Comparison of meat quality characteristics for sika deer (Carvus nippon) obtained by different capturing methods
2018
Fujiwara, T. (University of Shizuoka, Shizuoka (Japan). Graduate School of Integrated Pharmaceutical and Nutritional Sciences) | Watase, T. | Matsui, S. | Aihara, K. | Sano, A. | Ichikawa, Y.
The aim of this study was to investigate the effects of capturing methods on venison quality characteristics. Therefore, we analyzed moisture content, water-holding capacity, textural properties, L*, a*, b* and free amino acids-related substance content for M. longissimus dorsi of sika deer (Cervus nippon) which were captured using foot snare traps (FST samples, n = 3) or grand hunt (GH samples, n = 3) in Izu city, and were processed at the municipal meat processing facility ; 'Izusika donya'. Although there was no significant difference in moisture content, drip loss, cooking loss and free amino acids-related substance content among capturing methods, FST showed a tendency to be higher moisture content, lower cooking loss and stress of hardness than GH. Shear force value of FST was significant lower than that of GH (P < 0.05). The a* of FST for raw venison was significantly higher than that of GH (P < 0.05), whereas no difference was observed in roasted venison. We revealed that venison quality characteristics are different in capturing methods.
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