This study was designed to evaluate markers of autolysis and to effectively assess the optimal maturity
of red deer meat before trading, and utilization in the production of meat products. For these purposes,
meat samples were collected from quadriceps of 2.5-4 years old female red deer, immediately processed
for isolation of muscular fibers and were evaluated for the pH, water-binding power, activities of
tissue enzymes and microstructure changes. The results of chemical analysis revealed the nature of
protein substances, altered ?? value of the meat and the intensity of glycolysis. All these parameters
were indicative of autolysis process in the meat. The levels of water-binding capacity and structuralmechanical
properties of red deer meat that occurred during the course of autolysis were further confirmed
by the histological changes in the meat. Specifically, it was observed that post-mortem changes were
characterized by multiple destruction and disintegration of fibers in the muscular tissue, and lysing of
cores and their structures. Collectively, these results clearly articulate the irreversible destructive changes
in the lean tissue. The data presented in this study highlight the mechanisms of the autolytic process and
its influence both on the morphological composition of the lean tissue and on the shelf life of the meat.