Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex
2012
Dominik, Petr | Saláková, Alena | Buchtová, Hana | Steinhauser, Ladislav
Quality of roe deer venison was evaluated based on chemical composition, technological parameters, pH values and colour. Loin (M. longissimus dorsi) and leg (M. gluteus medius) samples were taken from 14 males and 11 females of roe deer (Capreolus capreolus L.). Highly significant differences between samples from the two parts of body were found only in pH (120 h post mortem). Highly significant differences between sexes were found in colour values of L* in leg samples at 72 h and loin samples at 120 h, and of a* in loin samples at 72 h. The content of haem pigments ranged from 2.56 to 3.84 mg/g, highly significant differences were found in leg samples. Dry matter content was higher in male venison compared with female venison. Highly significant differences between sexes were found in loin fat content (p<0.05) and in total collagen content (p<0.01) in leg muscles. The fat content, total and pure proteins and collagen content were higher for males. In both sexes, statistically significantly higher drip loss was found in loin tissues, while cooking loss was higher in leg samples. With respect to sex differences, drip loss of both muscle types was higher in male roe deers, while cooking loss was higher only in loin muscle of females. In our experiment, hardness in excess of 40.00 N was found out in roe deer venison. The highest maximum hardness was found in male leg.
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