title: Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat.
abstract: Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and half was frozen (-20°C) for 2months under vacuum prior to grinding. Surface colour attributes, myoglobin content and surface redox forms, pH and lipid oxidation of the mince were measured during eight days of display storage. Proximate composition was determined in mince on day 0, fatty acid composition on day 0 and 8. Freezing had no effect on the proximate composition or fatty acid composition of the mince. Frozen meat mince had lower (P≤0.05) total myoglobin content but higher (P≤0.05) decrease in redness (a*) during display storage, higher (P≤0.05) accumulation of metmyoglobin at the surface from day 2 and higher (P≤0.05) TBARS values. Results showed shorter colour and oxidative stability for frozen meat mince as compared to mince from fresh meat. Display storage however did not affect fatty acid composition.
authors.affiliation: Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa.
authors.forename: Chido
authors.initials: C
authors.lastname: Chakanya
authors.affiliation: Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa; CIRAD, UMR QualiSud, F-34398 Montpellier, France; CIRAD, UMR QualiSud, Matieland, Stellenbosch 7602, South Africa.
authors.forename: Elodie
authors.initials: E
authors.lastname: Arnaud
authors.affiliation: Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa.
authors.forename: Voster
authors.initials: V
authors.lastname: Muchenje
authors.affiliation: Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa. Electronic address: lch@sun.ac.za.
authors.forename: Louwrens C
authors.initials: LC
authors.lastname: Hoffman
mesh_terms: D000818:Animals; D003116:Color; D003670:Deer; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling; D018857:Food Packaging; D005615:Freezing; D006863:Hydrogen-Ion Concentration; D008786:Metmyoglobin / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry; D010084:Oxidation-Reduction; D000069466:Red Meat / Q000032:analysis*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum
chemical_list: D005227:Fatty Acids; D017392:Thiobarbituric Acid Reactive Substances; D008786:Metmyoglobin
keywords: Colour stability; Freezing; Ground meat; Lipid oxidation; Myoglobin oxidation; Venison