Department of Meat Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St. 4, Szczecin 71-550, Poland.
Department of Meat Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St. 4, Szczecin 71-550, Poland.
Meat Sci. 2019 Jan;147:37-43. doi: 10.1016/j.meatsci.2018.08.014. Epub 2018 Aug 29.
The present study investigated the possible differences in carcass composition as well as texture, structure and percentage of different muscle types of the most valuable muscles (BF - biceps femoris, SM - semimembranosus, and L - longissimus) from fallow deer (Dama dama L.) bucks shot in the forest farm in north-western Poland at four different ages: 18, 30, 42 and 54 months. It was found that carcasses of young fallow deer (18-30 months), compared to older animals, were characterised by a higher dressing proportion, a higher percentage of the most valuable commercial cuts (the saddle, haunch and shoulder), high meat yield with the lowest percentage of bones and a lower percentage of skin and head. Their muscles, compared with older animals, were characterised by a lower percentage of red fibres, lower muscle fibre area, thinner perimysium and endomysium, lower amount of intramuscular fat and as a consequence lower hardness, springiness, cohesiveness, as well as a higher pH and lower thermal drip.
本研究调查了不同年龄（18、30、42 和 54 月龄）在波兰西北部森林农场中被射杀的赤鹿公鹿最有价值肌肉（BF-股二头肌、SM-半膜肌和 L-最长肌）的胴体组成以及质地、结构和不同肌肉类型百分比的可能差异。结果发现，与老年动物相比，年轻的赤鹿（18-30 月龄）的胴体具有更高的屠宰率、更高比例的最有价值商业切块（鞍、臀和肩）、更高的肉产量和最低的骨头比例以及更低的皮肤和头部比例。与老年动物相比，它们的肌肉具有更低的红肌纤维百分比、更低的肌肉纤维面积、更薄的肌周膜和肌内膜、更少的肌内脂肪，因此硬度、弹性、内聚性更低，pH 值更高，热滴损失更低。
