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Artigos de revistas sobre o tema "Venison"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 25 de julho de 2025

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1

Reiche, Louise. "Venison contact dermatitis." Australasian Journal of Dermatology 43, no. 1 (2002): 72–73. http://dx.doi.org/10.1046/j.1440-0960.2002.00565.x.

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2

Smith-Palmer, A., G. Hawkins, L. Browning, et al. "Outbreak ofEscherichia coliO157 Phage Type 32 linked to the consumption of venison products." Epidemiology and Infection 146, no. 15 (2018): 1922–27. http://dx.doi.org/10.1017/s0950268818001784.

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AbstractIn September 2015, an outbreak ofEscherichia coliPhage Type 32 with an indistinguishable multi locus variable number tandem repeat analysis profile was identified in Scotland. Twelve cases were identified; nine primary cases, two secondary and one asymptomatic case. Extensive food history investigations identified venison products containing wild venison produced by a single food business operator as the most likely source of the outbreak. Of the nine primary cases, eight had consumed venison products, and one case had not eaten venison themselves but had handled and cooked raw venison

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3

Moyes, M. "Venison into the 21st Century." NZGA: Research and Practice Series 9 (January 1, 2003): 13–15. http://dx.doi.org/10.33584/rps.9.2002.3419.

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The marketing of venison in the 21st century is a huge topic with many and varied challenges for the industry as a whole. Firstly this paper will consider some of the consumer trends that are developing that will affect venison marketing in the future, namely, health, convenience and more restaurant dining. Secondly it will look at tomorrow's chef - what will their role will be in the future? and what are the implications for venison? How will tomorrow's markets look, how and where will venison be sold? Finally this paper considers some of the issues we need to be conscious of if we are to mai

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4

Green, Leah Naomi. "Once home, and: Venison." Ecotone 10, no. 1 (2014): 143–45. http://dx.doi.org/10.1353/ect.2014.0038.

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5

Saxe, Henrik. "Is Danish Venison Production Environmentally Sustainable?" Journal of Biomedical Research & Environmental Sciences 2, no. 7 (2021): 555–62. http://dx.doi.org/10.37871/jbres1276.

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The objective of this study is to quantify the climate- and environmental impact of venison production from six wild life species in Denmark: Red deer, roe deer, fallow deer, wild boar, mallard and pheasant, and compare it with the environmental impact of commercially produced beef, pork and chicken in Denmark. The method for quantifying the impact of venison applied original LCI data obtained for the complete life cycle of Danish venison production of all six species, supplemented with data from Ecoinvent® and LCAFOOD on materials and processes involved in production of venison and industrial

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Henrik, Saxe. "Is Danish Venison Production Environmentally Sustainable?" Journal of Biomedical Research & Environmental Sciences 2, no. 7 (2021): 555–62. https://doi.org/10.37871/jbres1276.

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The objective of this study is to quantify the climate- and environmental impact of venison production from six wild life species in Denmark: Red deer, roe deer, fallow deer, wild boar, mallard and pheasant, and compare it with the environmental impact of commercially produced beef, pork and chicken in Denmark. The method for quantifying the impact of venison applied original LCI data obtained for the complete life cycle of Danish venison production of all six species, supplemented with data from Ecoinvent® and LCAFOOD on materials and processes involved in production of venison and indust

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7

FA, Shaltout. "Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products." Food Science & Nutrition Technology 8, no. 4 (2023): 1–10. http://dx.doi.org/10.23880/fsnt-16000325.

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Beef means meat of cattle, mutton means meat of sheep, chevon means meat of flesh of the goat used as food, venison means meat of dear, fish means meat of fish and shellfish, poultry means chicken , duck, geese, turkey, pigeon and rabbit. Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, In recent decades, viruses have been increasingly known as important causes of foodborne diseases mostly due to the improved methods of diagnosis and investigation of viruses. Viruses transmission through consumption of infected beef, mutton, chevon, venison, fish an

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8

Simonova, I., U. Drachuk, B. Halukh, І. Basarab, H. Koval, and S. Kinash. "Innovative meat products from non-traditional sources." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 100 (2023): 26–34. http://dx.doi.org/10.32718/nvlvet-f10005.

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This scientific article presents a study on the quality and organoleptic characteristics of roasted venison meat as a potentially promising raw material for producing high-quality food products. The research encompasses an analysis of parameters such as appearance, consistency, aroma, taste, and juiciness. The study's results reveal that venison meat possesses a distinct gamey flavor and aroma, characterized by high taste intensity and meat firmness. The overall quality rating of the finished product stands at 4.82 points, with taste receiving a lower score compared to other attributes. The st

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9

Kim, Jong-Uk, Nan-Hee Lee, and Ung-Kyu Choi. "Physicochemical characteristics of frankfurter sausage made with venison." Korean Journal of Food Preservation 29, no. 7 (2022): 1120–27. http://dx.doi.org/10.11002/kjfp.2022.29.7.1120.

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To revitalize the meat processing industry, the physicochemical properties of frankfurter sausage prepared using venison were confirmed in this study. The pH values of all sausages were within the range of 5.6-6.1. The yield after heat treatment showed a significant increase pattern in proportion with the deer meat added. The L and b values were significantly decreased with the addition of venison. The ΔE value showed a pattern similar to that of the L value. The a value was increased with the addition of venison. Hardness, adhesiveness, and chewiness tended to increase depending on the amount

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10

Thomas. "Sonnet with Venison and Frigg." Antioch Review 77, no. 1 (2019): 86. http://dx.doi.org/10.7723/antiochreview.77.1.0086.

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11

Barry, T. N., and P. R. Wilson. "Venison production from farmed deer." Journal of Agricultural Science 123, no. 2 (1994): 159–65. http://dx.doi.org/10.1017/s0021859600068416.

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Deer farming commenced in New Zealand (NZ) in 1969, and since then the number of farmed deer has progressively increased, to reach 1·3 million in 1993 (Game Industry Board (GIB), personal communication). These comprise 85% European red deer (Cervus elaphus), with the remainder being composed of elk (Cervus elaphus canadensis), elk/red deer crossbreds, fallow deer (Dama dama) and small numbers of other species. Initially, deer were obtained from the capture of feral animals, introduced to NZ over 100 years ago, but in the last 10 years the increase has come from breeding on deer farms. The indu

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12

Hogg, B. W., L. M. Catcheside, and G. J. K. Mercer. "Carcass composition in male fallow deer: age and castration effects on dissected tissue distribution." Animal Science 51, no. 2 (1990): 405–13. http://dx.doi.org/10.1017/s0003356100005559.

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ABSTRACTTwenty-eight male fallow deer (Dama dama), 14 entire and 14 castrated (seven each 1- and 2-year-old) were slaughtered and their carcasses jointed. Each joint was separated into venison, trim A (low visible fat, diced pieces), trim B (pieces suitable only for mincing), waste and bone. Castration had a significant and cumulative effect on live and carcass weights. At 1 year of age castrated males were 80 g/kg lighter in live weight; at 2 years this difference had increased to 119 g/kg. The pattern for differences in hot and cold carcass weights was similar, being 66 and 148 g/kg lighter

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13

Jin, Chunai, Songhuan Cui, Yushun Lu, et al. "Nutritional Processing Quality of Sika Deer (Cervus nippon) Venison in Different Muscles." Foods 13, no. 22 (2024): 3661. http://dx.doi.org/10.3390/foods13223661.

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In order to investigate the nutritional processing quality of sika deer (Cervus nippon) venison at different sites, the pH24 h, tenderness, pressurized water loss rate, meat color, intramuscular fat, moisture, protein, amino acid, fatty acid and squalene contents of sika deer venison were determined in twelve sites: foreleg, hind leg, outer tenderloin, rump, neck meat, chest meat, deer flank, abdominal rib, high rib, tenderloin, anterior tendon and posterior tendon. The results showed that the pH24 h of sika deer venison at different sites was 5.49~5.78; the tenderness of outer tenderloin (31.

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14

Tatarinova, zinaida. "VETERINARY AND SANITARY EXAMINATION OF SIBERIAN ROE DEER MEAT (CAPREOLUS PYGARGUS (PALLAS, 1771) AND REINDER (RANGIFER TARANDUS) OF YAKUTIA." Bulletin of KSAU, no. 1 (January 29, 2025): 66–71. https://doi.org/10.36718/1819-4036-2025-1-66-71.

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The objective of research is to conduct an examination of the meat of Siberian roe deer and reindeer to identify possible threats to human health, to determine the suitability of roe deer and venison for human consumption in accordance with the requirements of regulatory documents. Objectives: to study the organoleptic properties of roe deer and venison; to conduct microscopic, physicochemical studies of meat; to conduct a luminescent analysis; to study the radioactive background of meat; to determine the content of nitrates in meat samples. Based on the results of laboratory studies, it was e

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15

Strmisková, G., and F. Strmiska. "Contents of mineral substances in venison." Food / Nahrung 36, no. 3 (1992): 307–8. http://dx.doi.org/10.1002/food.19920360316.

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16

Davies, M. H., K. P. A. Wheeler, D. G. Chapple, and A. V. Fisher. "Evaluation of measurements that may define venison quality parameters in UK farmed deer." Proceedings of the British Society of Animal Science 2009 (April 2009): 141. http://dx.doi.org/10.1017/s175275620002980x.

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Early work established that carcasses of deer, compared with other species, were leaner, yielded a greater proportion of ‘first class meat’, that venison had a beneficial fatty acid composition and was dark in colour (Blaxter et al., 1974). More recently, Fisher et al. (1998) and Stevenson-Barry (2000) have reviewed and identified potential important ‘quality’ parameters for venison. From these, the UK deer industry needs to identify a suite of measurements to define ‘quality’, to improve on the current subjective assessments of carcasses in commercial abattoirs and to help guide future produc

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17

Gorbacheva, M. V., G. V. Chebakova, K. V. Esepenok, L. K. Zemtsova, and A. V. Yatsyshina. "Development of a method for obtaining fried venison sausages with improved properties." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012053. http://dx.doi.org/10.1088/1755-1315/1052/1/012053.

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Abstract The work deals with the development research of the production process and formulation of fried sausages, which provide an increase in its nutritional value, including energy and biological, as well as expanding the range of venison products. Venison takes an insignificant share in the total volume of the Russian market. However, this type of meat raw material has its own consumer, both regionally and in terms of expanding the range of meat products produced primarily in large cities. The objects of the research were frozen venison; unsalted pork side fat; melted chicken fat; fried sa

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18

Bykowska, Marta. "Influence of selected factors on meat quality from farm-raised and wild fallow deer (Dama dama): a review." Canadian Journal of Animal Science 98, no. 3 (2018): 405–15. http://dx.doi.org/10.1139/cjas-2017-0146.

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Fallow deer meat (venison) is a new product acquired from farm-raised and wild animals. Nowadays, people are more concerned about their health, and therefore, they search for high quality, “healthy” products. Farming of fallow deer is ecological and friendly to the environment. Animals are kept in pasture conditions which resemble their natural environment. Venison is considered healthy meat, low in fat and cholesterol, and high in protein. The aim of this review was to gather and discuss the available literature on factors influencing the quality of venison such as sex, age, slaughter method

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19

Velichko, Nadezhda, and Lidia Sharoglazova. "PROSPECTS FOR BERRY RAW MATERIALS USE IN VENISON STEW RECIPES." Bulletin of KSAU, no. 3 (March 5, 2024): 186–92. http://dx.doi.org/10.36718/1819-4036-2024-3-186-192.

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The purpose of the study is to determine the possibility of using berry raw materials - cowberries and Siberian juniper in the recipe for venison stew and to assess the quality characteristics of the product and safety. Objectives: to develop a recipe for venison stew using cowberries and junipers as ingredients; to evaluate the quality and safety of the resulting product. Developed recipes for venison stew with the addition of various amounts of berry raw materials such as cowberries and Siberian juniper are presented. A rational dosage for adding berry raw materials were established, ensurin

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20

Patieva, A. M., Z. N. Khatko, S. V. Patieva, and A. V. Zykova. "Medical and biological justification for the use of venison in special food products." New Technologies 19, no. 3 (2023): 58–67. http://dx.doi.org/10.47370/2072-0920-2023-19-3-58-67.

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Data on the biological and nutritional value of venison have been studied. Justification for the use of venison and the development of meat cream using it has been carried out in KubSAU named after I.T. Trubilin. As a result of the research, the venison market in Russia has been analyzed, and to substantiate the biotechnological requirements for the composition and quality of meat cream intended for feeding residents of the Far North have been substantiated; quality characteristics of the main raw material – venison and additional raw materials have been selected and assessed. Using the method

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21

Takeda, Shiro, Sakurako Kaneko, Kazuyuki Sogawa, et al. "Isolation, Evaluation, and Identification of Angiotensin I-Converting Enzyme Inhibitory Peptides from Game Meat." Foods 9, no. 9 (2020): 1168. http://dx.doi.org/10.3390/foods9091168.

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Game meat has been underutilized, while it offers the potential to diversify not only the human diet but also increase food production and the nutritional value of meat products. This study aimed to determine the angiotensin I-converting enzyme (ACE) inhibitory activities of the digested game meats (venison and boar meat) compared with those of livestock meats (beef and pork). Through the sodium dodecyl sulfate polyacrylamide gel electrophoresis and size chromatography results, we found that the digested products from each meat had different molecular weights. The ACE inhibitory ratio in all t

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22

Yoshida, Ayako, Kayoko Matsuo, Junji Moribe, et al. "Venison, another source of Paragonimus westermani infection." Parasitology International 65, no. 6 (2016): 607–12. http://dx.doi.org/10.1016/j.parint.2016.09.009.

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23

Bekhit, A. E. D., L. Cassidy, R. D. Hurst, and M. M. Farouk. "Post-mortem metmyoglobin reduction in fresh venison." Meat Science 75, no. 1 (2007): 53–60. http://dx.doi.org/10.1016/j.meatsci.2006.06.015.

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FAROUK, M. M., M. BEGGAN, I. I. HAFEJEE, C. FREKE, and A. E. D. BEKHIT. "MANUFACTURING FUNCTIONALITY OF CHILLED VENISON AND BEEF." Journal of Food Quality 30, no. 5 (2007): 764–82. http://dx.doi.org/10.1111/j.1745-4557.2007.00158.x.

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Aidoo, Kofi E., and Richard J. P. Haworth. "Nutritional and chemical composition of farmed venison." Journal of Human Nutrition and Dietetics 8, no. 6 (1995): 441–46. http://dx.doi.org/10.1111/j.1365-277x.1995.tb00339.x.

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Kohler, James M., Danny A. Mammo, Steven R. Bennett, and John B. Davies. "Primary ocular toxoplasmosis secondary to venison consumption." American Journal of Ophthalmology Case Reports 29 (March 2023): 101776. http://dx.doi.org/10.1016/j.ajoc.2022.101776.

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Zabashta, A. G., and V. O. Basov. "Development trends and ways of processing venison." Meat technology magazine 10 (October 10, 2022): 54–57. http://dx.doi.org/10.33465/2308-2941-2022-10-54-57.

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Gorbacheva, M. V., K. V. Esepenok, and A. V. Yatsyshina. "Formation of consumer properties of venison kupati." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 5 (April 30, 2024): 281–85. http://dx.doi.org/10.33920/igt-01-2405-05.

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The possibility of using non-traditional meat raw materials in the production of minced meat semifinished products (kupati) is considered. The abstract presents the formula, as well as the results of organoleptic, physicochemical, and microbiological indicators of the quality of the kupati.

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Chen, Huicheng, Xiaohan Zhang, Junjie Wan, and Craig A. Miller. "Factors Influencing Wild Venison Consumption in Illinois." Animals 15, no. 8 (2025): 1132. https://doi.org/10.3390/ani15081132.

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Venison serves as a sustainable alternative to conventional protein sources and is closely tied to wildlife conservation efforts. This study sought to identify key factors influencing wild game consumption. Researchers conducted a self-administered mail-back survey targeting 5000 Illinois homeowners. Variables such as gender, dietary preferences, prior consumption experience, family involvement in hunting, and participation in outdoor activities were analyzed using Pearson correlation tests and logistic regression. The findings revealed that individuals who had previously consumed wild game, r

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Andronov, Sergey V., Andrey A. Lobanov, Irina V. Kobel’kova, et al. "Seasonality of consumption of traditional products of reindeer husbandry and river fishing by indigenous people of the Arctic zone of Western Siberia in the context of climate change." Hygiene and sanitation 100, no. 6 (2021): 610–16. http://dx.doi.org/10.47470/0016-9900-2021-100-6-610-616.

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Introduction. The nutrition of the Nenets in the Arctic zone of Western Siberia is mainly based on traditional products (raw (thermally unprocessed) local fish and venison), which is the most important factor of survival in the Arctic. Storing up food products for an extended period is not relevant for the Nenets. Climate change and industrial development in the Arctic primarily affect the seasonality of consumption. Changing the calendar of fish and venison harvesting leads to greater use of imported and canned local food, increasing the length of the periods when local food completely disapp

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Fisher, A. V., R. I. Richardson, K. P. A. Wheeler, and M. H. Davies. "Effects of supplemental vitamin E and packaging system on the shelf life of venison from red deer (Cervus elaphus) finished off grass or concentrates." Proceedings of the British Society of Animal Science 2009 (April 2009): 140. http://dx.doi.org/10.1017/s1752756200029793.

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On exposure to oxygen, venison discolours at a faster rate than lamb, beef or pork (Trout and Gutzke, 1995) and a short shelf life is a problem for meat retailers. Increasing antioxidants in meat through the diet, and the type of packaging system used, can substantially improve shelf life. This study determined the effects of supplemental vitamin E and packaging system on colour stability and fat rancidity in venison from red deer finished off grass or concentrates.

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Lee, Nan-Hee, and Ung-Kyu Choi. "A comparison of physicochemical properties of hamburger steaks made with pork, beef and venison." Korean Journal of Food Preservation 29, no. 6 (2022): 943–52. http://dx.doi.org/10.11002/kjfp.2022.29.6.943.

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This study aimed to pave the way for the industrialization of deer-based meat products. Hamburger steak prepared using deer meat as an alternative to pork as a raw material was evaluated for yield after heat treatment, water-holding capacity, shear force, color, and texture. The pH of all test groups was found to be within the range of pH 5.7-5.8, with no significant differences based on the raw meat. The yield of venison hamburger steak after heat treatment was significantly higher than pork. Adding deer meat reduced the water-holding capacity. Shear force ranged from 1.79 to 1.82%, with no s

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Radder, Laetitia. "Restaurants and venison marketing: a South African experience." Food Service Technology 2, no. 3 (2002): 109–14. http://dx.doi.org/10.1046/j.1471-5740.2002.00044.x.

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Rounds, Joshua M., Carrie E. Rigdon, Levi J. Muhl, et al. "Non-O157 Shiga Toxin–producingEscherichia coliAssociated with Venison." Emerging Infectious Diseases 18, no. 2 (2012): 279–82. http://dx.doi.org/10.3201/eid1802.110855.

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Hoffman, L. C., and E. Wiklund. "Game and venison – meat for the modern consumer." Meat Science 74, no. 1 (2006): 197–208. http://dx.doi.org/10.1016/j.meatsci.2006.04.005.

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Radder, Laetitia. "Understanding Consumer Decision-Making in Adopting Wild Venison." Journal of Food Products Marketing 9, no. 1 (2003): 15–29. http://dx.doi.org/10.1300/j038v09n01_03.

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Beverland, Michael B. "Repositioning New Zealand Venison: From Commodity to Brand." Australasian Marketing Journal (AMJ) 13, no. 1 (2005): 62–67. http://dx.doi.org/10.1016/s1441-3582(05)70068-9.

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Bosi, E., P. Madie, C. R. Wilks, and S. G. Fenwick. "The isolation ofYersiniaspecies from retailed sausages containing venison." New Zealand Veterinary Journal 43, no. 1 (1995): 27–28. http://dx.doi.org/10.1080/00480169.1995.35838.

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Elliot, John. "FARMED VENISON: THE NEW MEAT COMES OF AGE." Nutrition & Food Science 93, no. 4 (1993): 26–29. http://dx.doi.org/10.1108/eum0000000000997.

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FAROUK, M. M., M. BEGGAN, S. HURST, A. STUART, P. M. DOBBIE, and A. E. D. BEKHIT. "MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF." Journal of Food Quality 30, no. 6 (2007): 1023–39. http://dx.doi.org/10.1111/j.1745-4557.2007.00175.x.

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Zachesova, I. A., S. V. Kolobov, and N. N. Shagaeva. "Development and quality assessment of venison-based cutlets." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 3 (February 27, 2025): 140–45. https://doi.org/10.33920/igt-01-2503-02.

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The article presents the results of a comparative assessment of the consumer properties of venisonbased cutlets and cutlets produced according to traditional recipes and technology. The influence of Jerusalem artichoke powder on the quality and safety of cutlets is considered.

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NAKAI, Mizuho, Moeno NISHIYAMA, and Takayuki MURAMOTO. "Effects of adding different levels of NaCl to venison mince on water holding capacity and textural properties of venison sausage." Nihon Chikusan Gakkaiho 91, no. 2 (2020): 127–30. http://dx.doi.org/10.2508/chikusan.91.127.

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Davies, M. H., and A. P. Wade. "Effect of extended daxlength on appetite, liveweighr performance, and attainment of slaughter weight in weaned deer stag calves." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 212. http://dx.doi.org/10.1017/s0308229600025344.

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Deer are strictly seasonal animals. In mid-winter a period of reduced feed intake and growth ensues, and is especially pronounced in weaned calves (Kay, 1989). As a result the majority of farmed venison is slaughtered at 15-20 months of age. Research has shown that winter inappetance is affected by photoperiod (Simpson et al., 1984). This may offer the potential to manipulate growth rates, and alleviate the current problem of venison marketing and continuity of supply. The objective of this experiment was to investigate the possibility of producing carcasses of an acceptable size and quality a

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Yao, Mengjie, Haiping Zhao, Xiaoyan Qi, Yuan Xu, Wenyuan Liu, and Chunyi Li. "Establishment and comparative analysis of HPLC fingerprints of deer tissues." Animal Production Science 60, no. 10 (2020): 1343. http://dx.doi.org/10.1071/an19554.

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Context With the increasing use of velvet antlers (VA) as functional food or traditional Chinese medicine, the quality control has become more and more important. Aims Establish an effective method to provide a way of distinguishing VA from other types of deer tissue. Methods In the present study, 18 samples from three types of deer tissue were analysed on the basis of high-performance liquid chromatography, and a chromatogram of each sample was obtained. Then, these chromatograms were processed using the similarity evaluation system for chromatographic fingerprints of traditional Chinese medi

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Bykowska, Marta, Agnieszka Ludwiczak, Joanna Składanowska-Baryza, and Marek Stanisz. "The effect of high ultimate pH on the quality of three muscles from farm-raised fallow deer (Dama dama)." Animal Production Science 59, no. 6 (2019): 1176. http://dx.doi.org/10.1071/an17668.

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Muscles (m. supraspinatus, SP; m. longissimus thoracis et lumborum, LTL; m. semimembranosus, SM) of 16 farm-raised fallow deer were analysed to study the effect of normal and high pH on the quality of venison. While 60% of analysed SP muscles were characterised with an ultimate pH (pHu) of ≥6.0, the pHu of LTL and SM was of a normal level (pH ≤ 6.0) for most of the analysed fallow deer. The SP with a normal and high pH had the highest pHu among the analysed muscles (P = 0.009). High pHu resulted in redder meat (P = 0.004). LTL and SM with a high pHu were characterised with the lowest value of

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46

North and Owen. "Awareness and Understanding Amongst New Zealand Health Professionals of Venison in a Healthy Diet." Proceedings 37, no. 1 (2019): 44. http://dx.doi.org/10.3390/proceedings2019037044.

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BEHR, J., and J. A. GROENEWALD. "NOTES: MARKETING OF VENISON BY RETAIL BUTCHERS IN TRANSVAAL." Agrekon 28, no. 1 (1989): 88–91. http://dx.doi.org/10.1080/03031853.1989.9524151.

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Kerr, Kenneth D. "Sex Identification of White-Tailed Deer Using Frozen Venison." Journal of Forensic Sciences 31, no. 3 (1986): 11120J. http://dx.doi.org/10.1520/jfs11120j.

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Murray, Shona, and Elizabeth Timms. "Relationship between sensory and instrumental assessment of venison texture." Food Quality and Preference 4, no. 1-2 (1993): 106. http://dx.doi.org/10.1016/0950-3293(93)90425-6.

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Fisher, A. V., M. H. Davies, D. W. Deakin, and J. A. Bayntun. "Changes in carcass composition with age in 16-26 month old Red Deer." Proceedings of the British Society of Animal Science 2001 (2001): 69. http://dx.doi.org/10.1017/s1752756200004518.

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Modern retailing of venison through supermarkets requires that the product be on the shelf for an extended period compared with the traditional short season in autumn/early winter. However, deer are highly seasonal animals and a range of strategies is needed to increase marketing opportunities for venison. One strategy utilizes extended winter daylength and high levels of nutrition to advance the slaughter season (Davies, 1995; Fisher et al., 1995). Another strategy is to adopt more natural, low input systems with reduced production costs, in which deer reach slaughter condition during their t

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