Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex

Quality of roe deer venison was evaluated based on chemical composition, technological parameters, pH values and colour. Loin (M. longissimus dorsi) and leg (M. gluteus medius) samples were taken from 14 males and 11 females of roe deer (Capreolus capreolus L.). Highly significant differences between samples from the two parts of body were found only in pH (120 h post mortem). Highly significant differences between sexes were found in colour values of L* in leg samples at 72 h and loin samples at 120 h, and of a* in loin samples at 72 h. The content of haem pigments ranged from 2.56 to 3.84 mg/g, highly significant differences were found in leg samples. Dry matter content was higher in male venison compared with female venison. Highly significant differences between sexes were found in loin fat content (p

CITATIONS (5):

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
Martina Serrano, Aristide Maggiolino, Mirian Pateiro, Tomás Landete-Castillejos, Rubén Domínguez, Andrés García, Daniel Franco, Laureano Gallego, Palo De, José Lorenzo

CrossRef

Physical quality attributes of male and female wild fallow deer (Dama dama) muscles
Donna-Mareè Cawthorn, Leon Fitzhenry, Voster Muchenje, Daniel Bureš, Radim Kotrba, Louwrens Hoffman
Meat Science

CrossRef

The Effect of Gender on Meat (Longissimus LumborumMuscle) Quality Characteristics in the Fallow DeerDama DamaL.)
Natalia Piaskowska, Tomasz Daszkiewicz, Dorota Kubiak, Paweł Janiszewski
Italian Journal of Animal Science

CrossRef

Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)
Anna Milczarek, Alina Janocha, Grażyna Niedziałek, Michalina Zowczak-Romanowicz, Elżbieta Horoszewicz, Sławomir Piotrowski
Animals

CrossRef

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat
Natalia Kasałka-Czarna, Róża Biegańska-Marecik, Jędrzej Proch, Aleksandra Orłowska, Magdalena Montowska
Polish Journal of Food and Nutrition Sciences

CrossRef

Submit your paper

News

Instructions for Authors

Archive

Send by email

Seasonal Variations in Baltic Sprat (Sprattus sprattus balticus) Chemical Composition and Their Impact on Smoked Sprat Quality

Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

EFFECT OF VARIOUS FORMS OF ZINC APPLIED IN CONCENTRATE MIXTURES FOR BROILER CHICKENS ON ITS BIOAVAILABILITY AS WELL AS MEAT COMPOSITION AND QUALITY

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.