Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30455
Quality Changes of Venison Marinated in Red Wine Marinade during Storage

Authors: Tatjana Rakcejeva, Laima Silina, Lija Dukalska, Liga Skudra, Ilze Gramatina, Dace Klava, Anita Blija


The objective of the present study was to determine quality parameters changes of red wine marinade marinated venison during storage. Beef as a control was analysed. Protein, fat, moisture and pH content dynamics as well microbiological quality was analyzed. The meat pieces were marinated in red wine marinade at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film Multibarrier 60 under modified atmosphere (CO2 40%+N2 60%) without and with oxygen absorber sachets, as a control packaging in air ambiance packed marinated venison and beef was used. Meat samples were analyzed after 0, 4, 7, 11 and 14 days of storage. During the storage of meat, protein and moisture content significantly (p<0.05) decreased, pH and colony forming units significantly (p<0.05) increased, fat content does not change in all treatments irrespective of the packaging method.

Keywords: Quality, venison, marinating, modified atmosphere

Digital Object Identifier (DOI):

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1903


[1] J.M. Stevenson, D.L. Seman, R.P. Littlejohn, “Seasonal variation in venison quality of mature, farmed red deer stags in New Zealand”, Journal of Animal Science, vol. 70, pp. 1389–1396, 1992.
[2] I. Dahlan and N. A. NorfarizanHanoon, “Chemical composition, palatability and physical characteristics of venison from farmed deer”, Animal Science Journal, vol. 79, pp. 498–503, 2008.
[3] J. Zochowska-Kujawska, M. Sobczak, K. Lachowicz, “Comparison of the texture, rheological properties and myofibre characteristics of sm (semimembranosus) muscle of selected species of game animals”, Polish Journal of Food and Nutrition Sciences, vol. 59 (3), pp. 243–246, 2009.
[4] J. Bjorkroth, “Microbiological ecology of marinated meat products: a review”,Meat Science, vol. 70, pp. 477–480, 2005.
[5] C. Kargiotou, E. Katsanidis, J. Rhoades, M. Kontominas, K. Koutsoumanis, “Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef”, Food Microbiology, vol. 28, pp. 158– 163, 2011.
[6] A. Pathania, S.R. McKee, S.F. Bilgili, M. Singh, “Antimicrobial activity of commercial marinades against multiple strains of Samonellaspp.”, International Journal of Food Microbiology, vol. 139, pp. 214–217, 2010.
[7] S.M. Yusop, M.G. O’Sullivan, J.F. Kerry, J.P. Kerry, “Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat”, Meat science, vol. 85, pp. 657–663, 2010.
[8] R.M. Burke, F.J. Monahan, “The tenderisation of shin beef using a citrus juice marinade”, Meat Science, vol. 63, pp. 161–168, 2003.
[9] P. Berge, P. Ertbjerg, L.M. Larsen, T. Astruc, X. Vignon, A.J. Moller, “Tenderization of beef by lactic acid injected at different times post mortem”, Meat Science, vol. 57, pp. 347–357, 2001.
[10] H. Ergezer and R. Gokce, “Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics of Turkey Breast Meat”, Journal of Animal and Veterinary Advances, vol. 10(1), pp. 60–67, 2011.
[11] J. Fernandez-Lopez, E.Sayas-Barbera, T. Munoz, E. Sendra, C. Navarro, J.A. Perez-Alvarez, “Effect of packaging conditions on shelf-life of ostrich steaks”, Meat Science, vol. 78, pp. 143–152, 2008.
[12] N. Gokoglu, P. Yerlikaya, H. Uran, O.K. Topuz, “Effects of Packaging Atmospheres on the Quality and Shelf Life of Beef Steaks”,KafkasUniversitesiVeterinerFakultesiDergisi, vol. 17(3), pp. 435–439, 2011.
[13] European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours or sweeteners, Official Journal of the European Communities, L61, 18.3.95, pp. 1–40.
[14] T. Daszkiewicz, J. Kondratowicz, M. Koba-Kowalczyk, “Changes in the quality of meat from roe deer (CapreoluscapreolusL.) bucks during cold storage under vaccum and modified atmosphere”, Polish Journal of Veterinary Science, vol. 14(3), pp. 459–466, 2011.
[15] H. Vergara, L. Gallego, A. García, T. Landete-Casillejos, “Conservation of Cervuselaphusmeat in modified atmospheres”, Meat Science, vol. 65, pp. 779–783, 2003.
[16] K. Brandon, M. Beggan, P. Allen, F. Butler, “The performance of several oxygen scavengers in varying oxygen environments at refrigerated temperatures: implications for low-oxygen modified atmosphere packaging of meat”, International Journal of Food Science and Technology, vol. 44, pp. 188–196, 2009.
[17] J.C. Pollard, R.P. Littlejohn, G.W. Asher, A.J.T. Pearse, J.M. Stevenson- Barry, S.K. McGregor, T.R. Manley, S.J. Duncan, C.M. Sutton, K.L. Pollock, J. Prescott, “A comparison of biochemical and meat quality variables in red deer (Cervuselaphus) following either slaughter at pasture or killing at a deer slaughter plant”, Meat Science, vol. 60, pp. 85–94, 2002.
[18] D. Franco, L. Gonzalez, E. Bispo, A. Latorre, T. Moreno, J. Sineiro, M. Sanchez, M.J. Nunez, “Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage”, Meat Science, vol. 90, pp. 871– 880, 2012.
[19] V.J. Moore and C.O. Gill, “The pH and display life of chilled lamb after prolonged storage under vacuum or under CO2”, New Zealand Journal of Agriculture Research, vol. 30, pp. 449– 452, 1987.
[20] Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs (2005) European Union Official Herald, L338/1–L338/26: Available at: uri=OJ:L:2005:338:0001:0026:EN:PDF, resourceusedon 11.01.2013.
[21] P. Sheard, “Processing and quality control of restructured meat”, in Meat products handbook,G. Feiner, Ed. Practical science and technology, CRC Press: Cambridge, England, 2006, pp. 332–358.