Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage
Fallow deer () meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stabi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2018-06-01
|
| Series: | Meat and Muscle Biology |
| Online Access: | https://dl.sciencesocieties.org/publications/mmb/articles/2/1/147 |
| _version_ | 1818200814413414400 |
|---|---|
| author | Nikki E.Neethling Gunnar O.Sigge Louwrens C.Hoffman Surendranath P.Suman |
| author_facet | Nikki E.Neethling Gunnar O.Sigge Louwrens C.Hoffman Surendranath P.Suman |
| author_sort | Nikki E.Neethling |
| collection | DOAJ |
| description | Fallow deer () meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stability of economically important muscles in game species. Therefore, the objective of the present study was to examine the color stability of 3 major muscles, i.e., (IS), (LTL), and (BF), from fallow deer. The IS, LTL, and BF muscles were removed from both sides of 12 (6 male and 6 female) fallow deer carcasses. The muscles were fabricated into 2.5-cm steaks. The steaks were aerobically over-wrapped and stored at 2°C for 8 d. Meat pH, instrumental color, surface myoglobin redox forms, and metmyoglobin reducing activity were evaluated at specific intervals. Data were analyzed using mixed model repeated measures ANOVA, with gender, muscle, and time as fixed effects. The IS muscle exhibited greater ( < 0.05) pH, surface redness, color stability, oxymyoglobin content, and metmyoglobin reducing activity than the LTL and BF counterparts. In addition, surface metmyoglobin and total iron contents were lower in IS than in LTL and BF. While the IS demonstrated stable redness throughout the storage, the LTL and BF remained color stable only for 1 to 2 d. These findings suggested that fallow deer IS muscle is more color stable than the LTL and BF during refrigerated storage. |
| first_indexed | 2024-12-12T02:43:38Z |
| format | Article |
| id | doaj.art-a050d0a2e3cc401f84fd3ef42400f3d9 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-12-12T02:43:38Z |
| publishDate | 2018-06-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-a050d0a2e3cc401f84fd3ef42400f3d92022-12-22T00:41:06ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2018-06-012114716110.22175/mmb2017.09.0043Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated StorageNikki E.NeethlingGunnar O.SiggeLouwrens C.HoffmanSurendranath P.SumanFallow deer () meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stability of economically important muscles in game species. Therefore, the objective of the present study was to examine the color stability of 3 major muscles, i.e., (IS), (LTL), and (BF), from fallow deer. The IS, LTL, and BF muscles were removed from both sides of 12 (6 male and 6 female) fallow deer carcasses. The muscles were fabricated into 2.5-cm steaks. The steaks were aerobically over-wrapped and stored at 2°C for 8 d. Meat pH, instrumental color, surface myoglobin redox forms, and metmyoglobin reducing activity were evaluated at specific intervals. Data were analyzed using mixed model repeated measures ANOVA, with gender, muscle, and time as fixed effects. The IS muscle exhibited greater ( < 0.05) pH, surface redness, color stability, oxymyoglobin content, and metmyoglobin reducing activity than the LTL and BF counterparts. In addition, surface metmyoglobin and total iron contents were lower in IS than in LTL and BF. While the IS demonstrated stable redness throughout the storage, the LTL and BF remained color stable only for 1 to 2 d. These findings suggested that fallow deer IS muscle is more color stable than the LTL and BF during refrigerated storage.https://dl.sciencesocieties.org/publications/mmb/articles/2/1/147 |
| spellingShingle | Nikki E.Neethling Gunnar O.Sigge Louwrens C.Hoffman Surendranath P.Suman Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage Meat and Muscle Biology |
| title | Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage |
| title_full | Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage |
| title_fullStr | Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage |
| title_full_unstemmed | Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage |
| title_short | Color Stability of Fallow Deer (Dama dama) Infraspinatus, Longissimus Thoracis et Lumborum, and Biceps Femoris Muscles During Refrigerated Storage |
| title_sort | color stability of fallow deer dama dama infraspinatus longissimus thoracis et lumborum and biceps femoris muscles during refrigerated storage |
| url | https://dl.sciencesocieties.org/publications/mmb/articles/2/1/147 |
| work_keys_str_mv | AT nikkieneethling colorstabilityoffallowdeerdamadamainfraspinatuslongissimusthoracisetlumborumandbicepsfemorismusclesduringrefrigeratedstorage AT gunnarosigge colorstabilityoffallowdeerdamadamainfraspinatuslongissimusthoracisetlumborumandbicepsfemorismusclesduringrefrigeratedstorage AT louwrenschoffman colorstabilityoffallowdeerdamadamainfraspinatuslongissimusthoracisetlumborumandbicepsfemorismusclesduringrefrigeratedstorage AT surendranathpsuman colorstabilityoffallowdeerdamadamainfraspinatuslongissimusthoracisetlumborumandbicepsfemorismusclesduringrefrigeratedstorage |