Antioxidant and other quality properties of reindeer muscle from two different Norwegian regions

The effects of origin, gender, age, and muscle type on chemical composition, colour, antioxidant status and sensory profile of reindeer muscles Longissimus dorsi (LD) and Semimembranosus (SM) from two production regions were investigated. For some variables, the comparison between reindeer and beef...

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Bibliographic Details
Published in:Meat science 2011-12, Vol.89 (4), p.526-532
Main Authors: Mielnik, Maria B., Rzeszutek, Agnieszka, Triumf, Ellen C., Egelandsdal, Bjørg
Format: Article
Language:English
Subjects:
Age Factors
Animals
Antioxidant activity
Antioxidants - analysis
Biological and medical sciences
Body Weight
Cattle
Chemical composition
Color
Colour
Fats - analysis
Female
Food industries
Fundamental and applied biological sciences. Psychology
Male
Meat
Meat and meat product industries
Muscle, Skeletal - chemistry
Myoglobin - analysis
Norway
Proteins - analysis
Reindeer
Sensory profile
Sex Factors
Taste
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Summary:The effects of origin, gender, age, and muscle type on chemical composition, colour, antioxidant status and sensory profile of reindeer muscles Longissimus dorsi (LD) and Semimembranosus (SM) from two production regions were investigated. For some variables, the comparison between reindeer and beef muscles was also included. Muscles from North Norway (NN) were darker and contained more myoglobin and moisture, and less protein and fat than muscles from Mid Norway (MN). Oxygen radical absorbance capacity (ORAC) was significantly higher in these muscles while the levels of antioxidant enzymes were significantly lower in contrast to MN muscles. Relative to male reindeer, muscles from females contained significantly more total phenols and showed higher antiradical power (ARP). Carcass weight and the sensory attributes colour, sharp and bitter flavour had higher scores for older animals. Considerable differences between LD and SM were revealed in sensory assessment. In comparison to beef reindeer meat was darker, had more myoglobin, total phenols, antioxidant enzymes, and higher ARP and ORAC values. ► Reindeer meat is lean (0.5–1.6% fat) and rich in protein (22–25%). ► Female muscles have very high radical scavenger activity. ► Radical scavenger activity of reindeer muscles exceeds activity of beef sevenfold. ► Animals grazing in various regions have different composition and sensory profile.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2011.05.021