본 연구는 포장방법에 따른 사슴고기의 냉장저장 중 이화화적 성질의 변화에 대해 알아 보기 위하여 실시하였다. 생체중 $220kg{pm}10kg$ 내외의 Elk 암컷 5마리를 도축하여 24시간 냉각한 후 발골하였고, 배최장근과 대퇴근을 채취하여 함기포장하여 각각 $-30^{circ}C$와 $-60^{circ}C$에서 보관하면서 실험을 수행하였다. 동결중 보수성의 변화는 $-60^{circ}C$에 보관한 처리구가 $-30^{circ}C$보다 낮게 나타났다. 연도는 동결후 높은 전단가를 나타내었고, 저장기간이 경과함에 따라 감소하였으며, $-30^{circ}C$저장구가 $-60^{circ}C$저장구보다 높았다. $-30^{circ}C$와 $-60^{circ}C$저장구 모두 저장 6개월 시점에서 가식권내에 있었고, 저장기간 동안에는 약간 증가하는 경향이었다. 저장 6개월경과 시 배최장근은 가식권을 벗어났으며, 대퇴근은 가식권내에 있었다. 동결저장중 pH는 증가하였고, 저장 6개월 경과 후에도 pH는 5.70이하였다. 배최장근은 저장기간이 경과함에 따라 유의적으로 증가하는 경향이었고, $-60^{circ}C$저장구가 낮은 밝기를 나타내었으나, 대퇴근은 $-30^{circ}C$가 낮았다. 적색도는 배최장근은 $-30^{circ}C$저장구가 급격히 낮아졌고, 대퇴근은 $-60^{circ}C$저장구가 급격히 낮아졌다. 배최장근은 $-60^{circ}C$저장구가 황색도의 변화가 나타나지 않았으며, 대퇴근은 $-30^{circ}C$와 $-60^{circ}C$저장구 모두 저장 6개월경에 황색도가 높아지는 경향이었다.
A total of 5 female elk deer($220kg{pm}10kg$) were included in a study on the changes in physico-chemical properties of deer meat during storage at $-4^{circ}C;and;-2^{circ}C$. The deers were exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300g were packaged using wrap packaging and stored for 1, 2, 3, 4, 5 and 6 months at $-30^{circ}C;and;-60^{circ}C$. During the freezing period, the changes of moisture maintenance was slower for the meats kept at $-60^{circ}C$ than that at $-30^{circ}C$. The meat softness represented higher value after freezing, and it tended to be decreased with the passage of storage time. Comparing the values between freezing temperature, the value at $-30^{circ}C$ was higher than at $-60^{circ}C$. All meats frozen at $-30^{circ}C;and;-60^{circ}C$ were edible after storage for 6 months. Loin was inedible, and leg was edible after freezing storage for 6 months. The pH values of the meats were increased during freezing period, even though pH value of the meats stored for 6 months was less than 5.70. Luminosity of loin was significantly increased with the passage of storage time, although loin stored at $-60^{circ}C$ was darker, and leg stored at $-30^{circ}C$ was darker. The index of red color was rapidly decreased for loin stored at $-30^{circ}C$, and for leg stored at $-60^{circ}C$, respectively. There were no changes in the index of yellow color for loin stored at $-60^{circ}C$, and the index for leg was increased with regardless of the freezing storage temperature after 6 months.
