Rheological Properties of Emulsion-Type Sausage Prepared from Deer Meat

概要

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Rheological properties of an emulsion-type sausage prepared from deer meat and pork fat were compared with those of experimental pork sausages and of commercial sausages. Deer meat sausage showed a softer texture than the experimental pork sausage. Three-dimensional structure, one of the characteristic structures of emulsiontype sausages, was clearly observed even in deer meat sausages by scanning electron microscopy, although the structure of deer meat sausages was slightly coarser than that of the experimental pork sausages. However, rheological parameters of deer sausages obtained in the present study were in the range of normal values observed for sausages sold in the market. The characteristics in color of deer meat sausage were darker than those of the experimental pork sausages, so that the color of deer meat sausage was similar to that of typical dried sausage such as salami in the market. Therefore, the present results indicate that emulsion-type sausage using deer meat will be acceptable by consumers with no problem.
日本暖地畜産学会の論文