Relationships between mince pH and the physicochemical and textural properties of venison model sausage from wild deer

This study examined the relationships between mince pH and the physicochemical and textural properties of venison model sausage made from wild deer. M. longissimus thoracis from wild deer (Cervus Nippon, n＝11) was ground and the pH of the mince were analyzed. NaCl (2.0% of mince weight) was added, mixed well, and the mince mixture was then boiled to produce the model sausage. Cooking losses, color, and textural profiles in the model sausages were analyzed. Significant negative correlations were found between mince pH and the L* and b* values of the model sausage. Significant positive correlation was found between mince pH and the a* value of the model sausage. Significant negative correlations were found between mince pH and cooking loss and adhesiveness of the model sausage. Significant positive correlations were found between mince pH and the cohesiveness and load of gumminess of the model sausage. These results suggest that as mince pH increased, meat color, water holding capacity during cooking, and deformation resistance of venison model sausage increased.