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Quality indicators of meat from farm animals
PETÁKOVÁ, Šárka
The aim of this diploma work is to evaluate the meat quality of farm-raised deer meat and compare it with the quality of bull beef of identical age and similar breeding conditions, the core factor analysed in this research study is the muscle biochemical composition. A total of twelve deer and twelve young bulls, aged 20-24 months, were included in the experiment. The meat samples were taken from the longest back muscle of the specimens. The samples were subsequently analysed in the university labora-tory to determine the basic values of biochemical composition, namely water and protein content, intramuscular fat content and collagen content. Equally, the colour of the deer meat was measured. The results of water content in deer and beef reached comparable values, in deer the average water content was 75.39 % and in beef 75.66 %. The results correlate with the average water content previously reported in the literature (75-77 %). The protein content of venison was 22.30 % while that of beef was 21.53 %. The intramuscular fat content of deer meat was 0.43 %. In comparison, beef was 1.16 % fatter. The amount of collagen proteins showed the most significant difference. While deer meat contained only 0.73 % collagen protein, beef was significantly richer in collagen proteins, containing an average of 0.94 % collagen. This study found a statistically significant difference between deer and beef meat in the content of protein, fat and collagen proteins, indicating superior nutritional values in deer meat.
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