Changes of Chemical Compositions and Edible Qualities of Different Species of Venison during Postmortem Aging

Abstract

Abstract: This study was designed to compare the changes of the chemical compositions and edible qualities of venison longissimus dorsi (LD) of hybrid F1 deer crossed Xifeng sika deer with Tiansan wapiti and Northeast sika deer during postmortem aging. The results showed that the species aspect has marked effets on the chemical composition and edible quality of venison during postmortem aging, and LD of hybrid F1 deer has higher edible quality compared with sika deer. LD of hybrid F1 deer has higher moisture content, crud fat content, and collagen content before 7 days of aging (p<0.05), but lower Warner-Bratzler shear force (WBSF), drip loss and cooking loss (p<0.05). The collagen solubility has no difference (p>0.05).

Key words: venison, postmortem aging, chemical composition, edible quality, species

XU Bo, ZHOU Guang-Hong, XU Xing-Lian, LI Chun-Bao, HU Ping. Changes of Chemical Compositions and Edible Qualities of Different Species of Venison during Postmortem Aging[J]. FOOD SCIENCE, 2008, 29(6): 111-115 https://doi.org/

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Changes of Chemical Compositions and Edible Qualities of Different Species of Venison during Postmortem Aging

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