Quality Changes of Venison Marinated in Red Wine Marinade during Storage
The objective of the present study was to determine quality parameters changes of red wine marinade marinated venison during storage. Beef as a control was analysed. Protein, fat, moisture and pH content dynamics as well microbiological quality was analyzed. The meat pieces were marinated in red wine marinade at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film Multibarrier 60 under modified atmosphere (CO2 40%+N2 60%) without and with oxygen absorber sachets, as a control packaging in air ambiance packed marinated venison and beef was used. Meat samples were analyzed after 0, 4, 7, 11 and 14 days of storage. During the storage of meat, protein and moisture content significantly (p<0.05) decreased, pH and colony forming units significantly (p<0.05) increased, fat content does not change in all treatments irrespective of the packaging method.
[1] J.M. Stevenson, D.L. Seman, R.P. Littlejohn, “Seasonal variation in
venison quality of mature, farmed red deer stags in New Zealand”,
Journal of Animal Science, vol. 70, pp. 1389–1396, 1992.
[2] I. Dahlan and N. A. NorfarizanHanoon, “Chemical composition,
palatability and physical characteristics of venison from farmed deer”,
Animal Science Journal, vol. 79, pp. 498–503, 2008.
[3] J. Zochowska-Kujawska, M. Sobczak, K. Lachowicz, “Comparison of
the texture, rheological properties and myofibre characteristics of sm
(semimembranosus) muscle of selected species of game animals”, Polish
Journal of Food and Nutrition Sciences, vol. 59 (3), pp. 243–246, 2009.
[4] J. Bjorkroth, “Microbiological ecology of marinated meat products: a
review”,Meat Science, vol. 70, pp. 477–480, 2005.
[5] C. Kargiotou, E. Katsanidis, J. Rhoades, M. Kontominas, K.
Koutsoumanis, “Efficacies of soy sauce and wine base marinades for
controlling spoilage of raw beef”, Food Microbiology, vol. 28, pp. 158–
163, 2011.
[6] A. Pathania, S.R. McKee, S.F. Bilgili, M. Singh, “Antimicrobial activity
of commercial marinades against multiple strains of Samonellaspp.”,
International Journal of Food Microbiology, vol. 139, pp. 214–217,
2010.
[7] S.M. Yusop, M.G. O’Sullivan, J.F. Kerry, J.P. Kerry, “Effect of
marinating time and low pH on marinade performance and sensory
acceptability of poultry meat”, Meat science, vol. 85, pp. 657–663, 2010.
[8] R.M. Burke, F.J. Monahan, “The tenderisation of shin beef using a citrus
juice marinade”, Meat Science, vol. 63, pp. 161–168, 2003.
[9] P. Berge, P. Ertbjerg, L.M. Larsen, T. Astruc, X. Vignon, A.J. Moller,
“Tenderization of beef by lactic acid injected at different times post
mortem”, Meat Science, vol. 57, pp. 347–357, 2001.
[10] H. Ergezer and R. Gokce, “Comparison of Marinating with Two
Different Types of Marinade on Some Quality and Sensory
Characteristics of Turkey Breast Meat”, Journal of Animal and
Veterinary Advances, vol. 10(1), pp. 60–67, 2011.
[11] J. Fernandez-Lopez, E.Sayas-Barbera, T. Munoz, E. Sendra, C. Navarro,
J.A. Perez-Alvarez, “Effect of packaging conditions on shelf-life of
ostrich steaks”, Meat Science, vol. 78, pp. 143–152, 2008.
[12] N. Gokoglu, P. Yerlikaya, H. Uran, O.K. Topuz, “Effects of Packaging
Atmospheres on the Quality and Shelf Life of Beef Steaks”,KafkasUniversitesiVeterinerFakultesiDergisi, vol. 17(3), pp.
435–439, 2011.
[13] European Parliament and Council Directive 95/2/EC of 20 February
1995 on food additives other than colours or sweeteners, Official
Journal of the European Communities, L61, 18.3.95, pp. 1–40.
[14] T. Daszkiewicz, J. Kondratowicz, M. Koba-Kowalczyk, “Changes in the
quality of meat from roe deer (CapreoluscapreolusL.) bucks during cold
storage under vaccum and modified atmosphere”, Polish Journal of
Veterinary Science, vol. 14(3), pp. 459–466, 2011.
[15] H. Vergara, L. Gallego, A. García, T. Landete-Casillejos, “Conservation
of Cervuselaphusmeat in modified atmospheres”, Meat Science, vol. 65,
pp. 779–783, 2003.
[16] K. Brandon, M. Beggan, P. Allen, F. Butler, “The performance of
several oxygen scavengers in varying oxygen environments at
refrigerated temperatures: implications for low-oxygen modified
atmosphere packaging of meat”, International Journal of Food Science
and Technology, vol. 44, pp. 188–196, 2009.
[17] J.C. Pollard, R.P. Littlejohn, G.W. Asher, A.J.T. Pearse, J.M. Stevenson-
Barry, S.K. McGregor, T.R. Manley, S.J. Duncan, C.M. Sutton, K.L.
Pollock, J. Prescott, “A comparison of biochemical and meat quality
variables in red deer (Cervuselaphus) following either slaughter at
pasture or killing at a deer slaughter plant”, Meat Science, vol. 60, pp.
85–94, 2002.
[18] D. Franco, L. Gonzalez, E. Bispo, A. Latorre, T. Moreno, J. Sineiro, M.
Sanchez, M.J. Nunez, “Effects of calf diet, antioxidants, packaging type
and storage time on beef steak storage”, Meat Science, vol. 90, pp. 871–
880, 2012.
[19] V.J. Moore and C.O. Gill, “The pH and display life of chilled lamb after
prolonged storage under vacuum or under CO2”, New Zealand Journal
of Agriculture Research, vol. 30, pp. 449– 452, 1987.
[20] Commission Regulation (EC) No 2073/2005 on microbiological criteria
for foodstuffs (2005) European Union Official Herald, L338/1–L338/26:
Available at: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?
uri=OJ:L:2005:338:0001:0026:EN:PDF, resourceusedon 11.01.2013.
[21] P. Sheard, “Processing and quality control of restructured meat”, in Meat
products handbook,G. Feiner, Ed. Practical science and technology,
CRC Press: Cambridge, England, 2006, pp. 332–358.
[1] J.M. Stevenson, D.L. Seman, R.P. Littlejohn, “Seasonal variation in
venison quality of mature, farmed red deer stags in New Zealand”,
Journal of Animal Science, vol. 70, pp. 1389–1396, 1992.
[2] I. Dahlan and N. A. NorfarizanHanoon, “Chemical composition,
palatability and physical characteristics of venison from farmed deer”,
Animal Science Journal, vol. 79, pp. 498–503, 2008.
[3] J. Zochowska-Kujawska, M. Sobczak, K. Lachowicz, “Comparison of
the texture, rheological properties and myofibre characteristics of sm
(semimembranosus) muscle of selected species of game animals”, Polish
Journal of Food and Nutrition Sciences, vol. 59 (3), pp. 243–246, 2009.
[4] J. Bjorkroth, “Microbiological ecology of marinated meat products: a
review”,Meat Science, vol. 70, pp. 477–480, 2005.
[5] C. Kargiotou, E. Katsanidis, J. Rhoades, M. Kontominas, K.
Koutsoumanis, “Efficacies of soy sauce and wine base marinades for
controlling spoilage of raw beef”, Food Microbiology, vol. 28, pp. 158–
163, 2011.
[6] A. Pathania, S.R. McKee, S.F. Bilgili, M. Singh, “Antimicrobial activity
of commercial marinades against multiple strains of Samonellaspp.”,
International Journal of Food Microbiology, vol. 139, pp. 214–217,
2010.
[7] S.M. Yusop, M.G. O’Sullivan, J.F. Kerry, J.P. Kerry, “Effect of
marinating time and low pH on marinade performance and sensory
acceptability of poultry meat”, Meat science, vol. 85, pp. 657–663, 2010.
[8] R.M. Burke, F.J. Monahan, “The tenderisation of shin beef using a citrus
juice marinade”, Meat Science, vol. 63, pp. 161–168, 2003.
[9] P. Berge, P. Ertbjerg, L.M. Larsen, T. Astruc, X. Vignon, A.J. Moller,
“Tenderization of beef by lactic acid injected at different times post
mortem”, Meat Science, vol. 57, pp. 347–357, 2001.
[10] H. Ergezer and R. Gokce, “Comparison of Marinating with Two
Different Types of Marinade on Some Quality and Sensory
Characteristics of Turkey Breast Meat”, Journal of Animal and
Veterinary Advances, vol. 10(1), pp. 60–67, 2011.
[11] J. Fernandez-Lopez, E.Sayas-Barbera, T. Munoz, E. Sendra, C. Navarro,
J.A. Perez-Alvarez, “Effect of packaging conditions on shelf-life of
ostrich steaks”, Meat Science, vol. 78, pp. 143–152, 2008.
[12] N. Gokoglu, P. Yerlikaya, H. Uran, O.K. Topuz, “Effects of Packaging
Atmospheres on the Quality and Shelf Life of Beef Steaks”,KafkasUniversitesiVeterinerFakultesiDergisi, vol. 17(3), pp.
435–439, 2011.
[13] European Parliament and Council Directive 95/2/EC of 20 February
1995 on food additives other than colours or sweeteners, Official
Journal of the European Communities, L61, 18.3.95, pp. 1–40.
[14] T. Daszkiewicz, J. Kondratowicz, M. Koba-Kowalczyk, “Changes in the
quality of meat from roe deer (CapreoluscapreolusL.) bucks during cold
storage under vaccum and modified atmosphere”, Polish Journal of
Veterinary Science, vol. 14(3), pp. 459–466, 2011.
[15] H. Vergara, L. Gallego, A. García, T. Landete-Casillejos, “Conservation
of Cervuselaphusmeat in modified atmospheres”, Meat Science, vol. 65,
pp. 779–783, 2003.
[16] K. Brandon, M. Beggan, P. Allen, F. Butler, “The performance of
several oxygen scavengers in varying oxygen environments at
refrigerated temperatures: implications for low-oxygen modified
atmosphere packaging of meat”, International Journal of Food Science
and Technology, vol. 44, pp. 188–196, 2009.
[17] J.C. Pollard, R.P. Littlejohn, G.W. Asher, A.J.T. Pearse, J.M. Stevenson-
Barry, S.K. McGregor, T.R. Manley, S.J. Duncan, C.M. Sutton, K.L.
Pollock, J. Prescott, “A comparison of biochemical and meat quality
variables in red deer (Cervuselaphus) following either slaughter at
pasture or killing at a deer slaughter plant”, Meat Science, vol. 60, pp.
85–94, 2002.
[18] D. Franco, L. Gonzalez, E. Bispo, A. Latorre, T. Moreno, J. Sineiro, M.
Sanchez, M.J. Nunez, “Effects of calf diet, antioxidants, packaging type
and storage time on beef steak storage”, Meat Science, vol. 90, pp. 871–
880, 2012.
[19] V.J. Moore and C.O. Gill, “The pH and display life of chilled lamb after
prolonged storage under vacuum or under CO2”, New Zealand Journal
of Agriculture Research, vol. 30, pp. 449– 452, 1987.
[20] Commission Regulation (EC) No 2073/2005 on microbiological criteria
for foodstuffs (2005) European Union Official Herald, L338/1–L338/26:
Available at: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?
uri=OJ:L:2005:338:0001:0026:EN:PDF, resourceusedon 11.01.2013.
[21] P. Sheard, “Processing and quality control of restructured meat”, in Meat
products handbook,G. Feiner, Ed. Practical science and technology,
CRC Press: Cambridge, England, 2006, pp. 332–358.
@article{"International Journal of Biological, Life and Agricultural Sciences:65192", author = "Laima Silina and Ilze Gramatina and Lija Dukalska and Liga Skudra and Tatjana Rakcejeva and Dace Klava and Anita Blija", title = "Quality Changes of Venison Marinated in Red Wine Marinade during Storage", abstract = "The objective of the present study was to determine quality parameters changes of red wine marinade marinated venison during storage. Beef as a control was analysed. Protein, fat, moisture and pH content dynamics as well microbiological quality was analyzed. The meat pieces were marinated in red wine marinade at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film Multibarrier 60 under modified atmosphere (CO2 40%+N2 60%) without and with oxygen absorber sachets, as a control packaging in air ambiance packed marinated venison and beef was used. Meat samples were analyzed after 0, 4, 7, 11 and 14 days of storage. During the storage of meat, protein and moisture content significantly (p", keywords = "Marinating, modified atmosphere, quality, venison.", volume = "7", number = "9", pages = "916-5", }
