Colour and tenderness changes of marinated venison during storage

Abstract

Venison (deer meat) is popular as a healthy food. It is lower in calories, fat and cholesterol content comparing to lamb, pork or beef. Tenderness is one of the most important attributes of the eating quality of meat evaluated by consumers, but meat colour is typically used as indicator of freshness and wholesomeness.

The objective of the present study was to determine changes in colour (using CIE L*, a*, b* values) and tenderness of venison in mayonnaise or vinegar marinade during storage. Marinated meat was placed on the polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (CO₂ 40 %+N₂ 60 %), as well as placing in packages iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®). As a control venison packaged in air ambiance was used.

Colour of the marinated venison (L*, a* and b* values) differ between venison samples prepared using different marinade types. Shear force values tended to decrease (p < 0.05) with increasing storage periods in all packages irrespective of marinade type.

DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2711