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

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