The consumption of game meat is an age-old practice in all country rich in this kind of animals: moreover, in the last years, consumers show a growing interest for this production because venison is recognized to be high in protein and low in fat, cholesterol and energy content. In Italy, venison is mainly derived from hunting of feral populations and the knowledge on obtained meat is still little. The aim of this preliminary study is to analyze some meat physical quality characteristics, as pH, colour, water holding capacity and shelf life of longissimus lumborum samples derived from five males of fallow deer, killed at an average age of 18 months and aged for 7 days at +4°C. The pH values are in the normal range, testifying a good acidification of meat. The colour results very dark, with low L*, a* and b* values (30.96, 19.54 and 5.79 respectively): this is a very well known characteristic of venison and it is well accepted by consumers. Water holding capacity, expressed as cooking and drip loss, is rather low (20.09% and 1.54% respectively) and it is strictly related to the good pH value. Colour measured after 48h of domestic storage shows higher values of L* and b* (36.73 and 11.13 respectively), thus stored meat appears clearer. Cooking loss evaluated after 48h of domestic storage is lightly higher, probably for a major protein denaturation. So, as the light of the good physical properties of this meat, it will be interesting to increase the number of samples and even to analyze the chemical composition and fatty acid profile of meat.

Fallow deer (Dama dama) meat quality: preliminary results

RUSSO, CLAUDIA
2010-01-01

Abstract

The consumption of game meat is an age-old practice in all country rich in this kind of animals: moreover, in the last years, consumers show a growing interest for this production because venison is recognized to be high in protein and low in fat, cholesterol and energy content. In Italy, venison is mainly derived from hunting of feral populations and the knowledge on obtained meat is still little. The aim of this preliminary study is to analyze some meat physical quality characteristics, as pH, colour, water holding capacity and shelf life of longissimus lumborum samples derived from five males of fallow deer, killed at an average age of 18 months and aged for 7 days at +4°C. The pH values are in the normal range, testifying a good acidification of meat. The colour results very dark, with low L*, a* and b* values (30.96, 19.54 and 5.79 respectively): this is a very well known characteristic of venison and it is well accepted by consumers. Water holding capacity, expressed as cooking and drip loss, is rather low (20.09% and 1.54% respectively) and it is strictly related to the good pH value. Colour measured after 48h of domestic storage shows higher values of L* and b* (36.73 and 11.13 respectively), thus stored meat appears clearer. Cooking loss evaluated after 48h of domestic storage is lightly higher, probably for a major protein denaturation. So, as the light of the good physical properties of this meat, it will be interesting to increase the number of samples and even to analyze the chemical composition and fatty acid profile of meat.
2010
9995647664
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/139093
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