Influence of the method of storage on the quality of venison from wild fallow deer (Dama dama).
Freezer storage
Venison
Venison storage methods
Wild fallow deer
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Oct 2019
Oct 2019
Historique:
received:
26
01
2019
revised:
20
05
2019
accepted:
20
05
2019
pubmed:
1
6
2019
medline:
30
11
2019
entrez:
1
6
2019
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 31150939
pii: S0309-1740(19)30062-2
doi: 10.1016/j.meatsci.2019.05.021
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
98-104Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.