Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand.

Meat quality and composition characteristics are reported for the longissimus muscle from 10 red deer stags and 10 hinds aged about 20 months. All animals were pasture-finished but the stags and hinds came from different farms. The average carcass weight was 3.4 kg greater for the stag group (55.8 vs 52.4 kg; P=0.04), but measures of GR as a measure of fatness were similar and intramuscular fat content was significantly greater for the hind group (1.12% vs 0.63%; P<0.0001), as expected. The tenderness of cooked venison in terms of shear force and compression measures was significantly better for venison from the hind group, possibly due to the greater amount of intramuscular fat and slightly longer sarcomeres. The gender groups did not differ in absolute measures of colour or in the rate at which it deteriorated on display. However, the rate of colour deterioration was more rapid than other meats such as beef, as has been demonstrated elsewhere. The average ultimate pH and water-holding capacity were similar for the two groups. Venison from hinds contained more coenzyme Q(10), taurine, anserine, carnosine, and vitamin E. Group differences in fatty acid composition of intramuscular fat appeared to be mainly due to levels of fatness, which was greater for the hind group.
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