Medycyna Wet. 64 (11), 1304-1307, 2008
| Żochowska-Kujawska J., Lachowicz K., Sobczak M., Gajowiecki L., Oryl B. |
| Effects of carcass weight and muscle on texture, structure, rheological properties and myofibre characteristics of deer |
| Muscle fibre size and characteristic, perimysium thickness as well as texture and rhelogical properties of selected muscles (m. biceps femoris [BF], m. semimembranosus [SM], m. semitendinosus [ST], and m. quadriceps femoris [QF]) of deer of different carcass weight (50 ± 2 and 100 ± 3 kg SD) have been compared. Perimysium thickness, muscle fibre cross-section area and percentage of different fibre types: I (slow oxidative), IIA (fast oxidative-glycolytic) and IIB (fast glycolytic) per muscle fibre bundle were measured using a computer image analysis program. The texture was evaluated using the double penetration test and the force-deformation curve obtained served to calculate meat hardness, cohesiveness and chewiness. The relaxation test was used to determine rheological properties and the results were interpreted with a 5-element Maxwell body model. Of the all muscles tested, BF is characterized by fibers of higher cross sectional areas, thicker perimysium; it is also tougher, viscous and elastic and less chewy than the ST and SM or also than the QF, a muscle with a high content of white fibers while at the same time possessing low values of texture parameters and rheological properties. Higher toughness and lower values of rheological properties of muscles from deer of 100 kg carcass weight could also be connected with thicker perimysium, fibers of higher cross sectional area, and probably with a higher content of red fibers, compared with muscles from animals of smaller carcass weight. |
| Keywords: deer; carcass weight; texture; structure; muscle fibre type |