A B S T R A C TFarmed male red deer (15 and 26 months), fallow deer (16 months) and New Zealand wapiti-type deer (26 months) slaughtered in an experimental abattoir were used to determine the influence of processing practices on tenderness and p H . Carcasses were electrically stimulated (low voltage) through the leg or anus immediately after bleeding and compared with non-stimulated carcasses.Portions of loin and leg from all carcasses were subjected to a range of conditioning and ageing treatments before tenderness assessment was done with a Warner-Bratzler shear press. Tenderness was measured in some samples after a freeze and slow thaw cycle.Electrical stimulation in all deer types had a highly significant effect in improving tenderness and the effects were most dramatic when carcasses were placed in a chiller 2 h after slaughter. Conditioning and ageing regimes (maximum 96 h post-slaughter) further improved tenderness, particularly in non-stimulated carcasses. Processing effects were more marked in loin pieces; these cooled more rapidly than leg.The process of freezing and slow thawing (20 h at 4°C in loins and 24-96 h at 0°C for legs) improved tenderness by 10-40% when compared with unfrozen pieces. Britain 246 K R Drew, S F Crosbie, D A Forss, T R Manley, A J Pearse measurement f r o m anally stimulated wapiti stags which appeared higher than their leg-stimulated counterparts.Where data were collected f r o m both sides of leg-stimulated carcasses, p H values were around 0.13 units lower for the stimulated shackled leg than for the free leg.Leg temperatures rose to over 40°C at 0.5 h post-slaughter in all deer. Temperatures were generally similar between stimulated and non-stimulated carcasses f o r both loin and leg data.
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