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- Wójcik, J., et al. Show all 5 Authors
- Meat science 2019 v.147 pp. 37-43
- Cervus dama; bones; bucks; carcass composition; cohesion; hardness; head; intramuscular fat; meat; meat quality; muscle fibers; muscles; pH; texture; Poland
- ... The present study investigated the possible differences in carcass composition as well as texture, structure and percentage of different muscle types of the most valuable muscles (BF – biceps femoris, SM – semimembranosus, and L – longissimus) from fallow deer (Dama dama L.) bucks shot in the forest farm in north-western Poland at four different ages: 18, 30, 42 and 54 months. It was found that ca ...