Table 3. Change in cooking loss of deer meat during storage at 4°C for various durations

Storage period		Treatments¹

		T1	T2	T3	T4
Cooking loss (%)	2 d	29.33 ± 2.47	27.06 ± 3.54	24.40 ± 3.20	23.93 ± 1.47^C
	7 d	31.14 ± 2.95	28.96 ± 3.80	26.72 ± 4.32	27.27 ± 1.28^BC
	11 d	34.54 ± 0.85	33.73 ± 1.92	28.25 ± 6.47	31.05 ± 4.34^AB
	15 d	32.85 ± 2.68	30.10 ± 2.95	31.57 ± 1.47	32.31 ± 0.82^A
	18 d	31.51 ± 1.62	30.40 ± 3.66	31.85 ± 1.27	33.97 ± 1.75^A
	21 d	33.10 ± 2.92	28.25 ± 2.04	31.87 ± 2.31	33.34 ± 0.98^A