The seasonal variation in the quality of venison from wild fallow deer (Dama dama) – A pilot study

• Published in: Meat science Vol. 150; pp. 56 - 64
• Main Authors: Stanisz, Marek, Skorupski, Maciej, Ślósarz, Piotr, Bykowska-Maciejewska, Marta, Składanowska-Baryza, Joanna, Stańczak, Łukasz, Krokowska-Paluszak, Małgorzata, Ludwiczak, Agnieszka
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.04.2019
• Subjects: Effect of season; Vacuum packaging; Venison quality; Wild fallow deer; Wild fallow deer; Effect of season; Vacuum packaging; Venison quality
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2018.12.003

The studied material included 19 fallow deer does hunt-harvested in two seasons, summer and winter. The post-mortem body weight of analysed animals was not affected by the season (P = 0.762). The pH value measured 24 h post-mortem in the M. longissimus lumborum was significantly higher in the summer compared to the winter season. The venison obtained in the winter season characterized with higher L* (P < 0.0001) and b* (P = 0.002) and lower a* (P < .0001) compared to meat from the summer season. There was also a seasonal variation in the purge in vacuum bags (P = 0.001), water compartments and cooking loss (P < 0.0001). Considering the proximal chemical composition, the extractable fat content was higher in winter (P < 0.0001) compared to the summer season. On the basis of the research results, one can conclude about greater usability for processing and storage of venison obtained in the winter season.