• Food Science of Animal Resources
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• v.25 no.4
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• pp.442-448
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• 2005

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.