真空低温調理法を用いた鹿肉料理の食資源としての可能性

抄録

　In Japan there are cultures in which people have eaten mountainous deer as a valuable protein source, but such meat is not being eaten in modern times.

　The Japanese government is recently promoting the capture of deer to stop the damage to agricultural crops due to a large deer population. However, it is ethically problematic that most captured deer are buried.

　We aimed to expand the use of venison as a food resource by developing a recipe for a venison cuisine which is consistent with the taste of consumers and can function as a commercial product.

　In this study, we developed a recipe using a vacuum low-temperature cooking method that makes the meat quality soft and creates a flavorful dish. As a result of a sensory evaluation, the venison cuisine was evaluated as equal to a beef dish for "deliciousness”, "appearance”, "hardness” and "elasticity”.

　By using the vacuum low temperature cooking method, we showed that venison can be a favorite dish for people. Its cooking method is suitable for the commercialization of venison because it can be hygienically cooked, distributed and sold, so it seems that it will be significantly useful for expanding the use of venison as a food resource.