Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) venison

Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

“…There currently exist more than 10 000 deer‐farming operations with some 300 000 deer in 16 EU countries, 2800 farms with 1.1 million deer in New Zealand and more than 7800 such farms in the USA . Farmed venison's qualitative aspects as influenced by feeding management, age, sex, castration and carcass suspension have been investigated previously. Little is known, however, about the differences between composition and sensory characteristics of venison and beef from contrasting breeds used for beef and dairy production.…”

Influence of selected factors on meat quality from farm-raised and wild fallow deer (Dama dama): a review

“…Animals of both sexes were characterized by the same dressing percentage measuring 63.3%. Furthermore, Hutchison et al (2014) observed differences in hot carcass weight between farm-raised males and females aged 18-36 mo (32.04 kg vs. 25.25 kg). The analysis of the influence of sex on the pH of venison gives discrepant results (Table 1).…”

“…Stress is not the only factor influencing the quality of meat from fallow deer. Among other essential factors, one can distinguish the housing system and slaughter method (Daszkiewicz et al 2015), pre-slaughter management, sex, and carcass hanging method (Sims et al 2004;Hutchison et al 2014;Piaskowska et al 2015), and feeding and body condition (Volpelli et al 2002;Hutchison 2012).…”

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

“…The meat industry needs to deliver consistent, high‐quality meat in order to satisfy consumers, and increase consumption frequency (Channon, D'Souza, & Dunshe, ). The industry has developed a number of techniques (Hutchison, Mulley, Wiklund, Flesch, & Sims, ) to achieve this ranging from traditional aging to novel methods such as hydrodynamic‐pressure processing. These can be broadly classified, based on their mechanism of action, into electrical, mechanical, chemical, and enzymatic interventions.…”

“…There is a well‐established linkage between sarcomere length and improved tenderness (Hegarty and Allen ; Hopkins, ; Locker & Hagyard, ; Marsh & Leet, ). This method has been shown to increase tenderness of muscles in beef (Ahnstrom et al., ; Liu et al., ), lamb (Thompson et al., ), venison (Hutchison et al., ), pork (Bertram & Aaslyng, ), and alpaca (Smith, Bush, van de Ven, & Hopkins, ). It has been reported to reduce drip and cooking losses in beef (Bekhit et al., ).…”