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Quality Comparisons of Canned Deer Meat Produce with BBQ and Jangjorim Sauce  

Kim Il-Suk (Department of Animal Resources Technology, Jinju National University)
Jin Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Hah Kyung-Hee (National Livestock Research Institute)
Park Ki-Hoon (Department of Animal Resources Technology, Jinju National University)
Jung Gi-Jong (Department of Animal Resources Technology, Jinju National University)
Park Seok-Tae (Tongyeong Agricultural Development and Technology Center)
Kwuak Kyung-Rak (Tongyeong Agricultural Development and Technology Center)
Park Jung-Kwon (Sasum-Nara Farm)
Kang Yang-Su (Gyeongnam Agricultural Research & Extension Service)
Publication Information
Food Science of Animal Resources / v.26, no.1, 2006 , pp. 92-97 More about this Journal
Abstract
The objective of this study was to investigate the quality characteristics of canned deer meat produce with prepared BBQ sauce (T1) and Jangjorim sauce (T2). The mixture were stuffed into cylindrical can (about 150 g each) and thermally processed at $121^{\circ}C$ for 30 min, the sample were stored at $30{\pm}1^{\circ}C$ for 60 days and analyzed with an interval of 30 days. pH, salinity, saccarinity of T1 were significantly lower (p<0.05) than that of T2. TBARS and VBN of T1 were significantly higher (p<0.05) than that of T2. In the result of sensory evaluation, all product obtained good score (p>6.0) in overall acceptability during whole storage at $30{\pm}1^{\circ}C$. Theses result should be useful in developing guidelines for canned deer meat preparation by consumer and processors.
Keywords
quality characteristics; canned deer meat;
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