Статті в журналах: "Venison"

1

Reiche, Louise. "Venison contact dermatitis." Australasian Journal of Dermatology 43, no. 1 (February 2002): 72–73. http://dx.doi.org/10.1046/j.1440-0960.2002.00565.x.

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2

Green, Leah Naomi. "Once home, and: Venison." Ecotone 10, no. 1 (2014): 143–45. http://dx.doi.org/10.1353/ect.2014.0038.

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3

Smith-Palmer, A., G. Hawkins, L. Browning, L. Allison, M. Hanson, R. Bruce, J. McElhiney, and J. Horne. "Outbreak ofEscherichia coliO157 Phage Type 32 linked to the consumption of venison products." Epidemiology and Infection 146, no. 15 (July 6, 2018): 1922–27. http://dx.doi.org/10.1017/s0950268818001784.

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AbstractIn September 2015, an outbreak ofEscherichia coliPhage Type 32 with an indistinguishable multi locus variable number tandem repeat analysis profile was identified in Scotland. Twelve cases were identified; nine primary cases, two secondary and one asymptomatic case. Extensive food history investigations identified venison products containing wild venison produced by a single food business operator as the most likely source of the outbreak. Of the nine primary cases, eight had consumed venison products, and one case had not eaten venison themselves but had handled and cooked raw venison in the household. This was the first reported outbreak of Shiga toxin-producingEscherichia coli(STEC) linked to venison products in the UK, and was also notable due to the implicated products being commercially produced and widely distributed. In contrast, previous venison outbreaks reported from other countries have tended to be smaller and related to individually prepared carcases. The outbreak has highlighted some important knowledge gaps in relation to STEC in venison that are currently been investigated via a number of research studies.

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4

Moyes, M. "Venison into the 21st Century." NZGA: Research and Practice Series 9 (January 1, 2003): 13–15. http://dx.doi.org/10.33584/rps.9.2002.3419.

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The marketing of venison in the 21st century is a huge topic with many and varied challenges for the industry as a whole. Firstly this paper will consider some of the consumer trends that are developing that will affect venison marketing in the future, namely, health, convenience and more restaurant dining. Secondly it will look at tomorrow's chef - what will their role will be in the future? and what are the implications for venison? How will tomorrow's markets look, how and where will venison be sold? Finally this paper considers some of the issues we need to be conscious of if we are to maintain our privileged position as a premium product.

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5

Saxe, Henrik. "Is Danish Venison Production Environmentally Sustainable?" Journal of Biomedical Research & Environmental Sciences 2, no. 7 (July 31, 2021): 555–62. http://dx.doi.org/10.37871/jbres1276.

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The objective of this study is to quantify the climate- and environmental impact of venison production from six wild life species in Denmark: Red deer, roe deer, fallow deer, wild boar, mallard and pheasant, and compare it with the environmental impact of commercially produced beef, pork and chicken in Denmark. The method for quantifying the impact of venison applied original LCI data obtained for the complete life cycle of Danish venison production of all six species, supplemented with data from Ecoinvent® and LCAFOOD on materials and processes involved in production of venison and industrial meat. Fodder, foraging on farmers’ fields, infrastructure, hunter/hunting and abattoir processes were analyzed separately using Simapro software applying the Stepwise® method. The results indicate that Danish venison production ranges from being slightly less, over being equally, to most often being far more environmentally harmful than the production of comparable industrial meat types. The main environmental impact originated from feed and foraging on farmer’s fields and mileage driven by the hunters was surprisingly high. Danish industrial meat from domestic animals is typically more environmentally friendly than Danish venison.

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6

Thomas. "Sonnet with Venison and Frigg." Antioch Review 77, no. 1 (2019): 86. http://dx.doi.org/10.7723/antiochreview.77.1.0086.

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7

Barry, T. N., and P. R. Wilson. "Venison production from farmed deer." Journal of Agricultural Science 123, no. 2 (October 1994): 159–65. http://dx.doi.org/10.1017/s0021859600068416.

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Deer farming commenced in New Zealand (NZ) in 1969, and since then the number of farmed deer has progressively increased, to reach 1·3 million in 1993 (Game Industry Board (GIB), personal communication). These comprise 85% European red deer (Cervus elaphus), with the remainder being composed of elk (Cervus elaphus canadensis), elk/red deer crossbreds, fallow deer (Dama dama) and small numbers of other species. Initially, deer were obtained from the capture of feral animals, introduced to NZ over 100 years ago, but in the last 10 years the increase has come from breeding on deer farms. The industry has a strategic marketing plan to coordinate all sectors in order to maintain profitability. This plan has been implemented and financed by the GIB, through the collection of compulsory levies on venison and velvet sales. With the formation of the GIB in 1984, the NZ Deer industry has been strongly export market-led, and thus differs from the NZ sheep and cattle industries, which developed with a production driven philosophy. Key aspects of the market-led approach have been to produce and market venison which is consistently tender and of low fat content, and at the carcass weight range and times required by the markets.

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8

Kim, Jong-Uk, Nan-Hee Lee, and Ung-Kyu Choi. "Physicochemical characteristics of frankfurter sausage made with venison." Korean Journal of Food Preservation 29, no. 7 (December 2022): 1120–27. http://dx.doi.org/10.11002/kjfp.2022.29.7.1120.

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To revitalize the meat processing industry, the physicochemical properties of frankfurter sausage prepared using venison were confirmed in this study. The pH values of all sausages were within the range of 5.6-6.1. The yield after heat treatment showed a significant increase pattern in proportion with the deer meat added. The L and b values were significantly decreased with the addition of venison. The ΔE value showed a pattern similar to that of the L value. The a value was increased with the addition of venison. Hardness, adhesiveness, and chewiness tended to increase depending on the amount of venison added, whereas elasticity decreased. The total amino acid content increased depending on the venison content. The content of essential amino acids compared to total amino acids was 40% in all test groups. The content of glutamic acid was the highest in all test groups, followed by that of aspartic acid, lysine, and leucine. Among the amino acid compounds, sweet, savory, bitter and other ingredients all showed the highest in FSV (frankfurter sausage made with venison), followed by FSM (frankfurter sausage made with mixed meat) and FSP (frankfurter sausage made with pork meat).

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9

Hogg, B. W., L. M. Catcheside, and G. J. K. Mercer. "Carcass composition in male fallow deer: age and castration effects on dissected tissue distribution." Animal Science 51, no. 2 (October 1990): 405–13. http://dx.doi.org/10.1017/s0003356100005559.

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ABSTRACTTwenty-eight male fallow deer (Dama dama), 14 entire and 14 castrated (seven each 1- and 2-year-old) were slaughtered and their carcasses jointed. Each joint was separated into venison, trim A (low visible fat, diced pieces), trim B (pieces suitable only for mincing), waste and bone. Castration had a significant and cumulative effect on live and carcass weights. At 1 year of age castrated males were 80 g/kg lighter in live weight; at 2 years this difference had increased to 119 g/kg. The pattern for differences in hot and cold carcass weights was similar, being 66 and 148 g/kg lighter at 1 and 2 years old, respectively.Castration caused small but significant shifts in the proportions of the primal joints, and the proportions of venison, trim A and trim B. Castrated males had smaller neck (9 g/kg) and saddle (10 g/kg) joints, but 18 g/kg larger legs. In the whole carcass they contained 12 g/kg more venison, but correspondingly less trim A and trim B.Older animals had higher proportions of venison and lower proportions of bone. Venison distribution altered with age, but this was mainly a reflexion of changes in joint proportions.The overall effect of castration was to reduce carcass weights (on which producers are paid) and reduce venison production proportionately to 0-97 and 0-88 of that achieved in 1- and 2-year-old entire males respectively. In some market situations castration may be an acceptable method of producing venison outside of the normal peak production, but the reduced production would require higher schedule prices to be economically viable for the producer.

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10

Strmisková, G., and F. Strmiska. "Contents of mineral substances in venison." Food / Nahrung 36, no. 3 (1992): 307–8. http://dx.doi.org/10.1002/food.19920360316.

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11

Davies, M. H., K. P. A. Wheeler, D. G. Chapple, and A. V. Fisher. "Evaluation of measurements that may define venison quality parameters in UK farmed deer." Proceedings of the British Society of Animal Science 2009 (April 2009): 141. http://dx.doi.org/10.1017/s175275620002980x.

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Early work established that carcasses of deer, compared with other species, were leaner, yielded a greater proportion of ‘first class meat’, that venison had a beneficial fatty acid composition and was dark in colour (Blaxter et al., 1974). More recently, Fisher et al. (1998) and Stevenson-Barry (2000) have reviewed and identified potential important ‘quality’ parameters for venison. From these, the UK deer industry needs to identify a suite of measurements to define ‘quality’, to improve on the current subjective assessments of carcasses in commercial abattoirs and to help guide future production systems. The aim of this study was to identify suitable quality measurements to characterize UK venison.

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12

Gorbacheva, M. V., G. V. Chebakova, K. V. Esepenok, L. K. Zemtsova, and A. V. Yatsyshina. "Development of a method for obtaining fried venison sausages with improved properties." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012053. http://dx.doi.org/10.1088/1755-1315/1052/1/012053.

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Abstract The work deals with the development research of the production process and formulation of fried sausages, which provide an increase in its nutritional value, including energy and biological, as well as expanding the range of venison products. Venison takes an insignificant share in the total volume of the Russian market. However, this type of meat raw material has its own consumer, both regionally and in terms of expanding the range of meat products produced primarily in large cities. The objects of the research were frozen venison; unsalted pork side fat; melted chicken fat; fried sausages from venison. The possibility of using milk whey in the process of formation of the stuffing system for the production of fried sausages was substantiated during the experiment. It is shown that whey addition at the stage of the minced meat seasoning process and interaction of whey proteins with meat structural elements promotes both loosening muscle fibers and activating enzymatic processes. The above provided intensification of minced meat system maturation on average of 8 hours. The analysis of the results confirmed that the use of venison and melted chicken fat in fried sausages composition contributes to increasing their nutritional value, including energetic and biological ones. The product obtained according to variant 1 was characterized by higher energetic value which amounted to 244.6 kcal (1015.3 kJ). The lowest one (239.4 kcal/995.7 kJ) was detected in variant 3 samples with 75.0% of venison and 10.0% of clarified chicken fat. The introduction of a natural additive - CO2-extract of oregano with its antioxidant properties – is an added benefit of the proposed technical solutions. This can reduce the degree of oxidation of fat and, consequently, increase the shelf life of fried sausages.

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13

Bykowska, Marta. "Influence of selected factors on meat quality from farm-raised and wild fallow deer (Dama dama): a review." Canadian Journal of Animal Science 98, no. 3 (September 1, 2018): 405–15. http://dx.doi.org/10.1139/cjas-2017-0146.

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Fallow deer meat (venison) is a new product acquired from farm-raised and wild animals. Nowadays, people are more concerned about their health, and therefore, they search for high quality, “healthy” products. Farming of fallow deer is ecological and friendly to the environment. Animals are kept in pasture conditions which resemble their natural environment. Venison is considered healthy meat, low in fat and cholesterol, and high in protein. The aim of this review was to gather and discuss the available literature on factors influencing the quality of venison such as sex, age, slaughter method and housing system, feeding, hanging method, animal condition, muscle type, and ageing of meat, considering both farm-raised and wild fallow deer.

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14

Yoshida, Ayako, Kayoko Matsuo, Junji Moribe, Ryusei Tanaka, Taisei Kikuchi, Eiji Nagayasu, Naoaki Misawa, and Haruhiko Maruyama. "Venison, another source of Paragonimus westermani infection." Parasitology International 65, no. 6 (December 2016): 607–12. http://dx.doi.org/10.1016/j.parint.2016.09.009.

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15

Bekhit, A. E. D., L. Cassidy, R. D. Hurst, and M. M. Farouk. "Post-mortem metmyoglobin reduction in fresh venison." Meat Science 75, no. 1 (January 2007): 53–60. http://dx.doi.org/10.1016/j.meatsci.2006.06.015.

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16

FAROUK, M. M., M. BEGGAN, I. I. HAFEJEE, C. FREKE, and A. E. D. BEKHIT. "MANUFACTURING FUNCTIONALITY OF CHILLED VENISON AND BEEF." Journal of Food Quality 30, no. 5 (October 2007): 764–82. http://dx.doi.org/10.1111/j.1745-4557.2007.00158.x.

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17

Aidoo, Kofi E., and Richard J. P. Haworth. "Nutritional and chemical composition of farmed venison." Journal of Human Nutrition and Dietetics 8, no. 6 (December 1995): 441–46. http://dx.doi.org/10.1111/j.1365-277x.1995.tb00339.x.

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18

Zabashta, A. G., and V. O. Basov. "Development trends and ways of processing venison." Meat technology magazine 10 (October 10, 2022): 54–57. http://dx.doi.org/10.33465/2308-2941-2022-10-54-57.

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19

Kohler, James M., Danny A. Mammo, Steven R. Bennett, and John B. Davies. "Primary ocular toxoplasmosis secondary to venison consumption." American Journal of Ophthalmology Case Reports 29 (March 2023): 101776. http://dx.doi.org/10.1016/j.ajoc.2022.101776.

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20

Takeda, Shiro, Sakurako Kaneko, Kazuyuki Sogawa, Abdulatef M. Ahhmed, Hirofumi Enomoto, Shinpei Kawarai, Kensuke Taira, Wataru Mizunoya, Masato Minami, and Ryoichi Sakata. "Isolation, Evaluation, and Identification of Angiotensin I-Converting Enzyme Inhibitory Peptides from Game Meat." Foods 9, no. 9 (August 25, 2020): 1168. http://dx.doi.org/10.3390/foods9091168.

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Game meat has been underutilized, while it offers the potential to diversify not only the human diet but also increase food production and the nutritional value of meat products. This study aimed to determine the angiotensin I-converting enzyme (ACE) inhibitory activities of the digested game meats (venison and boar meat) compared with those of livestock meats (beef and pork). Through the sodium dodecyl sulfate polyacrylamide gel electrophoresis and size chromatography results, we found that the digested products from each meat had different molecular weights. The ACE inhibitory ratio in all tested samples had gradually increased following by the enzyme treatments. ACE inhibitory ratios and the half maximal inhibitory concentration values indicated that digested venison was the most potent inhibitor of ACE activity, followed by the digested boar meat. The level of anserine in digested venison was higher than that in the other meats, but the carnosine level was lower. Through fractionations and liquid chromatography–tandem mass spectrometry analysis, five ACE inhibitory peptides were identified from the digested venison. Of these peptides, Isoleucine-Lysine- Glutamic Acid-Valine-Threonine-Glutamic Acid-Arginine (IKEVTER) demonstrated the highest ACE inhibitory activity. Therefore, the game meat is food that is believed potentially to offer high bioactivities, particularly antihypertensive forces.

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21

Andronov, Sergey V., Andrey A. Lobanov, Irina V. Kobel’kova, Andrey I. Popov, Luo Luo, Olga M. Shaduyko, Anatoliy D. Fesyun, et al. "Seasonality of consumption of traditional products of reindeer husbandry and river fishing by indigenous people of the Arctic zone of Western Siberia in the context of climate change." Hygiene and sanitation 100, no. 6 (June 28, 2021): 610–16. http://dx.doi.org/10.47470/0016-9900-2021-100-6-610-616.

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Introduction. The nutrition of the Nenets in the Arctic zone of Western Siberia is mainly based on traditional products (raw (thermally unprocessed) local fish and venison), which is the most important factor of survival in the Arctic. Storing up food products for an extended period is not relevant for the Nenets. Climate change and industrial development in the Arctic primarily affect the seasonality of consumption. Changing the calendar of fish and venison harvesting leads to greater use of imported and canned local food, increasing the length of the periods when local food completely disappears from the diet of the Nenets. Material and methods. During the expeditions to the national villages of the Yamal-Nenets Autonomous Okrug, cross-sectional screening studies were performed, in which 985 Nenets people took part. Nutritional analysis was conducted using the questionnaire method based on an album of portions and dishes. Retrospective information was collected on the seasonality of consumption of reindeer products and local fisheries (the length of the period when unserved fish and venison are available). Results. The consumption of reindeer and river fishery products is seasonal. The duration of the season of venison consumption was from 150±14.0 to 180±21.0, and raw fish - from 120±14.0 to 200±21.0 days. Despite the high level of consuming reindeer products per season, the average annual consumption of venison by Nenets in the Arctic zone of Western Siberia was 240 g/day/person that is less than in the central regions of the Russian Federation and industrially developed countries. In the studied area, the average annual consumption of fish (171.5 g/day/person) is three times higher than the average consumption in the Russian Federation. However, increased consumption of traditional food is typically only during the season of fishing or slaughtering reindeer. The average annual consumption reduced; during the off-season, the share of easily digestible carbohydrates in the diet increased. Conclusion. The creation of fish and venison stocks in villages and their year-round sale to the population is a necessary step in ensuring the food security of the Nenets people.

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22

Fisher, A. V., R. I. Richardson, K. P. A. Wheeler, and M. H. Davies. "Effects of supplemental vitamin E and packaging system on the shelf life of venison from red deer (Cervus elaphus) finished off grass or concentrates." Proceedings of the British Society of Animal Science 2009 (April 2009): 140. http://dx.doi.org/10.1017/s1752756200029793.

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On exposure to oxygen, venison discolours at a faster rate than lamb, beef or pork (Trout and Gutzke, 1995) and a short shelf life is a problem for meat retailers. Increasing antioxidants in meat through the diet, and the type of packaging system used, can substantially improve shelf life. This study determined the effects of supplemental vitamin E and packaging system on colour stability and fat rancidity in venison from red deer finished off grass or concentrates.

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23

Radder, Laetitia. "Restaurants and venison marketing: a South African experience." Food Service Technology 2, no. 3 (September 2002): 109–14. http://dx.doi.org/10.1046/j.1471-5740.2002.00044.x.

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24

Rounds, Joshua M., Carrie E. Rigdon, Levi J. Muhl, Matthew Forstner, Gregory T. Danzeisen, Bonnie S. Koziol, Charlott Taylor, Bryanne T. Shaw, Ginette L. Short, and Kirk E. Smith. "Non-O157 Shiga Toxin–producingEscherichia coliAssociated with Venison." Emerging Infectious Diseases 18, no. 2 (February 2012): 279–82. http://dx.doi.org/10.3201/eid1802.110855.

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25

Hoffman, L. C., and E. Wiklund. "Game and venison – meat for the modern consumer." Meat Science 74, no. 1 (September 2006): 197–208. http://dx.doi.org/10.1016/j.meatsci.2006.04.005.

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26

Radder, Laetitia. "Understanding Consumer Decision-Making in Adopting Wild Venison." Journal of Food Products Marketing 9, no. 1 (January 2003): 15–29. http://dx.doi.org/10.1300/j038v09n01_03.

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Beverland, Michael B. "Repositioning New Zealand Venison: From Commodity to Brand." Australasian Marketing Journal (AMJ) 13, no. 1 (January 2005): 62–67. http://dx.doi.org/10.1016/s1441-3582(05)70068-9.

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Bosi, E., P. Madie, C. R. Wilks, and S. G. Fenwick. "The isolation ofYersiniaspecies from retailed sausages containing venison." New Zealand Veterinary Journal 43, no. 1 (January 2, 1995): 27–28. http://dx.doi.org/10.1080/00480169.1995.35838.

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29

Elliot, John. "FARMED VENISON: THE NEW MEAT COMES OF AGE." Nutrition & Food Science 93, no. 4 (January 4, 1993): 26–29. http://dx.doi.org/10.1108/eum0000000000997.

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30

FAROUK, M. M., M. BEGGAN, S. HURST, A. STUART, P. M. DOBBIE, and A. E. D. BEKHIT. "MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF." Journal of Food Quality 30, no. 6 (December 2007): 1023–39. http://dx.doi.org/10.1111/j.1745-4557.2007.00175.x.

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NAKAI, Mizuho, Moeno NISHIYAMA, and Takayuki MURAMOTO. "Effects of adding different levels of NaCl to venison mince on water holding capacity and textural properties of venison sausage." Nihon Chikusan Gakkaiho 91, no. 2 (May 25, 2020): 127–30. http://dx.doi.org/10.2508/chikusan.91.127.

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Lee, Nan-Hee, and Ung-Kyu Choi. "A comparison of physicochemical properties of hamburger steaks made with pork, beef and venison." Korean Journal of Food Preservation 29, no. 6 (October 2022): 943–52. http://dx.doi.org/10.11002/kjfp.2022.29.6.943.

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This study aimed to pave the way for the industrialization of deer-based meat products. Hamburger steak prepared using deer meat as an alternative to pork as a raw material was evaluated for yield after heat treatment, water-holding capacity, shear force, color, and texture. The pH of all test groups was found to be within the range of pH 5.7-5.8, with no significant differences based on the raw meat. The yield of venison hamburger steak after heat treatment was significantly higher than pork. Adding deer meat reduced the water-holding capacity. Shear force ranged from 1.79 to 1.82%, with no statistically significant differences among any stakes. The venison imparted a rich brown hue to the hamburger steak. The venison steak had a darker red shade compared to the pork. Hardness, elasticity, cohesiveness, and chewiness were all significantly higher in HVV, HPV, and HPB than in HPP. HVV had the highest adhesiveness, followed by HPP, HPB, and HPV. The promising results suggested that deer meat-based hamburger steaks may have a high utility as a meat product.

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33

Davies, M. H., and A. P. Wade. "Effect of extended daxlength on appetite, liveweighr performance, and attainment of slaughter weight in weaned deer stag calves." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 212. http://dx.doi.org/10.1017/s0308229600025344.

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Deer are strictly seasonal animals. In mid-winter a period of reduced feed intake and growth ensues, and is especially pronounced in weaned calves (Kay, 1989). As a result the majority of farmed venison is slaughtered at 15-20 months of age. Research has shown that winter inappetance is affected by photoperiod (Simpson et al., 1984). This may offer the potential to manipulate growth rates, and alleviate the current problem of venison marketing and continuity of supply. The objective of this experiment was to investigate the possibility of producing carcasses of an acceptable size and quality at different times of the year.

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34

Yao, Mengjie, Haiping Zhao, Xiaoyan Qi, Yuan Xu, Wenyuan Liu, and Chunyi Li. "Establishment and comparative analysis of HPLC fingerprints of deer tissues." Animal Production Science 60, no. 10 (2020): 1343. http://dx.doi.org/10.1071/an19554.

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Context With the increasing use of velvet antlers (VA) as functional food or traditional Chinese medicine, the quality control has become more and more important. Aims Establish an effective method to provide a way of distinguishing VA from other types of deer tissue. Methods In the present study, 18 samples from three types of deer tissue were analysed on the basis of high-performance liquid chromatography, and a chromatogram of each sample was obtained. Then, these chromatograms were processed using the similarity evaluation system for chromatographic fingerprints of traditional Chinese medicine, to give the fingerprints of three deer tissues. The chemometric methods were used to analyse the fingerprint results, so as to identify the three types of deer tissue. Key results Shared peaks of VA, venison and deer bone were identified using similarity evaluation system. The results showed that, in total, 19 peaks were identified among these three types of deer tissue. Compared with venison, VA lacked three peaks (Numbers 3, 4 and 17); compared with deer bone, VA had six extra peaks (Numbers 2, 5, 8, 9, 14 and 19). The results of chemometric methods showed that different tissue samples could be classified into three categories by using both cluster analysis and principal component analysis. After principal component analysis and partial least-square discrimination analysis, seven peaks were selected, which had significant influence on the classification of VA, venison and deer bone. Conclusions The high-performance liquid-chromatography fingerprints in combination with chemometric methods can be used to effectively distinguish three deer tissue types, namely, VA, venison and deer bone. Implications We believe the method offers a useful tool much needed in the current Chinese velvet market.

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35

BEHR, J., and J. A. GROENEWALD. "NOTES: MARKETING OF VENISON BY RETAIL BUTCHERS IN TRANSVAAL." Agrekon 28, no. 1 (February 1989): 88–91. http://dx.doi.org/10.1080/03031853.1989.9524151.

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36

Kerr, Kenneth D. "Sex Identification of White-Tailed Deer Using Frozen Venison." Journal of Forensic Sciences 31, no. 3 (July 1, 1986): 11120J. http://dx.doi.org/10.1520/jfs11120j.

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37

Murray, Shona, and Elizabeth Timms. "Relationship between sensory and instrumental assessment of venison texture." Food Quality and Preference 4, no. 1-2 (January 1993): 106. http://dx.doi.org/10.1016/0950-3293(93)90425-6.

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38

Bykowska, Marta, Agnieszka Ludwiczak, Joanna Składanowska-Baryza, and Marek Stanisz. "The effect of high ultimate pH on the quality of three muscles from farm-raised fallow deer (Dama dama)." Animal Production Science 59, no. 6 (2019): 1176. http://dx.doi.org/10.1071/an17668.

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Muscles (m. supraspinatus, SP; m. longissimus thoracis et lumborum, LTL; m. semimembranosus, SM) of 16 farm-raised fallow deer were analysed to study the effect of normal and high pH on the quality of venison. While 60% of analysed SP muscles were characterised with an ultimate pH (pHu) of ≥6.0, the pHu of LTL and SM was of a normal level (pH ≤ 6.0) for most of the analysed fallow deer. The SP with a normal and high pH had the highest pHu among the analysed muscles (P = 0.009). High pHu resulted in redder meat (P = 0.004). LTL and SM with a high pHu were characterised with the lowest value of H° (P = 0.006). The drip loss and the percentage of total water were higher for SP than for the other analysed muscles (P = 0.001 and P < 0.0001). The free water and the free-water share in total water were most affected by the pHu (P = 0.001) among the analysed traits related to water-holding capacity of meat, and were lower for venison with a high pHu than for that with a normal pHu. The high-pHu venison was related to a lower cooking loss (P = 0.002) and a slightly higher meat plasticity (P = 0.027) than was the meat with a normal pHu. The proximal chemical composition of the fallow deer muscles was not influenced by the pHu (P = 0.817–0.983) nor by the carcass weight (P = 0.121–0.964). From the present results, it can be concluded that high-pH and normal-pH venison have different qualities. This also means different culinary and technological characteristics depending on the pHu value. The incidence of high pHu was the highest in the SP.

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39

North and Owen. "Awareness and Understanding Amongst New Zealand Health Professionals of Venison in a Healthy Diet." Proceedings 37, no. 1 (December 23, 2019): 44. http://dx.doi.org/10.3390/proceedings2019037044.

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40

Fisher, A. V., M. H. Davies, D. W. Deakin, and J. A. Bayntun. "Changes in carcass composition with age in 16-26 month old Red Deer." Proceedings of the British Society of Animal Science 2001 (2001): 69. http://dx.doi.org/10.1017/s1752756200004518.

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Modern retailing of venison through supermarkets requires that the product be on the shelf for an extended period compared with the traditional short season in autumn/early winter. However, deer are highly seasonal animals and a range of strategies is needed to increase marketing opportunities for venison. One strategy utilizes extended winter daylength and high levels of nutrition to advance the slaughter season (Davies, 1995; Fisher et al., 1995). Another strategy is to adopt more natural, low input systems with reduced production costs, in which deer reach slaughter condition during their third summer at 22-26 months of age, but this needs full investigation. This study involved sequential slaughtering of deer to ascertain how rapidly carcass composition and meat quality changes over this period.

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41

Torma, Dorisz, Nikoletta Böröndi-Fülöp, and Viktória Szente. "Vadhúsfogyasztói magatartás a minőségi szarvashús imázsa és pozícionálása." Táplálkozásmarketing 1, no. 1-2 (December 1, 2014): 141–47. http://dx.doi.org/10.20494/tm/1/1-2/21.

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42

Kim, Eun-Kyung. "Neuroprotective Effects of a Novel Peptide Purified from Venison Protein." Journal of Microbiology and Biotechnology 20, no. 4 (April 2010): 700–707. http://dx.doi.org/10.4014/jmb.0909.09033.

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43

Lee, Nan-Hee, and Ung-Kyu Choi. "Physicochemical and sensory properties of hamburger steak made with venison." Korean Journal of Food Preservation 28, no. 7 (December 2021): 908–14. http://dx.doi.org/10.11002/kjfp.2021.28.7.908.

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44

Żmijewski, Tomasz, Aleksandra Kwiatkowska, and Marek Cierach. "The Effect of Cold Storage on the Color of Venison." Polish Journal of Natural Science 24, no. 4 (December 1, 2009): 263–70. http://dx.doi.org/10.2478/v10020-009-0025-7.

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45

Goguen, Amber D., Shawn J. Riley, John F. Organ, and Brent A. Rudolph. "Wild-Harvested Venison Yields and Sharing by Michigan Deer Hunters." Human Dimensions of Wildlife 23, no. 3 (December 14, 2017): 197–212. http://dx.doi.org/10.1080/10871209.2017.1409372.

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46

Bekhit, A. E. D., M. M. Farouk, L. Cassidy, and K. V. Gilbert. "Effects of rigor temperature and electrical stimulation on venison quality." Meat Science 75, no. 4 (April 2007): 564–74. http://dx.doi.org/10.1016/j.meatsci.2006.09.005.

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47

heinzelmann, ursula. "Rumohr's Falscher Rehschlegel: The Significance of Venison in German Cuisine." Gastronomica 6, no. 4 (2006): 53–58. http://dx.doi.org/10.1525/gfc.2006.6.4.53.

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Carl Friedrich von Rumohr's Falscher Rehschlegel: at first glance the recipe in his Geist der Kochkunst, Spirit of Cookery of 1822 seems to belong to the category of mockfood - but does that make sense from the pen of a highly rational, reality-obsessed empiricist? Similar instructions for how to prepare meat, notably mutton, as game can be found in a row of popular German cookery books of the 19th and the beginning of the 20th century, whereas other examples for mockfood in German culinary history are rare and restricted to periods of shortage. So the story behind Rumohr's surprising recipe really is the story of hunting and venison in Germany. The article looks at both and explores their socio-cultural symbolism through the centuries in a gastronomic context.

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48

WATANABE, Akira, Megumi SEGAWA, Hiroshi SATO, and Mitsuto MATSUMOTO. "Physical and Chemical Changes in Venison during Post-mortem Storage." Nihon Chikusan Gakkaiho 64, no. 9 (1993): 934–37. http://dx.doi.org/10.2508/chikusan.64.934.

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49

WATANABE, Akira, Hiroshi SATO, Mitsuto MATSUMOTO, and Koichi HODATE. "Off-flavour and Lipid Oxidation in Raw Venison during Storage." Nihon Chikusan Gakkaiho 69, no. 5 (1998): 489–92. http://dx.doi.org/10.2508/chikusan.69.489.

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50

Belay, Ermias D., Pierluigi Gambetti, Lawrence B. Schonberger, Piero Parchi, Douglas R. Lyon, Sabina Capellari, Jennifer H. McQuiston, et al. "Creutzfeldt-Jakob Disease in Unusually Young Patients Who Consumed Venison." Archives of Neurology 58, no. 10 (October 1, 2001): 1673. http://dx.doi.org/10.1001/archneur.58.10.1673.

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