Abstract

Venison is a high quality product with several attributes attractive to consumers. It is tender, has low fat content, has a favourable fat composition and has high levels of minerals (Hoffman & Wiklund, 2006). However, New Zealand venison processors have indicated a seasonal variation in the amount of drip. Poor colour stability can also be a problem, sometimes even in vacuum bags when it can occur after extended storage of chilled product. The purpose of this study was to determine seasonal variation in drip loss and tenderness in... Continued

E, Wiklund, A Stuart, PM Dobbie, and RP Littlejohn

Proceedings of the New Zealand Society of Animal Production, Volume 69, Christchurch, 123-125, 2009