Effects of Different Reheating Methods on the Quality Characteristics of Deer Meat

Abstract:

To develop the deer meat industry, it is vital to elucidate the quality characteristics of prepared venison after reheating. Mass texture analysis, gas chromatography–ion mobility spectrometry (GC-IMS), and three additional techniques, including an electronic nose, were used for a comprehensive analysis of reheated deer meat. The texture parameters of prepared venison after heat treatment in an air fryer were as follows: hardness 14.25 N, elasticity 4.82 mm, and chewability 44.78 mJ. The GC-IMS test revealed 41 main volatile components in the precast braised venison after reheating. Based on orthogonal partial least squares discriminant analysis (OPLS-DA), 12 flavors were selected to distinguish the relative content of key characteristic flavors among different reheating samples. The electronic nose results revealed that braised venison contains five primary aromas, including benzenaldehyde, alcohol, and aromatic compounds, consistent with the GC-IMS detection characteristics. The results of this study provide a scientific basis for the development and popularization of venison and serve as reference data for the reheating of prefabricated meat dishes.