Meat quality aspects of roe deer, with regard to the mode of killing (shooting)

作者：Irschik Iris; Bauer Friedrich; Paulsen Peter^*

来源：Archiv für Lebensmittelhygiene, 2012, 63(4): 115-120.

DOI：10.2376/0003-925X-63-115

• fawn
• position of shot wound
• bleeding
• meat quality
• shelf life

European Union food hygiene legislation requires that wild game has, if necessary, to be bled after killing. We studied if this operation is necessary when game is killed by a shot in the neurocranium as compared to killing by a shot in the cranial thorax. To this end, we compared residual hemoglobin content and other meat quality parameters of muscles of roe deer fawns killed by either of the two methods (n=5). %26lt;br%26gt;Meat from fawns killed by a shot in the neurocranium was characterized by significantly higher Q-values and concentrations of myoglobin; redness values (e) were also higher (not significant). No significant differences were observed for hemoglobin concentration, drip loss and development of the microflora after one-week vacuum-packaged storage at 0-2 degrees C. The findings do not indicate that it will be necessary to separately bleed fawns which have been killed by a shot in the neurocranium.

• 出版日期2012-8