Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/215393
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages |
Autor: | Maggiolino, Aristide; Pateiro, Mirian; Serrano, Martina P.; Landete-Castillejos, Tomás CSIC ORCID ; Domínguez, Rubén; García, Andrés J. CSIC ORCID ; Gallego, Laureano CSIC ORCID; De Palo, Pasquale; Lorenzo, José M. | Palabras clave: | Cervus elaphus Chemical compositions Meat color Primal cuts |
Fecha de publicación: | 2019 | Editor: | Society of Chemical Industry John Wiley & Sons |
Citación: | Journal of the Science of Food and Agriculture: 1938–1945 (2019) | Resumen: | [Background]: Deer-meat consumption is increasing in several countries based on claims that it is a healthy red meat. This study assessed the effect of slaughter age (low – 26 months and younger; medium – from 27 months to younger than 42 months; and high – 42 months and older) on carcass characteristics and meat physicochemical properties of 150 Iberian wild red deer. [Results]: Whole carcass yields of neck, backbone and flank increased (P < 0.001) with age, while yields of shoulder, tenderloin and leg decreased (P < 0.05) with age. The pH measured at 48 h post mortem at 9th rib level was not affected by age, while pH measured at 72 h post mortem at the longissimus thoracis et lumborum muscle decreased (P < 0.05) with age. Meat chemical composition was not affected by slaughter age, except for intramuscular fat (IMF), which increased (P < 0.05) with slaughter age. Finally, cooking loss and shear force were higher (P < 0.05) in meat from older deer. [Conclusion]: Most characteristics of meat from wild red deer depend on age at slaughter. The greater IMF of meat from older animals may render it more palatable. However, meat shear force also increased with age. Additional studies testing palatability seem to be necessary to evaluate the effects of slaughter age on the sensorial quality of meat from Iberian wild red deer. |
Versión del editor: | https://doi.org/ 10.1002/jsfa.9391 | URI: | http://hdl.handle.net/10261/215393 | DOI: | 10.1002/jsfa.9391 | ISSN: | 0022-5142 | E-ISSN: | 1097-0010 |
Aparece en las colecciones: | (IREC) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 59,24 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
30
checked on 24-abr-2024
WEB OF SCIENCETM
Citations
27
checked on 22-feb-2024
Page view(s)
99
checked on 02-may-2024
Download(s)
18
checked on 02-may-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.