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

被引：49

作者：

Daszkiewicz, T. ^{[1
]}

Hnatyk, N. ^{[1
]}

Dabrowski, D. ^{[1
]}

Janiszewski, P. ^{[2
]}

Gugolek, A. ^{[2
]}

Kubiak, D. ^{[1
]}

Smiecinska, K. ^{[1
]}

Winarski, R. ^{[1
]}

Koba-Kowalczyk, M. ^{[1
]}

机构：

[1] Univ Warmia & Mazury, Dept Commod Sci Anim Raw Mat, PL-10719 Olsztyn, Poland

[2] Univ Warmia & Mazury, Dept Fur Bearing Anim Breeding & Game Management, PL-10719 Olsztyn, Poland

来源：

SMALL RUMINANT RESEARCH | 2015年 / 129卷

关键词：

Dama dama; Deer farming; Game meat; Meat quality; FATTY-ACID-COMPOSITION; RED DEER; MEAT QUALITY; ULTIMATE PH; SENSORY QUALITY; SEASONAL-VARIATION; COLOR STABILITY; ROE DEER; TENDERNESS; VENISON;

D O I：

10.1016/j.smallrumres.2015.05.003

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The objective of the present study was to determine the chemical composition as well as the physicochemical and sensory properties of meat (Longissimus lumborum muscle) from wild fallow deer (Dame dama L) bucks shot during a hunt in forests of north-eastern Poland (n = 11) and farm-raised fallow deer bucks (n =14) slaughtered on a farm in northeastern Poland. It was found that the number of samples with pH(u) higher than 6.0 accounted for 57% of all samples collected in the group of farmed-raised fallow deer. Meat samples with pH >6.0 were not taken into consideration while evaluating meat quality. Meat from wild fallow deer, compared with farmed animals, was characterized by a higher (P <= 0.01) content of fat, a higher (P <= 0.01) calorific value, a more desirable fatty acid profile, including higher (P <= 0.05) concentrations of unsaturated fatty acids, lower (P <= 0.01) average pH(u) values, lower (P <= 0.05) lightness (L*) and higher (P <= 0.01) color saturation resulting from a higher contribution of redness (P <= 0.01) and yellowness (P > 0.05). Meat from wild fallow deer received also higher scores for aroma desirability (P <= 0.01), taste desirability (P <= 0.05), juiciness (P <= 0.05) and lower (P <= 0.01) scores for tenderness. (C) 2015 Elsevier B.V. All rights reserved.

引用

页码：77 / 83

页数：7

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