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Effects of Different Feeding Regimes on Deer Meat (Venison) Quality Following Chilled Storage Condition
Korean J. Food Sci. An. 2017;37:511-517
Published online August 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Kwan Woo Kim, Hyung Soo Park, Sung Soo Lee, Seong Heum Yeon, Chang Yeon Cho, Sang Woo Kim1, and Jinwook Lee*

Animal Genetic Resources Research Center, National Institute of Animal Science, RDA, Namwon 55717, Korea
1International Agricultural Development and Cooperation Center, Chonbuk National University, Jeonju 54896, Korea
Correspondence to: Jinwook Lee
Animal Genetic Resources Research Center, National Institute of Animal Science, RDA, Namwon 55717, Korea
Tel: +82-63-620-3531 Fax: +82-63-620-3590 E-mail: koreatop5@korea.kr
Received March 2, 2017; Revised June 26, 2017; Accepted July 4, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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 : deer meat, pH, cooking loss, shear force, meat color


October 2017, 37 (5)