Changes in chemical composition of meat from roe deer [Capreolus capreolus L.] bucks during cold storage under vacuum and modified atmosphere

• Autorzy: Daszkiewicz T. , Janiszewski P. , Kondratowicz J.
• Języki publikacji: EN

Abstrakty

EN

Changes in the chemical composition, nitrogen content of water extracts, weight loss and shear force of meat from roe deer (Capreolus capreolus L.) bucks were analysed during 21-day cold storage (2°C) under modified atmosphere conditions (vacuum; 40% CO2 + 60% N2; 60% CO2 + 40% N2). A gradual increase in drip loss was observed over the storage period. The process of cold storage of roebuck meat in a modified atmosphere (MA) had no significant effect on the content of major chemical components. The dynamics of changes in the content of nitrogen compounds in water extracts of cold-stored meat was lower in MA-packaged samples, compared to the vacuum-packaged samples. The relatively low rate of protein degradation (proteolysis) in roebuck meat during ageing was reflected in the lack of considerable changes in the average values of shear force.

Słowa kluczowe

EN

vacuum condition; roe deer meat; protein degradation; modified atmosphere condition; cold storage; composition change; roe deer; meat quality; nitrogen content; chemical composition; shear force; Capreolus capreolus; storage; weight loss; aging

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 3
• Opis fizyczny: p.331-334,ref.

Twórcy

autor

Daszkiewicz T.

• University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland

autor

Janiszewski P.

autor

Kondratowicz J.

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