Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.)

Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics - a review

Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi-dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Seasonal Variation in the Body Composition, Carcass Composition, and Offal Quality in the Wild Fallow Deer (Dama dama L.)

The goal of this study was to examine the seasonal variation in the body composition, carcass composition, and quality of edible internal organs from the fallow deer hunt-harvested in the summer (n = 9) and the winter (n = 10) seasons. The weight and proportion of the mesenteric and omental fat were greater for the animals harvested in the winter (1.12 kg and 2.75%) compared to those from the summer season (0.43 kg and 1.02%). The winter-harvested animals had more perinephric fat (0.75 kg and 1.84%) than those hunted in summer (0.26 kg and 1.84%). The gastrointestinal tract of the fallow deer hunted in summer was more filled with feed and therefore heavier (7.92 kg) compared to those from the winter season (5.16 kg). The proportion of fat was significantly greater in the carcasses obtained in winter compared to the summer season (6.55% vs. 3.79%). No seasonal variety was found in the physicochemical characteristics of the edible offal, but the content of extractable fat was significantly affected by the season. In conclusion, the effect of the season on the slaughter value of the hunt-harvested fallow deer was limited to a variation in the proportion of some of the internal organs and affected the fat deposition in the body of the examined animals. The season significantly affected the fat content in the carcass and the extractable fat content in the examined offal.

Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland

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.

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

Simple Summary

Due to its chemical composition, roe and red deer meat can be a valuable component of a well-balanced diet for the modern consumer; however, the raw material from the carcasses of animals living in the wild can show differences in nutritional value. The present study provides an analysis of the content of basic nutrients (protein, fat, crude ash), Fe, Cd and Pb and fatty acid profile based on which the health-promoting value of wild-harvested roe deer and red deer meat was evaluated. Sixty carcasses were selected for chemical analysis; 30 of roe deer (15 does and 15 bucks) and 30 of red deer (15 hinds and 15 stags). The study leads to the conclusion that the evaluated meat of roe deer and red deer had high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. The noted content of cadmium and lead in the haunch of roe and red deer was significantly lower than permissible standard values, which corroborates that the meat is healthy and safe for consumers.

Abstract

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

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context. A blind sensory evaluation with 80 semi-trained assessors was used, segmented by gender, age, education, income, place of origin, family status, number of children, and willingness to pay. Wild boar (Sus scrofa) was chosen as an example of an overpopulated animal species occurring in the wild, which could be considered a partial substitute for pork. Statistical testing in these blind evaluations proved that wild boar meat is not considered less tasty. Therefore, wild boar meat could represent a partial substitute, complementing pork, on which consumers are willing to spend the same amount of money. Despite the mostly indifferent sensory evaluation, focus group responses showed considerable barriers to wild food. This paper concludes that possible educational and popularizing procedures are presented, including forest pedagogy, eliminating consumers’ prejudices. A mixed-methods approach within quantitative and qualitative methodology was chosen.

Farmed-raised fallow deer (Dama dama L.) carcass characteristics and meat nutritional value

This study analysed carcass features and the chemical composition of semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles from farmed-raised fallow deer (Dama dama L.) bucks (n = 8). Mineral contents and fatty acid composition were also determined in the muscles and the fulfilment of the demand for minerals was calculated for adults. Dressing percentage was 55.2%, whereas the proportions of round, shoulder and loin were 38.4%, 15.5% and 14.4%, respectively. The highest content of meat tissue was found in round, followed by loin. There were no differences in moisture, fat, protein or ash contents between SM and LTL muscles, however differences in mineral contents and fatty acid composition were noted and affected the concentration of nutrients. Meat from farmed-raised fallow deer is a good source of iron and copper in the human diet and may be recommended as a part of a healthy diet.

Fallow Deer (Dama dama) as a Reservoir of Shiga Toxin-Producing Escherichia coli (STEC)

Shiga toxin-producing Escherichia (E.) coli (STEC) are responsible for the outbreaks of serious diseases in humans. Only a few reports on fallow deer as a reservoir of foodborne pathogens have been published to date. The purpose of this study was to determine the occurrence of STEC strains in the fallow deer population in Poland. In all, 94 fallow deer swabs were tested. Polymerase chain reaction (PCR) was performed to detect the virulence profile of stx1, stx2 and eae or aggR genes, to identify the subtypes of stx1 and stx2 genes and to perform O and H serotyping. STEC and attaching and effacing (AE)-STEC were identified in 13 isolates (13.83%). The most hazardous virulence profile was detected in three strains, namely stx2d serotype O103:HNM, eae/stx1a serotype O26:HNM and eae/stx1a serotype O157:H7. The predominant stx gene was stx2, which was identified in 76.92% of isolates. E. coli O157 was detected in 4/94 (4.26%). Other E. coli serogroups, O26, O103, O111 and O145, were identified in 14/94 fallow deer (14.89%). The present findings suggest that fallow deer are carriers of STEC/AE-STEC that are potentially pathogenic to humans.

Chemical Composition of Wild Fallow Deer (Dama Dama) Meat from South Africa: A Preliminary Evaluation

Although fallow deer are abundant in South Africa, these cervids remain undervalued as a domestic protein source and little information exists on their meat quality. This study aimed to evaluate the proximate and mineral compositions of the meat from wild fallow deer (n = 6 male, n = 6 female) harvested in South Africa, as affected by sex and muscle. Proximate analyses were conducted on six muscles (longissimus thoracis et lumborum [LTL], biceps femoris [BF], semimembranosus [SM], semitendinosus [ST], infraspinatus [IS], supraspinatus [SS]), whereas mineral analyses were conducted on the LTL and BF. The proximate composition of the muscles ranged from 73.3-76.2% moisture, 20.4-23.1% protein, 2.2-3.2% fat, and 1.1-1.5% ash. Proximate composition was significantly (p ≤ 0.05) influenced by muscle, but not by sex. The primary essential macro- and micro-minerals determined in the LTL and BF were potassium, phosphorus, sodium, and magnesium, as well as iron, zinc, and copper, with more variation in concentrations occurring with muscle than with sex. Minerals in the muscles contributing most notably to human recommended dietary requirements were potassium, iron, copper, and zinc. These findings indicate that wild fallow deer meat is a nutritious food source and should enhance utilisation of such products.

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

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.

A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality

The positive perception of deer meat among consumers is growing. Consequently, further efforts are needed to control its meat quality. Specifically, the aim of this study was to search protein biomarkers in connection with tenderness and intramuscular fat (IMF) content of Iberian wild red deer (Cervus elaphus) meat. Twelve venison samples classified as tender, intermediate and tough meat, as well as with different IMF were studied, using quantitative proteomic by SWATH-MS combined with bioinformatic analyses. The study of muscle proteome showed significant differences among these three groups of meat samples, since five differentially abundant proteins (IVD, LAMB1, MYL3, SDHC and SDHA) and six (FABP4, IVD, LAMB1, MYL3, CRYZ and SERPINB6) were strongly correlated with tenderness and IMF, respectively. The proteomic approach provides protein biomarkers linked to venison meat quality and marked changes in proteins related to oxidoreductase complex in skeletal muscle. SIGNIFICANCE: Meat tenderness and IMF are major concerns in game meat. The proteomic approach demonstrated a strong correlation between proteins and these quality traits, despite the complexity of samples (wild animals hunted at different ages). Our results suggest that several proteins can be biomarkers and provide a molecular insight.