Consumer evaluation of venison sensory quality: effects of sex, body condition score and carcase suspension method.

Meat science

PubMedID: 20579815

Hutchison CL, Mulley RC, Wiklund E, Flesch JS. Consumer evaluation of venison sensory quality: effects of sex, body condition score and carcase suspension method. Meat Sci. 2010;86(2):311-6.
Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer stags (n=26) (Cervus elaphus) of the same BCS range (2-4) were used in this study to determine the impact of sex, BCS and method of carcase suspension on consumer perception of venison quality. Consumers were asked to evaluate cooked meat samples (M. gluteus medius) on an unstructured line scale for colour, flavour, tenderness, juiciness and overall liking. Meat from both fallow deer and red deer was preferred by consumers when carcases had hung by the pelvic suspension (PS) method compared with the Achilles tendon (AT) method of hanging (p<0.001). Consumers also noted a difference in colour between sexes in fallow deer venison, with venison from 36 month-old does being darker (p=0.015), and preferred venison from does over 18-24 month-old bucks. There was a significant difference in the consumer scores for tenderness in red deer stags of BCSs 2 and 4 (p=0.05) with panellists determining BCS 4 animals to be more tender; however no tenderness differences were observed for fallow deer does compared with bucks.