Changes of biochemical and sensory characteristics in the musculus longissimus dorsi of the fallow deer in the early phase post-mortem and during maturation

• Published in: African journal of biotechnology Vol. 10; no. 55; pp. 11668 - 11675
• Main Authors: Tesanovic, D, Kalenjuk, B, Psodorov, D, Ristic, Z, Markovic, V
• Format: Journal Article
• Language: English
• Published: 21-09-2011
• Subjects: Cervus; Dama dama; Musculus
• ISSN: 1684-5315; 1684-5315

Our researches encompassed determination of biochemical, technological and sensory characteristics in the muscle of the fallow deer (Cervus [Dama] dama L.) in the early phase post-mortem and during maturation. In the early phase post-mortem, pH, glycogen, total amount of pigments (TP), plasticity and water-binding capability (WBC) were determined. During maturation, the following changes were followed: pH values, glycogen, WBC, plasticity, colors (sensory and instrumental measurement), the contents of alpha-amino nitrogen (NH sub(2)-N) and non-protein nitrogen (NPN), together with the definition of sensory characteristics of texture and odor. By analyzing results, it was concluded that at 3 h post-mortem, low pH (5.49) was determined and low WBC (12.17 cm super(2)), which pointed to the fact that due to extreme tiring and fast decomposition of glycogen, the ultimate value of pH was reached, while glycolytic enzymes were almost deactivated. A slight increase of pH and WBC during the period of maturation could be explained as a consequence of proteolytic activity and changes in proteins, which at the same time provoked increase of alpha-amino nitrogen (NH sub(2)-N) and non-protein nitrogen (NPC). Sensory analysis showed that the muscle of the fallow deer was most appropriate on the fifteenth day of maturation for both processing and culinary processing.