Conservation of Cervus elaphus meat in modified atmospheres

This study examines the effect of three types of modified atmospheres, each with a different gas composition (A:40% CO2+60% N2; B:80% CO2+20% O2; C:80% CO2+20% N2), on the development of meat quality of Cervus elaphus in order to suggest a gas composition that best preserves this type of meat. Meat quality was assessed by examining pH, colour as L∗ a∗ b∗ values, drip loss (DL), cooking loss (CL) and shear force (SF). In samples of group A, pH values tended to be higher in all storage periods than those packed with 80% CO2 and significant differences (P<0.001) among the groups were found at 16 d of storage. Gas composition affected a∗ and b∗ parameters (P<0.001), in samples packed with O2, the b∗ values were higher than in other groups, while the opposite was true in a∗ values. Similar values of DL and CL were observed for all treatments and both parameters increased over time. SF values decreased with ageing, with similar values observed for all treatments.