Alina Narcisa Postolache


RED DEER MEAT (CERVUS ELAPHUS L.): BETWEEN HUNTING AND NECESSITY

Alina Narcisa Postolache, P.C. Boişteanu, Roxana Lazăr

Abstract
The objective of this research was the study of physic-chemical, technological and sensorial red deer meat characteristics (m. longissimus dorsi, m. semitendinosus and m. triceps brachii) (stags and hinds) harvested in the forests of N - E Romania.
Technological parameters for expression of water holding capacity (meat drip losses and cooking losses) were affected by ultimate pH (5.54 5.66), while tenderness showed the minimum value at m. longissimus dorsi (LD) collected from hinds carcasses (18.38 N). The colour was affected by packaging and preserving conditions causing a moderate meat storage period, while the sensory analysis showed the specific features of game meat.

Key words: red deer, physico-chemical, technological and sensory meat characteristics, pH