동결 온도와 저장기간에 따른 사슴고기의 이화화적 성질의 변화

Abstract

A total of 5 female elk deer() were included in a study on the changes in physico-chemical properties of deer meat during storage at . The deers were exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300g were packaged using wrap packaging and stored for 1, 2, 3, 4, 5 and 6 months at . During the freezing period, the changes of moisture maintenance was slower for the meats kept at than that at . The meat softness represented higher value after freezing, and it tended to be decreased with the passage of storage time. Comparing the values between freezing temperature, the value at was higher than at . All meats frozen at were edible after storage for 6 months. Loin was inedible, and leg was edible after freezing storage for 6 months. The pH values of the meats were increased during freezing period, even though pH value of the meats stored for 6 months was less than 5.70. Luminosity of loin was significantly increased with the passage of storage time, although loin stored at was darker, and leg stored at was darker. The index of red color was rapidly decreased for loin stored at , and for leg stored at , respectively. There were no changes in the index of yellow color for loin stored at , and the index for leg was increased with regardless of the freezing storage temperature after 6 months.