Influence of the region (lowland versus mountain region) on the meat quality of red deer, fallow deer and roe deer

被引：0

作者：

Ivanovic, Von Snezana ^{[1
]}

Tasic, Aleksandra ^{[1
]}

Nesic, Ksenija ^{[1
]}

Pavlovic, Marija ^{[1
]}

Pavlovic, Ivan ^{[1
]}

Baltic, Branislav ^{[2
]}

Starcevic, Marija ^{[3
]}

机构：

[1] Wissenschaftl Inst Vet Med Serbien, Janisa Janulisa 14, Belgrad 11000, Serbia

[2] Inst Fleischhyg & Technol, Kacanskog 9, Belgrad 11000, Serbia

[3] Univ Belgrad, Fak Vet Med, Abt Lebensmittelhyg & Technol, Bulevar Oslobodenja 18, Belgrad 11000, Serbia

来源：

FLEISCHWIRTSCHAFT | 2024年 / 104卷 / 04期

关键词：

Deer meat; pH; Chemical composition; Fatty acid profile; FATTY-ACID PROFILE; CERVUS-ELAPHUS; VENISON; LONGISSIMUS; SEX;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to assess the effect of region (lowland vs. mountain region) on meat quality parameters (pH, colour, chemical composition, fatty acid profile, and the content of volatile compounds) of red deer ( Cervus elaphus ), fallow deer ( Dama dama ) and roe deer ( Capreolus capreolus ). A total of sixty female carcasses of three species (20 red deer, 20 fallow deer, and 20 roe deer) were collected from lowland and a mountain region, so from each region, ten red deer, ten fallow deer and ten roe deer were collected. In this study, species and region did not affect the ultimate pH and chemical composition of deer meat, but influenced instrumental colour. The authors found that roe deer meat had lower atherogenicity index (AI), thrombogenicity index (TI), and higher hypocholesterolemic to hypercholesterolemic fatty acid ratio (H/H ratio) than fallow deer and red deer meat. Moreover, lowland deer meat had a lower AI, and higher H/H ratio than mountain deer meat.

引用

页数：84

共 50 条

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