Abstract

Our researches encompassed determination of biochemical, technological and sensory characteristics in the muscle of the fallow deer (Cervus [Dama] dama L.) in the early phase post-mortem and during maturation. In the early phase post-mortem, pH, glycogen, total amount of pigments (TP), plasticity and water-binding capability (WBC) were determined. During maturation, the following changes were followed: pH values, glycogen, WBC, plasticity, colors (sensory and instrumental measurement), the contents of alpha-amino nitrogen (NH₂-N) and non-protein nitrogen (NPN), together with the definition of sensory characteristics of texture and odor. By analyzing results, it was concluded that at 3 h post-mortem, low pH (5.49) was determined and low WBC (12.17 cm²), which pointed to the fact that due to extreme tiring and fast decomposition of glycogen, the ultimate value of pH was reached, while glycolytic enzymes were almost deactivated. A slight increase of pH and WBC during the period of maturation could be explained as a consequence of proteolytic activity and changes in proteins, which at the same time provoked increase of alpha-amino nitrogen (NH₂-N) and non-protein nitrogen (NPC). Sensory analysis showed that the muscle of the fallow deer was most appropriate on the fifteenth day of maturation for both processing and culinary processing.

Key words: Biochemical changes, technological properties, sensory analysis of meat quality of the fallow deer.