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Effects of supplemental vitamin E and packaging system on the shelf life of venison from red deer (Cervus elaphus) finished off grass or concentrates

Published online by Cambridge University Press:  22 November 2017

A V Fisher ,
R I Richardson ,
K P A Wheeler  and
M H Davies
A V Fisher*
Affiliation:
University of Bristol, Bristol, United Kingdom
R I Richardson
Affiliation:
University of Bristol, Bristol, United Kingdom
K P A Wheeler
Affiliation:
ADAS Rosemaund, Hereford, United Kingdom
M H Davies
Affiliation:
ADAS Rosemaund, Hereford, United Kingdom
*
Email: alan.fisher@bris.ac.uk
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Extract

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.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 140
Copyright
Copyright © The British Society of Animal Science 2009

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References

Trout, G.R. & Gutzke, D. 1995. Proc. 41st ICoMST, San Antonio, USA. p. 404–405.Google Scholar