Quality characteristics of meat from wild red deer (cervus elaphus l.) hinds and stags
2009
DASZKIEWICZ, T. | JANISZEWSKI, P. | WAJDA, S.
The objective of the present study was to determine the chemical composition as well as physicochemical and sensory properties of meat (musculus longissimus lumborum) from red deer (Cervus elaphus L.) hinds and stags harvested in forests of north-eastern Poland. Red deer meat was found to have a low fat content and a high content of total protein and water-soluble nitrogen in relation to total nitrogen. The total collagen content of meat was relatively low. Meat from hinds contained larger amounts of the above components (except for collagen). Meat from both hinds and stags had physical properties typical of venison, i.e., a dark color and a low pH level. Meat from hinds was characterized by better water-holding capacity. The relatively high TBARS value indicated lipid susceptibility to oxidation. The analyzed red deer meat had specific, but very good eating attributes (aroma, taste, juiciness, tenderness). Meat from stags was rated higher for taste and shear force. Meat from animals raised under natural conditions has enjoyed a rise in popularity among consumers in recent years. The condition of "naturalness" is met by venison, which at the same time is known for its very high nutritive value and specific, but highly desirable, sensory properties. However, the nutritional and sensory qualities of venison should be analyzed in view of their great variation resulting from the impact of genetic and environmental factors, which remains insufficiently investigated, particularly with regard to wild populations.
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