Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

  • Piaskowska, N. (Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn) ;
  • Daszkiewicz, T. (Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn) ;
  • Kubiak, D. (Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn) ;
  • Zapotoczny, P. (Department of System Engineering, University of Warmia and Mazury in Olsztyn)
  • Received : 2015.12.13
  • Accepted : 2016.04.02
  • Published : 2016.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study evaluated the effect of vacuum and modified atmosphere (40% $CO_2+60%$ $N_2$, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at $2^{\circ}C$. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.

Keywords

References

  1. AOAC (Association of Official Analytical Chemists). 1990. Official Methods for Analysis of Official Analytical Chemists. 15th edn. Association of Official Analytical Chemists, Arlington, VA, USA.
  2. Barylko-Pikielna, N., T. Kossakowska, and Z. Baldwin. 1964. The selection of optimal method to prepare beef and pork for the sensoric evaluation. Annals of the Institute of Meat Industry 1:111-132.
  3. Berruga, M. I., H. Vergara, and L. Gallego. 2005. Influence of packaging conditions on microbial and lipid oxidation in lamb meat. Small Rumin. Res. 57:257-264. https://doi.org/10.1016/j.smallrumres.2004.08.004
  4. Bures, D., L. Barton, R. Kotrba, and J. Hakl. 2015. Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus). J. Sci. Food Agric. 95:2299-2306. https://doi.org/10.1002/jsfa.6950
  5. Cayuela, J. M., M. D. Gil, S. Banon, and M. D. Garrido. 2004. Effect of vacuum and modified atmosphere packaging on the quality of pork loin. Eur. Food Res. Technol. 219:316-320.
  6. CIE (Commision Internationale de l'Eclairage). 1978. Recommendations on Uniform Color Spaces-Color Difference Equations, Psychometric Color Terms. Supplement No. 2 to CIE Publication No. 15 (E-1.3.1.) 1978, 1971/(TC-1-3), CIE Publication, Paris, France.
  7. Cifuni, G. F., A. Amici, M. Conto, P. Viola, and S. Failla. 2014. Effect of the hunting method on meat quality from fallow deer and wild boar and preliminary studies for predicting lipid oxidation using visible reflectance spectra. Eur. J. Wildl. Res. 60:519-526. https://doi.org/10.1007/s10344-014-0814-3
  8. Daszkiewicz, T., D. Kubiak, R. Winarski, and M. Koba- Kowalczyk. 2012. The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat. Small Rumin. Res. 103:169-175. https://doi.org/10.1016/j.smallrumres.2011.09.044
  9. Dzierzynska-Cybulko, B. 1963. Influence of temperature and storage time on biochemical and physicochemical parameters of beef. Studies in the Fields of Agriculture and Forestry 34:3-37.
  10. Farouk, M. M., M. Beggan., S. Hurst, A. Stuart, P. M. Dobbie, and A. E. D. Bekhit. 2007. Meat quality attributes of chilled venison and beef. J. Food Qual. 30:1023-1039. https://doi.org/10.1111/j.1745-4557.2007.00175.x
  11. Faustman, C., Q. Sun, R. Mancini, and S. P. Suman. 2010. Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Sci. 86:86-94. https://doi.org/10.1016/j.meatsci.2010.04.025
  12. Feidt, C., J. Brun-Bellut, and E. Dransfield. 1998. Liberation of peptides during meat storage and their interaction with proteinase activity. Meat Sci. 49:223-231. https://doi.org/10.1016/S0309-1740(97)00118-6
  13. Herring, H. K., J. H. Haggard, and L. J. Hansen. 1971. Studies on chemical and physical properties of pork in relation to quality. J. Anim. Sci. 33:578-589. https://doi.org/10.2527/jas1971.333578x
  14. Honikel, K. O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49:447-457. https://doi.org/10.1016/S0309-1740(98)00034-5
  15. Huff-Lonergan, E. and S. M. Lonergan. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71:194-204. https://doi.org/10.1016/j.meatsci.2005.04.022
  16. Hur, S. J., S. K. Jin, J. H. Park, S. W. Jung, and H. J. Lyu. 2013. Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of low grade beef during cold storage. Asian Australas. J. Anim. Sci. 26:1781-1789. https://doi.org/10.5713/ajas.2013.13225
  17. ISO 8586 (International Organization for Standardization). 1993. Sensory Analysis; General Guidance for the Selection, Training and Monitoring of Assessors Part I: Selected Assessors; Part II Experts. (edn. 1) International Organization for Standardization, Geneva, Switzerland.
  18. Jeremiah, L. E. 2001. Packaging alternatives to deliver fresh meats using short - or long - term distribution. Food Res. Int. 34:749-772. https://doi.org/10.1016/S0963-9969(01)00096-5
  19. Mancini, R. A. and M. C. Hunt. 2005. Current research in meat color. Meat Sci. 71:100-121. https://doi.org/10.1016/j.meatsci.2005.03.003
  20. Okabe, Y., A. Watanabe, H. Shingu, S. Kushibiki, K. Hodate, M. Ishida, S. Ikeda, and T. Takeda. 2002. Effects of $\alpha$-tocopherol level in raw venison on lipid oxidation and volatiles during storage. Meat Sci. 62:457-462. https://doi.org/10.1016/S0309-1740(02)00038-4
  21. Pikul, J., D. E. Leszczyński, and F. A. Kummerow. 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37:1309-1313. https://doi.org/10.1021/jf00089a022
  22. Sekar, A., K. Dushyanthan, K. T. Radhakrishnan, and R. Narendra- Babu. 2006. Effect of modified atmosphere packaging on structural and physical changes in buffalo meat. Meat Sci. 72:211-215. https://doi.org/10.1016/j.meatsci.2005.07.003
  23. Sorheim, O., R. Ofstad, and P. Lea. 2004. Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef. Meat Sci. 67:231-236. https://doi.org/10.1016/j.meatsci.2003.10.010
  24. StatSoft Inc. 2011. STATISTICA (Data Analysis Software System), version 10. Tulsa, OK, USA.
  25. Tesanovicc, D., B. Kalenjuk, D. Tesanovic, D. Psodorov, Z. Ristic, and V. Markovic. 2011. Changes of biochemical and sensory characteristics in the musculus longissimus dorsi of the fallow deer in the early phase post-mortem and during maturation. Afr. J. Biotechnol. 10:11668-11675.
  26. Van Moeseke, W. and S. De Smet. 1999. Effect of time of deboning and sample size on drip loss of pork. Meat Sci. 52:151-156. https://doi.org/10.1016/S0309-1740(98)00162-4
  27. Van Oeckel, M. J., N. Warnants, and Ch. V. Boucque. 1999. Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods. Meat Sci. 51:313-320. https://doi.org/10.1016/S0309-1740(98)00123-5
  28. Wiklund E., S. Sampels, T. R. Manley, J. Pickova, and R. P. Littlejohn. 2006. Effect of feeding regimen and chilled storage on water-holding capacity, colour stability, pigment content and oxidation in red deer (Cervus elaphus) meat. J. Sci. Food Agric. 86:98-106. https://doi.org/10.1002/jsfa.2325
  29. Zhou, G. H., X. L. Xu, and Y. Liu. 2010. Preservation technologies for fresh meat - A review. Meat Sci. 86:119-128. https://doi.org/10.1016/j.meatsci.2010.04.033

Cited by

  1. ): a review vol.98, pp.3, 2018, https://doi.org/10.1139/cjas-2017-0146
  2. Effects of Different Feeding Regimes on Deer Meat (Venison) Quality Following Chilled Storage Condition vol.37, pp.4, 2016, https://doi.org/10.5851/kosfa.2017.37.4.511