The Effect of Long-Term Frozen Storage on the Quality of Meat (Longissimus thoracis et Lumborum) from Female Roe Deer (Capreolus capreolus L.)

Table 1

Thawing drip loss and chemical composition of meat (Longissimus thoracis et lumborum) from female roe deer before and after frozen storage (arithmetic mean ± SD).

Parameter	Frozen storage time (months)
	0 ()	6 ()	10 ()	12 ()
Thawing loss (%)	—	0.85 ± 0.20^A	2.16 ± 0.90^Ba	1.43 ± 0.79^b
Dry matter (g/kg)	260.87 ± 6.43	258.21 ± 7.40	259.93 ± 7.58	257.75 ± 5.18
Total protein (g/kg)	229.76 ± 8.24	228.30 ± 3.92	232.50 ± 5.19	229.50 ± 3.84
Fat (g/kg)	10.25 ± 4.94	9.41 ± 6.45	8.16 ± 4.42	10.25 ± 6.23
Ash (g/kg)	11.53 ± 0.40^A	10.79 ± 0.43^B	10.06 ± 0.37^C	9.82 ± 0.79^C
The ratio between total N of water-soluble protein compounds and total N in meat (%)	28.97 ± 1.67	29.74 ± 1.30	—	29.15 ± 1.58
The ratio between N of water-soluble nonprotein compounds and total N in meat (%)	13.53 ± 0.76	14.64 ± 0.92	—	14.46 ± 0.82
Water/protein ratio	3.22 ± 0.12	3.25 ± 0.08	3.18 ± 0.09	3.24 ± 0.06

^A,B,CValues within a row with different superscript letters are significantly different at . ^a,bValues within a row with different superscript lowercase letters are significantly different at .