Novosibirsk, Novosibirsk, Russian Federation
Novosibirsk, Novosibirsk, Russian Federation
Novosibirsk, Novosibirsk, Russian Federation
Kemerovo, Kemerovo, Russian Federation
Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak, elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex and age groups. We found that the difference between the contents of unsaturated and saturated fatty acids and their ratio in adult and young reindeer males was in favour of young males, while these parameters did not differ in the meat from reindeer females of various age groups. Nevertheless, reindeer females had a higher content of saturated acids compared to reindeer male meat. Further, we studied the composition of amino acids, fatty acids, vitamins, and minerals in Taimyr elk and musk-ox meats. According to the results, the contents of essential amino acids in Taimyr elk and musk-ox meats were 60% and 55%, respectively. In both cases, the dominant amino acids were leucine, isoleucine, lysine, and valine. The study revealed the benefits of using indigenous meats in sausage production. Finally, we showed the influence of starter cultures on the quality of dry sausages and developed formulations of venison-based sausages.
Meat industry, ungulate meat, protein quality index, amino acids, vitamins, macroelements, microelements, indigenous animals
INTRODUCTION
Numerous studies have shown that food production
in Russia does not meet the physiological needs of
Russian people, especially those in the Extreme North.
The northern population, including children, has a
severely unbalanced diet, which has been confirmed by
extensive epidemiological studies and recent monitoring
of nutritional status. Such food patterns result in an
increased occurrence of nutritional diseases, lower
efficiency, and reduced life expectancy, leading to
unjustified social and economic losses. According to the
WHO, nutrition accounts for 70% of people’s health and
physical development [1].
Using local raw materials and creating an indigenous
metabolic type of nutrition can be the fastest and
most effective way to improve the diet and eliminate
micronutrient deficiencies [2–5].
Enriching foods with functional ingredients is one of
the promising directions in this area. Such ingredients
can regulate the amount of essential substances in the
human body [6, 7].
Of no less importance is the production of
combined meat products from indigenous animals with
the addition of plant materials with high consumer
appeal [8–11].
STUDY OBJECTS AND METHODS
The objects of the study were meat samples
derived from ungulates of various sex and age groups.
Nutritional value indicators were determined as follows:
– moisture mass fraction: according to State Standard
23042-86*;
– protein mass fraction: using the Kjeldahl method for
nitrogen determination, State Standard 25011-81**;
Research Article DOI: http://doi.org/10.21603/2308-4057-2019-2-412-418
Open Access Available online at http:jfrm.ru
Chemical composition of indigenous raw meats
Viktor G. Shelepov1, * , Vladimir A. Uglov1 , Elena V. Boroday1 , Valeriy M. Poznyakovsky2
1 Siberian Federal scientific Centre of Agrobiotechnology of the Russian Academy of Sciences, Novosibirsk, Russia
2 Kemerovo State Agricultural Institute, Kemerovo, Russia
* e-mail: vshelepov@yandex.ru
Received August 22, 2019; Accepted in revised form September 30, 2019; Published October 21, 2019
Abstract: Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak,
elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical
parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological
value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex
and age groups. We found that the difference between the contents of unsaturated and saturated fatty acids and their ratio in adult
and young reindeer males was in favour of young males, while these parameters did not differ in the meat from reindeer females of
various age groups. Nevertheless, reindeer females had a higher content of saturated acids compared to reindeer male meat. Further,
we studied the composition of amino acids, fatty acids, vitamins, and minerals in Taimyr elk and musk-ox meats. According to the
results, the contents of essential amino acids in Taimyr elk and musk-ox meats were 60% and 55%, respectively. In both cases, the
dominant amino acids were leucine, isoleucine, lysine, and valine. The study revealed the benefits of using indigenous meats in
sausage production. Finally, we showed the influence of starter cultures on the quality of dry sausages and developed formulations
of venison-based sausages.
Keywords: Meat industry, ungulate meat, protein quality index, amino acids, vitamins, macroelements, microelements, indigenous
animals
Please cite this article in press as: Shelepov VG, Uglov VA, Boroday EV, Poznyakovsky VM. Chemical composition of indigenous
raw meats. Foods and Raw Materials. 2019;7(2):412–418. DOI: http://doi.org/10.21603/2308-4057-2019-2-412-418.
Copyright © 2019, Shelepov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International
License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix,
transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Foods and Raw Materials, 2019, vol. 7, no. 2
E-ISSN 2310-9599
ISSN 2308-4057
* State Standard 23042-86. Meat and meat products. Methods of fat
determination. Moscow: Standartinform; 2010. 5 p.
** State Standard 25011-81. Meat and meat products. Methods of
protein determination. Moscow: Standartinform; 2010. 7 p.
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Shelepov V.G. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 412–418
– mineral composition: by mass spectrometry;
– amino acid composition: using Hitachi L-8800 and
Hitachi-835 amino acid analysers;
– fat content: using a Soxhlet apparatus, State Standard
23042-86;
– fatty acid composition: by gas-liquid chromatography;
and
– vitamin content: by infrared spectroscopy.
Coliform bacteria were assayed according to State
Standard R 52816-2007***; Salmonella – according to
State Standard R 50480-93****. The microstructural
indicators of meat were obtained using a Stereo
Discovery V8 microscope. The 192 × magnified images
were taken using a computer video system with Zeiss
lenses.
RESULTS AND DISCUSSION
The first stage of the study focused on the amino
acid, vitamin, and mineral composition of raw meats.
The second stage aimed to develop a sausage technology.
Table 1 shows the amino acid composition of
reindeer meat.
A high content of essential amino acids in reindeer
meat makes it a balanced type of raw meat.
In the body, tryptophan is converted into biologically
active compounds containing an indole ring (tryptamine,
*** State Standard R 52816-2007. Food products. Methods for
detection and quantity determination of coliformes. Moscow:
Standartinform; 2010. 17 p.
**** State Standard R 50480-93. Food products. Method for detection
of Salmonella. Moscow: Izdatelʹstvo Standartov; 1993. 13 p.
serotonin, and adrenochrome) and a pyridine ring
(nicotinic acid, or vitamin PP). Tryptophan is used
in treatment of heart disease to control body weight,
suppress appetite, alleviate migraine attacks, and
reduce the harmful effects of nicotine. Phenylalanine
is oxidized to tyrosine. These amino acids are
substrates for the synthesis of thyroxine, adrenaline,
and noradrenaline. Phenylalanine is involved in the
synthesis of collagen and connective tissue. It improves
memory, attention, and circulation and contributes to the
formation of insulin. Sulphur-containing amino acids are
vital biologically active compounds. They are substrates
for the synthesis of glutathione, insulin, lipoic acid,
vitamin B1, and a number of enzymes.
The fatty acid, vitamin, and mineral compositions of
reindeer meat are presented in Tables 2–4.
According Table 2, the meat of females had a higher
content of saturated fatty acids than that of males.
Unsaturated fatty acids were dominated by oleic acid,
accounting for 65.3%.
The comparison of age and sex groups showed
that the meat of female calves was richer in vitamins
compared to male calves. The adult meats had a higher
vitamin content compared to the young meats.
We noted that the content of macro- and
microelements in reindeer meat increased with the age
of the animals.
Elk meat is rich in phosphorus, potassium, and
sodium. Phosphorus is part of organic compounds in
phospholipids, nucleotides, and phosphoproteins. It is
involved in the metabolism and maintains the acid-base
Table 1 Amino acid composition of reindeer meat by age and sex group
Amino acid Content, g/100 g
Calves Youngsters Adults
male female male female male female castrates
Non-essential, incl.: 30.91 ± 0.59 31.45 ± 0.45 32.37 ± 0.13 30.95 ± 0.43 31.60 ± 0.22 31.63 ± 0.44 32.33
Tryptophan 0.71 ± 0.03 0.75 ± 0.01 0.72 ± 0.01 0.79 ± 0.02 0.84 ± 0.01 0.79 ± 0.02 0.82
Isoleucine 3.87 ± 0.11 3.85 ± 0.10 3.92 ± 0.16 3.85 ± 0.08 3.94 ± 0.07 3.36 ± 0.19 3.89
Threonine 3.20 ± 0.06 3.30 ± 0.07 3.14 ± 0.05 3.19 ± 0.05 3.29 ± 0.05 3.11 ± 0.06 3.23
Valine 4.33 ± 0.06 4.20 ± 0.07 4.55 ± 0.07 4.32 ± 0.05 4.23 ± 0.07 4.46 ± 0.10 4.32
Methionine 1.35 ± 0.03 1.36 ± 0.02 1.31 ± 0.02 1.33 ± 0.02 1.36 ± 0.01 1.34 ± 0.04 1.35
Methionine + cystine 2.48 ± 0.05 2.53 ± 0.04 2.45 ± 0.04 2.49 ± 0.04 2.54 ± 0.03 2.44 ± 0.05 2.49
Leucine 6.81 ± 0.54 7.32 ± 0.16 7.96 ± 0.11 6.84 ± 0.42 7.30 ± 0.13 7.88 ± 0.17 7.99
Phenylalanine 3.47 ± 0.05 3.37 ± 0.07 3.68 ± 0.06 3.46 ± 0.04 3.35 ± 0.04 3.56 ± 0.09 3.52
Lysine 4.69 ± 0.08 4.76 ± 0.05 4.64 ± 0.06 4.68 ± 0.07 4.75 ± 0.04 4.69 ± 0.08 4.72
Essential, incl.: 24.68 ± 0.30 24.27 ± 0.38 26.07 ± 0.27 24.98 ± 0.23 24.19 ± 0.27 25.66 ± 0.37 24.82
Oxyproline 0.052 ± 0.006 0.052 ± 0.008 0.055 ± 0.01 0.052 ± 0.004 0.052 ± 0.01 0.054 ± 0.01 0.052
Serine 2.38 ± 0.03 2.33 ± 0.05 2.51 ± 0.03 2.36 ± 0.02 2.33 ± 0.03 2.49 ± 0.07 2.41
Glycine 3.75 ± 0.03 3.66 ± 0.05 4.03 ± 0.05 3.74 ± 0.03 3.66 ± 0.04 3.83 ± 0.07 3.73
Alanine 3.16 ± 0.12 3.19 ± 0.04 3.47 ± 0.05 3.12 ± 0.09 3.17 ± 0.03 3.38 ± 0.07 –
Glutamine 6.82 ± 0.07 6.63 ± 0.14 7.19 ± 0.11 6.81 ± 0.06 6.69 ± 0.10 6.98 ± 0.16 6.76
Proline 3.89 ± 0.11 3.67 ± 0.17 3.86 ± 0.16 3.84 ± 0.09 3.55 ± 0.12 4.18 ± 0.24 3.87
Arginine 4.16 ± 0.25 4.28 ± 0.11 4.46 ± 0.07 4.59 ± 0.19 4.27 ± 0.08 4.26 ± 0.14 4.25
Total: 55.59 ± 0.70 55.72 ± 0.81 58.44 ± 0.23 55.93 ± 0.53 55.79 ± 0.49 57.29 ± 0.79 57.15
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balance in the body. Potassium and sodium are elements
of the reticuloendothelial system present in the hydrated
layer of bone tissue crystals. They play an important role
in maintaining the osmotic pressure of the blood. Elk
meat is also rich in iron, a vital part of haemoglobin. It
promotes oxygen transfer from the lungs to tissues and
performs a catalytic function, participating in redox
reactions. In addition, elk meat has a rather high content
of zinc and copper participating in many biochemical
processes.
Tables 5–8 show the contents of amino acids,
vitamins, and minerals, as well as the fatty acid
composition of Taimyr elk meat.
We found that Taimyr elk meat had all essential
amino acids in the amounts close to the standard.
Arginine is a vital component of muscle tissue
metabolism. It maintains the optimal nitrogen balance in
the body, slows down tumour growth, and stimulates the
immune system. The biochemical analysis of elk meat
indicated its high biological value.
Table 2 Fatty acid composition of reindeer meat by age and sex group
Fatty acid Content, g/kg
Calves Youngsters Adults
male female male female male female
Saturated, incl.: 7.65 ± 0.07 7.44 ± 0.17 8.76 ± 0.09 8.73 ± 0.10 8.90 ± 0.11 9.04 ± 0.07
Lauric 1.10 ± 0.04 1.14 ± 0.04 1.11 ± 0.03 1.1 ± 0.03 1.14 ± 0.03 1.08 ± 0.03
Myristine 0.06 ± 0.003 0.06 ± 0.004 0.05 ± 0.01 0.06 ± 0.01 0.06 ± 0.01 0.06 ± 0.01
Palmitic 2.26 ± 0.05 2.28 ± 0.09 2.12 ± 0.03 2.18 ± 0.05 2.28 ± 0.06 2.25 ± 0.04
Stearin 5.62 ± 0.09 5.37 ± 0.19 5.42 ± 0.12 5.30 ± 0.09 5.34 ± 0.15 5.58 ± 0.07
Eicosanic 0.07 ± 0.001 0.07 ± 0.003 0.06 ± 0.01 0.07 ± 0.01 0.07 ± 0.01 0.07 ± 0.01
Unsaturated, incl.: 7.78 ± 0.03 7.79 ± 0.05 6.46 ± 0.04 6.32 ± 0.05 6.32 ± 0.06 6.30 ± 0.03
Palmitoleic 0.81 ± 0.01 0.80 ± 0.02 0.90 ± 0.01 0.88 ± 0.03 0.80 ± 0.01 0.80 ± 0.01
Oleic 4.55 ± 0.04 4.53 ± 0.03 4.59 ± 0.02 4.59 ± 0.02 4.53 ± 0.02 4.54 ± 0.02
Linoleic 0.83 ± 0.03 0.83 ± 0.07 0.81 ± 0.03 0.70 ± 0.04 0.83 ± 0.05 0.81 ± 0.02
Linolenic 0.15 ± 0.004 0.15 ± 0.01 0.16 ± 0.02 0.14 ± 0.01 0.15 ± 0.01 0.15 ± 0.01
Total: 15.44 ± 0.09 15.23 ± 0.20 15.23 ± 0.12 15.04 ± 0.10 15.21 ± 0.15 15.33 ± 0.09
Table 3 Vitamin content in reindeer meat by age and sex group
Vitamin Content
Calves Youngsters Adults
male female male female female male castrates
Е, mg/kg 5.41 ± 0.14 5.52 ± 0.09 5.62 ± 0.07 5.23 ± 0.10 5.79 ± 0.10 5.50 ± 0.06 5.55 ± 0.09
В1, mg/kg 1.16 ± 0.03 1.19 ± 0.02 1.23 ± 0.01 1.18 ± 0.02 1.24 ± 0.02 1.18 ± 0.01 1.12 ± 0.03
В2, mg/kg 1.67 ± 0.04 1.74 ± 0.03 1.81 ± 0.02 1.71 ± 0.03 1.91 ± 0.03 1.72 ± 0.02 1.79 ± 0.04
ВЗ, mg/kg 5.04 ± 0.11 5.08 ± 0.08 5.17 ± 0.05 4.96 ± 0.08 5.30 ± 0.09 5.8 ± 0.05 5.12 ± 0.11
В5, mg/kg 56.22 ± 1.27 55.02 ± 2.12 59.11 ± 0.57 55.57 ± 0.92 59.45 ± 1.10 55.57 ± 1.42 57.98 ± 1.21
В6, mg/kg 2.25 ± 0.06 2.27 ± 0.04 2.45 ± 0.06 2.31 ± 0.04 2.38 ± 0.04 2.56 ± 0.03 2.32 ± 0.07
В12, μg/kg 26.87 ± 0.70 27.31 ± 0.44 28.69 ± 0.20 26.64 ± 0.50 29.43 ± 0.45 28.09 ± 0.33 29.12 ± 0.32
Table 4 Mineral content in reindeer meat by age and sex group
Mineral Content
Calves Youngsters Adults
male female male male female male castrates
Calcium, % 0.13 ± 0.04 0.15 ± 0.02 0.15 ± 0.04 0.12 ± 0.02 0.13 ± 0.03 0.22 ± 0.08 0.17 ± 0.05
Phosphorus, % 0.78 ± 0.03 0.79 ± 0.05 0.70 ± 0.11 0.77 ± 0.03 0.66 ± 0.09 0.73 ± 0.02 0.70 ± 0.12
Potassium, g/kg 12.95 ± 0.62 13.12 ± 0.45 11.63 ± 0.38 13.51 ± 0.43 12.71 ± 0.42 13.92 ± 0.33 12.82 ± 0.44
Sodium, g/kg 2.83 ± 0.15 2.86 ± 0.15 2.67 ± 0.15 2.75 ± 0.11 2.76 ± 0.12 2.83 ± 0.06 2.79 ± 0.11
Magnesium, g/kg 1.25 ± 0.07 1.23 ± 0.11 1.18 ± 0.13 1.25 ± 0.12 1.17 ± 0.11 1.23 ± 0.06 1.19 ± 0.11
Iron, mg/kg 183.25 ± 18.12 255.25 ± 46.61 161.67 ± 12.65 178.5 ± 13.8 187.92± 16.97 191.4 ± 15.8 189.21 ± 13.12
Manganese, mg/kg 2.25 ± 0.36 2.39 ± 0.23 1.87 ± 0.19 2.22 ± 0.29 2.63 ± 0.42 2.37 ± 0.30 246 ± 0.17
Copper, mg/kg 5.43 ± 0.87 5.36 ± 0.75 4.03 ± 0.47 4.91 ± 0.65 5.47 ± 0.50 5.16 ± 0.58 5.33 ± 0.41
Zinc, mg/kg 99.59 ± 10.34 99.13 ± 11.11 86.25 ± 9.51 96.73 ± 8.21 103.50 ± 8.46 109.67 ± 8.81 106.20 ± 7.23
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As seen from Table 6, the ratio of unsaturated to
saturated fatty acids in elk meat was 1.58:1, which is
indicative of the quality of intermuscular fat. Among
unsaturated fatty acids, oleic acid was prevalent in all
the samples, accounting for 84.9% of all unsaturated
acids.
The results of the vitamin content analysis revealed
that among group B vitamins, the highest concentrations
were of pantothenic acid and cyanocobalamin.
The mineral composition of elk meat included a
variety of minerals that are known to form chelate, ionic,
and other biologically active complexes with functional
properties. Elk meat contained 85.85% protein, 1.63%
fat, and 4.84% ash elements. The calorie content in 100 g
of meat was 358.07 kcal (1500 kJ).
We also determined the composition of amino acids,
fatty acids, vitamins, and minerals in musk-ox meat. The
results are presented in Tables 9–12.
According to the results, the content of essential
amino acids in musk-ox meat was slightly higher than that
of non-essential acids. Essential acids accounted for 54%.
Glutamine, alanine, and arginine prevailed among
non-essential amino acids.
Tyrosine is a substrate for the synthesis of thyroxine,
adrenaline, and noradrenalin. Methionine is a methyl
group donor for the formation of many compounds, such
as adrenaline, creatine, anserine, choline, and cysteine.
In the body, cysteine turns into cysteamine, which
mitigates the damaging effects of ionising radiation.
Table 5 Amino acid composition of Taimyr elk meat
Amino acid Content, g/100 g
Non-essential, incl.: 15.29
Tryptophan 0.79
Isoleucine 3.82
Threonine 3.52
Valine 2.26
Methionine 1.43
Methionine + cystine 2.67
Leucine 3.47
Phenylalanine 1.72
Lysine 4.89
Essential, incl.: 24.57
Oxyproline 0.045
Serine 2.02
Glycine 2.22
Alanine 2.70
Glutamine 3.66
Proline 0.98
Arginine 3.66
Table 6 Fatty acid composition of Taimyr elk meat
Acid Content, g/kg
Saturated, incl.: 32.62
Lauric 1.08
Myristine 0.73
Palmitic 25.37
Stearin 5.36
Eicosanic 0.08
Unsaturated, incl.: 51.39
Palmitooleic 6.54
Oleic 43.60
Linoleic 1.09
Linolenic 0.16
Total: 84.1
Table 7 Vitamin content in Taimyr elk meat
Vitamin Content
А, mg/kg –
Е , mg/kg 4.53
В1, mg/kg 0.91
В2, mg/kg 1.36
ВЗ, mg/kg 4.08
В5, mg/kg 46.33
В6, mg/kg 3.62
В12, μg/kg 30.22
Total: 60.83
Table 8 Mineral content in Taimyr elk meat
Mineral Content
Calcium, g/kg 1.37
Phosphorus, g/kg 7.47
Potassium, g/kg 13.50
Sodium, g/kg 1.67
Magnesium, g/kg 0.96
Iron, mg/kg 130.00
Manganese, mg/kg 1.70
Copper, mg/kg 5.40
Zinc, mg/kg 125.00
Table 9 Amino acid composition of musk-ox meat
Amino acid Content, g/100 g
Non-essential, incl.: 20.33 ± 1.69
Tryptophan 0.54 ± 0.11
Isoleucine 3.26 ± 0.07
Threonine 2.65 ± 0.40
Valine 3.28 ± 0.39
Methionine + cystine 1.98 ± 0.40
Methionine 1.08 ± 0.11
Leucine 4.86 ± 0.63
Phenylalanine 2.34 ± 0.32
Lysine 3.91 ± 0.56
Essential, incl.: 23.90 ± 2.11
Oxyproline 0.05 ± 0.01
Serine 2.59 ± 0.48
Glycine 2.72 ± 0.51
Alanine 3.65 ± 0.70
Glutamine 6.18 ± 0.45
Proline 2.33 ± 0.22
Arginine 2.81 ± 0.06
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Many enzymes owe their biological activity in the body
to cysteine present in the molecule of sulfhydryl groups.
We calculated that the ratio of unsaturated to
saturated fatty acids in musk-ox meat was about 1.66 : 1.
As seen from Table 10, oleic acid was prevalent in
the meat, accounting for 85% of total unsaturated acids.
Table 10 Fatty acid composition of musk-ox meat
Acid Content, g/kg
Saturated, incl.: 33.60 ± 0.54
Myristine 1.57 ± 0.32
Palmitic 18.58 ± 0.50
Stearin 13.45 ± 0.79
Unsaturated, incl.: 55.82 ± 0.62
Palmitooleic 3.67 ± 0.27
Oleic 47.58 ± 0.24
Linoleic 3.83 ± 0.13
Linolenic 0.73 ± 0.09
Total: 89.42 ± 0.80
Table 11 Vitamin content in musk-ox meat
Vitamin Content
D, mg/kg 1.62 ± 0.09
Е, mg/kg 248.33 ± 6.12
В1, mg/kg 37.38 ± 0.92
В2, mg/kg 9.37 ± 0.24
ВЗ, mg/kg 28.38 ± 0.69
В5, mg/kg 19.35 ± 0.47
В6, mg/kg 16.61 ± 0.41
*В12, μg/kg 124.57 ± 3.08
Table 12 Mineral content in musk-ox meat
Mineral Concentration
Calcium, g/kg 0.50 ± 0.10
Phosphorus, g/kg 4.40 ± 0.50
Potassium, g/kg 5.40 ± 2.32
Sodium, g/kg 2.78 ± 0.28
Magnesium, g/kg 0.60 ± 0.05
Iron, mg/kg, 96.67 ± 8.82
Manganese, mg/kg 1.07 ± 0.13
Copper, mg/kg 5.60 ± 1.19
Zinc, mg/kg 81.23 ± 9.56
Figure 1 Protein quality index of meats, g/100 g of product
Reindeer Reindeer Reindeer Reindeer Reindeer Elk Musk-ox
Males Males Males Females Females
Young- Adults Castrates Young- Adults
sters sters
Musk-ox meat had quite a high content of fat-soluble
vitamins, especially vitamin E. It was richer in vitamin
B12 (125 μg/kg) than venison (27–29 μg/kg) or elk meat
(30 μg/kg).
The analysis showed that musk-ox meat, in the same
way as reindeer meat, had a high content of mineral
elements such as phosphorus, potassium, and sodium. Of
trace elements, musk-ox meat was rich in iron, which is
Table 13 Formulation of dry smoked and cured venison sausages
Ingredients Sausages
dry smoked dry cured
Severnaya Polyarnaya Taimyrskaya Taimyrskaya
Unsalted raw meat, kg per 100 kg
First grade trimmed venison
Single grade venison
Semi-fat trimmed pork
Pork breast
Back fat
50
–
25
25
–
75
–––
25
–
75
––
25
–
75
––
25
Spices and materials, g (per 100 kg of unsalted raw meat)
Edible salt
Sodium nitrite (solution)
Granulated sugar or glucose
Ground black or white pepper
Ground cardamom or nutmeg
Fresh minced garlic
Ground coriander
Madeira
Cognac
3000
10
100
150
25
––
250
–
3000
10
100
150
–
150
––
250
3000
10
100
100
–
300
200
––
3000
10
100
100
–
300
200
––
Chemical composition
Protein, % (at least)
Fat, %
Energy value, kcal / 100g
33
40
492
30
37
453
29
37
449
27
37
441
20
16
12
8
4
0
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known to be part of many protein and enzyme systems,
involved in immunobiological processes. In addition,
musk-ox meat had a relatively high content of zinc,
which stimulates the immune system and protects the
body from infections.
One of the criteria for evaluating a product’s
nutritional value is the protein quality index (PQI) – a
ratio of tryptophan to oxyproline. This index determines
the ratio of muscle and connective tissue proteins. The
PQI for ungulate meats is shown in Fig. 1.
As can be seen in Fig. 1, elk meat had the highest
PQI compared to the other samples. It was probably due
to nutrition patterns of this animal species.
At the next stage, we used the obtained data on the
indigenous meats to develop a sausage technology.
Starter cultures were used in the production of
dry smoked and cured sausages. Lactic acid bacteria,
which are contained in starter cultures, ferment sugar
and form lactic acid. The pH of the product decreases
to the required level within 24–48 h, creating optimal
conditions for sausage firming, reducing microbiological
contamination, and rapid uniform drying.
The quality evaluation of the products included
the following indicators: microbiological, sensory
(appearance, slice colour, aroma, taste, texture, and
overall evaluation), and physicochemical (pH, moisture
content). We found that introducing a concentrate of
starter cultures into coarsely cut meat during salting
improves the sensory, colour, physicochemical,
structural and mechanical, microstructural, and
microbiological parameters of the products, increasing
their biological activity.
The ripening of venison products is based on lactic
acid bacteria that gradually become dominant and
inhibit the development of undesirable microflora. The
introduction of starter cultures doubled or even tripled
the level of lactic acid microflora in the minced meat. In
addition, using starter cultures eliminates the need for
cooking meat at high temperatures, thus maintaining the
quality of raw meat protein.
The microstructural analysis showed that starter
cultures intensified the process of muscle tissue
fermentation and, consequently, the structuring of the
product. Thus, bacterial preparations can accelerate and
stabilise the structural changes of the minced meat.
The pH value gradually decreased from 5.8 to 5.0–
5.1 during the process. The moisture content decreased
from 59.79 to 30%. Salt increased by 2.55–2.60%,
remaining within the maximum permissible value.
Smoked sausages were dried to 32–39% and cured
sausages to 25–37%.
The decrease in moisture during the production of
dry smoked sausages was accompanied by a significant
reduction of the bacterial content in minced meat (from
2690 to 140–150 microbial cells in 1 g of product).
Table 13 gives a few examples of venison product
formulations.
CONCLUSION
We studied a number of ungulate meats, namely
reindeer, elk, and musk-ox meats. According to the
results, all the meats contained a whole complex of
biologically active substances, including essential
unsaturated fatty acids, amino acids, vitamins, and
minerals. In addition, the studied raw meats had a
balanced combination of vital micronutrients. Therefore,
we concluded that the meat of reindeer, elk, and muskox
can be used to replenish their deficiency in the diet of
people living in the Extreme North.
We also developed the formulation of dry
smoked and cured venison sausages with desirable
characteristics, including shelf life and sensory
attributes.
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