Abstract
The effect of pelvic and Achilles tendon suspension of red and fallow deer carcasses on meat quality parameters were compared. Venison was evaluated from red deer stags (n=14), bucks (n=14) and fallow deer does (n=10) between 12 and 36months old. Immediately after slaughter, carcasses were split down the dorsal midline and assigned to one of the two hanging methods and pH and core body temperature measured. Twenty-four hours post-slaughter muscles were excised. Venison from fallow deer and red deer stags pelvic-suspended had significantly lower (P<0.001) cooked shear force values than Achilles hung carcasses. There was no significant difference between hanging technique for other characteristics measured. These data indicated that pelvic suspension should be adopted by the deer industry to increase tenderness of venison.
Published Version
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