Meat quality of farmed rised red deer and fallow deer
|Cathegory||Publication in specialized journals|
The aim of the present study was to compare chemical composition and organoleptic properties of meat from red deer and fallow deer with beef from two contrast cattle breeds Aberdeen Angus and Holstein. Meat from red and fallow deer contained significantly lower amounts of intramuscular fat and total collagen. On the contrary, considerably higher proportions of polyunsaturated fatty acids and soluble collagen were found in venison compared to beef. Deer species samples were scored higher for intensity of aroma, taste, tenderness and chewiness compared to beef. However, assessors were not able to find differences between sensory profiles of meat from red and fallow deer.
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