Venison Quality – the relationship of body condition score with consumer perception

  • 52 pages

  • Published: 2 Jun 2006

  • Author(s): Mulley, Robert, Dr, et al

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The project design followed a systems approach to venison quality; from on farm growth and development, immediate post slaughter management, optimum food preparation through to consumer appraisal and perception. Experimental work was carried out on selected slaughter age red and fallow deer of body condition scores 2, 3 and 4 (Lean, Prime and Fat). The research focused on post-slaughter handling and biochemical assessment of the three body condition scores to determine optimum eating quality as determined by a random representation of consumers. In addition, eating quality and consumer acceptance of venison from deer raised on pasture versus supplementary feeding was evaluated.