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Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

cris.lastimport.scopus2025-10-23T06:54:44Z
cris.virtual.author-orcid0000-0001-9062-0665
cris.virtual.author-orcid0000-0002-3734-4806
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-6331-5726
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid1f7921d2-77e8-466f-bd15-132067931ce3
cris.virtualsource.author-orcid372e02fe-c83b-4eaa-8b1b-c477cd88147f
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid6b8ff0a0-7556-4635-ae2c-064721f8c43a
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enConsumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat's functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculus longissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum-packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5–228.6 g/kg) and low fat content (17.1–25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner–Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Mięsa
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorKasałka-Czarna, Natalia
dc.contributor.authorBiegańska-Marecik, Róża
dc.contributor.authorProch, Jędrzej
dc.contributor.authorOrłowska, Aleksandra
dc.contributor.authorMontowska, Magdalena
dc.date.access2025-08-25
dc.date.accessioned2025-08-26T06:28:38Z
dc.date.available2025-08-26T06:28:38Z
dc.date.copyright2023-05-25
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,4
dc.description.number2
dc.description.points100
dc.description.versionfinal_published
dc.description.volume73
dc.identifier.doi10.31883/pjfns/163613
dc.identifier.eissn2083-6007
dc.identifier.issn1230-0322
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4342
dc.identifier.weblinkhttps://journal.pan.olsztyn.pl/Effect-of-Dry-Vacuum-and-Modified-Atmosphere-Ageing-on-Physicochemical-Properties,163613,0,2.html
dc.languageen
dc.relation.ispartofPolish Journal of Food and Nutrition Sciences
dc.relation.pages175-186
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enroe deer
dc.subject.enprotein oxidation
dc.subject.enlipid oxidation
dc.subject.envacuum
dc.subject.enmodified atmosphere
dc.subject.endry ageing
dc.titleEffect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat
dc.typeJournalArticle
dspace.entity.typePublication