHu. The proximal chemical composition of the fallow deer muscles was not influenced by the pHu (P = 0.817–0.983) nor by the carcass weight (P = 0.121–0.964). From the present results, it can be concluded that high-pH and normal-pH venison have different qualities. This also means different culinary and technological characteristics depending on the pHu value. The incidence of high pHu was the highest in the SP.
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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.
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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
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19
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Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.). Meat Sci 2018; 147:37-43. [PMID: 30196199 DOI: 10.1016/j.meatsci.2018.08.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 08/19/2018] [Accepted: 08/20/2018] [Indexed: 11/24/2022]
Abstract
The present study investigated the possible differences in carcass composition as well as texture, structure and percentage of different muscle types of the most valuable muscles (BF - biceps femoris, SM - semimembranosus, and L - longissimus) from fallow deer (Dama dama L.) bucks shot in the forest farm in north-western Poland at four different ages: 18, 30, 42 and 54 months. It was found that carcasses of young fallow deer (18-30 months), compared to older animals, were characterised by a higher dressing proportion, a higher percentage of the most valuable commercial cuts (the saddle, haunch and shoulder), high meat yield with the lowest percentage of bones and a lower percentage of skin and head. Their muscles, compared with older animals, were characterised by a lower percentage of red fibres, lower muscle fibre area, thinner perimysium and endomysium, lower amount of intramuscular fat and as a consequence lower hardness, springiness, cohesiveness, as well as a higher pH and lower thermal drip.
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20
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The effect of dietary energy content on quality characteristics of Boer goat meat. Meat Sci 2018; 139:74-81. [DOI: 10.1016/j.meatsci.2018.01.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 11/07/2017] [Accepted: 01/18/2018] [Indexed: 11/21/2022]
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21
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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.
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22
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Bykowska M, Stanisz M, Ludwiczak A, Składanowska J, Ślósarz P. The effect of muscle, time post-mortem and sex on the quality of meat from fallow deer ( Dama dama ) farmed in Poland. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.01.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Cawthorn DM, Fitzhenry LB, Muchenje V, Bureš D, Kotrba R, Hoffman LC. Physical quality attributes of male and female wild fallow deer (Dama dama) muscles. Meat Sci 2018; 137:168-175. [DOI: 10.1016/j.meatsci.2017.11.031] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 10/19/2017] [Accepted: 11/24/2017] [Indexed: 10/18/2022]
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24
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Bykowska M, Stanisz M, Ludwiczak A, Składanowska J, Ślósarz P. Quality of meat from three muscles of farmed fallow deer (Dama dama). ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16084] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The quality of three muscles (supraspinatus, longissimus, semimembranosus) were studied in a group of 12 farmed fallow deer bucks (Dama dama) aged 28 months. The aim was to compare the selected quality traits of these muscles and to assess the extent to which these traits change after 14 days of being stored in vacuum packaging. Both the pH and the temperature were significantly affected by the muscle (P < 0.0001) and the time of storage (P < 0.0001). The supraspinatus muscle had the highest initial and final pH (pH0.5 h = 6.95; pH15d = 5.93), while m. semimembranosus showed the greatest drop in temperature (by 37.5°C) 24 h postmortem. The colour parameters differed among muscles. Only lightness (L*) was not influenced by the duration of storage (P = 0.081). The 14-day storage in a vacuum bag caused a decrease in the drip loss (P = 0.002), free water (%; P = 0.001), free water (cm2; P < 0.0001) and a cooking loss (P = 0.050). The duration of time in storage caused an increase in the dry-matter (P = 0.049) and crude-protein (P = 0.044) contents and a decrease of the water to protein ratio (W : CP; P = 0.014). There was a significant effect of muscle on the dry-matter (P < 0.0001) and crude-protein (P < 0.001) contents and W : CP (P < 0.0001). The highest contents of dry matter (P ≤ 0.01) and crude protein (P ≤ 0.01) were found in m. longissimus. The highest W : CP was observed in m. supraspinatus (W : CP24 h = 4.02; W/CP15d = 3.92). The results indicated a different technological quality of the analysed muscles, and, thus, a need to further explore the background of these differences in the early postmortem period and after meat maturation.
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25
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Neethling NE, Suman SP, Sigge GO, Hoffman LC, Hunt MC. Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.06.0032] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.
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Affiliation(s)
| | | | | | | | - Melvin C. Hunt
- Kansas State University Department of Animal Sciences and Industry
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26
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Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat. Meat Sci 2017; 126:63-72. [DOI: 10.1016/j.meatsci.2016.12.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/14/2016] [Accepted: 12/15/2016] [Indexed: 01/23/2023]
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27
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Ludwiczak A, Stanisz M, Bykowska M, Składanowska J, Ślósarz P. Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does. Anim Sci J 2016; 88:1149-1155. [DOI: 10.1111/asj.12732] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 07/06/2016] [Accepted: 09/07/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Agnieszka Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science; Poznań University of Life Sciences; Suchy Las Poland
| | - Marek Stanisz
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science; Poznań University of Life Sciences; Suchy Las Poland
| | - Marta Bykowska
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science; Poznań University of Life Sciences; Suchy Las Poland
| | - Joanna Składanowska
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science; Poznań University of Life Sciences; Suchy Las Poland
| | - Piotr Ślósarz
- Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science; Poznań University of Life Sciences; Suchy Las Poland
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28
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Hafid K, Gagaoua M, Boudechich HR, Rabah SN, Ziane F, Sellama M, Becila S, Boudjellal A. A Comparison of the Carcass and Meat Quality of ISA (F15) Spent Hens Slaughtered at Two Different Ages. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ajft.2016.134.142] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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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]
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30
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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
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31
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Chakanya C, Dokora AEM, Muchenje V, Hoffman LC. The fallow deer (Dama spp.); endangered or not? ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.zoolgart.2015.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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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.
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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
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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]
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34
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Wiklund E, Farouk M, Finstad G. Venison: Meat from red deer (Cervus elaphus) and reindeer (Rangifer tarandus tarandus). Anim Front 2014. [DOI: 10.2527/af.2014-0034] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Eva Wiklund
- Östra Varmvattnet 230, 922 67 Tavelsjö, Sweden
- AgResearch Limited, Ruakura Research Centre, Food Assurance & Meat Quality Food and Biobased Products, 10 Bisley Road, Private Bag 3115, Hamilton 3214, New Zealand
| | - Mustafa Farouk
- University of Alaska Fairbanks, Reindeer Research Program, P.O. Box 757200, Fairbanks, AK 99775-7200, USA
| | - Greg Finstad
- AgResearch Limited, Ruakura Research Centre, Food Assurance & Meat Quality Food and Biobased Products, 10 Bisley Road, Private Bag 3115, Hamilton 3214, New Zealand
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