Effects of high hydrostatic pressure on the textural properties of cooked wild red deer meat

Abstract

Game meat could be considered a good alternative for red meat for human consumption. Meat sourced from wild animals raised under natural environment become increasingly popular with consumers in recent years. This study aimed to assess the effect of high hydrostatic pressure (HHP) on the textural properties of cooked wild red deer (Cervus elaphus) meat. Samples of raw deer meat were treated with different pressures ranging from 150 to 600 MPa for 5 min and stored at 4°C. The samples were cooked on day 1 and 7, and after cooking drip loss and the textural properties were measured. The textural properties were determined using Texture Profile Analysis (TPA) and the Warner–Bratzler (WB) methods. The decision to measure cooked samples is based on the fact that the product will be consumed by the consumers in a cooked form. The results of this study showed that the significant changes in texture attributes, including hardness, springiness, cohesiveness, chewiness, and shear force, in response to HHP treatment and storage duration. These results provide valuable information about the influence of HHP on the textural quality of cooked wild red deer meat, informing food processing practices aimed at increasing consumer satisfaction and product acceptability.