Color and Its Stability in Venison from Cervus nippon yesoensis(Japanese Yeso Deer)
![]() |
M. Sekikawa
(Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine)
K. H. Han (Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine) K. Shimada (Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine) M. Fukushima (Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine) T. Ishikawa (Laboratory of Biology, Nihon University, School of Dentistry at Matsudo) C. H. Lee (Food Science and Biotechnology of Animal Resources, College of Animal Husbandry, Konkuk University) M. Mikami (Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine) |
1 | AOAC (1984) Official Methods of Analysis, 14th ed. Association of Official Analytical Chemists, Washington, DC |
2 | Ishida, M., Takeda, H., Ikeda, T., and Saito, S. (1991) General composition and depot fat characteristics of Japanese Sika deer (Cervus nippon) carcasses. Anim. Sci. and Technol. 62, 166-169 |
3 |
Koohmaraie, M. (1992) The role of |
4 | Onyango, C. A., Izumimoto, M., and Kutima, P. M. (1998) Comparison of some physical and chemical properties of selected game meats. Meat Sci. 49, 117-125 DOI ScienceOn |
5 | Sekikawa, M., Seno, K., Shimada, K., Fukushima, M. and Mikami, M. (1999) Transaminase affects accumulation of free amino acids in electrically stimulated beef. J. Food Sci. 64, 384-389 DOI ScienceOn |
6 | Sekikawa, M., Yamamoto, M., Fukushima, M., Shimada, K., Ishikawa, T., and Mikami, M. (2001) Effect of proteasome inhibitor on sarcoplasmic protein of bovine skeletal muscle during storage. Food Chem. 73, 17-21 DOI ScienceOn |
7 | Stevenson, J. M., Seman, D. L., and LiKlejohn, R. P. (1992) Seasonal variation in venison quality of mature, farmed red stags in New Zealand. J. Anim Sci. 70, 1389-1396 DOI |
8 | Takahashi, K., Hattori, A., Tatsumi, R., and Takai, K. (1992) Calcium-induced splitting of connectin filaments intobeta-connectin and a 1,200-kDa subfrasnent. J. Biochem.(Tokyo) 111, 778-782 DOI |
9 | Stevenson, J. M., Weatherall, I. L., Littlejohn, R. P., and Seman, D. L. (1991) A comparison of two instruments for measuring venison CIELAB values and colour assessment by a trained panel. N. Z. J. Agric. Res. 34, 207-212 DOI |
10 | Zomborszky, Z., Szentmihalyi, G., Sarudi, I., Hom, P., and Szabo, C. S. (1996) Nutrient composition of muscles in deer and boar. J. Anim Sci. 61, 625-626 |
11 | Dransfield, E. (1994) Optimisation of tenderisation, ageing and tenderness. Meat Sci. 36, 105-121 DOI ScienceOn |
12 | Boucque., Ch. V., Wamants, N., and Van Oeckel, M. J. (1999) Measurement and prediction of pork colour. Meat Sci. 52, 347-354 DOI ScienceOn |
13 | Izumimoto, M. (1976) Direct method for assay of heme-pigment in muscle and its application., Biote-chnology a Japanese Society for Bioscience and Agro-chemistry 50, 55-59 |
14 | Stevenson, J. M., Seman, D. L., Weatherall, I. L., and Littlejohn, R. P. (1989) Evaluation of venison colour by an objective method using CIELAB values. J. Food Sci. 54, 1661-1662 DOI |
15 | Trout, G. R. and Gutzke, D. A. (1996) A simple, rapid preparative method for isolating and purifying reduced myoglobin. Meat Sci. 43, 1-13 |
16 | Fukushima M., Ohashi, T., Sekikawa, M., and Nakano, M. (1999) Comparative hypocholesterolemic effects of five animal oils in cholesterol-fed rats, Bioscience Biote-chnology Biochemistry 63, 202-205 DOI ScienceOn |
17 | Miura, H., Izumimoto, K., and Shiomi, M. (1979) De-termination of the autoxidation rate of myoglobin. Res. Bull. Obihiro Univ., 11, 389-401 |
18 | Renerre, M. and Bonhomme, J. (1991) Effects of electrical stimulation, boning-temperature and conditioning mode on display colour of beef meat. Meat Sci. 29, 191-202 DOI ScienceOn |
19 | Kasai, T., Yokohama, M., Inoue, K., and Ishijima, Y. (1996) Fatty acids composition in Yeso sika deer (Cervus nippon yesoensis) living around Abashiri city. Anim. Sci. and Technol. 67, 1086-1089 |
20 | Mikami, M., Nagao, M., Sekikawa, M., Miura, H., and Hongo, Y. (1994) Effects of electrical stimulation on the peptide and free amino acid contents of beef homogenate and sarcoplasma during storage. Animal Sci. & Technol. 65. 1034-1043 |
21 | Sekikawa, M., Seno, K., Mikami, M., Miura, H., and Hongo, Y. (1996) Effect of electrical stimulation on beef meat color. J. Hokkaido Anim. Sci. Agri. Soc. 37, 46-46 |
![]() |