Proximate composition and physicochemical properties of European beaver (Castor fiber L.) meat. (January 2017)

• Record Type: Journal Article
• Authors: Florek, Mariusz; Drozd, Leszek; Skałecki, Piotr; Domaradzki, Piotr; Litwińczuk, Anna; Tajchman, Katarzyna
• Is Part Of: Meat science. Volume 123(2017)
• Page Start: 8
• Page End: 12
• Publication Date: 2017-01
• Subjects: European beaver -- Meat -- Chemical composition -- Storage -- Technological properties; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.08.008
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The proximate composition of meat from young and mature European beaver and physicochemical properties during storage were investigated. The young beaver meat contains 20.52 g of protein and 1.86 g of fat in 100 g, while mature animals 22.16 g and 0.73 g. Index of nutritional quality for protein ranged from 2.03 to 2.24. Storage had a greater impact on the physicochemical properties of beaver meat than animal age and muscle type. The meat of mature beavers was significantly ( P < 0.05) darker (L* = 28.51) in comparison with young animals (L* = 30.79) and contained significantly ( P < 0.01) more total pigments. However, the negative b* values (between − 2.05 and − 2.19) indicated a bluish tint on the surface of beaver meat. The significantly ( P < 0.05) lower drip loss and cooking loss showed semimembranosus (0.65% and 17.89%) compared to longissimus thoracis et lumborum muscle (0.84% and 19.58%). Significantly ( P < 0.01) lower values of TBARS, drip loss and cooking loss were determined in meat at 24 h (0.15 mg MDA kg − 1, 0.59% and 15.99%) in comparison with stored for 7 days (0.46 mg MDA kg − 1, 0.90% and 21.49%). Generally, storage for 7 days improved meat water holding capacity and tenderness. W-B shear force and shear energy of beaver meat decreased from 51.4 N and 0.21 J at 24 h to 33.2 N and 0.11 J at 7 days.