Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Żochowska-Kujawska J. , Lachowicz K. , Sobczak M. , Gajowiecki L. 2007. EFFECTS OF CARCASS WEIGHT AND MUSCLE ON TEXTURE, STRUCTURE, RHEOLOGICAL PROPERTIES AND MYOFIBRE CHARACTERISTICS OF DEER, EJPAU 10(4), #33.
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-33.html

EFFECTS OF CARCASS WEIGHT AND MUSCLE ON TEXTURE, STRUCTURE, RHEOLOGICAL PROPERTIES AND MYOFIBRE CHARACTERISTICS OF DEER

Joanna Żochowska-Kujawska1, Kazimierz Lachowicz1, Małgorzata Sobczak2, Leszek Gajowiecki3
1 Department of Meat Technology, West Pomeranian University of Technology, Szczecin, Poland
2 Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
3 Department of Meat Technology, Agricultural University of Szczecin, Poland

 

ABSTRACT



Myofibre characteristic, texture, structure, and rheological properties of selected muscles (BF, SM and L) of deer of different carcass weight were compared. Muscle texture and rheological properties was determined with the TPA and relaxation test, respectively, performed with a Instron 1140 device. Fibre type percentage and structural elements (muscle fibre cross sectional area and perimysium thickness) were measured in muscle samples using a computer image analysis programme. Of the muscles tested, the highest hardness, chewiness, sum of viscous and elastic moduli and the lower tenderness were found in BF which, at the same time, showed the highest fibre cross sectional area and the thickest perimysium. The most delicate histological structure and the lowest percentage of type I fibres as well as the lowest hardness, cohesiveness, chewiness and sum of viscous moduli were found in L. The young deer muscles showed lower percentage of I fibre type as well as lower values of textural parameters, while the sum of viscous and elastic moduli were higher than in old deer muscles. The muscle fibre cross sectional area and the perimysium thickness of young animal muscles were lower than those in the meat of deer of 100 kg carcass weight.

Key words: deer, carcass weight, texture, structure, muscle fibre types.

Joanna Żochowska-Kujawska
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: joanna.zochowska-kujawska@fish.ar.szczecin.pl

Kazimierz Lachowicz
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332


Małgorzata Sobczak
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: msobczak@zut.edu.pl

Leszek Gajowiecki
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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