Does carcass suspension technique influence reindeer (Rangifer tarandus tarandus) meat quality attributes?

Animal Production Science

Volumn 52, Issue 8, 2012, Pages 731-734

  Wiklund, E ^a,b   Finstad, G ^a   Aguiar, G ^a   Bechtel, P J ^c  

^a UNIVERSITY OF ALASKA FAIRBANKS   (United States)

^b National Union of the Swedish Sami People   (Sweden)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

sensory evaluation; tenderness.; venison

Indexed keywords

COLOR; DEER; FOOD QUALITY; MEAT;

RANGIFER TARANDUS; RANGIFER TARANDUS TARANDUS;

EID: 84863844180     PISSN: 18360939     EISSN: None     Source Type: Journal    
DOI: 10.1071/AN11269     Document Type: Conference Paper

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