COMPARISON OF THE TEXTURE, RHEOLOGICAL PROPERTIES AND MYOFIBRE CHARACTERISTICS OF SM (SEMIMEMBRANOSUS) MUSCLE OF SELECTED SPECIES OF GAME ANIMALS
 
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Pol. J. Food Nutr. Sci. 2009;59(3):243–246
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ABSTRACT
The texture, rheological properties and myofibre characteristics of semimembranosus muscles of four different species: wild boar (Sus scrofa), deer (Cervus elephus), roe-deer (Capreolus capreolus), and fallow-deer (Dama dama) shot at 18 months during winter were compared. The muscle texture and rheological properties were determined with the TPA and relaxation tests, performed with an Instron 1140 apparatus. Myofibre characteristics (mean muscle fibre cross sectional area, percentage of type I, IIA and IIB fibres) were measured in muscle samples using a computer image analysis program. The results demonstrate that the highest hardness, cohesiveness, chewiness, the highest mean fibre cross sectional area and percentage of type I fibre were typical of wild boar SM muscle. The lowest textural parameters and percentage of red fibres being recorded in roe deer meat, which at the same time showed the highest elasticity and viscosity.
ISSN:1230-0322