Utility value of carcass of European deer (Cervus elaphus) and its meat evaluation
2009
Kwiatkowska, A. | Zmijewski, T. | Cierach, M.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Meat Technology and Chemistry
Analyses of the utility value of deer were conducted on 30 carcasses (female) of does that were dissected into primal cuts and then trimmed to obtain meat. Meat from saddle was determined for: pH, colour, hydratation properties, chemical composition and profile of collagen proteins, and texture profile. Roasted meat from that cut was also subjected to a sensory evaluation. The carcass of deer yielded 74.73 per cent of meat, including 42.38 per cent of meat from leg and 15.23 per cent of meat from saddle. Colour brightness of meat reached 30.92. Meat from the saddle contained 23.13 per cent of protein, 0.63 per cent of collagen proteins, 1.41 per cent of fat, and 0.99 per cent of ash. It was characterised by a high added water holding capacity (59.47 per cent), a low weight loss during roasting (25.95 per cent), and a low content of free water (8.65 per cent). The roasted meat was characterised by a low value of shear force, beneficial parameters of texture and desirable attributes of the sensory evaluation
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