Eating Qualities of Venison from Red and Fallow Deer

  • 25 pages

  • Published: 1 May 2000

  • Author(s): Shaw, Frank

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The beef industries in Australia, New Zealand and UK are addressing the question of variability in tenderness and developing ‘pathway’ systems to ensure that the consumer can purchase branded product of ‘guaranteed’ tenderness. The Australian deer and venison industries must move towards a Quality Assurance system which addresses both ‘on-farm’ (live animal) and ‘off-farm’ (processing) aspects of production. An Australian ‘venison quality’ brand is a logical component of such a system. This ‘venison quality’ brand, which would guarantee tenderness, may facilitate consumer acceptance of deer meat, and provide the consistent quality that will encourage repeat sales.

The aim of this project was to evaluate the eating quality of venison from red and fallow deer produced under best practice commercial conditions.