The effect of muscle, time post-mortem and sex on the quality of meat from fallow deer (Dama dama) farmed in Poland
作者： Marta Bykowska , Marek Stanisz , Agnieszka Ludwiczak , Joanna Składanowska , Piotr Ślósarz
DOI: 10.1016/J.SMALLRUMRES.2018.01.007
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摘要: Abstract The quality of three muscles (m. supraspinatus, m. longissimus, semimembranosus) was studied in a group 20 farmed fallow deer bucks and does (Dama dama) aged 31 months. aim the research to analyse functionality venison from fallows western Poland by comparing selected traits during their maturation vacuum packaging. A significant influence period found for most analysed meat traits. pH values after 8 15 days packaging stabilised range 5.54 5.61 indicating high meat. fall observed between 4th 24th hour post-mortem all (P ≤ .01). redness chroma, purge plasticity increased within maturation. There tendency an increasing share dry matter, crude protein extractable fat, decreasing W/CP ratio chilled storage venison. Also muscle on could be observed. M. supraspinatus characterised with highest pH, a*, b* C* colour coordinates (P ≤ .05). It also lowest drip loss (P ≤ .01) measured 24 h post-mortem, content total water (P ≤ .01), percentage matter ratio. longissimus higher compared semimembranosus plasticity. While free were results indicate Poland, differences muscles, need further explore effect time Poland.
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