2018 Volume 89 Issue 2 Pages 219-226
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.
