Improving the meat quality of venison and other exotic game

摘要: The effect of various external factors on the sensory quality venison and game meat is reviewed. As cervid species wild boar have been domesticated farmed for a number years, there are more data available these effects than free-roaming African species. Most similar in magnitude to that experienced traditionally monogastric animals ruminants, e.g. change fatty acid profiles reflect diet monogastrics. With species, greater control over transport, lairage stunning/slaughter processes possible, resulting uniform practices being developed ultimately lead consistent quality. However, with this not case research has focused finding methodologies best harvesting Various value-added techniques used traditional red processing adapted successfully