Comparative red deer and roe deer meat evaluation of characteristics

Author of the thesis – Karolina Akulytė, master of Animal Husbandry Technology study program. Supervisor of the thesis – dr. Vilija Buckiūnienė. Institution of studies – Lithuanian University of Health Sciences, Veterinary Academy, Faculty of Animal Science, Institute of Animal Rearing Technologies. The title of the thesis: Comparative red deer and roe deer meat evaluation of characteristics. Keywords: Red deer, roe deer, texture, chemical composition, technological properties, sensory properties, meat quality, meat. Relevance of the topic: Nowadays consumers place a high regard on the quality of the meat. They are interesting in to roe deer and red deer meat, because venison has good sensory properties, also this meat named natural meat, because animal raised in freedom and feed natural plants. Object of the thesis – Red deer (Cervus elaphus) and roe deer (Capreolus Capreolus). Size and structure of the thesis: thesis consist 4 chapters. Literature sources list consists of 52 positions. Extent of thesis: 43 pages, 2 tables, 18 pictures. Aim of the thesis – To compare red deer and roe deer meat chemical, technological, sensory and texture properties. Objectives of the thesis: 1. To compare red deer and roe deer carcass output; 2. To investigate red deer and roe deer meat chemical composition; 3. To investigate red deer and roe deer meat technological indicators; 4. To investigate red deer and roe deer meat texture properties; 5. To investigate red deer and roe deer meat sensory properties. The method of research and structure: The research for master thesis was accomplished in 2018-2019, LUHS, Veterinary Academy, Institute of Animal Rearing Technologies, Animal and aquaculture productivity and product quality assessment laboratory were analyzed red deer and roe deer meat chemical composition, technological and texture properties. Sensory properties evaluation was analyzed at KUT Institute of Food, Sensory analysis sciences laboratory. The experiment was carried out with 12-18 month old, male roe deer (control) and red deer (experimental), at all 6 pieces each animal species. For experiment was selected Musculus Medius muscle. Results: the statistically significant results were determined: compared to the average weight of lived red deer and roe deer, the average carcass weight of red deer and roe deer meat, color expressed of red deer and roe deer meat b* (yellowness), roe deer and red deer meat hardness and chewiness, odor intensities of fat oxidation of red deer and roe deer meat, cut color intensities of red deer and roe deer meat, fatness, acceptability of texture, moisture content of the mass while chewing and for the sour taste intensity (P