title: Influence of evisceration time and carcass ageing conditions on wild venison quality. Preliminary study.
abstract: 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 30 min and the other half 4 h post mortem. In both groups (n=18), 6 carcasses were skinned immediately after evisceration and aged for 24 h; 6 were aged unskinned for 24 h and 6 were aged unskinned for 72 h 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 72 h 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.
authors.affiliation: Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain. Electronic address: Almudena.Soriano@uclm.es.
authors.forename: A
authors.initials: A
authors.lastname: Soriano
authors.affiliation: IREC Instituto de Investigación en Recursos Cinegéticos (CSIC-UCLM-JCCM), Ronda de Toledo, s/n, 13071 Ciudad Real, Spain.
authors.forename: V
authors.initials: V
authors.lastname: Montoro
authors.affiliation: IREC Instituto de Investigación en Recursos Cinegéticos (CSIC-UCLM-JCCM), Ronda de Toledo, s/n, 13071 Ciudad Real, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Vicente
authors.affiliation: Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain.
authors.forename: B F
authors.initials: BF
authors.lastname: Sánchez-Migallón
authors.affiliation: Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Benítez
authors.affiliation: Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.
authors.forename: M C
authors.initials: MC
authors.lastname: Utrilla
authors.affiliation: Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain.
authors.forename: A
authors.initials: A
authors.lastname: García Ruiz
mesh_terms: D000003:Abattoirs; D000818:Animals; D000835:Animals, Wild; D001420:Bacteria, Aerobic / Q000254:growth & development; D003116:Color; D003670:Deer; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008460:Meat / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D009812:Odorants; D011180:Postmortem Changes; D012867:Skin; D013314:Stress, Mechanical; D013649:Taste
keywords: Carcass ageing; Evisceration; Meat quality; Sensory characteristics; Venison