Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing

The aim of the study was to determine changes in water-holding and water-binding capacities in relation to the tenderness of fallow deer semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles during ageing. In the study, muscles obtained from 18-month-old farm-raised fallow deer bucks were used. The quality of the meat was determined during ageing for 48 h, 168 h, and 288 h post slaughter. It was noted that ageing had a negative effect on water retention in fallow deer meat. It decreased the ability of meat tissue to bind added water (p < 0.01) and increased cooking losses (p < 0.01), though it also increased tenderness (p < 0.01). Generally, SM showed lower (p < 0.001) tenderness than LTL. SM and LTL muscles were similar in terms of free water content, ability to bind added water, and cooking losses (p > 0.05). The way the meat was heated (cooked in water vs. roasted in the dry air) affected only cooking losses (p < 0.05), which were higher in roasted samples but had no effect either on volume loss or meat tenderness. In conclusion, the main factor affecting the water holding and binding capacities, as well as fallow deer meat tenderness, is ageing. The time enough to obtain tender meat is 168 h for LTL, whereas SM should be aged for 288 h.