Carcass composition and yield of Alaskan reindeer ( Rangifer tarandus tarandus) steers and effects of electrical stimulation applied during field slaughter on meat quality

• Published in: Meat science Vol. 78; no. 3; pp. 185 - 193
• Main Authors: Wiklund, E., Finstad, G., Johansson, L., Aguiar, G., Bechtel, P.J.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.03.2008; Elsevier
• Subjects: alternative livestock; backfat; Biological and medical sciences; Carcass composition; carcass weight; carcass yield; color; consumer preferences; consumer surveys; Consumer test; consumers; dressing percentage; electrical treatment; Food industries; frozen meat; Fundamental and applied biological sciences. Psychology; hot boning; lean meat; longissimus dorsi; Low voltage stimulation; Meat and meat product industries; meat carcasses; Meat quality; meat tenderness; proximate composition; reindeer; sensory evaluation; Shear force; shear strength; shear stress; Trained sensory panel; venison; water holding capacity; Low voltage stimulation; Trained sensory panel; Carcass composition; Shear force; Consumer test; Meat quality; Bovine; Meat product; Meat; Vertebrata; Mammalia; Quality; Chemical composition; Yield; Artiodactyla; Slaughter; Ungulata
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2007.06.004

Twenty six adult reindeer steers (>3 years old) were used in a study to evaluate the effect of electrical stimulation (ES) on the quality of hot-boned, rapidly frozen shoulder meat and of the striploin ( M. longissimus, LD) from carcasses held at +3 °C for 48 h. Carcass yield and composition was determined from the left carcass half from which the shoulder meat was not removed. The shoulder meat was processed frozen into cubed, sliced or ground products. Proximate composition of the LD, meat color and water-holding capacity were very similar for the ES ( n = 15) and non-electrical stimulation (NES; n = 11) groups. Ultimate pH and shear force values were significantly lower in the ES meat (LD), however a trained sensory panel could not detect differences between the two groups in any of the measured sensory attributes. Consumer preference tests demonstrated that ES increased tenderness in the cubed and sliced products made from field slaughtered reindeer shoulder meat. ES in combination with hot boning and processing of boneless frozen meat can be used in field slaughter systems for reindeer to improve meat quality and to increase the potential value of the carcass.