Effects of Different Feeding Regimes on Deer Meat (Venison) Quality Following Chilled Storage Condition

• 발행기관: 한국축산식품학회
• 저자명: Kwan Woo Kim Hyung Soo Park Sung Soo Lee Seong Heum Yeon Chang Yeon ChoSang Woo Kim Jinwook Lee
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제4호, 823~832쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.08.31

영문 초록

This study was conducted to investigate the effect of different feeding regimes on the quality of deer meat (venison) following storage at 4°C for various durations. Twelve 5-year-old elk stags about 350 kg were stratified by weight and randomly assigned to one of four dietary treatments (three elk stags per treatment). The dietary treatments consisted of a feeding concentrate of 1.5% of body weight (T1), feeding concentrate of 1.8% of body weight (T2), feeding concentrate ad libitum (T3), or a home-mixed ration ad libitum (T4). The pH values of deer meat were not significantly different among treatment groups but were affected by duration of storage. Cooking loss increased under T4 treatment with increasing storage time at 4°C (p< 0.05). Increased storage time also resulted in significant decreases in shear force under T2 and T3 treatment compared to that under other dietary treatments (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) parameters were not significantly different among treatment groups, but lower values of a* and b* were observed under T1 and T4 treatment with increasing durations of storage (p<0.05). The chemical and fatty acid composition had no significantly different among treatments. Therefore, meat quality was most affected by increased storage time at 4°C. These results may serve as the basis for further study of deer meat (venison) from Korea. Keywords

목차

Introduction

Materials and Methods

Results and Discussion

Acknowledgements

키워드

deer meat pH cooking loss shear force meat color