Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology.

In the present study, the sensory characteristics and the volatile organic compound (VOC) profiles of high-moisture mozzarella made by different acidification techniques were compared. The cheeses were manufactured at the same dairy by fermentation by autochthonous natural whey starter (traditional backslopping method) and direct acidification with citric acid (the most used industrial technology). Three cheesemaking trials were performed from February to June using raw milk from a single farm. The mozzarella samples were subjected to assessment of the chemical, microbiological, and sensory characteristics and to VOC analysis by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry. The relevant microbiological differences found between the 2 types of products were reflected in different sensory and VOC profiles. The cheeses were clearly discriminated by the panel, and traditional mozzarella had higher intensity attributes. The most discriminating descriptors were elasticity, overall odor and taste intensity, sour milk and fruity/vegetable odors, sour taste, and aftertaste. Even though some variability was observed among the trials, the VOC profile of traditional product was always much more complex than that obtained by direct acidification. In both products the carbonyl compounds were the most abundant chemical class, accounting for about 50% of the total. In detail, 51 compounds were identified in the entire set of samples, and their contribution to cheese aroma was roughly estimated by calculating the odor activity values on the basis of the odor thresholds available in the literature. The results allowed hypothesizing that only 12 of them could play a primary role. The most important among the odor-active compounds was 3-methyl-butanal that can both derive from metabolism of lactic acid bacteria and yeasts. The results of the study may be very useful in view of European Union PDO labeling of the traditional product, in terms of protecting it from imitations.

Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.

1. Sausages were used to assess the effects of chicken meat replacement by spent laying hen meat on the quality parameters and sensorial properties. 2. Five formulations were developed: control (CON) containing 100% chicken meat and 4 levels of chicken meat replacement with spent laying hen meat: 25% (T25), 50% (T50), 75% (T75) and 100% (T100). 3. Appearance, texture, succulence, flavour and overall consumer acceptance were analysed. Parameters such as moisture, ash, fat and protein content, pH, cooking loss and colour parameters (lightness (L*), redness (a*), yellowness (b*)) were analysed, as well as the texture properties (hardness, elasticity, cohesiveness and chewiness). 4. Statistical analysis did not reveal significant (P > 0.05) differences in chemical composition and colour parameters among formulations. On the other hand, CON treatment showed the lowest (P < 0.05) cooking loss (20.45%) that increased as spent laying hen meat increased in the formulation (24.92% vs. 27.65% vs. 28.12% vs. 33.05%, for T25, T50, T75 and T100 batches, respectively). 5. Regarding textural parameters, T75 and T100 formulations presented higher (P < 0.05) hardness and chewiness compared to the other ones. 6. Concerning to sensorial characteristics, the T100 formulation presented the lowest average scores (P < 0.05) for all attributes studied. However, the other batches (T25, T50 and T75) did not show significant differences for appearance, texture, succulence, flavour and overall acceptability attributes compared with the CON formulation. 7. The results indicated that the substitution of up to 75% of chicken meat by spent laying hen meat did not decrease the sensory acceptance of the sausages by consumers, demonstrating that this level of substitution in sausages allows better use of spent laying hen meat.

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter.

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called 'clean-label') or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products.2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage.3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness.4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation.5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture.6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.

Effect of gender on breast and thigh turkey meat quality.

1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements. 2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (p < 0.05). The results showed a higher percentage of intramuscular fat in male samples, almost double the amount found in females (0.73% vs. 0.38%). 3.For meat colour parameters, only a* showed different results between sexes, with male samples (breast: p < 0.01; thigh: p < 0.001) having the highest values. 4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most abundant. The significant differences (p < 0.05) found in both breast and thigh muscle could be linked to a difference in metabolism between males and females. 5.There were higher levels of C16:1n-7 in females (breast: p < 0.001; thigh: p < 0.01) compared with male muscle sample (5.05 vs. 2.67 g/100 g in breast and 4.95 vs. 3.27 g/100 g in thigh). Nutritional indices (n-6/n-3 and thrombogenic index) were more favourable in female samples demonstrating that female turkeys had better fatty acid profile than the others. 6. Turkey meat is an important source of dietary amino acids, and female samples had the highest contents both of essential and non-essential amino acids. Furthermore, gender had a numeric effect (p > 0.05) on amino acid composition. 7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey gender.

Fetal myocardial deformation in maternal diabetes mellitus and obesity.

OBJECTIVE: Experimental evidence suggests that changes in the fetal myocardium result from intrauterine effects of maternal diabetes mellitus and obesity. The aim of this study was to assess fetal cardiac function using two-dimensional speckle-tracking echocardiography to determine the effects of maternal diabetes and obesity on the fetal myocardium. METHODS: Comparative cross-sectional evaluation of myocardial function in fetuses of mothers with diabetes mellitus (FDM) or obesity (FO) and normal gestational age-matched control fetuses (FC) was performed using two-dimensional speckle-tracking echocardiography at two centers. RESULTS: In total, 178 fetuses (82 FDM, 26 FO and 70 FC) met the enrolment criteria. Mean gestational age at assessment was similar among groups: 25.3 ± 5.1 weeks for FDM, 25.0 ± 4.6 weeks for FO and 25.1 ± 4.9 weeks for FC. Mean maternal body mass index was significantly higher in FDM and FO groups compared with the FC group. Statistically significant differences in fetal cardiac function were detected between FDM and FC for global longitudinal strain (mean ± SD, -21.4 ± 6.5% vs -27.0 ± 5.2%; P < 0.001), global circumferential strain (mean ± SD, -22.6 ± 6.5% vs -26.2 ± 6.8%; P = 0.002), average longitudinal systolic strain rate (median, -1.4 (interquartile range (IQR), -1.7 to -1.1)/s vs -1.6 (IQR, -2.0 to -1.4)/s; P = 0.001) and average circumferential systolic strain rate (median, -1.4 (IQR, -1.9 to -1.1)/s vs -1.6 (IQR, -2.1 to -1.3)/s; P = 0.006). Cases of non-obese FDM also had abnormal strain parameters compared with FC. Global longitudinal strain (mean ± SD, -21.1 ± 7.5%) and average circumferential systolic strain rate (median, -1.3 (IQR, -1.8 to -1.1)/s) were significantly lower in FO compared with FC. CONCLUSIONS: Unfavorable changes occur in the fetal myocardium in response to both maternal diabetes mellitus and obesity. The long-term prognostic implications of these changes require further study. Copyright © 2016 ISUOG. Published by John Wiley & Sons Ltd.

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.

The aims of this study were: to evaluate the total equivalent antioxidant capacities (TEAC) and phenolic contents of 13 plants extracts; to select the most promising extracts regarding reducing activity using cluster analysis multivariate statistical technique; and to analyse evaluate sensory acceptance of lamb burgers produced with the most promising natural antioxidants replacing sodium erythorbate. Plant extracts were evaluated regarding TEAC by DPPH(•) and FRAP methods, and total phenolics contents by Folin-Ciocalteau assay. The TEAC values ranged from 0.50 to 9.06 g trolox/100 g dry weight (dw) and from 43.6 to 472.32 µmol trolox/g dw for DPPH(•) and FRAP methods, respectively, and the total phenolic contents from 5.98 to 74.01 mg GAE/g dw. Extracts from Origanum vulgare, Melissa officinalis, Origanum majorana L. and Rosmarinus officinalis were grouped as the ones with higher antioxidant capacities by cluster analysis. All burgers produced with each one of these four plant extracts or with sodium erythorbate showed no differences (P > 0.05) regarding consumers' sensory acceptance. In conclusion, it is possible to replace sodium erythorbate in lamb burgers by any of the four natural extracts selected without compromising sensory acceptance of this meat product.

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin.

The present study deals with the changes on the main technological characteristics and volatile compounds profile of a traditional Spanish dry-ripened loin from Celta pig breed. The evolution of physicochemical properties, colour, texture, free fatty acid profile and volatile compounds were assessed throughout the process seasoning, post-seasoning and after 30 and 60 days of dry-ripening. As it was expected, pH, moisture and activity water were significantly (P < 0.001) influenced by ripening time. Statistical analysis also displayed that colour parameters (lightness, L*; redness, a*; yellowness, b*) decreased significantly (P < 0.001) during the manufacturing process. On the other hand, lipid oxidation reached the highest levels at the end of process with mean values of 0.34 mg MDA/kg. Regarding total FFA, a significant (P < 0.001) increase was observed during the manufacturing process, being MUFA the most abundant at the end of process. Finally, sixty seven volatile compounds were identified during the manufacture of Celta dry-cured loin. At the end of process, volatile compounds from microbial activity were the most abundant followed by volatile compounds from lipid oxidation.

Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system.

1. Carcass cuts, chemical composition, colour, textural parameters, fatty acid and amino acid profiles, macro- and micromineral content and sensory properties of breast and drumstick meat from 10 month old common pheasant produced in an extensive rearing system were analysed. 2. Breast muscle was characterised by a high concentration of protein (254 g/kg), low content of intramuscular fat (1.3 g/kg), considerable amount of Fe-haeme (4.9 mg/kg) low shear force (1.96 kg/cm(2)) and hardness (4.07 kg/cm(2)). 3. The main drumstick characteristics were 222 g of protein/kg, 4.0 g of intramuscular fat/g and a significant higher cholesterol concentration compared to that of breast (7.7 vs. 2.9 g/kg). 4. Saturated, monounsaturated and polyunsaturated fatty acid mean values for both muscle types were approximately 34.5%, 43.3% and 24.2% of total fatty acid methyl esters, respectively, and n-3 content in breast was significantly higher (3.21% vs. 1.65%). Significant differences were found between the three tissues (breast, drumstick and subcutaneous fat). 5. Large differences in the amino acid profile between breast and drumstick were detected, especially in the non-essential fraction. The main essential amino acids were lysine and leucine, whereas aspartic and glutamic acids were the most important non-essential amino acids. 6. There were significant differences between muscle types in the mineral content with regard to iron, magnesium, sodium and zinc. Pheasant meat is a good nutritional source of iron as 100 g of drumstick may provide 23.6% of the recommended daily amount.

Bibliometric analysis of original articles of journal Enfermería Intensiva in the period 2001-2020.

INTRODUCTION: Bibliometric analysis allow the quantitative evaluation of the characteristics of a scientific publication. OBJECTIVE: To perform a bibliometric analysis of original articles in the journal Enfermería Intensiva from 2001 to 2020. RESULTS: The journal Enfermería Intensiva has published, between 2001 and 2020, 438 works, of which 259 are original articles (59.1%). These original articles are mostly quantitative studies (76.1%), with an average of 30.5 bibliographic references (SD 13.9), 4.9 citations (SD 1.7) in the Web of Science and Scopus repertoires, and 15,489.5 visits/downloads (median 9090 and interquartile range 4567-15,260) according to information on the magazine's website. These originals have been signed by 1345 authors, which represents a collaboration index of 5.2. 78.0% of the authors are sporadic, having published only one work. Most of the articles come from authors who work in institutionally located in hospitals and university centers, and geographically in the Communities of Madrid, Cataluña, Navarra and Andalucía. CONCLUSIONS: There is little international, regional and institutional collaboration, producing the highest level of collaboration between authors from the same center. The journal has established itself in the panorama of scientific nursing research in Spain and shows bibliometric indicators similar or even superior to other publications in its environment.

Comparison of growth performance, carcass components, and meat quality between Mos rooster (Galician indigenous breed) and Sasso T-44 line slaughtered at 10 months.

The aim of this research was to make a full study of the meat from Mos-breed roosters (Spanish indigenous chicken). To achieve this purpose, the type of breed (Mos vs. a hybrid line, Sasso T-44) and the effect of finishing treatment in the last month (corn vs. commercial fodder) on growth performance, carcass and meat quality (physicochemical and textural traits), fatty and amino acid profile, and sensorial description were studied. The finishing feeding effect did not modify the growth, but the differences between genotypes were statistically significant (P < 0.05), in where Sasso T-44 was the genotype that generated the best growths and associated parameters. With regard to carcass characteristics, no significant influences of finishing feeding treatment (P > 0.05) were found, and carcass weight clearly differed between genotypes due to the lower growth rate of Mos roosters. Drumstick, thigh, and wing percentages were greater in Mos breed than in Sasso T-44 birds, whereas breast (15.2%), that is the most highly valued piece of the chicken, was similar for both genotypes. Significant differences in pH, protein, and ash content between genotypes have been found, whereas finishing feeding treatment had an effect on myoglobin and redness index (P < 0.01), showing meat from roosters fed with corn had a higher luminosity. Despite the fact of the slaughtered age of birds, values of shear force were slightly higher than 2 kg (2.11 kg) for both genotypes, thus it can be classified as very tender meat. Mos breed showed a higher percentage of polyunsaturated fatty acids (25.90 vs. 22.74; P < 0.001) and a lower percentage of monounsaturated fatty acids (35.14 vs. 38.95; P < 0.001) than Sasso T-44 chicken muscles. Surprisingly, birds finishing with the corn diet (2 times higher in linolenic acid than fodder) did not increase their polyunsaturated fatty acid level in the breast, obtaining in the Mos breed a polyunsaturated to saturated fatty acid ratio of 0.69. The amino acid profile of the indigenous-breed breast was not similar to that of the commercial-strain breast; besides, finishing feeding treatment had more of an effect on amino acid profile, affecting the majority of amino acids, with the exception of phenylalanine and threonine.

Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn.

The aim of this research was to study the Mos rooster breed growth performance, carcass, and meat quality. The breed effect (Mos vs. Sasso T-44) and finishing feed in the last month (fodder vs. corn) on animal growth, carcass characteristics, meat quality, and fatty and amino acid profiles were studied using a randomized block design with initial weight as covariance. In total, 80 roosters (n = 30 of Sasso T-44 line and n = 50 of Mos breed) were used. They were separated by breed and allocated to 2 feeding treatment groups (concentrate and corn). Each feeding treatment group consisted of 15 and 25 roosters, for Sasso T-44 line and Mos breed, respectively. Finishing feeding did not affect growth parameters in the 2 genotypes of rooster tested (P > 0.05). Nonetheless, the comparison between both types of roosters led to significant differences in growth parameters (P < 0.05). Regarding carcass characteristics, no significant influences of finishing feeding treatment (P > 0.05) were found, and as expected, carcass weight clearly differed between genotypes due to the lower growth rate of Mos roosters. However, drumstick, thigh, and wing percentages were greater in the Mos breed than in the hybrid line. In color instrumental traits, roosters feeding with corn showed breast meat with significantly (P < 0.001) higher a* and b* values than those of cocks feeding with commercial fodder. Values of shear force were less than 2 kg for both genotypes, thus it can be classified as very tender meat. Finishing with corn significantly increased (P < 0.001) the polyunsaturated fatty acid content in the breast; the Mos breed had a polyunsaturated to saturated fatty acid ratio of 0.73. The amino acid profile of the indigenous breed was not similar to that of the commercial strain. Finishing feeding treatment had a greater influence than breed effect on amino acid profile.

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.

The effect of fat content (20, 30, and 40%) on chemical composition, color, texture parameters, and sensory properties of dry-cured duck sausages was studied. Protein content showed significant differences (P < 0.001) among batches (19.3, 22.1, and 27.5% for high, medium, and low fat, respectively). Fat level affected the lightness (P < 0.05), redness, and yellowness (P < 0.001) of dry-cured duck sausages. Shear force increased with decreased fat content (1.45, 2.37, and 3.81 kg/cm(2) for high, medium, and low fat, respectively). The sensory properties of fat level, cohesiveness, fat odor, hardness, and juiciness were significantly different with respect to fat level. Duck sausages with 20% fat content obtained higher scores for sensory traits compared with sausages of 30 and 40% fat content.

Physicochemical and nutritional composition of dry-cured duck breast.

A total of 80 dry-cured duck breasts were used in this study. The gross composition, color and textural parameters, fatty acid and amino acid profiles, macro- and micromineral content, and sensory properties were analyzed. In comparison with other dry-cured meat products made from cuts of whole meat, dry-cured duck breast is characterized by low moisture and a higher protein content. Saturated, monounsaturated, and polyunsaturated fatty acid contents in intramuscular fat were approximately 35, 57, and 8% of the total fatty acid methyl esters, respectively. The main essential amino acids present in dry-cured duck breast were lysine and leucine, followed by valine, threonine, and isoleucine, with aspartic and glutamic acids being the most important in the nonessential fraction. Dry-cured duck breast proved to be a valuable source of iron, zinc, copper, and manganese (7.57, 4.66, 0.84, and 0.87 mg/100 g of edible portion, respectively), providing approximately 57, 45.2, 93, and 43.7% of the recommended daily allowances, respectively.

Numerical Model to Analyze the Physicochemical Mechanisms Involved in CO2 Absorption by an Aqueous Ammonia Droplet.

CO2 is the main anthropogenic greenhouse gas and its reduction plays a decisive role in reducing global climate change. As a CO2 elimination method, the present work is based on chemical absorption using aqueous ammonia as solvent. A CFD (computational fluid dynamics) model was developed to study CO2 capture in a single droplet. The objective was to identify the main mechanisms responsible for CO2 absorption, such as diffusion, solubility, convection, chemical dissociation, and evaporation. The proposed CFD model takes into consideration the fluid motion inside and outside the droplet. It was found that diffusion prevails over convection, especially for small droplets. Chemical reactions increase the absorption by up to 472.7% in comparison with physical absorption alone, and evaporation reduces the absorption up to 41.9% for the parameters studied in the present work.

Chemometric characterization of the trace element profile of raw meat from Rubia Gallega x Holstein Friesian calves from an intensive system.

This study was conducted to compare the essential and toxic element content of seven veal cuts: shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL). Eighty-four meat samples were determined by ICP-MS. Overall, essential trace elements (Co, Cu, Fe, Mn and Zn), except Se, varied significantly between the different meat cuts. By contrast, there were no significant variations for the minor trace elements (Cr, Mo and Ni) or the toxic elements (As, Cd and Pb). Chemometric analysis of the data identified four clusters: (1) the main trace elements, except (2) Se, which was closely related to (3) the toxic elements, and finally (4) the minor trace elements. TL and ER cuts constituted two separated groups; most of the SC and KK samples were associated, and IR and BR samples overlapped. TL and SC contained the highest amounts of trace elements, whereas ER and KK the lowest.

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics.

High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on the initial textural characteristics. In this study, texture, colour and colour stability were evaluated after pressurization at 600 MPa during 6 min at 7 °C, 20 °C and 35 °C in samples with different textural characteristics (no pastiness, medium and high pastiness groups). HP treatments produced an increase of hardness (F0) and lightness (L*) values and a decrease of softness/pastiness (Y2 and Y90) and redness (a*) values at any processing temperatures. However, the increase of F0 and L* values was more pronounced in non-pasty samples. In samples with high pastiness and softness, HP processing at high temperature (35 °C) reduced the intensity of pastiness. However, texture of hams with non-pasty texture might be negatively affected. Therefore, the optimal temperature of HP processing depends on the textural characteristics of dry-cured hams.

Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions.

High pressure processing (HPP) is currently being developed to increase the shelf-life of sliced dry-cured ham in convenience package without detrimental effects on texture and sensorial characteristics. This study is focused on protein degradation under pressure conditions and its contribution to taste and aroma. Samples of sliced dry-cured ham undergone HPP (600 Pa, 0-35 °C) were analyzed from different approaches including proteomic and chemical analysis (amino acids and volatile compounds). Proteomic analysis revealed that high-pressure conditions caused a higher level of proteolysis, displaying that actin (ACTC1) was differentially degraded, unlike myosin. Furthermore, main Strecker metabolites-isoleucine and leucine-were more abundant at lower temperatures as opposed to 2-methyl butanal and 3-methyl butanal under HPP. Moreover, this study confirmed that HPP affected positively linear aldehydes (pentanal, hexanal, heptanal and nonanal) because of produce a decrease of them, which could improve flavor and taste of dry-cured ham.

Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions.

Ultrasound can intensify the heating process used to correct texture defects in dry-cured hams. The effect of ultrasound-assisted heating on the proteome of sliced dry-cured ham was evaluated. Dry-cured hams with high proteolysis index (PI > 36) were sliced, vacuum packed and subjected to conventional (CV) and ultrasound-assisted (US) thermal treatments. Comparative proteome profiling between sample groups was assessed by two-dimensional electrophoresis (2-DE) coupled to tandem mass spectrometry. It was found that protein fragmentation increased markedly after US thermal treatment. Specifically, fragments of the major myofibrillar protein, actin, were abundantly over-represented following US heating. In addition, five unfragmented sarcoplasmic proteins (i.e. fatty acid-binding protein, peroxiredoxin-6, superoxide dismutase, carbonyl reductase and aminoacylase) showed increased abundance in the US sample group. These results suggest candidate biomarkers to monitor proteolysis intensity and proteolysis-independent effects linked to cured ham quality by ultrasound application. SIGNIFICANCE: The present proteome profiling study of treated dry-cured ham demonstrates the impact of ultrasound action on proteins. Moreover, negative organoleptic effects can be appearing with ultrasound treatment due to proteolysis increase. Therefore, the proteolysis monitoring could help to control these effects. In this regards, our results suggest that actin can be a candidate biomarker to monitor proteolysis intensity.

Meat quality of farmed red deer fed a balanced diet: effects of supplementation with copper bolus on different muscles.

Supplementation with copper (Cu) improves deer antler characteristics, but it could modify meat quality and increase its Cu content to levels potentially harmful for humans. Here, we studied the effects of Cu bolus supplementation by means on quality and composition of sternocephalicus (ST) and rectus abdominis (RA) muscles (n=13 for each one) from yearling male red deer fed with a balanced diet. Each intraruminal bolus, containing 3.4 g of Cu, was administered orally in the treatment group to compare with the control group. Meat traits studied were pH at 24 h postmortem (pH24), colour, chemical composition, cholesterol content, fatty acid (FA) composition, amino acid (AA) profile and mineral content. In addition, the effect of Cu supplementation on mineral composition of liver and serum (at 0 and 90 days of treatment) was analysed. No interactions between Cu supplementation and muscle were observed for any trait. Supplementation with Cu increased the protein content of meat (P<0.01). However, Cu content of meat, liver and serum was not modified by supplementation. In fact, Cu content of meat (1.20 and 1.34 mg/kg for Cu supplemented and control deer, respectively) was much lower in both groups than 5 mg/kg of fresh weight allowed legally for food of animal origin. However, bolus of Cu tended to increase the meat content of zinc and significantly increased (P<0.05) the hepatic contents of sodium and lead. Muscles studied had different composition and characteristics. The RA muscle had significantly higher protein content (P<0.001), monounsaturated FA content (P<0.05) and essential/non-essential AA ratio (P<0.01) but lower pH24 (P<0.01) and polyunsaturated FA content (P=0.001) than the ST muscle. In addition, RA muscle had 14.4% less cholesterol (P=0.001) than ST muscle. Also, mineral profile differed between muscles with higher content of iron, significantly higher (P<0.001) content of zinc and lower content of calcium, magnesium and phosphorus (P<0.05) for ST muscle compared with RA. Therefore, supplementation with Cu modified deer meat characteristics, but it did not increase its concentration to toxic levels, making it a safe practice from this perspective. Despite the lower content of polyunsaturated FA, quality was better for RA than for ST muscle based on its higher content of protein with more essential/non-essential AA ratio and lower pH24 and cholesterol content.