The effect of ageing time on the organoleptic properties of farmed fallow deer (Dama dama) longissimus lumborum meat
The purpose of this study was to determine the influence of different ageing times on the sensory characteristics of venison from farmed fallow deer bucks. With exception of game flavour intensity and liver flavour, significant differences were observed in all remaining attributes. The samples aged for 14 days received higher and thus more favourable scores for tenderness and overall acceptance than those aged for longer periods. The intensity of game aroma and bitter flavour were scored higher in the samples aged for 28 days compared to those aged for 7 or 14 days.
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