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KMID : 0613820070170030362
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Journal of Life Science
2007 Volume.17 No. 3 p.362 ~ p.367
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Changes in Physico-Chemical Properties of Deer Meat Packed Different ways During Storage at 4℃
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Shin Tak-Soon
Lee Kil-Wang
Kim Seon-Ku
Kang Han-Seok
Park Hyean-Cheal
Kim Keun-Ki
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Abstract
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A total of 5 female elk deer (220 ㎏±10 ㎏) were included in a study on the changes in physico-chemical properties of deer meat during storage at 4℃. 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 300 g were packaged using three packaging methods : Atmospheric packaging(A), Vacuum packaging (V) and Modified atmospheric at packaging (M: 80% CO₂ +20% N₂)and stored for 3, 7, 11, 15, 20 and 25days at 4℃. The ability of moisture maintenance tended to be decreased with the passage of storage time, and that of the meats treated with the vacuum wrapping was lower than that with other wrapping methods. TBARS values of the meats with the regardless of treatments was increased with the passage of storage time, although the values with vacuum wrapping was lowest. VBN values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. The pH values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. For the meat softness, the value of the meats treated with atmospheric packaging was increased with the passage of storage time, but the values with vacuum wrapping and modified atmospheric packaging were respectively decreased. There were no significant differences in luminosity of leg, although loin treated with vacuum wrapping was significantly brighter than that with atmospheric packaging and modified atmospheric packaging. In general, the index of red color of the meats treated with vacuum wrapping was higher than that with atmospheric packaging and modified atmospheric packaging. The index of yellow color tended to be decreased after increment for a time with the passage of storage time, although the value with vacuum wrapping was generally higher than that with other wrapping methods.
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KEYWORD
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venison, meat color, TBARS, VBN, deer
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