Influence of hunting-season stage and ripening conditions on degradation of sarcoplasmic proteins in venison (Cervus elaphus) chorizo sausages

The influence of hunting-season stage and ripening conditions on the degradation of sarcoplasmic proteins in venison chorizo sausages was studied. Four chorizo batches were prepared, two made with venison hunted at the start of the hunting season and two at the end of the season. Two of them were. ripened under controlled conditions and two using a natural system. Sarcoplasmic protein profiles were determined using SDS-PAGE on the raw meat, just after stuffing and at 7, 14 and 21 days of ripening, and after 45 days of vacuum packed storage. The four batches had similar sarcoplasmic protein profiles, showing significant differences in the relative density of some bands. In the early stages of ripening (mainly after 7 days), the 139, 50, 43, 24.5 and 16 kDa fragments disappeared, in contrast, the presence of the 70 and 36 kDa bands gradually increased. Different behaviors were found in some proteins during ripening depending on the ripening conditions and hunting-season stage. Very few sarcoplasmic proteins displayed significant variations during packing. Ripening conditions influenced the relative density of many proteins at the end of ripening.