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Evaluation of measurements that may define venison quality parameters in UK farmed deer

Published online by Cambridge University Press:  22 November 2017

M H Davies ,
K P A Wheeler ,
D G Chapple  and
A V Fisher
M H Davies*
Affiliation:
ADAS UK Ltd, ADAS Rosemaund, Preston Wynne, Hereford HR1 3PG, UK
K P A Wheeler
Affiliation:
ADAS UK Ltd, ADAS Rosemaund, Preston Wynne, Hereford HR1 3PG, UK
D G Chapple
Affiliation:
ADAS UK Ltd, ADAS Rosemaund, Preston Wynne, Hereford HR1 3PG, UK
A V Fisher
Affiliation:
University of Bristol, Division of Farm Animal Science, School of Veterinary Science, Langford, Bristol BS40 5DU, UK
*
Email: [email protected]
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Extract

Early work established that carcasses of deer, compared with other species, were leaner, yielded a greater proportion of ‘first class meat’, that venison had a beneficial fatty acid composition and was dark in colour (Blaxter et al., 1974). More recently, Fisher et al. (1998) and Stevenson-Barry (2000) have reviewed and identified potential important ‘quality’ parameters for venison. From these, the UK deer industry needs to identify a suite of measurements to define ‘quality’, to improve on the current subjective assessments of carcasses in commercial abattoirs and to help guide future production systems. The aim of this study was to identify suitable quality measurements to characterize UK venison.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 141
Copyright
Copyright © The British Society of Animal Science 2009

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References

Blaxter, K.L., Kay, R.N.B., Sharman, G.A.M., Cunningham, J.M.M. and Hamilton, W.J. (1974). First Report of investigations by Rowett Research Institute and HFRO, Edinburgh. pp 101–111.Google Scholar
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Stevenson-Barry, J. (2000). Proceedings Deer Branch of the New Zealand Veterinary Association 17, 131–136.Google Scholar