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KMID : 1024620060260010070
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Food Science of Animal Resources
2006 Volume.26 No. 1 p.70 ~ p.77
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Physico-Chemical, Fatty Acid Composition and Sensory Properties of Venison from Cervus elaphus andadensis (Elk Deer)
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Kim Il-Suk
Jin Sang-Keun
Hah Kyung-Hee
Park Seok-Tae
Kwuak Kyung-Rak
Park Jung-Kwon
Kang Yang-Soo
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Abstract
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This study was carried out to evaluate the quality characteristics on the two different muscles (Loin; T1, Ham; T2) from the Cervus elaphus andadensis (Elk deer). The water content and shear force of T1 were lower than that of T2. The protein content and water holding capacity were lower in T2 compared to the T1. In meat color, values were not different between T1 and T2. In the texture properties, there were significantly (p<0.05) differences in hardness, adhesiveness, gumminess and brittleness, but cohesiveness and springiness were not different significantly (p<0.05). In fatty acid analysis, myristic acid and linoleic acid of T2 were high (p<0.05) as 5.06 and 10.37% respectively, while palmitoleic acid of T1 were significantly (p<0.05) higher than that of T2. SFA and UFA were not different between the T1 and T2, although EFA of T1 was significantly (p<0.05) higher than that of T2. In sensory evaluation, acceptability of T2 in fresh meat showed the slightly high, but that of T2 in cooked meat was slightly low score. All samples were not significantly different in overall acceptability.
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KEYWORD
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Elk deer, quality characteristics
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