Institute of Food, Nutrition and Human Health, Massey University, Palmerston North 4442, New Zealand.
Meat Sci. 2010 Oct;86(2):505-10. doi: 10.1016/j.meatsci.2010.05.043. Epub 2010 Jun 4.
Meat quality and composition characteristics are reported for the longissimus muscle from 10 red deer stags and 10 hinds aged about 20 months. All animals were pasture-finished but the stags and hinds came from different farms. The average carcass weight was 3.4 kg greater for the stag group (55.8 vs 52.4 kg; P=0.04), but measures of GR as a measure of fatness were similar and intramuscular fat content was significantly greater for the hind group (1.12% vs 0.63%; P<0.0001), as expected. The tenderness of cooked venison in terms of shear force and compression measures was significantly better for venison from the hind group, possibly due to the greater amount of intramuscular fat and slightly longer sarcomeres. The gender groups did not differ in absolute measures of colour or in the rate at which it deteriorated on display. However, the rate of colour deterioration was more rapid than other meats such as beef, as has been demonstrated elsewhere. The average ultimate pH and water-holding capacity were similar for the two groups. Venison from hinds contained more coenzyme Q(10), taurine, anserine, carnosine, and vitamin E. Group differences in fatty acid composition of intramuscular fat appeared to be mainly due to levels of fatness, which was greater for the hind group.
研究报道了 10 只雄性红鹿和 10 只雌性红鹿 20 月龄时的背最长肌的肉质和组成特征。所有动物均采用放牧育肥，但公鹿和母鹿来自不同的农场。公鹿组的平均胴体重比母鹿组高 3.4 公斤（55.8 公斤比 52.4 公斤；P=0.04），但脂肪度指标 GR 相似，母鹿组的肌内脂肪含量显著较高（1.12%比 0.63%；P<0.0001），这是意料之中的。从母鹿身上获得的鹿肉的嫩度在剪切力和压缩测量方面明显更好，这可能是由于肌内脂肪含量较高和肌节略长。在颜色的绝对测量值或在展示过程中颜色恶化的速度方面，两个性别组没有差异。然而，颜色恶化的速度比牛肉等其他肉类更快，这在其他地方已经得到证明。两组的最终 pH 值和持水能力相似。母鹿鹿肉中含有更多的辅酶 Q(10)、牛磺酸、鹅肌肽、肌肽和维生素 E。肌内脂肪的脂肪酸组成的组间差异似乎主要归因于脂肪水平，母鹿组的脂肪水平更高。
