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

Table 4

Water-holding capacity 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 ()
Drip losses (%)	2.79 ± 0.71^A	4.70 ± 1.54^BCa	3.39 ± 0.95^ABb	5.76 ± 1.53^C
Cooking loss (%)	31.99 ± 1.20^A	30.01 ± 1.58^B	29.14 ± 1.57^B	29.33 ± 1.63^B
Water-holding capacity—Grau and Hamm method (cm^2)	3.42 ± 0.81	4.12 ± 0.54	3.50 ± 0.91	4.19 ± 1.00
Water-binding capacity— centrifugal method (%)	30.46 ± 6.17 ^ABa	32.23 ± 3.90^A	24.66 ± 4.78^Bb	17.94 ± 4.18^C

^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 .