title: Proximate composition and physicochemical properties of European beaver (Castor fiber L.) meat.
abstract: The proximate composition of meat from young and mature European beaver and physicochemical properties during storage were investigated. The young beaver meat contains 20.52g of protein and 1.86g of fat in 100g, while mature animals 22.16g and 0.73g. Index of nutritional quality for protein ranged from 2.03 to 2.24. Storage had a greater impact on the physicochemical properties of beaver meat than animal age and muscle type. The meat of mature beavers was significantly (P<0.05) darker (L*=28.51) in comparison with young animals (L*=30.79) and contained significantly (P<0.01) more total pigments. However, the negative b* values (between -2.05 and -2.19) indicated a bluish tint on the surface of beaver meat. The significantly (P<0.05) lower drip loss and cooking loss showed semimembranosus (0.65% and 17.89%) compared to longissimus thoracis et lumborum muscle (0.84% and 19.58%). Significantly (P<0.01) lower values of TBARS, drip loss and cooking loss were determined in meat at 24h (0.15mgMDAkg-1, 0.59% and 15.99%) in comparison with stored for 7days (0.46mgMDAkg-1, 0.90% and 21.49%). Generally, storage for 7days improved meat water holding capacity and tenderness. W-B shear force and shear energy of beaver meat decreased from 51.4N and 0.21J at 24h to 33.2N and 0.11J at 7days.
authors: Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address: mariusz.florek@up.lublin.pl.
authors: Mariusz
authors: M
authors: Florek
authors: Department of Companion & Wildlife Animals, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors: Leszek
authors: L
authors: Drozd
authors: Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors: Piotr
authors: P
authors: Skałecki
authors: Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors: Piotr
authors: P
authors: Domaradzki
authors: Department of Commodity Science and Processing of Raw Animal Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors: Anna
authors: A
authors: Litwińczuk
authors: Department of Companion & Wildlife Animals, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
authors: Katarzyna
authors: K
authors: Tajchman
mesh_terms: D000818:Animals; D003116:Color; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D009753:Nutritive Value; D064170:Paraspinal Muscles / Q000737:chemistry; D010865:Pilot Projects; D012377:Rodentia; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water
keywords: Chemical composition; European beaver; Meat; Storage; Technological properties