Palatability of Meat from Mule Deer

Abstract

To determine the palatability of meat from mule deer, a lo-member trained sensory panel evaluated meat from seven mule deer harvested in Texas. Beef rib roast and venison rib roast, loin steaks and semimembranosus steaks, and ground meat patties (beef, venison, venison/beef, and venison/pork) were evaluated. Venison contained much less fat than beef. Beef was more palatable than venison except for tenderness. The main difference in palatability was that venison was less juicy than beef. Mixing ground venison with beef or pork increased the palatability of venison to that of ground beef.

Nutrient Composition of Muscles in Deer and Boar

“…MANY STUDIES have been reported on the chemical composition of the muscles of free-living animal species that are important in human nutrition (Field et al, 1973;Drew and Greer, 1977;Manley and Forss, 1979;Brittin et al, 1981;Mulley and English, 1985;Falandysz et al, 1986;Freudenreich and Fischer, 1989;Ishida et al, 1991;Korzeniowski et al, 1991;Drew, 1992). These studies have shown that the nutritional value of meats depended on species, sex, age and feeding habits, as well as the anatomical site.…”