Culinary Characteristics Research Articles

TOURISM MANAGEMENT EXPLAINED BY THE CORRELATION BETWEEN THE AVERAGE TOTAL INCOME PER PERSON AND THE NUMBER OF OVERNIGHT STAYS IN ACCOMMODATION UNITS

In Romania’s tourism industry, in the last decade, following the European trend, small dimensioned accommodation units have appeared, bearing the name of boutique guesthouses or boutique hotels, depending on their accommodation capacity. The boutique guesthouses offer both accommodation services in rooms with traditional Romanian boyar characteristics, with Saxon and Szechuan influences, as well as food services with the same culinary characteristics. A particularity of these accommodation units is that each room had been furnishing according to a traditional noble theme, using either furniture that has been produced in Romanian workshops. Roomꞌ s names have been inspired by the woody essences that can be found in the Romanian forests and a large part of the furniture is made of cherry, beech, fir, oak, elm wood. The specific architecture of the accommodation units has been established in 18th century specific to the rococo and baroque style, predominantly found in buildings constructions in Romanian towns where niche tourism is a small part of mass tourism industry.

Phenotypic characterization and culinary quality of cassava ethnovarieties cultivated in northern Mato Grosso, Brazil

Cassava (Manihot esculenta Crantz) has great importance as a food and serves as a raw material for various industrial products. The aim of this study was to evaluate phenotypic and culinary characteristics of the roots of 15 ethnovarieties of cassava sampled in northern Mato Grosso. The evaluated characteristics included root epidermis texture, skin color, cortex color and root pulp color before and after cooking, ease of removal of the skin and cortex, cooking time and aspects of the cooked mass. The ethnovarieties presented phenotypic diversity for the characteristics evaluated in their roots. The cooking time of cassava ethnovarieties cooked in a conventional pan ranged from 17 to 35 minutes. However, when the cooking of the ethnovarieties occurred in a pressure cooker, all were cooked within 10 minutes. The pressure cooker accelerated the cooking time considerably; however, it negatively influenced the aspects of the cooked mass and had greater water retention. The 15 cassava ethnovarieties present phenotypic variation regarding the texture and colors of the epidermis, cortex, skin, in the fresh pulp and after cooking. Such variation may be indicative of genetic variability, which suggests the need to conserve these cassava ethnovarieties. The evaluation of the culinary characteristics, considering the cooking time and the aspects of the cooked mass, showed that the ethnovarieties Cascatinha, Liberata, Branca 3, Folha roxa, Mandioca de fritar sem cozinhar, Branca 4, Amarelinha 2, Casca roxa, Amarelinha 3 and Casca branca are the most suitable for planting, consumption and commercialization, and can be harvested seven months after planting.

Correlation between floral bud development and the uninucleate to binucleate stage in Capsicum chinense "ají mochero"

Capsicum chinense, is a species of chili native to Peru, considered a culinary symbol in the La Libertad region, for its culinary characteristics, such as its distinctive aroma, high heat, uniform fruits, attractive color and significant resistance to pests, in addition to require little care during cultivation. Given the need to carry out research that favors the improvement of cultivable species, the research objective was to determine the correlation between the development of the floral bud and the stage from uninucleate to binucleate in Capsicum chinense "ají mochero". This activity was carried out by staining the anthers of 200 randomly selected ají mochero floral buds with the acetic orcein dye. The results revealed that the floral buds of Capsicum chinense "ají mochero" that are related to the uninucleate microspore phase have lengths ranging between 3.744 and 3.976 millimeters, with diameters of 2.644 to 2.828 millimeters. Similarly, the floral buds associated with the binucleate microspore phase are found in the length range of 4.674 to 4.917 millimeters and diameters of 2.923 to 3.001 millimeters. It is concluded that There is a positive correlation between the development of the floral bud and the binucleate stage of C. chinense "ají mochero", therefore, buds that have a corolla slightly smaller than the calyx are ideal for initiating an androgenesis process, which would contribute to the genetic improvement of C. chinense by obtaining pure lines.

Technological quality of common bean landraces from organic cropping system

Beans are an important constituent of the Brazilian diet, and the search for cultivars with good culinary characteristics and adapted to the place of cultivation is necessary. It is known that there is a wide genetic diversity for common bean landrace cultivars. Still, little is known experimentally about the behavior of these cultivars when produced under organic cultivation. This work aimed to evaluate the technological quality of common bean landraces produced under organic cropping system. Twenty-six cultivars were used, four commercial and twenty-two landraces, originating from the Active Bean Germplasm Bank (BAF) of Santa Catarina State University – Agroveterinary Sciences Center (UDESC/CAV), produced in organic and conventional cultivation, in two crops. Cooking time and resistance, percentage of water absorption and broken grains and total soluble solids were evaluated. The shortest cooking time for the grains cultivated in the organic system (18 to 22 minutes) was obtained. The cultivars that had a percentage of unbroken grains between 60 and 80% showed a higher content of total soluble solids in the broth. Based on the genetic diversity for technological quality in organic cropping system, the use of cultivars, BAFs: 60, 23, 81, 13, 68, 55, 75 and 36 are indicated to integrate genetic improvement programs or to be used by small farmers for bean production.

Sweetpotato cultivation: characteristics, constraints and preferred traits of producers and consumers in Côte d'Ivoire.

In an environment where the adoption of improved varieties resulting from plant breeding programs is limited, it is essential to identify end-user preferences beforehand. A participatory survey was conducted in eight localities in Korhogo and Bouaké regions (central and northern Cote d'Ivoire respectively) to identify producers' preferences and increase the adoption of improved varieties. The study involved 160 producers and consumers through focus group discussions and individual interviews. Sweetpotato is mostly grown on small plots (<1 ha) of land (89.2%), with women (66%) as the main producers. In the Bouaké region, sweetpotatoes are grown on mounds (100%), whereas in Korhogo they are grown on ridges (86.2%). The main food products or forms of preparation from roots are fries (34.7%), boiled (34.3%), mashed (12.4%), and sweetpotato stew (9.1%). Major constraints, including low price of roots (26.3%), low productivity (16.2%), and post-harvest storage issues (14.5%), were identified as affecting sweetpotato production. The selection of new varieties should be oriented towards high-yielding varieties with high dry matter content, deployed stems, and roots of round, oblong, or elliptical shape with good culinary characteristics (dry matter, sweet taste, dry texture, absence of fiber). Plants must be drought resistant, be tolerant to poor soil, diseases, and pests, and have a good yield. The color of skin and flesh of the sweetpotato, although constituting criteria of choice, are not essential for the acceptance or the rejection of a variety by users. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Culinary quality assessment and postharvest deterioration of cassava ethno-varieties cultivated in the state of Mato Grosso, Brazil

Cooking time, quality after cooking and postharvest deterioration are important characteristics in the selection of a cassava ethnovariety, both for consumption in the fresh form and for industrial processing. The objective of this research was to evaluate the culinary characteristics and postharvest deterioration of cassava ethno-varieties cultivated in the state of Mato Grosso, and thus select materials with the most desirable qualities for cultivation and commercialization. This study consisted of the evaluation of 39 cassava ethno-varieties in regards to culinary characteristics. The postharvest deterioration analysis was performed during 20 days. Among the 39 ethno-varieties studied, 31 were deemed easy to peel and eight difficult to peel. Only two ethno-varieties had short cooking times (25 and 27 minutes). Among the two ethno-varieties that stood out in the culinary analysis, AF23 was the one with the longest time before onset of deterioration. Most of the ethno-varieties studied presented root periderm color as being dark brown (21), white/cream cortex color (24) and white root pulp (27). The results indicate that there is a variation in the cooking time, which strongly influences the quality of the cooked mass, and that ethno-variety AF23 has desirable characteristics for consumption and commercialization of its roots.

Determining the Nutrient Content of Hydroponically-Cultivated Microgreens with Immersible Silicon Photonic Sensors: A Preliminary Feasibility Study.

Microgreens have gained attention for their exceptional culinary characteristics and high nutritional value. The present study focused on a novel approach for investigating the easy extraction of plant samples and the utilization of immersible silicon photonic sensors to determine, on the spot, the nutrient content of microgreens and their optimum time of harvest. For the first time, it was examined how these novel sensors can capture time-shifting spectra caused by the molecules' dynamic adhesion onto the sensor surface. The experiment involved four types of microgreens (three types of basil and broccoli) grown in a do-it-yourself hydroponic installation. The sensors successfully distinguished between different plant types, showcasing their discriminative capabilities. To determine the optimum harvest time, this study compared the sensor data with results obtained through standard analytical methods. Specifically, the total phenolic content and antioxidant activity of two basil varieties were juxtaposed with the sensor data, and this study concluded that the ideal harvest time for basil microgreens was 14 days after planting. This finding highlights the potential of the immersible silicon photonic sensors for potentially replacing time-consuming analytical techniques. By concentrating on obtaining plant extracts, capturing time-shifting spectra, and assessing sensor reusability, this research paves the way for future advancements in urban farming.

Eating at a Peruvian Themed Restaurant: Consumer Profile and Behavior

The tourism sector has shown great interest in the development of gastronomy as it contributes to sustainable development and is a key attraction for visitors. Gastronomy has proven to be one of the main sources of income for different countries in the world, starting from the interest in the different culinary characteristics of each country: traditional dishes and drinks of the region or city, thus generating a first approach to the culture, tradition, customs and local characteristics of the destination, better known as tourism activity. Studying consumer profile and behaviour involves analysing the factors that influence an individual's decision making when making a purchase. This research sought to identify the consumer profile of theme restaurants, taking as reference the Rustica restaurant, located in Lima, the capital of Peru. It is a descriptive research of non-experimental design, constituted by a sample of 385 consumers, which applied the survey technique and the questionnaire was composed of 20 items. The results showed that the profile of consumers is made up of university students and young adults, living in districts near the restaurants; between 18 to 25 years old, where they highlight the importance of service quality and price, also, they surf the Internet, having Facebook and Instagram as their favourite social networks. It is concluded that knowing the profile and behaviour of the consumer allows to generate more successful marketing strategies in search of customer satisfaction. The importance of the study lies in obtaining reliable information regarding the characteristics of consumers of themed restaurants. In the future, it will serve as a source of information for studies on the consumer profile and for new entrepreneurs in making decisions to develop strategies focused on the target public.

Drying kinetics and attributes of fructus aurantii processed by hot air thin-layer drying at different temperatures

The primary objectives of this study were to evaluate the drying kinetics of Fructus Aurantii (FA), and to investigate how hot air drying at various temperatures affected the surface texture and sensory quality of the volatile fragrance components. The results were best simulated by the Overhults model, and use of scanning electron microscopy (SEM) and Heracles Neo ultra-fast gas phase electronic nose technology allowed for detection of changes in surface roughness and aromatic odors. The limonene content varied from 74.1% to 84.2% depending on the drying temperature, which ranged from 35°C to 75 °C. Furthermore, principal component analysis (PCA) revealed that the aromatic compound profile underwent considerable changes during the drying process. Overall, the present findings demonstrate that hot air thin-layer drying at 55 °C can significantly enhance the final quality of FA while preserving the taste properties and providing optimum medicinal and culinary characteristics.

Local’s Participation in Evolving Gastronomy Tourism in Ubud and Beyond

The Ministry of Tourism has chosen Ubud to represent the UNWTO gastronomy destination prototype. The locals' involvement in creating an inclusive gastronomy destination deserves consideration because they have a significant stake and direct role in integrating its culinary characteristics to create a distinctive gastronomy destination. By evaluating the local's readiness and identifying the potential of its gastronomic features, this study seeks to investigate the locals' participation in developing gastronomic tourism in Ubud and beyond. Through interviews with key informants, such as local leaders, governments, organizations, and associated practitioners, and observations, this research determines the level of locals' participation by evaluating their readiness. In addition, interviews with local's representatives at 13 tourism villages in Ubud and beyond, who are members of BUMDes Bersama Gianyar Aman, were also conducted. Data analysis was performed through the Community Readiness Model approach and analyzed using qualitative descriptive analysis techniques. The results showed that the local readiness level is at the fourth stage. Even though it is still in the pre-planning stages, the locals are prepared to develop gastronomy tourism. The leadership dimension is primarily influencing the level of local's readiness. Meanwhile, the dimension of community efforts needs to be improved in responding to local's readiness by increasing involvement in various efforts.&#x0D; Keywords: Gastronomy Destination, Local’s Participation, Community Readiness Model, Tourism Village; Ubud.

Malay Local Food Knowledge and Young Generation Practices in Johor

The purpose of the article is to disclose the demand of Malay traditional kuih with differing levels of acceptance among consumer in Peninsular Malaysia. Malaysia is well-known for being a diverse society with a wide variety of culinary characteristics. The Malay kuih became the traditional dessert in Malaysian cuisine due to a variety of historical influences. This study examined the quality, taste, and demand of traditional Malay kuih, particularly during festive occasions especially during wedding festivals. In needed to respond the research's objectives and complete the study, three independent variables were investigated. In addition, this study's methodology is consistent with the survey research design. This study used questionnaires to collect information from participants across Malaysia. 250 sets of the study's questionnaires were given out, and the analysis was performed using the window version of IBM's Statistical Package for the Social Science (SSPS) 27.0 programme. The results showed a positive association between the traditional dessert of Malaysia and the criteria of quality, taste, and demand. Besides, this article is hoped to contribute to further refining the traditional Malay food knowledge specifically in its kuih acceptance among the Malaysian society.

Production of low trans-fat margarine by partial hydrogenation of palm oil using nature-friendly and catalyst-free microwave plasma technique

A 2.45 GHz microwave (MW) plasma furnished with a negative high voltage has been successfully utilized for partial hydrogenation of palm olein to produce low trans-fat margarine at low temperature and low pressure in the absence of a catalyst. The effects of various parameters: H2 flow rate, microwave power, reaction temperature, negative high voltage and reaction duration on the iodine value (IV) and culinary characteristics of the hydrogenated oil were investigated. The results showed the optimal parameters of 4 L-min−1 H2 flow rate, 600 W MW power, 32 °C (due to self-heating of the plasma), 60 kV negative high voltage and 4 h reaction duration, reducing the iodine value from 57.7 to 32.5 with good texture and slip melting point (SMP). The trans-fatty acid was detected by GC–MS to be 4.23%, being lower than conventional catalytic hydrogenation. This catalyst-free MW plasma hydrogenation of vegetable oil under benign conditions is a green alternative for the production of low trans-fat margarine.

Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul

The primary objective of this study is to evaluate and comprehend foreign tourists' cooking class experiences in Istanbul. In the study conducted a qualitative case study method was used by analyzing the comments of the travelers and using the User-Generated Content (UGC) technique. The data in the study was collected via TripAdvisor, from tourists' reviews (n: 1228) between December 10, 2021 and January 10, 2022. The findings from cooking class experiences are diverse and are based on a variety of dimensions hospitality of locals, value/price, memorable experience, authentic experience, culture learning experience, social interaction, culinary characteristics, and instructor attributes. As a result of in-depth examination of the cooking class experience, it was concluded that cooking classes can be a tool in learning a new culture. In addition the study substantially contributes to the cooking class experience literature and providing a deep understanding of tourists’ cooking class experiences.

First signs of late blight resistance in traditional native potatoes of Pasco\u2014Peru, a preliminary assay

BackgroundThe native Andean potatoes, despite their low yield, have a large diversity that is conserved by subsistence farmers in Peru, due to their culinary characteristics and other qualities. However, this diversity is threatened by the impacts of climate change, which would directly affect the food security of these people, and eventually ours. Among its qualities of resistance to pests and diseases, there could be a genetic source of resistance to late blight, one of the most damaging diseases of the potato crop in the world. In this assay, 103 native landraces collected from local farmers in the Pasco region of Peru were subjected to natural infection conditions with Phytophthora infestans to identify potential resistant landraces within them.ResultsThe 103 landraces assessed showed a broad variety of responses and were classified as “resistant” (22%), “moderately resistant” (57%), and “susceptible landraces” (21%). A relative effect of the disease in the yield is also shown, which is already low for commercial intentions.ConclusionWithin this representative sample of the native potato diversity of the Pasco region, at least 23 local varieties grown by subsistence farmers have resistance qualities against eventual late blight disease.

Culinary attributes and technological utilization as drivers of place authenticity and branding: the case of Vascitour, Naples

Purpose This paper aims to identify and elucidate the culinary territorial (regional) characteristics that may support the development of stakeholder relations with and perceptions of a territorial system. It further focuses on these support interactions between destination managers and stakeholders and how online technology can transform them into a word-of-mouth source. Design/methodology/approach The authors present a theoretical framework, stemming from a case study of a tour operator and its technological (social media, etc.) dynamics on the relational aspects between destination management and stakeholders. Through a combination of qualitative tools and secondary data analysis, this paper analyzes the interrelationships of authenticity and place-as-brand concept, considered as the set of human characteristics associated with a brand in a “living like” travel experience. Findings Culinary tourism is seen as a relevant and significant factor in facilitating interaction between the destination community and its stakeholders, and a meaningful element, which when technologically communicated and enhanced, strengthens both the perception and the brand image of a destination. Practical implications Such new technology-enhanced insights into tourists’ experience could be exploited to plan and implement destination management and development strategies in a way that would be expected, accepted and welcomed by stakeholders, including tourists themselves. In this context, this paper presents and prescribes the role of culinary characteristics and stakeholder relationship management to develop new culinary business models and different destination community approaches toward practical implementation at both the individual (business) and the collective (authorities) levels. Originality/value The proposed framework fills the gap in the role of culinary tourism resources particularly in those areas where food has no viable certification even if it essentially constitutes a manifestation of traditions.

Ülkemizde yetiştirilen bazı fasulye çeşitlerinin Pseudocercospora griseola (Sacc.) Crous &amp; U. Braun’dan kaynaklanan Fasulye köşeli yaprak lekesi hastalığına karşı reaksiyonları

Vegetable bean production as mid-season crops in greenhouses has increased in two provinces, Bartın and Zonguldak, in the Western Black Sea region. Green bean is sown in about half of the total area of 510.000 da in this region. Angular leaf spot disease caused by Pseudocercospora griseola has been a serious disease for the last five years and it is so widespread in the region, showing almost 100% incidence. Since the beans are used for fresh consumption and are harvested continuously, fungicide use is restricted due to unwanted residues. Because of the farmers in the region widely use two local cultivars susceptible to the disease, providing resistant cultivars for farmers was the aim of this study. Although the causal agent has great pathogenic variation, determination of pathotypes of the P. griseola was not succeed since the three of the differential cultivars did not produced seed in two tested regions of Turkey. For this reason seventeen common bean cultivars in Turkey were selected and their reactions against ten randomly selected the most aggressive isolates of P. griseola were used for screening resistance. Two bush type bean cultivars, Bourgondia and Yalova 17, out of nine showed resistant reaction against all of ten isolates while three climbing types, Fabio, Burayşe and Selvi, out of eight were found resistant against all of the isolates of P. griseola. All of these resistant cultivars have good culinary characteristics.

Improving the process of hydrothermal treatment and dehulling of different triticale grain fractions in the production of groats

The influence of hydrothermal treatment (grain moistening) and dehulling duration on the yield and quality of groats from different fractions of triticale grain was studied. Comparative analysis of groats yield and its culinary quality at different grain moisture, depending on its fractions, was performed. The degree of the influence of the studied factors on the yield and quality of triticale groats was determined. The influence of dehulling duration, the size of a triticale caryopsis and grain moisture content is reliable. These factors significantly influenced the groats yield and quality. In addition, the influence of the duration of grain dehulling was the highest. The highest groats yield was obtained at the dehulling duration of 20 s, the lowest – at dehulling for 180 s. The social survey was conducted and the main priorities for buyers of cereal products were established. It was proved that while choosing food, consumers pay the most attention to culinary characteristics of the finished product. It was established that it is optimal to dehull triticale grain for 100 s. The application of such parameters of treatment makes it possible to obtain the yield of whole groats of 88.8 % with the culinary quality of 6.7 points. The groats quality meets the requirements of DSTU 76992015 Wheat Groats. Technical specifications. Based on the research, it was established that the separation of the triticale grain into fractions that differ in their geometric properties, in particular, thickness, is effective. The peculiarities of groats yield, depending on the triticale grain fraction, were determined. Application of hydrothermal treatment of triticale grain (moistening up to 14.0 %) makes it possible to increase the groats yield up to 88.7 %. The treatment of the fractions with grain thickness less than 2.4 mm ensures the groats yield up to 87.8 %. The groats yield during dehulling the grain, which has a thickness of more than 2.4 mm, is from 88.8 to 89.1 %. To produce the groats from triticale grain, it is advisable to use the grains that have a thickness of 2.8 mm or more. The optimum duration of dehulling is 100 s. To increase the overall culinary assessment by 1 point, it is recommended to increase the duration of dehulling a large grain up to 140 s. This method differs from the classical one by the fact that it uses a large grain fraction with the lower moisture content. The developed recommendations can be used by grain processing enterprises during processing triticale with the view to intensifying the production.

Composição química de oito cultivares de feijão-caupi

O feijão é um dos alimentos mais produzidos em todo o território nacional, sendo intensa a busca por cultivares produtivas, com boas características culinárias e diferentes propriedades nutricionais. Com o presente estudo, visou-se avaliar a influencia do cozimento na composição centesimal de oito cultivares de feijão-caupi: Costela de Vaca, BRS Marataoã, BRS Itaim, BR 17-Gurguéia, BRS Novaera, Paulistinha, Setentão e Patativa. Os grãos foram submetidos a dois procedimentos diferentes para realização das análises: in natura (farinha) e cozido (com maceração) sob pressão. Foram realizadas as determinações de umidade, cinzas, lipídios, proteínas, carboidratos, valor energético, pH, acidez e açúcares. Todas as análises foram realizadas em quadruplicata nas cultivares in natura e cozidas, sendo os resultados expressos como média ± desvio-padrão. Os resultados mostraram que o conteúdo de umidade variou de 7-11% nas cultivares cruas, com aumento após o cozimento (60-70%). Ao passo que, o conteúdo de proteínas, cinzas, carboidratos, valor energético e açúcares, diminuíram em todas as cultivares cozidas. Pode-se concluir que, dentre as cultivares analisadas, a Setentão foi a que apresentou o maior teor de proteína, antes e após o cozimento. Mesmo com redução nos demais parâmetros, as cultivares de feijão-caupi mantiveram características nutritivas e funcionais relevantes, apresentando um tempo de cocção entre 8 a 10 minutos, sendo consideradas de rápido cozimento e, portanto adequadas para atender a demanda atual dos consumidores.

Rencana Aksi Pengembangan Industri Kreatif Kuliner Berbasis Media Online Di Kota Malang

Creative economy is a new sector in the Indonesian economy. Based on Presidential Instruction (Inpres) Number 6 Year 2009 on Creative Economy Development, the government has supported creative economy policy through creative industry. One of the creative industries sub-sector in Malang is culinary culinary that reach 160.000 users in 2013. However, the existence of online culinary has not been recorded by the government and there has been no study of local product development in RPJMD. Therefore, this research is needed related to the identification of online culinary characteristics and the preparation of action plans of its development. Based on stakeholders analsis, Industrial and Trading Department become the executant of strategic planning. Based on the results of research on 96 units of online culinary, there are 3 factors of value shift which is changes in production, distribution, and marketing processes that can be used as the basis for action plans based on value proposition that is operational excellence. This research comes out into 1 vision, 3 missions with 10 different strategies and 22 action plans for the development of online culinary creative industry in Malang City. Keywords: Creative Industry, Online Culinary, Strategic Palnning, Operational Excellence

The effect of high ultimate pH on the quality of three muscles from farm-raised fallow deer (Dama dama)

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 &amp;lt; 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.