Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

摘要: Deer-meat consumption is increasing in several countries based on claims that it a healthy red meat. This study assessed the effect of slaughter age (low - 26 months and younger; medium from 27 to younger than 42 months; high older) carcass characteristics meat physicochemical properties 150 Iberian wild deer.; Results: Whole yields neck, backbone flank increased (P < 0.001) with age, while shoulder, tenderloin leg decreased 0.05) age. The pH measured at 48 h post mortem 9th rib level was not affected by 72 longissimus thoracis et lumborum muscle Meat chemical composition except for intramuscular fat (IMF), which Finally, cooking loss shear force were higher older Conclusion: Most deer depend slaughter. greater IMF animals may render more palatable. However, also Additional studies testing palatability seem be necessary evaluate effects sensorial quality deer. © 2018 Society Chemical Industry.; Industry.