돈육, 우육 및 사슴육으로 제조한 햄버거 스테이크의 이화학적 특성 비교
A comparison of physicochemical properties of hamburger steaks made with pork, beef and venison
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초록
This study aimed to pave the way for the industrialization of deer-based meat products. Hamburger steak prepared using deer meat as an alternative to pork as a raw material was evaluated for yield after heat treatment, water-holding capacity, shear force, color, and texture. The pH of all test groups was found to be within the range of pH 5.7-5.8, with no significant differences based on the raw meat. The yield of venison hamburger steak after heat treatment was significantly higher than pork. Adding deer meat reduced the water-holding capacity. Shear force ranged from 1.79 to 1.82%, with no statistically significant differences among any stakes. The venison imparted a rich brown hue to the hamburger steak. The venison steak had a darker red shade compared to the pork. Hardness, elasticity, cohesiveness, and chewiness were all significantly higher in HVV, HPV, and HPB than in HPP. HVV had the highest adhesiveness, followed by HPP, HPB, and HPV. The promising results suggested that deer meat-based hamburger steaks may have a high utility as a meat product.
Abstract
This study aimed to pave the way for the industrialization of deer-based meat products. Hamburger steak prepared using deer meat as an alternative to pork as a raw material was evaluated for yield after heat treatment, water-holding capacity, shear force, color, and texture. The pH of all test groups was found to be within the range of pH 5.7-5.8, with no significant differences based on the raw meat. The yield of venison hamburger steak after heat treatment was significantly higher than pork. Adding deer meat reduced the water-holding capacity. Shear force ranged from 1.79 to 1.82%, with no statistically significant differences among any stakes. The venison imparted a rich brown hue to the hamburger steak. The venison steak had a darker red shade compared to the pork. Hardness, elasticity, cohesiveness, and chewiness were all significantly higher in HVV, HPV, and HPB than in HPP. HVV had the highest adhesiveness, followed by HPP, HPB, and HPV. The promising results suggested that deer meat-based hamburger steaks may have a high utility as a meat product.
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