Influence of the marinade and of the thermal treatment on the physical-chemical characteristics of deer meat


Gabriela Ciubotaru, Anca Mihaly Cozmuta, Camelia Nicula, Leonard Mihaly Cozmuta, Anca Dumuța, Malgorzata KorzeniowskaAnca Peter


Volume 29, Issue 4;
Pages: 333-347; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551


This research studies the influence of the marinade composition and of the vacuum heat treatment (Sous Vide procedure) on the physical-chemical properties of six types of deer meat. Three types of marinades made up of ingredients with different properties have been prepared. The packets of marinated meat vacuumed and sealed were subjected to the Sous Vide technique (thermal treatment at 60 °C, for 4 hours). The characterization was performed both on crude and cooked marinated samples and consisted of colorimetric and textural analysis, determination of hardness, elasticity, pH and mass loss. The results showed that the M3 marinade containing pickled red beet juice, anise, cinnamon, cloves, ground ginger, junibahar, honey, colored pepper, chilli powder and salt, showed the more efficient improvement of the deer meat, best retained its elasticity and induced the lowest color change. Thus, the M3 marinade is a promising solution for deer meat in order to obtain an attractive culinary preparate.

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