The influence of muscle type and the post-mortem ageing on the colour of fallow deer meat

Abstract

The aim of this study was to compare the colour of nine muscles (SM - semimembranosus, BF - biceps femoris, ST – semitendinosus, VL - vastus lateralis, LTL - longissimus thoracis et lumborum, TB - triceps brachii, IF – infraspinatus, SP – supraspinatus, PM – psoas major) of farmed fallow deer (FD, Dama dama) bucks aged 18 months (n = 8), and to analyse changes in colour during ageing. The CIEL*a*b* colour parameters were measured 48 h post-mortem and after cold storage in vacuum packages at 168 h post-mortem. Significant differences were noted between muscles at each sampling interval, excluding b* at 48 h, and between the colour parameters of individual muscles at two sampling intervals. The colour of ST was regarded as most stable based on minor changes in L*, a* and h values during storage, whereas shoulder muscles (IF and SP) were identified as least stable due to changes in the values of L*, a*, b* and C (IF) and the hue angle (SP). Noticeable changes in colour were noted in all studied muscles.