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Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer ( Dama dama ) bucks and does
Author(s) -
Ludwiczak Agnieszka,
Stanisz Marek,
Bykowska Marta,
Składanowska Joanna,
Ślósarz Piotr
Publication year - 2017
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12732
Subject(s) - zoology , dry matter , water holding capacity , biology , food science , chemistry
A total of 12 farmed fallow deer bucks and 12 does aged 31–32 months were included in a study on the effect of storage in vacuum packaging on the functionality of venison of the Semimembranosus muscle. All the analyzed meat quality traits were not affected by sex. The storage of meat in vacuum led to: an increase of pH (by 0.13 units; P = 0.001), L* (by 1.85 units; P = 0.002), a* (by 1.15 units; P = 0.013) and chroma (by 1.16 units; P = 0.016), a decrease of free water (by 6.62 percentage points (p.p.); P = 0.001) and water‐holding capacity (cm 2 ) (by 29.61%; P = 0.001), and the increase of dry matter content (by 0.67 p.p.; P = 0.001). The results indicate that the chilled storage of venison caused the stabilization of pH and color, improvement of water‐holding capacity, with no negative effect on the proximate chemical composition. The quality of deer meat obtained from does and bucks was similar.