Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) venison

Meat Science

Volumn 98, Issue 2, 2014, Pages 104-109

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

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b NONE   (Sweden)

Author keywords

Body condition score; Fallow deer; Meat quality; Pelvic suspension; Red deer; Venison

Indexed keywords

MEATS;

BODY CONDITION SCORE; FALLOW DEER; MEAT QUALITY; RED DEER; VENISON;

TENDONS;

ACHILLES TENDON; ANALYSIS; ANIMAL; AUSTRALIA; CLASSIFICATION; COLOR; CONSUMER ATTITUDE; DEER; FOOD HANDLING; FOOD QUALITY; HUMAN; MEAT; METABOLISM; MUSCLE; PH; PROCEDURES; SKELETAL MUSCLE; TASTE; TEMPERATURE;

ACHILLES TENDON; ANIMALS; AUSTRALIA; COLOR; CONSUMER BEHAVIOR; DEER; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; MUSCLES; TASTE; TEMPERATURE;

EID: 84902083291     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.05.010     Document Type: Article

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