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Carcass Characteristics and Meat Quality of Deer

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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Abstract

Among meats alternative to those of traditionally farmed animals, deer has a long history in western culture as a result of being one of the main big game species. Although there is information about that it was farmed in several countries to some extent, in the last 50 years there has been an increasing trend for farming deer, in numbers raising to more than two million worldwide, mainly for meat. In addition, the unique process of annual regeneration of antlers has led to be the main animal species in traditional Chinese medicine (a medicine using all by-products of deer in countries exceeding 2,000 million people). This has highly boosted the demand of deer products and therefore, deer farming and meat production. In fact, the world trade of venison meat has steadily increased to a figure of around two million of tons annually. Deer meat is characterized by its high nutritional and sensory quality and by its positive effects on human health resulting from the low contents of intramuscular fat and cholesterol and the high contents of protein and minerals. The current knowledge about various factors (e.g. nutrition, slaughter age, sex, condition, hunting season) affecting venison and game meat has significantly increased during last decades. This chapter pretends to characterize the carcass and meat quality traits and also the main factors that influence them on deer. Because deer venison matches the idea healthy, natural meats which is in an increasing trend, and the importance for Asians, deer is likely to increase in production and rank first among non-traditional cattle species.

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Acknowledgements

The authors are grateful to Ministerio de Economía y Competitividad (Retos-Colaboración program) (Project INCYDEN, grant number RTC-2016-5327-2) for financial support for the study. Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503). The present chapter has been edited during the visiting period of prof. José M. Lorenzo to the Department of Veterinary Medicine of Bari, granted by the University A. Moro of Bari (DR 3681 del 22/11/2017).

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Authors and Affiliations

  1. Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Albacete, Spain

    Martina P. Serrano, Tomás Landete-Castillejos, Andrés García & Laureano Gallego

  2. Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Albacete, Spain

    Martina P. Serrano, Tomás Landete-Castillejos, Andrés García & Laureano Gallego

  3. Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Albacete, Spain

    Martina P. Serrano, Tomás Landete-Castillejos, Andrés García & Laureano Gallego

  4. Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, BA, Italy

    Aristide Maggiolino & Pasquale De Palo

  5. Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, Ourense, Spain

    Mirian Pateiro, Rubén Domínguez, Daniel Franco & José Manuel Lorenzo

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  1. Martina P. Serrano
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  2. Aristide Maggiolino
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  8. Laureano Gallego
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  9. Pasquale De Palo
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  10. José Manuel Lorenzo
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Correspondence to José Manuel Lorenzo .

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Editors and Affiliations

  1. Centro Tecnolóxico da Carne, Ourense, Spain

    José Manuel Lorenzo

  2. Centro Tecnolóxico da Carne, Ourense, Spain

    Paulo E. S. Munekata

  3. Universitat de València, València, Spain

    Francisco J. Barba

  4. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), València, Spain

    Fidel Toldrá

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Serrano, M.P. et al. (2019). Carcass Characteristics and Meat Quality of Deer. In: Lorenzo, J., Munekata, P., Barba, F., Toldrá, F. (eds) More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. Springer, Cham. https://doi.org/10.1007/978-3-030-05484-7_9

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