Consumer evaluation of venison sensory quality: Effects of sex, body condition score and carcase suspension method

Meat Science

Volumn 86, Issue 2, 2010, Pages 311-316

  Hutchison, C L ^a   Mulley, R C ^a   Wiklund, E ^b   Flesch, J S ^a  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b Svenska Samernas Riksförbund ^*  (Sweden)

Author keywords

Body condition; Fallow deer; Meat quality; Pelvic suspension; Red deer; Sensory evaluation; Venison

Indexed keywords

BODY CONDITION; FALLOW DEER; MEAT QUALITY; PELVIC SUSPENSION; RED DEER; SENSORY EVALUATION; VENISON;

ANIMALS; TENDONS;

QUALITY CONTROL;

ACHILLES TENDON; ADULT; ANIMAL; ARTICLE; COLOR; CONSUMER; DEER; FEMALE; FOOD HANDLING; HUMAN; MALE; MEAT; METHODOLOGY; MIDDLE AGED; OBESITY; PELVIS; SEX DIFFERENCE; SLAUGHTERHOUSE; STANDARD; TASTE;

ABATTOIRS; ACHILLES TENDON; ADIPOSITY; ADULT; ANIMALS; COLOR; CONSUMER SATISFACTION; DEER; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MALE; MEAT; MIDDLE AGED; PELVIS; SEX FACTORS; TASTE;

ANIMALIA; CERVIDAE; CERVUS ELAPHUS; DAMA DAMA;

EID: 77955091809     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.031     Document Type: Article

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