Similarities and differences in composition and selected sensory attributes of reindeer, caribou and beef

P.J. Rincker, P.J. Bechtel, G. Finstadt, R.G.C. Van Buuren, J. Killefer, F.K. McKeith

Research output: Contribution to journalArticleAcademicpeer-review

21 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)65-78
JournalJournal of Muscle Foods
Volume17
Issue number1
DOIs
Publication statusPublished - 2006

Keywords

  • meat quality
  • red deer
  • venison
  • ph
  • extraction
  • slaughter
  • carcasses
  • color

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    Rincker, P. J., Bechtel, P. J., Finstadt, G., Van Buuren, R. G. C., Killefer, J., & McKeith, F. K. (2006). Similarities and differences in composition and selected sensory attributes of reindeer, caribou and beef. Journal of Muscle Foods, 17(1), 65-78. https://doi.org/10.1111/j.1745-4573.2006.00036.x