Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat
Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat's functional and nutritiona...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Dry-Vacuum-and-Modified-Atmosphere-Ageing-on-Physicochemical-Properties,163613,0,2.html |
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| author | Natalia Kasałka-Czarna Róża Biegańska-Marecik Jędrzej Proch Aleksandra Orłowska Magdalena Montowska |
| author_facet | Natalia Kasałka-Czarna Róża Biegańska-Marecik Jędrzej Proch Aleksandra Orłowska Magdalena Montowska |
| author_sort | Natalia Kasałka-Czarna |
| collection | DOAJ |
| description | Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat's functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculus longissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum-packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5–228.6 g/kg) and low fat content (17.1–25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner–Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds. |
| format | Article |
| id | doaj-art-2dcf21c7125f49fba111a49d05877eea |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-2dcf21c7125f49fba111a49d05877eea2025-02-03T03:45:08ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-05-0173217518610.31883/pjfns/163613163613Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer MeatNatalia Kasałka-Czarna0https://orcid.org/0000-0001-9062-0665Róża Biegańska-Marecik1https://orcid.org/0000-0002-3734-4806Jędrzej Proch2https://orcid.org/0000-0003-0023-044XAleksandra Orłowska3https://orcid.org/0000-0003-2941-930XMagdalena Montowska4https://orcid.org/0000-0002-6331-5726Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Analytical Chemistry, Adam Mickiewicz University, Uniwersytetu Poznańskiego 8, 61-614 Poznań, PolandDepartment of Analytical Chemistry, Adam Mickiewicz University, Uniwersytetu Poznańskiego 8, 61-614 Poznań, PolandDepartment of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandConsumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat's functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculus longissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum-packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5–228.6 g/kg) and low fat content (17.1–25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner–Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds.http://journal.pan.olsztyn.pl/Effect-of-Dry-Vacuum-and-Modified-Atmosphere-Ageing-on-Physicochemical-Properties,163613,0,2.htmlroe deerprotein oxidationlipid oxidationvacuummodified atmospheredry-ageing |
| spellingShingle | Natalia Kasałka-Czarna Róża Biegańska-Marecik Jędrzej Proch Aleksandra Orłowska Magdalena Montowska Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat Polish Journal of Food and Nutrition Sciences roe deer protein oxidation lipid oxidation vacuum modified atmosphere dry-ageing |
| title | Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat |
| title_full | Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat |
| title_fullStr | Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat |
| title_full_unstemmed | Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat |
| title_short | Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat |
| title_sort | effect of dry vacuum and modified atmosphere ageing on physicochemical properties of roe deer meat |
| topic | roe deer protein oxidation lipid oxidation vacuum modified atmosphere dry-ageing |
| url | http://journal.pan.olsztyn.pl/Effect-of-Dry-Vacuum-and-Modified-Atmosphere-Ageing-on-Physicochemical-Properties,163613,0,2.html |
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