Influence of evisceration time and carcass ageing conditions on wild venison quality. Preliminary study

The influence of common carcass preparation practices of wild red deer on the physicochemical, microbiological and sensory quality of venison was assessed by varying evisceration time and ageing method. Deer were head shot; half were eviscerated 30min and the other half 4h post mortem. In both group...

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Bibliographic Details
Published in:Meat science 2016-04, Vol.114, p.130-136
Main Authors: Soriano, A., Montoro, V., Vicente, J., Sánchez-Migallón, B.F., Benítez, S., Utrilla, M.C., García Ruiz, A.
Format: Article
Language:English
Subjects:
Abattoirs
Animals
Animals, Wild
Bacteria, Aerobic - growth & development
Carcass ageing
Color
Deer
Evisceration
Food Handling - methods
Humans
Meat - analysis
Meat - microbiology
Meat - standards
Meat quality
Odorants
Postmortem Changes
Sensory characteristics
Skin
Stress, Mechanical
Taste
Venison
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Summary:The influence of common carcass preparation practices of wild red deer on the physicochemical, microbiological and sensory quality of venison was assessed by varying evisceration time and ageing method. Deer were head shot; half were eviscerated 30min and the other half 4h post mortem. In both groups (n=18), 6 carcasses were skinned immediately after evisceration and aged for 24h; 6 were aged unskinned for 24h and 6 were aged unskinned for 72h at 10°C. Ageing method had a significant effect on the sensory quality of venison loin; unskinned ageing was associated with an increase of odour and taste intensity, and higher scores for gamey and sweet/caramel flavours. Carcasses aged for 72h displayed darker and tender meat, but increased aerobic bacterial counts. Evisceration time had less influence on loin quality, although off-flavours were more often detected in deer eviscerated 4h post mortem.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2015.12.021