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

Clicks: 183
ID: 41831
2019
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Abstract
The quality of two muscles (musculus longissimus lumborum and musculus semimembranosus) was studied in a group of 15 wild fallow deer does hunted in January. The aim of the research was to analyse the influence of the method of storage on the quality of venison. The pH value after chilled storage and after freezer storage ranged from 5.64 to 5.70, indicating high meat quality of meat. The freezer storage caused a decrease in the redness and chroma in the longissimus lumborum muscle (P < 0.0001 and P = 0.001). The frozen and thawed venison characterised with a higher percentage of free water (P = 0.001), drip loss (P = 0.033) and lower plasticity (P = 0.001) compared to the meat stored under chilled conditions. The instrumental measures of tenderness were affected by the storage. The results indicated a lower technological quality of venison after freezer storage compared to meat stored under chilled conditions.
Reference Key
ludwiczak2019influencemeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Ludwiczak, Agnieszka;Bykowska-Maciejewska, Marta;Składanowska-Baryza, Joanna;Stanisz, Marek;
Journal Meat science
Year 2019
DOI
S0309-1740(19)30062-2
URL
Keywords Keywords not found

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