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

Table 5

Sensory properties (points) and shear force (Newton) values 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 ()
Odor: intensity	4.05 ± 0.64	3.85 ± 0.58	3.85 ± 0.47	3.95 ± 0.72
Odor: desirability	5.00 ± 0.00	5.00 ± 0.00	4.95 ± 0.16	4.85 ± 0.34
Flavor: intensity	4.50 ± 0.58	4.10 ± 0.32	4.05 ± 0.16	4.20 ± 0.71
Flavor: desirability	4.75 ± 0.42^ab	4.80 ± 0.42^ab	5.00 ± 0.00^a	4.55 ± 0.44^b
Juiciness	3.95 ± 0.28^A	3.20 ± 0.42^B	3.35 ± 0.41^B	3.20 ± 0.42^B
Tenderness	4.75 ± 0.42	5.00 ± 0.00	5.00 ± 0.00	4.85 ± 0.34
Shear force value	17.77 ± 3.07	16.13 ± 1.02	15.81 ± 2.06	16.63 ± 2.19

^A,BValues 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 .