The effect of high ultimate pH on the quality of three muscles from farm-raised fallow deer (Dama dama)

2019 ◽  
Vol 59 (6) ◽  
pp. 1176
Author(s):  
Marta Bykowska ◽  
Agnieszka Ludwiczak ◽  
Joanna Składanowska-Baryza ◽  
Marek Stanisz
Keyword(s):  
Free Water ◽  
Fallow Deer ◽  
The Other ◽  
Drip Loss ◽  
Dama Dama ◽  
Total Water ◽  
High Ph ◽  
Technological Characteristics ◽  
Water Holding

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.

Quality of meat from three muscles of farmed fallow deer (Dama dama)

2018 ◽  
Vol 58 (2) ◽  
pp. 376 ◽  
Author(s):  
Marta Bykowska ◽  
Marek Stanisz ◽  
Agnieszka Ludwiczak ◽  
Joanna Składanowska ◽  
Piotr Ślósarz
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Free Water ◽  
Fallow Deer ◽  
Dama Dama ◽  
Protein Ratio ◽  
Duration Of Storage ◽  
Colour Parameters ◽  
Technological Quality

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.

scholarly journals The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer (Dama dama)

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1255
Author(s):  
Daniel Bureš ◽  
Luděk Bartoň ◽  
Eva Kudrnáčová ◽  
Radim Kotrba ◽  
Louwrens C. Hoffman
Keyword(s):  
Fatty Acids ◽  
Sensory Quality ◽  
Fallow Deer ◽  
The Other ◽  
Chemical Characteristics ◽  
Dama Dama ◽  
Raw Meat ◽  
Longissimus Lumborum ◽  
Meat Samples

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.

scholarly journals The Effect of Sex on the Dressing Percentage, Carcass, and Organ Quality in the Fallow Deer (Dama Dama)

2015 ◽  
Vol 15 (4) ◽  
pp. 1055-1075 ◽  
Author(s):  
Marek Stanisz ◽  
Agnieszka Ludwiczak ◽  
Przemysław Buda ◽  
Marian Pietrzak ◽  
Marta Bykowska ◽  
...  
Keyword(s):  
Dry Matter ◽  
Fallow Deer ◽  
Carcass Composition ◽  
Dama Dama ◽  
Internal Organs ◽  
Sex Effects ◽  
Organ Quality ◽  
Omental Fat ◽  
Water Holding ◽  
By Products

Abstract Basic carcass characteristics, the quality traits of meat and internal organs from 10 fallow deer bucks and 10 does aged from 31 to 32 months were investigated. No sex effects on the bled body weight, meat yield and carcass composition were found. A significantly higher weight of mesenteric and omental fat (by 0.44 kg) was found for does. The combined share of muscle and fat in the carcass parts ranged from 77.9 to 78.5%, and the share of bones from 21.5 to 22.1%. No sex effects were found for the pH and water holding capacity measurements. Venison from males was characterized by a significantly higher thermal drip value (P=0.043) and higher L* (P=0.026), a* (P=0.010) and b* (P=0.036) values compared to does. The extracted fat content was significantly higher for females compared to males (P=0.009). The chemical analysis of deer edible by-products indicated the highest level of protein for the liver (17%), and the highest level of dry matter and fat for the tongue (33-34% and 15-18%, respectively).

scholarly journals Effects of genotype and fattening system on the quality of male lamb meat – Part 1: Technological properties and carcass measurements

2019 ◽  
Vol 62 (2) ◽  
pp. 605-614
Author(s):  
Mehmet Sarı ◽  
Yüksel Aksoy ◽  
Kadir Önk ◽  
Hakan Erinç ◽  
Serpil A. Işık ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Drip Loss ◽  
Quality Traits ◽  
Technological Properties ◽  
The Third ◽  
Lamb Meat ◽  
Colour Parameters ◽  
Animal Material ◽  
Water Holding

Abstract. This study was conducted to determine the effect of genotype and fattening system on carcass measurements of lambs and technological properties of the male lamb meat (Musculus longissimus dorsi, MLD). The animal material in the study included 39 Hemşin (H) and 39 Tuj (T) male lambs. Extensive (E), semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E, SI and I fattening groups, a total of 48 lambs, including 16 lambs in each group, were slaughtered. The results of the study indicated that the effect of genotype on the first-hour yellowness (b*), being one of the colour parameters of the MLD, and the effect of the fattening system on 1 h hour redness (a*) and chroma (C*), being among the colour parameters, were statistically significant (P<0.05). The effect of genotype and fattening system on MLD pH at 45 min (pH45 min) and 24 h (pH24 h) after the slaughtering and on the third and seventh hour drip loss (DL %) was statistically nonsignificant (P>0.05). The effect of genotype and fattening system on DL, cooking loss (CL %) and texture (TT) was nonsignificant (P>0.05), whereas the effect of these factors on water-holding capacity (WHC %) was significant (P<0.05). The effect of genotype on external carcass length (ECL), internal carcass length (ICL), internal hindquarter length (IHL), and carcass and leg conformation was statistically significant (P<0.05). The effect of the fattening system on all the carcass measurements except for carcass conformation, carcass depth (CD) and external chest width (ECW) was statistically significant (P<0.05). Genotype and fattening system affected the colour and some quality traits of meat and carcass measurements of lambs.

Relationship of Hot-Processing and Method of Forming with Quality of Whole Hog Sausage Patties

1985 ◽  
Vol 48 (8) ◽  
pp. 702-704 ◽  
Author(s):  
D. L. HUFFMAN ◽  
C. F. ANDE ◽  
M. H. STANLEY ◽  
C. N. OVERBAUGH
Keyword(s):  
Free Water ◽  
Textural Properties ◽  
Machine Model ◽  
Lower Shear ◽  
Pvc Film ◽  
Processing Control ◽  
Relationship Of ◽  
Two Sides ◽  
Water Holding

Two crossbred sows (ca. 160 kg) were slaughtered for each of two replications of an experiment designed to determine the effect of hot-processing and method of patty-forming on the quality of whole hog sausage. One side from each carcass was randomly selected for either hot-processing or cold-processing (control). For each replication, two sides per processing treatment were hand-deboned and the meat ground through a 9.5-mm plate, seasoned, then reground through a 3.2-mm plate and subdivided into two batches. One batch was stuffed into 7.6-cm diameter casings, frozen, tempered and sliced into patties (Stuffed/Sliced), whereas the remaining batch was formed into the same size patties using a Versaform forming machine (model VF 20). Patties were placed in styrofoam trays, overwrapped with PVC film, sealed in wax-lined boxes, and stored at −10°C until analyzed. Hot-processed patties had greater bind, lower shear values and less expressible free water (higher water-holding capacity) than cold-processed patties. Formed patties had less free water than Stuffed/Sliced patties. Micro-textural properties were evaluated by scanning electron microscopy (SEM). The micro-texture was slightly different for patties from the various treatments.

Influence of selected factors on meat quality from farm-raised and wild fallow deer (Dama dama): a review

2018 ◽  
Vol 98 (3) ◽  
pp. 405-415 ◽  
Author(s):  
Marta Bykowska
Keyword(s):  
New Product ◽  
Fallow Deer ◽  
Housing System ◽  
Wild Animals ◽  
Dama Dama ◽  
Muscle Type ◽  
High Quality ◽  
Factors Influencing ◽  
Slaughter Method

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.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

scholarly journals The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

2021 ◽  
Vol 16 (2) ◽  
pp. 105-116
Author(s):  
Peni Patriani ◽  
Harapin Hafid
Keyword(s):  
Ph Value ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Physical Quality ◽  
Fresh Fish ◽  
Randomized Design ◽  
Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

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