CHANGES IN CHEMICAL COMPOSITION OF MEAT FROM ROE DEER (CAPREOLUS CAPREOLUS L.) BUCKS DURING COLD STORAGE UNDER VACUUM AND MODIFIED ATMOSPHERE
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2008;58(3):331–334
KEYWORDS
ABSTRACT
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 (2oC) 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.
ISSN:1230-0322