RESEARCH ON THE CHEMICAL COMPOSITION OF THE DEER MEAT PRESERVED BY FREEZING
P.C. Boisteanu, Roxana Lazar, Ancuta Elena Cosuleanu, Alina Narcisa Postolache
The effectuated researches are part of a study program of hunting species that includes haematological and biochemical profile establishmen tin consideration of estimating physiological profile, as well as the analysis of nutritive value of obtained meat from these.
In the present work are analyzed dates about nourishment values of cervide meat harvested in N-E Romania.
Interest has risen for hunting sportive activity and for unanimously esteems of culinary preparation results of cervide meat, needs scientific argumentation in consideration of characterization of growing performances on meat quality.
There has been analyzed with help of Food-Check meat evidence harvested from muscular regions in consideration of chemical determination and the appreciation of its nutritive values.
Meat quality appreciation has been made throw establishment of organoleptic properties on fresh meat as well as on preserved meat throw congealment and chemical determination was made only on preserved meat.
The analysis of studied chemical parameters distinguishes a convenient rapport of chemical components that locates cervide meat in the category of primary meat domain utilizable most favourable for man nourishment.
Key words: stag, chemical composition of meat, Longissimus dorsi