Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages.
Aristide MaggiolinoMirian PateiroMartina P SerranoTomás Landete-CastillejosRubén DomínguezAndrés GarcíaLaureano GallegoPasquale De PaloJosé Manuel LorenzoPublished in: Journal of the science of food and agriculture (2018)
Most characteristics of meat from wild red deer depend on age at slaughter. The greater IMF of meat from older animals may render it more palatable. However, meat shear force also increased with age. Additional studies testing palatability seem to be necessary to evaluate the effects of slaughter age on the sensorial quality of meat from Iberian wild red deer. © 2018 Society of Chemical Industry.