C‐4,5,6

[C-5] Meat from sika deer (Cervus nippon) in Shizuoka Prefecture as a food resource

A comparison of the characteristics of deer meat from different geographical areas

*Yayoi Ishibashi¹, Naoko Otsuki¹, Takehiko Terashima², Takaya Watase³, Toshimichi Asanuma³, Yoko Ichikawa¹ (1. University Of Shizuoka, graduate school, 2. Tokoha University, 3. Industrial Research Institute Of Shizuoka Prefecture)

Keywords:venison of shika deer (cervus nippon), meat characteristics, texture characteristics, sensory evaluation