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Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.)

Author:
J. Żochowska-Kujawska, M. Kotowicz, M. Sobczak, K. Lachowicz, J. Wójcik
Source:
Meat science 2019 v.147 pp. 37-43
ISSN:
0309-1740
Subject:
Cervus dama, bones, bucks, carcass composition, cohesion, hardness, head, intramuscular fat, meat, meat quality, muscle fibers, muscles, pH, texture, Poland
Abstract:
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 carcasses of young fallow deer (18–30 months), compared to older animals, were characterised by a higher dressing proportion, a higher percentage of the most valuable commercial cuts (the saddle, haunch and shoulder), high meat yield with the lowest percentage of bones and a lower percentage of skin and head. Their muscles, compared with older animals, were characterised by a lower percentage of red fibres, lower muscle fibre area, thinner perimysium and endomysium, lower amount of intramuscular fat and as a consequence lower hardness, springiness, cohesiveness, as well as a higher pH and lower thermal drip.
Agid:
6357011