Abstract
The aim of the present study was to describe the effect of fibre type and structure as well as NaCl level on the proteolysis index and texture parameters observed in dry-cured meats produced from individual deer muscles. The biceps femoris, semimembranosus and longissimus lumborum muscles were cut from deer main elements, shaped into blocks by trimming off the edges, cured by adding 4, 6 and 8% of salt (w/w) and dried in a ripening chamber for 29days.The results indicated that deer dry-cured muscles with higher percentage of red fibres (type I) showed higher texture parameters, proteolysis index as well as lower moisture losses than muscles with higher amount of white fibres (type IIB). Dry-cured deer muscles with lower NaCl content showed higher values of proteolysis index and lower hardness, cohesiveness, springiness, and chewiness, as well as lower changes in structure elements.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
