Consumer acceptability of ground venison.
The acceptability of ground venison was evaluated by 91 consumers. Four meat patties were formulated: 100 percent beef, 100 venison, 50 percent venison/50 percent beef, and 50 percent venison/50 percent pork. The four patties received similar acceptability scores, except that the all-venison patty was less juicy and had a stronger game flavor. Mixing venison with beef or pork in a patty with about 18 percent fat increased the juiciness and decreased the game flavor. Mixing ground venison with ground beef or pork could make venison more palatable to consumers.
D000818:Animals; D002417:Cattle; D003296:Cooking; D003670:Deer; D005518:Food Preferences; D006801:Humans; D008460:Meat / Q000032:analysis / Q000592:standards*; D013552:Swine