| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
|
|---|
| Outline of Final Research Achievements |
The present study was carried out to improve game meat quality by pre-salting* treatment. Deer leg meat specimens were obtained from Nagano and Kanagawa prefectures in Japan, subjected to pre-salting and then used for preparing bacon and sausage samples. No effects of pre-salting could be detected in the bacon samples, though flavor was found to have significantly improved. Pre-salted deer sausage samples mixed with wild boar meat were seen to have taken on more acceptable flavor and aroma. The trehalose addition in venison jerky might improve the texture of the sensory evaluation. Peanuts powder could be effective against fat oxidation of deer meat.
*Pre-salting: Treatment with small amounts of curing agents such as NaCl and nitrite to remove blood residue in meat by osmometry.
|
