Dorota Kubiak

TL;DR: Meat from wild fallow deer, compared with farmed animals, was characterized by a higher ( P ≤ 0.01) content of fat, a higher calorific value, and a more desirable fatty acid profile, including higher concentrations of unsaturated fatty acids.

TL;DR: In this article, the physicochemical and sensory properties of roe deer (M. longissimus dorsi) were investigated in the forests of north-eastern Poland, and it was found that the muscles of males had higher (P ǫ ≥ 0.01) levels of polyunsaturated fatty acids compared with females.

TL;DR: The production systems investigated had no significant (P>0.05) effect on the chemical composition, physicochemical properties and organoleptic characteristics of meat from New Zealand White rabbits.

TL;DR: The effect of gender on meat quality was confirmed by a sensory analysis, in which meat from bucks received higher scores for juiciness, and meat from does for tenderness, and the physicochemical properties of meat indicated that samples of the Longissimus lumborum muscle collected from the carcasses of male fallow deer were characterized by a lower pH and greater drip loss.

TL;DR: The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage, however, vacuum-packaged meat samples were characterised by greater drip loss.