COMPARISON OF SEX- AND AGE-RELATE D TEXTURE AND STRUCTURE OF FALLOW DEER ( DAMA DAMA ) MUSCLES, AND OF THEIR RE SPONSIVENESS TO MASSAGING
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2010, Vol 17, Issue 1
Abstract
The objective of the study was to determine the impa ct of age and sex on the texture and structure of fallow deer muscles, as well as to verify in wh at way those biological factors impacted the responsive- ness of muscles to the process of massaging. The research material consisted of the fallow deer ( Dama Dama ) muscles: BF ( m. biceps femoris ), SM ( m. semimembranosus ), and L ( m. longissimus ); the age of the animals investigated was different (18 and 42 months), as was their sex (bucks and does). It was found that the muscles of 18 month old deer had the most delicate structure (the smallest muscle fibres and the thinest perimysium and endomysium), th e best texture profile, and the highest responsive- ness to massaging. The muscles of 42 month old deer were characterized by fibres having a big cross- section area, the thickest perimysium and endomys ium; the process of massaging had the poorest impact thereon. As for the muscles of 42 month old fallow de er does, their values of structure elements and tex- ture parameters were in between the respective valu es characteristic for fawns and bucks, as was their responsiveness to massaging.
Authors and Affiliations
KRZYSZTOF WÓJCIK, MAŁGORZATA SOBCZAK , JOANNA ŻOCHOWSKA-KUJAWSKA, KAROL ZIELI Ń SKI
CONTENT OF B(A)P IN PROCESSED MEAT PRODUCTS AVAILABLE ON THE MARKET
The determination analyses of PAHs contents in smoked, fried, and grilled meat products provide information on the level of PAHs contamination in those products. In order to reduce the contamination of food products, t...
PRODUKCJA KWASU MLEKOWEGO PRZEZ GRZYBY Z RODZAJU RHIZOPUS
Kwas mlekowy jest beztlenowym produktem glikolizy prowadzonej przez homo- i heterofermentatywne bakterie fermentacji mlekowej. Próby wykorzystania pleśni z rodzaju Rhizopus do produkcji kwasu mlekowego wykazały nieopła...
Porównanie cech fizycznych i sensorycznych płatków zbożowych różnego pochodzenia
Badaniom porównawczym poddano 14 próbek różnych sortymentów krajowych i zagranicznych płatków zbożowych. Analizowano krajowe płatki owsiane (błyskawiczne, ekologiczne, górskie, zwykłe), płatki zwykłe produkowane z ziarna...
WPŁYW RÓŻNYCH WARUNKÓW FERMENTACJI ALKOHOLOWEJ MELASY NA JEJ INTENSYFIKACJĘ I JAKOŚĆ OTRZYMANEGO SPIRYTUSU
POSSIBILITIES OF USING OF HIGH PRESSURE IN FRUIT AND VEGETABLE INDUSTRY
High pressure at a moderate temperature may be used in the fruit and vegetable processing industry to preserve such products as fruit juices, jams, or jellies, because it allows for retaining the natural colour, taste,...