The effect of intramuscular fat content on the quality of meat (Longissimus lumborum muscle) from roe deer (Capreolus capreolus L.)

The aim of this study was to determine the effect of different intramuscular fat content (IMF) on the quality of meat from female roe deer hunter-harvested in north-eastern Poland. The experimental materials comprised samples of Longissimus lumborum muscle, collected from 25 carcasses. The samples were divided into three groups, depending on their IMF content: IMF <1.0%, 1.00-1.99% and >= 2% The IMF content of meat was reversely proportional to ash content and total water-soluble nitrogen content. The non-protein nitrogen content of the water extract of roe deer meat increased with increasing IMF content (P <= 0.01). An analysis of the fatty acid profile of meat revealed that IMF from samples containing <1% IMF was characterized by higher concentrations of total polyunsaturated fatty acids (PUFAs) and a higher ratio of PUFAs to saturated fatty acids (SFAs), in comparison with IMF from samples containing 1.00-1.99% and 2 /0 IMF IP 0.05 and P 0.01, respectively). IMF from meat samples containing 1.00-1.99% and >= 2% IMF had higher concentrations of total monounsaturated fatty acids (MUFAs) (P <= 0.05 and P <= 0.01, respectively). Meat samples with different IMF content had similar average pH values (from 5.52 to 5.571. The IMF content of roe deer meat had no significant (P>0.05) effect on the values of TBARS Ithiobarbituric acid reactive substances) assay, the analyzed color parameters or water-holding capacity of meat. Regardless of its IMF content, roe deer meat was characterized by desirable sensory properties, and the differences between their average scores were small. A statistically significant (P < 0.05) difference between means in groups (<1% IMF and >= 2% IMF) was noted only for aroma intensity.