UDC 637.5.04 / .07
doi: 10.36871/vet.san.hyg.ecol.202302009
Authors
Ivan G. Seregin,
Roman V. Terekhin,
Russian Biotechnological University, (BIOTECH University),
Moscow 125080, Russian Federation
Alexander T. Volkov,
Perm State Agro-Technological University named after academician D.N. Prianishnikov
Perm 614990, Russian Federation
Abstract
The results of the study of different cuts of carcasses of wild commercial elks of 2–2,5 years of age are presented. Shooting and butchering of carcasses were carried out in accordance with veterinary and sanitary requirements. Evisceration was carried out XNUMX–XNUMX hours after the shooting. Samples of chilled meat from the neck cut, thoracic and hip parts of the carcass were examined separately. Meat was subjected to organoleptic evaluation (appearance, color, consistency, smell, taste) and laboratory analysis after a day of storage. Pronounced differences in elk meat in terms of organoleptic evaluation were found in samples with wounds in the area of the neck and chest cuts compared to the non-injured hip part of the carcass. According to the chemical composition, differences were noted in the fat content in the meat of the breast and hip cuts. Minor deviations were found in pH of the studied elk samples and in the organoleptic evaluation of meat samples before and after cooking.
Keywords
elks, meat, fat, organoleptic evaluation, chemical composition, physical and chemical properties, reliability
