Effects of Frozen Storage Duration on Lipid and Colour Stability of Mince from Fallow Deer Meat During Display Storage

C. Chakanya; E. Anaurd; V. Muchenje; L.C. Hoffman

Effects of Frozen Storage Duration on Lipid and Colour Stability of Mince from Fallow Deer Meat During Display Storage

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Chakanya

C. Chakanya ¹Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa

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E. Anaurd

E. Anaurd
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V. Muchenje

V. Muchenje ²Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa

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L.C. Hoffman

L.C. Hoffman ²Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa

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Type:: Chapter

Pages:: 131–132

DOI:: https://doi.org/10.3920/9789086868605_047

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Colour and oxidative stability of minced meat produced from the trimmings of 2 and 4 months frozen/thawed fallow deer was investigated. For each of the harvested animals, trimmings were vacuum packed and frozen at -20b °C and upon thawing, minced and aerobically displayed for five days. Colour attributes, myoglobin redox forms and lipid oxidation of the mince were measured daily. Proximate composition was determined in mince on day 0. Average lipid content did not differ between treatments (P≥0.05). Lipid and metmyoglobin oxidation increased (P≤0.05) with frozen duration. Shelf life of frozen/thawed minced meat, irrespective of duration, was limited to two days as evidenced by extended signs of oxidation and discolouration (a* values <12 and high TBAR values).

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effects of Frozen Storage Duration on Lipid and Colour Stability of Mince from Fallow Deer Meat During Display Storage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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