Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 366193
Title Similarities and differences in composition and selected sensory attributes of reindeer, caribou and beef
Author(s) Rincker, P.J.; Bechtel, P.J.; Finstadt, G.; Buuren, R.G.C. Van; Killefer, J.; McKeith, F.K.
Source Journal of Muscle Foods 17 (2006)1. - ISSN 1046-0756 - p. 65 - 78.
Department(s) WU Animal Sciences
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) meat quality - red deer - venison - ph - extraction - slaughter - carcasses - color
Abstract The longissimus from caribou (n = 6), reindeer (n = 6) and beef (n = 6) were evaluated to determine differences in composition, color and sensory properties. Caribou contained the least fat followed by reindeer, and then beef (P <0.05). Both venison sources contained more heme pigment and had a higher glycolytic potential than beef (P <0.05). A trained sensory panel found both sources of venison to be more tender than beef (P <0.05); however Warner-Bratzler shear force yielded no significant differences. The sensory panel scored both reindeer and caribou as having a more intense off-flavor (livery) and less intense meat-flavor than beef (P <0.05). Venison was darker than beef as determined by Minolta L* values (P <0.05). No differences (P > 0.05) were found in ultimate pH or juiciness (sensory panel) among any of the products. Results from this study indicate that reindeer and caribou are a low-fat source of protein with desirable sensory characteristics.
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