CAJ | 학술논문

比较研究了宰后成熟处理0、3、5、7、14和21天的花-马杂交F_1鹿较具代表性的背最长肌、半腱肌、冈上肌和腰大肌中主要化学成分和食用品质的变化.结果表明:部位因子对经过成熟处理鹿肉的主要化学成分和食用品质有一定的影响.成熟时间对不同部位鹿肉的水分含量、粗脂肪含量、剪切力值、解冻滴水损失和蒸煮损失有显著影响(P<0.05),而对胶原蛋白含量无显著影响(p>0.05).背最长肌具有较高的粗脂肪含量和胶原蛋白含量,水分含量较低;剪切力和蒸煮损失明显小于其他三个部位肉.成熟时间对背最长肌和半腱肌的剪切力有影响,而对冈上肌和成熟3天后的腰大肌没有影响.
비교연구료재후성숙처리0、3、5、7、14화21천적화-마잡교F_1록교구대표성적배최장기、반건기、강상기화요대기중주요화학성분화식용품질적변화.결과표명:부위인자대경과성숙처리록육적주요화학성분화식용품질유일정적영향.성숙시간대불동부위록육적수분함량、조지방함량、전절력치、해동적수손실화증자손실유현저영향(P<0.05),이대효원단백함량무현저영향(p>0.05).배최장기구유교고적조지방함량화효원단백함량,수분함량교저;전절력화증자손실명현소우기타삼개부위육.성숙시간대배최장기화반건기적전절력유영향,이대강상기화성숙3천후적요대기몰유영향.
This study was designed to compare the changes of the chemical compositions and edible qualities of venison cuts at different anatomical locations m longissimus dorsi (LD),m semitendinosus (ST),m supraspinatus (SP)and m poasos major(PM)of hybrid F_1 deer crossed Xifeng sika deer with Tiansan wapiti during postmortem aging.The results showed that position aspect had higher influence for the chemical compositions and edible qualities in venison during postmortem aging.LD had higher crud fat content,collagen content and lower moisture content,lower WarnerBratzler shear force (WBSF)and cooking loss(p<0.05).Aging is carry weight to Warner-Bratzler shear force of LD and ST(p<0.05),but it has no influence in SP and PM after 3d(p>0.05).