Venison

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Jason S Flesch - One of the best experts on this subject based on the ideXlab platform.

  • effect of pelvic suspension on the instrumental meat quality characteristics of red deer cervus elaphus and fallow deer dama dama Venison
    Meat Science, 2014
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch, Kristy Sims
    Abstract:

    The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n=14), bucks (n=14) and fallow deer does (n=10) between 12 and 36months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P<0.001) cooked shear force values than Achilles hung carcasses. There was no significant difference between hanging technique for other characteristics measured. These data indicated that pelvic suspension should be adopted by the deer industry to increase tenderness of Venison.

  • Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) Venison.
    Meat Science, 2014
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch, Kristy Sims
    Abstract:

    The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n=14), bucks (n=14) and fallow deer does (n=10) between 12 and 36months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P

  • consumer evaluation of Venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    article i nfo Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus )o f the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of Venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (pb0.001). Consumers also noted a difference in colour between sexes in fallow deer Venison, with Venison from 36 month-old does being darker (p=0.015), and preferred Venison from does over 18-24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

  • consumer evaluation of Venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus) of the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of Venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (p<0.001). Consumers also noted a difference in colour between sexes in fallow deer Venison, with Venison from 36 month-old does being darker (p=0.015), and preferred Venison from does over 18-24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

Christine L Hutchison - One of the best experts on this subject based on the ideXlab platform.

  • effect of pelvic suspension on the instrumental meat quality characteristics of red deer cervus elaphus and fallow deer dama dama Venison
    Meat Science, 2014
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch, Kristy Sims
    Abstract:

    The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n=14), bucks (n=14) and fallow deer does (n=10) between 12 and 36months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P<0.001) cooked shear force values than Achilles hung carcasses. There was no significant difference between hanging technique for other characteristics measured. These data indicated that pelvic suspension should be adopted by the deer industry to increase tenderness of Venison.

  • Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) Venison.
    Meat Science, 2014
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch, Kristy Sims
    Abstract:

    The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n=14), bucks (n=14) and fallow deer does (n=10) between 12 and 36months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P

  • consumer evaluation of Venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    article i nfo Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus )o f the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of Venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (pb0.001). Consumers also noted a difference in colour between sexes in fallow deer Venison, with Venison from 36 month-old does being darker (p=0.015), and preferred Venison from does over 18-24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

  • consumer evaluation of Venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus) of the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of Venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (p<0.001). Consumers also noted a difference in colour between sexes in fallow deer Venison, with Venison from 36 month-old does being darker (p=0.015), and preferred Venison from does over 18-24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

Eva Wiklund - One of the best experts on this subject based on the ideXlab platform.

  • Venison: Meat from red deer (Cervus elaphus) and reindeer (Rangifer tarandus tarandus)
    Animal Frontiers, 2014
    Co-Authors: Eva Wiklund, M M Farouk, Greg Finstad
    Abstract:

    To illustrate the most important sources of Venison (deer meat) in the world, the examples in this article are taken from the deer farming industry in New Zealand and the traditional reindeer husbandry cultures in Fennoscandia (Sweden, Norway, and Finland) and Alaska (with roots in Russia and Fennoscandia). These deer industries are mainly focused around pasture-based Venison production systems. The red deer (Cervus elaphus) is the most common deer species for Venison production in New Zealand (Figure 1) while the reindeer (Rangifer tarandus tarandus) dominate Venison production in Fennoscandia and Alaska (Figure 2). Reindeer husbandry is performed in a less-intensive way than red deer farming, with the reindeer free ranging (not enclosed in fenced areas) in forests and on the mountain tundra. Both reindeer in Fennoscandia and red deer in New Zealand are occasionally fed supplements or replacements, particularly during winter when pastures cannot provide enough nutrition for maintenance and growth (Staaland and Sletten, 1991; Wiklund et al., 2008a). Consumer opinion is increasingly important to meat industries worldwide, and consumers value the attributes such as flavor, tenderness, and nutrient content when evaluating the quality of meat (Dransfield, 2003). In addition, consumers judged meat production systems where the animals graze in a free-range manner to be more animal friendly and ethical compared with the standard commercial production of beef, pork, or poultry (for an overview, see Hoffman and Wiklund, 2006). Therefore, Venison with its low fat content, favorable fat composition, and increased mineral content is a product that meets most of the criteria (e.g., nutritional composition and ethical quality) demanded by the discerning meat consumers of today (Hoffman and Wiklund, 2006). In Table 1, the nutritional composition of red deer and reindeer Venison, beef, and lamb is compared. Venison: Meat from red deer (Cervus elaphus) and reindeer (Rangifer tarandus tarandus)

  • effect of pelvic suspension on the instrumental meat quality characteristics of red deer cervus elaphus and fallow deer dama dama Venison
    Meat Science, 2014
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch, Kristy Sims
    Abstract:

    The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n=14), bucks (n=14) and fallow deer does (n=10) between 12 and 36months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P<0.001) cooked shear force values than Achilles hung carcasses. There was no significant difference between hanging technique for other characteristics measured. These data indicated that pelvic suspension should be adopted by the deer industry to increase tenderness of Venison.

  • Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) Venison.
    Meat Science, 2014
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch, Kristy Sims
    Abstract:

    The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n=14), bucks (n=14) and fallow deer does (n=10) between 12 and 36months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P

  • consumer evaluation of Venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    article i nfo Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus )o f the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of Venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (pb0.001). Consumers also noted a difference in colour between sexes in fallow deer Venison, with Venison from 36 month-old does being darker (p=0.015), and preferred Venison from does over 18-24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

  • consumer evaluation of Venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus) of the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of Venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (p<0.001). Consumers also noted a difference in colour between sexes in fallow deer Venison, with Venison from 36 month-old does being darker (p=0.015), and preferred Venison from does over 18-24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

Robert C Mulley - One of the best experts on this subject based on the ideXlab platform.

  • effect of pelvic suspension on the instrumental meat quality characteristics of red deer cervus elaphus and fallow deer dama dama Venison
    Meat Science, 2014
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch, Kristy Sims
    Abstract:

    The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n=14), bucks (n=14) and fallow deer does (n=10) between 12 and 36months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P<0.001) cooked shear force values than Achilles hung carcasses. There was no significant difference between hanging technique for other characteristics measured. These data indicated that pelvic suspension should be adopted by the deer industry to increase tenderness of Venison.

  • Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) Venison.
    Meat Science, 2014
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch, Kristy Sims
    Abstract:

    The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n=14), bucks (n=14) and fallow deer does (n=10) between 12 and 36months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P

  • consumer evaluation of Venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    article i nfo Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus )o f the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of Venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (pb0.001). Consumers also noted a difference in colour between sexes in fallow deer Venison, with Venison from 36 month-old does being darker (p=0.015), and preferred Venison from does over 18-24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

  • consumer evaluation of Venison sensory quality effects of sex body condition score and carcase suspension method
    Meat Science, 2010
    Co-Authors: Christine L Hutchison, Eva Wiklund, Robert C Mulley, Jason S Flesch
    Abstract:

    Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus) of the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of Venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (p<0.001). Consumers also noted a difference in colour between sexes in fallow deer Venison, with Venison from 36 month-old does being darker (p=0.015), and preferred Venison from does over 18-24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.

K.v. Gilbert - One of the best experts on this subject based on the ideXlab platform.

  • effects of rigor temperature and electrical stimulation on Venison quality
    Meat Science, 2007
    Co-Authors: L. Cassidy, K.v. Gilbert, A E D Bekhit, M M Farouk
    Abstract:

    The effects of rigor temperature and electrical stimulation on Venison quality were assessed using Venison longissimus dorsi muscle. In the first trial, effect of rigor temperature (0, 15, 25, 30, 35 and 42°C) and time post-mortem (at rigor, 3, 7 and 14 days) on drip and cooking losses, % expressible water (water holding capacity, WHC), sarcomere length, protein solubility, meat tenderness and colour were investigated. In the second trial, the effects of rigor temperature (15 and 35°C), electric stimulation (stimulated or not stimulated) and time (at rigor, 3 and 6 weeks post-mortem) on tenderness and colour were further investigated. Results of the first trial showed no clearly established trends of the effect of rigor temperature and time on the cooking and drip losses and protein solubility except Venison muscles that went into rigor at 42°C tended to have higher drip loss and lower protein solubilities compared to muscles that went into rigor at the other temperatures. Venison water holding capacity (WHC) decreased with the increase in rigor temperature (P<0.001) and Venison became more tender with time post-mortem. Venison colour improved with increasing rigor temperature. During display, samples that went into rigor at 15, 25 and 35°C had the lowest and those at 0 and 42°C had the highest rate of change of redness (a(∗)) value with time. In the second trial, tenderness was improved by stimulation (P=0.01). Redness (a(∗)) values were affected by rigor temperature (P<0.01) and post-mortem time (P<0.001) but not by electrical stimulation. It is concluded that Venison tenderness can be improved via the manipulation of rigor temperature to obtain acceptable level of tenderness early post-mortem with less damaging effect on colour stability.

  • Effects of rigor temperature and electrical stimulation on Venison quality
    Meat Science, 2006
    Co-Authors: Alaa El-din A. Bekhit, L. Cassidy, Mahmoud Mohamed Farouk, K.v. Gilbert
    Abstract:

    The effects of rigor temperature and electrical stimulation on Venison quality were assessed using Venison longissimus dorsi muscle. In the first trial, effect of rigor temperature (0, 15, 25, 30, 35 and 42°C) and time post-mortem (at rigor, 3, 7 and 14 days) on drip and cooking losses, % expressible water (water holding capacity, WHC), sarcomere length, protein solubility, meat tenderness and colour were investigated. In the second trial, the effects of rigor temperature (15 and 35°C), electric stimulation (stimulated or not stimulated) and time (at rigor, 3 and 6 weeks post-mortem) on tenderness and colour were further investigated. Results of the first trial showed no clearly established trends of the effect of rigor temperature and time on the cooking and drip losses and protein solubility except Venison muscles that went into rigor at 42°C tended to have higher drip loss and lower protein solubilities compared to muscles that went into rigor at the other temperatures. Venison water holding capacity (WHC) decreased with the increase in rigor temperature (P