Effects of high hydrostatic pressure on quality properties of wild red deer meat

Enkhbold, Munkhnasan and Lőrincz, Attila and Elayan, Majd and Friedrich, László Ferenc and Tóth, Adrienn (2023) Effects of high hydrostatic pressure on quality properties of wild red deer meat. ACTA AGRONOMICA ÓVÁRIENSIS, 64 (Ksz 1). pp. 181-187. ISSN 1416-647X

Preview

Text EPA03114_acta_agronomica_ovariensis_2023_ksz1_181-187.pdf - Published Version Download (780kB) | Preview

Abstract

Wild red deer meat might be considered a viable alternative to red meat for human consumption. Meat sourced from animals raised under natural environment has increased consumers interest in recent years. This study aimed to assess the effect of high hydrostatic pressure (HHP) applied on the quality parameters: drip loss, dry matter and water holding capacity of the wild red deer meat (Cervus elaphus). Quality parameters were measured on day 1, 7, and 14. Pressures ranged from 150 to 600 MPa were applied to the muscle of red deer. The results suggest that high hydrostatic pressure was effective on drip loss, WHC, dry matter with potential positive effects during storage time on meat quality. Future studies should further explore more quality parameters like textural analysis, sensorial evaluation, and microbiological count.

Actions (login required)

Edit Item