Physical quality attributes of male and female wild fallow deer (Dama dama) muscles
Language English Country Great Britain, England Media print-electronic
Document type Journal Article
PubMed
29197765
DOI
10.1016/j.meatsci.2017.11.031
PII: S0309-1740(17)31201-9
Knihovny.cz E-resources
- Keywords
- Colour, Cooking loss, Drip loss, Shear force, Tenderness, Venison, pH,
- MeSH
- Color MeSH
- Hydrogen-Ion Concentration MeSH
- Muscle, Skeletal metabolism MeSH
- Meat analysis MeSH
- Shear Strength MeSH
- Sex Factors MeSH
- Cooking MeSH
- Deer * MeSH
- Animals MeSH
- Check Tag
- Male MeSH
- Female MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Geographicals
- South Africa MeSH
Physical meat quality measurements were conducted on the longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, infraspinatus and supraspinatus muscles from male (n=6) and female (n=6) fallow deer (Dama dama) harvested in South Africa. Ultimate pH (pHu), drip loss, cooking loss and shear force values were influenced (p≤0.05) by muscle, but not gender. Mean pHu readings were 5.4-5.6 in the muscles with the two forequarter muscles having the highest readings, while drip loss, cooking loss and shear force values ranged from 1.3-1.6%, 29.4-36.1% and 31.3-61.9N, respectively. Muscle, however, had an effect (p≤0.05) on all the measured colour parameters (L*, a*, b*, chroma, hue angle), whereas gender only influenced (p≤0.05) the a* and chroma values in certain muscles. It can be concluded that the physical meat quality attributes of the fallow deer muscles compare favourably with that from other game species commonly consumed in South Africa.
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