Proximate composition and physicochemical properties of European beaver (Castor fiber L.) meat

The proximate composition of meat from young and mature European beaver and physicochemical properties during storage were investigated. The young beaver meat contains 20.52 g of protein and 1.86 g of fat in 100 g, while mature animals 22.16 g and 0.73 g. Index of nutritional quality for protein ranged from 2.03 to 2.24. Storage had a greater impact on the physicochemical properties of beaver meat than animal age and muscle type. The meat of mature beavers was significantly (P < 0.05) darker (L* = 28.51) in comparison with young animals (L* = 30.79) and contained significantly (P < 0.01) more total pigments. However, the negative b* values (between − 2.05 and − 2.19) indicated a bluish tint on the surface of beaver meat. The significantly (P < 0.05) lower drip loss and cooking loss showed semimembranosus (0.65% and 17.89%) compared to longissimus thoracis et lumborum muscle (0.84% and 19.58%). Significantly (P < 0.01) lower values of TBARS, drip loss and cooking loss were determined in meat at 24 h (0.15 mg MDA kg− 1, 0.59% and 15.99%) in comparison with stored for 7 days (0.46 mg MDA kg− 1, 0.90% and 21.49%). Generally, storage for 7 days improved meat water holding capacity and tenderness. W-B shear force and shear energy of beaver meat decreased from 51.4 N and 0.21 J at 24 h to 33.2 N and 0.11 J at 7 days.