@article{oai:iwate-u.repo.nii.ac.jp:00015693,
 author = {村元, 隆行 and 中井, 瑞歩 and 鈴木, 結子 and 井上, 朔実 and 石田, 光晴 and 木下, 一成 and 平田, 滋樹},
 issue = {3},
 journal = {日本畜産学会報},
 month = {Aug},
 note = {筋肉のpHが22頭の野生ニホンジカ（Cervus Nippon）の胸最長筋（M. longissimus thoracis）の保水性，遊離アミノ酸含量，硬さ，色調，酸化，脂肪酸組成，および抗酸化物質含量に及ぼす影響について検討を行った．鹿肉のpHはドリップロス，水分含量，剪断力価，飽和脂肪酸割合，一価不飽和脂肪酸割合，および多価不飽和脂肪酸割合に有意な影響を及ぼさなかった．鹿肉のpHとクッキングロス，L*値，a*値，b*値，メトミオグロビン割合，チオバルビツール酸価，およびα-トコフェロール含量との間に有意な負の相関がみられた．鹿肉のpHと遊離アミノ酸総含量との間に有意な正の相関がみられた．本研究の結果から，鹿肉はpHが高くなるのに伴って，明度，赤色度，黄色度は低くなるものの，加熱中の保水性が高くなり，酸化が抑制され，また呈味成分である遊離アミノ酸の総含量が高くなることが示された．, Effect of the pH of muscle (M. longissimus thoracis) on water holding capacity, free amino acid content, hardness, color, oxidation, fatty acid composition, and antioxidant content of venison from wild deer (Cervus Nippon, n＝22) was investigated. pH did not significantly affect drip loss, moisture content, shear force value, saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid in venison. Significant negative correlations were found between pH and cooking loss, L* value, a* value, b* value, metmyoglobin percentage, thiobarbituric acid value, and α-tocopherol content of venison. A significant positive correlation was found between pH and the total free amino acid content of venison. These results suggest that as venison pH increased, meat color darkened, but water holding capacity during cooking, oxidation suppression, and total content of free amino acids which are taste components increased.},
 pages = {335--341},
 title = {筋肉のpHが野生ニホンジカ肉の理化学特性に及ぼす影響},
 volume = {92},
 year = {2021}
}