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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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Miyata S, Chiku K, Yamaguchi C, Nishimura T. Comparison of physiologically functional compounds in Sika deer Cervus nippon meats obtained from different regions in Japan. Anim Sci J 2024; 95:e13967. [PMID: 38924234 DOI: 10.1111/asj.13967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 04/23/2024] [Accepted: 05/22/2024] [Indexed: 06/28/2024]
Abstract
In Japan, the promotion of effective use of many wild deer as food resource has been conducted. However, they are not necessarily utilized effectively. Thus, we focused physiologically functional compounds to find characteristics of Sika deer meats (commercially available) obtained from different regions such as Hokkaido, Wakayama, Tokushima, and Miyazaki prefectures in Japan, making it a valuable resource for future studies and applications. The amount of carnosine, anserine, and balenine in muscle of deer from Wakayama prefecture was significantly lower than that in muscle of deer from other prefectures. The differences of amount of imidazole dipeptides in different prefectures seems to be caused by feed, rearing environment, and breed. The amount of carnitine in deer meat from Hokkaido was significantly lower than that in muscle of deer from other prefectures, while the amount of acetyl-carnitine in deer meat from Miyazaki prefectures was significantly higher than that from other prefectures. The amounts of glutamine, ornithine, and 3-methylhistidine in muscles of deer from Wakayama prefectures were significantly higher than those in muscle of deer from other prefectures. These results might be caused by differences in feeding habits, habitat, the muscle types, and subspecies of deer obtained from four regions in Japan.
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Affiliation(s)
- Shiho Miyata
- Laboratory of Veterinary Physiology, Department of Veterinary Medicine, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Kazuhiro Chiku
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Tokyo, Japan
| | - Chisato Yamaguchi
- Laboratory of Food Nutrition, Graduate School of Kagawa Nutrition University, Saitama, Japan
| | - Toshihide Nishimura
- Laboratory of Food Nutrition, Graduate School of Kagawa Nutrition University, Saitama, Japan
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3
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Lestingi A. Use of Wild Boar ( Sus scrofa) as a Sustainable Alternative in Pork Production. Animals (Basel) 2023; 13:2258. [PMID: 37508036 PMCID: PMC10376712 DOI: 10.3390/ani13142258] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/30/2023] Open
Abstract
Pork production involves several sustainability issues. The recent increase in the natural wild boar population and the possibilities of its breeding to produce meat and for sport hunting have revived attention on this wild species. The most important factors that could account for its expansion and niche invasion are briefly summarized with the scientific opinion on management strategies. The information available to date on the quantitative, nutritional, and sensory characteristics of wild boar meat is reviewed to highlight its potential, if properly managed, as a sustainable option in meat production. This review reports on the opportunity of using wild boar meat in processed products and the need for research on processing qualities and acceptability for different final products. Above all, this review suggests that wild boar can be considered a sustainable alternative to meet the animal protein demand, as it can be established in marginal areas where it is already adapted to the environment, representing an interesting addition to traditional zootechnics.
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Affiliation(s)
- Antonia Lestingi
- Department of Veterinary Medicine, University of Bari Aldo Moro, Valenzano, 70010 Bari, Italy
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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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5
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Ciobanu MM, Manoliu DR, Ciobotaru MC, Anchidin BG, Matei M, Munteanu M, Frunză G, Murariu OC, Flocea EI, Boișteanu PC. The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review. Foods 2023; 12:foods12061341. [PMID: 36981266 PMCID: PMC10048761 DOI: 10.3390/foods12061341] [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: 02/20/2023] [Revised: 03/11/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.
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Affiliation(s)
- Marius-Mihai Ciobanu
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Diana-Remina Manoliu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mihai-Cătălin Ciobotaru
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Bianca-Georgiana Anchidin
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mădălina Matei
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mugurel Munteanu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Gabriela Frunză
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Otilia Cristina Murariu
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Elena-Iuliana Flocea
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Paul-Corneliu Boișteanu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
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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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7
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A Preliminary Investigation of Myostatin Gene (MSTN) Variation in Red Deer (Cervus elaphus) and Its Implications for Venison Production in New Zealand. Animals (Basel) 2022; 12:ani12131615. [PMID: 35804514 PMCID: PMC9264758 DOI: 10.3390/ani12131615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/16/2022] [Accepted: 06/21/2022] [Indexed: 12/02/2022] Open
Abstract
Simple Summary Myostatin is a negative regulator of skeletal muscle growth. Despite variation in the myostatin gene having been reported in livestock species, little work has been undertaken in red deer (Cervus elaphus). This study describes the presence of two nucleotide sequences of the myostatin gene in New Zealand red deer, but no association was found between this variation and selected muscle and growth traits. Abstract Myostatin (MSTN), also known as growth differentiation factor 8 (GDF-8), is a negative regulator of lean muscle tissue growth. Variation in the gene has been studied in many domesticated species, because of its potential to dramatically increase muscle mass. It has, however, not been investigated in red deer (Cervus elaphus). In this study, variation in MSTN intron 1 was investigated in 211 male New Zealand red deer, for which phenotypic measurements of M. Longissimus dorsi (eye muscle) (width, depth, and area, together with 12-month weight) were recorded. Two sequence variants (named A and B) differing by one nucleotide (c.373 + 224) were identified in the intron 1 region of the gene resulting in three genotypes (AA, AB, and BB; frequencies of 63.5%, 30.8%, and 5.7%, respectively), but no association between this variation and any of the quantitative measurements was detected. These results suggest that the deer MSTN is less variable than for other livestock species and that its activity may be controlled to maintain a size–growth equilibrium.
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8
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Dos Santos Morais BH, de Lima Cardoso D, da Silva Costa J, Mayor P, de Albuquerque NI, Chisté RC, de Araújo Guimarães DA. Use of wildlife as an alternative protein source: Collared peccary meat. Meat Sci 2022; 192:108895. [PMID: 35752060 DOI: 10.1016/j.meatsci.2022.108895] [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: 12/01/2021] [Revised: 06/13/2022] [Accepted: 06/13/2022] [Indexed: 11/16/2022]
Abstract
Knowledge on the nutritional and sensory characteristics of wild meat provides a better basis for its use as food, ultimately expanding studies in gastronomy areas and stimulating the development of new products. This review aims to present information on the use of wild meat, with a focus on collared peccaries (Pecari tajacu). The biological characteristics of collared peccaries are discussed, with a focus on the main aspects of their meat. Collared peccary meat has excellent nutritional value due to its high protein levels (18.25%), unsaturated fatty acids (51.6-57.8%), and tenderness, similar to other domestic animals, thereby stimulating the interest of a new product market. Despite the demand for this product, collared peccary meat is scarce and not readily available for commercialization. Further, public policies are needed to encourage the management of this species to add value to the development of a production chain.
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Affiliation(s)
| | - Deise de Lima Cardoso
- Graduate Program in Animal Health and Production, Federal Rural University of Amazônia, 66077-830 Belém, Pará, Brazil
| | - Juliane da Silva Costa
- Graduate Program in Animal Science, Federal University of Pará, 68740-970 Belém, Pará, Brazil
| | - Pedro Mayor
- Graduate Program in Animal Health and Production, Federal Rural University of Amazônia, 66077-830 Belém, Pará, Brazil; Department of Animal Health and Anatomy, School of Veterinary Medicine, Autonomous University of Barcelona, Edifici V, E-08193 Bellaterra, Barcelona, Spain
| | | | - Renan Campos Chisté
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará, 66075-110 Belém, Pará, Brazil
| | - Diva Anélie de Araújo Guimarães
- Graduate Program in Animal Science, Federal University of Pará, 68740-970 Belém, Pará, Brazil; Institute of Biological Sciences, Federal University of Pará, 66075-110 Belém, Pará, Brazil.
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The Relationships among Microelement Composition of Reindeer Meat (Rangifer tarandus) and Adaptation: A Systematic Review and Meta-Analysis. SUSTAINABILITY 2022. [DOI: 10.3390/su14031173] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This systematic review and meta-analysis based on PRISMA statements aimed to summarise the data on the chemical composition of reindeer meat depending on the region of the Rangifer tarandus. We searched SCOPUS, PubMed, Embase, CrossRef, Medline, Cochrane library, eLibrary, and CyberLeninka. A total of 3310 records published between January 1980 and December 2021 were screened. We identified 34 relevant studies conducted in Russia, Norway, the USA, Canada, and Finland for the synthesis. Overall, the consumption of reindeer meat reduces arterial hypertension and atherosclerosis due to many polyunsaturated fatty acids (linoleic, linolenic, arachidonic) and vitamin C, which balances lipid fractions. Venison is an effective means of preventing obesity and adapting to cold due to the content of a complete set of essential trace elements, amino acids, and even L-carnitine. The high content of vitamin C and microelements (iron, zinc, copper) in reindeer meat is likely to increase the body’s antioxidant defence against free radicals and help prevent chronic non-infectious diseases. Thus, venison is an essential component of the adaptation mechanism for the Arctic population.
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Perception of the Health Threats Related to the Consumption of Wild Animal Meat-Is Eating Game Risky? Foods 2021; 10:foods10071544. [PMID: 34359415 PMCID: PMC8303633 DOI: 10.3390/foods10071544] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/30/2021] [Accepted: 06/30/2021] [Indexed: 02/07/2023] Open
Abstract
Consumer interest in game meat has increased in recent years. Consumers appreciate its nutritional value but still have many concerns. Based on data from a quantitative study conducted in the group of 450 purposively selected Polish respondents declaring to consume the game meat, consumers were segmented concerning the perception of health risks associated with its consumption. Three separate clusters were identified using hierarchical cluster analysis: Indifferent (42%), Fearful (30%), and Selective (28%). The clusters differed significantly in the perception of the role of game in their lives and taking actions to mitigate the health risks associated with its consumption. In addition, their socioeconomic profiles were significantly different. The Indifferent segment-significantly more often than the other segments-believes that game has a positive impact on health, and the way to counteract the health risks is to not eat raw meat. The Selective segment attaches great importance to the choice of consumption place as a warranty of access to safe meat. The Fearful segment is willing to pay more for good quality meat and search for information. The results proved that the game consumers are not a homogenous group. Recognizing the differences can indicate a path for the traders to efficiently meet the consumers' expectations and needs.
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Berruga MI, de la Vara JÁ, Licón CC, Garzón AI, García AJ, Carmona M, Chonco L, Molina A. Physicochemical, Microbiological and Technological Properties of Red Deer ( Cervus elaphus) Milk during Lactation. Animals (Basel) 2021; 11:ani11030906. [PMID: 33810016 PMCID: PMC8004988 DOI: 10.3390/ani11030906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 12/01/2022] Open
Abstract
Simple Summary Milk from red deer is richer in fat and proteins than that of cow or other ruminants. The semi-captive breeding of this species has traditionally focused on meat, velvet or hunting purposes, but recent studies suggested that the high level of nutrients, the promising content of bioactive peptides and the better digestibility than that of milk from other species could open innovative alternatives for the dairy industry. As for other non-commercial mammalian species that are gaining technological interest for the elaboration of dairy products, it is necessary to understand the aptitude and performance of milk from red deer to be used for the production of cheese, fermented milks or other products. Our study aims to assess some chemical, physical, microbiological and technological properties of red deer milk during a lactation period of 18 weeks. The results show that milk from this species is similar to that of other ruminant species whose milk is commercialized. In addition, our results indicate the best period to industrialize the milk during lactation. To the best of our knowledge, this is the first study to explore the benefits of using red deer milk with a technological approach. Abstract This study describes chemical, physical, microbiological and technological characteristics of red deer milk and the effect of lactation on these parameters in order to know their potential aptitude to elaborate dairy products. During 18 weeks, milk from five hinds was monitored for composition, bacteriology, somatic cell count (SCC), physical properties and rennet coagulation. Mean values (g/100 g) for fat, protein, lactose and dry matter were 10.4, 7.1, 4.3 and 24.2, respectively, and for urea, 265 mg/100 mL. Except for lactose, a significant increase in these components was observed (p < 0.01) as lactation progressed. The average values for bacteriology and SCC were 5.3 log cfu/mL and 4.7 log cells/mL, respectively. Regarding physical properties, conductivity (mean: 2.8 ms/cm), viscosity (3.1 Cp), coordinates L* (89.9) and a* (−3.1) and milk fat globule diameter (D4,3: 6.1 µm) increased along with lactation while density (1.038 g/mL) decreased (p < 0.01). The pH (6.7), acidity (22.9° Dornic), coordinate b* (8.4) and ethanol stability (66.6% v/v) were stable during the study period. The stage of lactation also has a significant impact on milk coagulation properties and mean curd yield was 3.29 g/10 mL. These results suggest that red deer milk could be a potential innovative source of milk for the dairy industry.
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Affiliation(s)
- María Isabel Berruga
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (J.Á.d.l.V.); (M.C.); (A.M.)
- Correspondence: ; Tel.: +34-599200 (ext. 2615)
| | - Juan Ángel de la Vara
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (J.Á.d.l.V.); (M.C.); (A.M.)
| | - Carmen C. Licón
- Department of Food Science and Nutrition, California State University, Fresno, 5300 N Campus Drive M/S FF17, Fresno, CA 93740, USA;
| | - Ana Isabel Garzón
- Departamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, Spain;
| | - Andrés José García
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (A.J.G.); (L.C.)
- Sección de Recursos Cinegéticos y Ganaderos, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain
| | - Manuel Carmona
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (J.Á.d.l.V.); (M.C.); (A.M.)
| | - Louis Chonco
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos (IREC), Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (A.J.G.); (L.C.)
- Sección de Recursos Cinegéticos y Ganaderos, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain
| | - Ana Molina
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, 02071 Albacete, Spain; (J.Á.d.l.V.); (M.C.); (A.M.)
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12
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Bott NI. Reindeer Veterinary Care for Small Ruminant Practitioners. Vet Clin North Am Food Anim Pract 2020; 37:221-236. [PMID: 33358316 DOI: 10.1016/j.cvfa.2020.10.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
There are hundreds of small reindeer operations scattered across the continental United States. These facilities house small groups of reindeer, typically between 2 and 30 animals. Small ruminant practitioners often are called on to help diagnose and treat a variety of conditions in these reindeer herds. This article discusses the restraint, anesthesia, reproductive management, common diseases, and problems that a veterinarian may encounter when providing care for Rangifer species.
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Affiliation(s)
- N Isaac Bott
- Mountain West Animal Hospital Inc, 410 South 450 West, Springville, UT 84663, USA.
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Popova T, Tejeda L, Peñarrieta JM, Smith MA, Bush RD, Hopkins DL. Meat of South American camelids - Sensory quality and nutritional composition. Meat Sci 2020; 171:108285. [PMID: 32892087 DOI: 10.1016/j.meatsci.2020.108285] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/15/2020] [Accepted: 08/18/2020] [Indexed: 01/30/2023]
Abstract
Meat contains a range of nutrients in a highly bioavailable form and when meat is excluded from the diet, without being replaced with suitable alternatives, nutrient deficiencies may occur. For this reason, it is very important to extend our knowledge of nutrients in alternative red meats, such as that provided from the South American camelids- llama and alpaca. This review summarises the current information on the nutritional and sensory parameters of llama and alpaca meat and factors affecting quality. South American camelids produce lean carcases, with an uneven fat distribution across the carcase. Llama and alpaca meat quality traits are mostly influenced by animal nutrition, animal age and processing methods. A feeding strategy based on pasture and hay supplement of barley and alfalfa, and processing younger animals (18 months) has improved the fatty acid composition respectively in llama and alpaca meat, whereas meat colour and tenderness are influenced by processing treatments including electrical stimulation, tenderstretching and enzymatic infusion.
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Affiliation(s)
- Teodora Popova
- Agricultural Academy, Institute of Animal Science-Kostinbrod, 2232 Kostinbrod, Bulgaria.
| | - Leslie Tejeda
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - J Mauricio Peñarrieta
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - Melanie A Smith
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - Russell D Bush
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
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14
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Soriano A, Murillo P, Perales M, Sánchez-García C, Murillo JA, García Ruiz A. Nutritional quality of wild Iberian red deer (Cervus elaphus hispanicus) meat: Effects of sex and hunting period. Meat Sci 2020; 168:108189. [PMID: 32447187 DOI: 10.1016/j.meatsci.2020.108189] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 04/20/2020] [Accepted: 05/11/2020] [Indexed: 01/02/2023]
Abstract
The proximate composition, energetic value, minerals, B-group vitamins and pH value of the loin (longissimus thoracis) of 71 wild Iberian red deer (Cervus elaphus hispanicus), were evaluated in stags and hinds hunted in autumn and winter. In autumn, meat had a higher content of moisture, K, Na, Zn and thiamine when compared to winter, in which higher content of proteins and P were detected. Meat from stags had a higher moisture, Na, Zn and folic acid content, while hinds provided optimal pH values (<5.8) in higher proportions than stags. Considering European Unions nutrition and health claims, deer loin has a high content of proteins, Zn, vitamin B12 (cyanocobalamin), and a low content of fat and sodium/salt, being a source of P, Fe, Cu and vitamins B2 (riboflavin) and B3 (niacin). Additionally, health claims related to children's development could be attributed to this meat, which may increase the interest on deer meat from consumers.
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Affiliation(s)
- Almudena Soriano
- Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
| | - Pablo Murillo
- Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Martín Perales
- Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | | | - José Antonio Murillo
- Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Antonia García Ruiz
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, 13071 Ciudad Real, Spain; Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
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15
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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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16
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Stanisz M, Skorupski M, Ślósarz P, Bykowska-Maciejewska M, Składanowska-Baryza J, Stańczak Ł, Krokowska-Paluszak M, Ludwiczak A. The seasonal variation in the quality of venison from wild fallow deer (Dama dama) – A pilot study. Meat Sci 2019; 150:56-64. [DOI: 10.1016/j.meatsci.2018.12.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 11/30/2018] [Accepted: 12/10/2018] [Indexed: 01/14/2023]
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17
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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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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.
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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.
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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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20
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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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21
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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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22
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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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23
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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.
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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
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Farouk M, Regenstein J, Pirie M, Najm R, Bekhit A, Knowles S. Spiritual aspects of meat and nutritional security: Perspectives and responsibilities of the Abrahamic faiths. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Cawthorn DM, Hoffman LC. The role of traditional and non-traditional meat animals in feeding a growing and evolving world. Anim Front 2014. [DOI: 10.2527/af.2014-0027] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Donna-Mareè Cawthorn
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland 7600, South Africa
| | - Louwrens C. Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland 7600, South Africa
- South African Research Chair in Meat Science, hosted by the University of Stellenbosch in partnership with the University of Fort Hare and funded by the Department of Science and Technology and administered by the National Research Foundation
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26
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Suman SP, McMillin KW. From the Editors: Contributions of non-traditional meat animals to global food security and agricultural economy. Anim Front 2014. [DOI: 10.2527/af.2014-0026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Surendranath P. Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Kenneth W. McMillin
- School of Animal Sciences, Louisiana State University, Baton Rouge, LA 70803, USA
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