scholarly journals Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

2016 ◽  
Vol 29 (12) ◽  
pp. 1782-1789 ◽  
Author(s):  
N. Piaskowska ◽  
T. Daszkiewicz ◽  
D. Kubiak ◽  
P. Zapotoczny
Keyword(s):  
Fallow Deer ◽  
Longissimus Dorsi ◽  
Modified Atmosphere ◽  
Dama Dama

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.

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.

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

Meat Science ◽  
2019 ◽  
Vol 147 ◽  
pp. 37-43 ◽  
Author(s):  
J. Żochowska-Kujawska ◽  
M. Kotowicz ◽  
M. Sobczak ◽  
K. Lachowicz ◽  
J. Wójcik
Keyword(s):  
Meat Quality ◽  
Fallow Deer ◽  
Carcass Composition ◽  
Dama Dama ◽  
Age Related ◽  
Age Related Changes

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 &lt; 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.

The seasonal variation in the quality of venison from wild fallow deer (Dama dama) – A pilot study

Meat Science ◽  
2019 ◽  
Vol 150 ◽  
pp. 56-64 ◽  
Author(s):  
Marek Stanisz ◽  
Maciej Skorupski ◽  
Piotr Ślósarz ◽  
Marta Bykowska-Maciejewska ◽  
Joanna Składanowska-Baryza ◽  
...  
Keyword(s):  
Seasonal Variation ◽  
Pilot Study ◽  
Fallow Deer ◽  
Dama Dama

scholarly journals The effect of sex on meat quality of fallow deer (Dama dama) from the farm located in the Middle Bohemia

2019 ◽  
Vol 18 (1) ◽  
pp. 498-504 ◽  
Author(s):  
Vladislav Švrčula ◽  
Klára Košinová ◽  
Monika Okrouhlá ◽  
Darina Chodová ◽  
Vlastimil Hart
Keyword(s):  
Meat Quality ◽  
Fallow Deer ◽  
Dama Dama

Influence of the method of storage on the quality of venison from wild fallow deer (Dama dama)

Meat Science ◽  
2019 ◽  
Vol 156 ◽  
pp. 98-104 ◽  
Author(s):  
Agnieszka Ludwiczak ◽  
Marta Bykowska-Maciejewska ◽  
Joanna Składanowska-Baryza ◽  
Marek Stanisz
Keyword(s):  
Fallow Deer ◽  
Dama Dama

A comparison of the quality of the Longissimus lumborum muscle from wild and farm-raised fallow deer (Dama dama L.)

2015 ◽  
Vol 129 ◽  
pp. 77-83 ◽  
Author(s):  
T. Daszkiewicz ◽  
N. Hnatyk ◽  
D. Dąbrowski ◽  
P. Janiszewski ◽  
A. Gugołek ◽  
...  
Keyword(s):  
Fallow Deer ◽  
Dama Dama ◽  
Longissimus Lumborum

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere

2011 ◽  
Vol 14 (3) ◽  
pp. 459-466 ◽  
Author(s):  
T. Daszkiewicz ◽  
J. Kondratowicz ◽  
M. Koba-Kowalczyk
Keyword(s):  
Cold Storage ◽  
Roe Deer ◽  
Capreolus Capreolus ◽  
Longissimus Dorsi ◽  
Modified Atmosphere ◽  
Microbial Counts ◽  
Psychrotrophic Bacteria ◽  
The Mean ◽  
Tbars Values

Changes in the quality of meat from roe deer (Capreolus capreolus L.) bucks during cold storage under vacuum and modified atmosphere This paper analyses changes in the quality of meat (M. longissimus dorsi) of roe deer bucks during 21 days of cold storage (2°C) under vacuum and modified atmosphere (MA) conditions (40% CO2/60% N2 and 60% CO2/40% N2). After 21 days of storage, meat packaged in a MA with 40% CO2 had higher (P ≤ 0.05) L*, a*, b* and C* values in comparison with meat stored under vacuum and MA with 60% CO2. The mean pH and TBARS values of meat packaged under vacuum and a MA with 40% CO2 were increasing for the first 7 days of storage, and then they decreased (P ≤ 0.05). Following storage, the colour of meat became lighter (L*) and more yellow (b*). The meat stored under vacuum was characterised by increased (P ≤ 0.05) cooking loss. During meat storage, a significant increase (P ≤ 0.05) in total microbial counts and psychrotrophic bacteria was observed.

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