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본 연구는 엘크 사슴고기(Elk deer, Cervus elaphus andadensis)에서 생산된 등심(T1)과 뒷다리 부위(T2)에 대한 품질특성을 파악코자 실시되었으며, 분석 결과는 다음과 같다. T2가 T1보다 수분 함량은 낮고, 단백질 함량은 높았으며, 전단가는 낮고 보수력은 높았다. 육색 측정 결과 T1 및 T2 간 명도, 적색도, 황색도 모두 유의적인 차이가 없었다. 조직 특성 조사에서 경도, 부착성, 검성 및 파쇄성은 유의적인 차이가 있었으나, 응집성과 탄력성은 유의적인 차이가 없었다. 지방산 조성은 T2가 myristic acid와 linoleic acid의 함량이 각각 5.06와 10.37%로 T1이 유의적으로 높았으며(p<0.05),


This study was carried out to evaluate the quality characteristics on the two different muscles (Loin; T1, Ham; T2) from the Cervus elaphus andadensis (Elk deer). The water content and shear force of T1 were lower than that of T2. The protein content and water holding capacity were lower in T2 compared to the T1. In meat color, L*, a* and b* values were not different between T1 and T2. In the texture properties, there were significantly (p<0.05) differences in hardness, adhesiveness, gumminess and brittleness, but cohesiveness and springiness were not different significantly (p<0.05). In fatty acid analysis, myristic acid and linoleic acid of T2 were high (p<0.05) as 5.06 and 10.37%, respectively, while palmitoleic acid of T1 were significantly (p<0.05) higher than that of T2. SFA and UFA were not different between the T1 and T2, although EFA of T1 was significantly (p<0.05) higher than that of T2. In sensory evaluation, acceptability of T2 in fresh meat showed the slightly high, but that of T2 in cooked meat was slightly low score. All samples were not significantly different in overall acceptability.