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《Food Science》 2010-05
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Changes in Chemical Composition and Edible Quality of Venison from Different Anatomical Locations during Postmortem Aging

XU Bo1,ZHOU Guang-hong2,XU Xing-lian2,LI Chun-bao2,HU Ping2 (1. College of Forestry, Beihua University, Jilin 132013, China;2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China)  
The changes in chemical composition and edible quality of venison from different anatomical locations including M longissimus dorsi (LD), M semitendinosus (ST), M supraspinatus (SP) and M poasos major (PM) of a hybrid F1 deer from crossed Xifeng female sika deer with Tianshan male wapiti deer during postmortem aging. Results indicated that anatomical location had a significant effect on chemical composition and edible quality of venison during postmortem aging. Aging time had a significant effect on water and crude fat contents, Warner-Bratzler shear force (WBSF), and thaw drip and cooking losses of venison from different locations, whereas no significant effect on collagen content was observed. Among the above four locations, LD exhibited the highest crude fat and collagen contents and lowest water content, WBSF and cooking loss (P0.05). Aging time also had a significant effect on WBSF of LD and ST (P0.05), while had no significant effect on WBSF of PM aged for 3 days and SP (P 0.05).
【Fund】: 吉林省科技计划项目(20040226)
【CateGory Index】: TS251.1
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