SIMILARITIES AND DIFFERENCES IN COMPOSITION AND SELECTED SENSORY ATTRIBUTES OF REINDEER, CARIBOU AND BEEF

• Published in: Journal of muscle foods Vol. 17; no. 1; pp. 65 - 78
• Main Authors: RINCKER, P.J., BECHTEL, P.J., FINSTADT, G., VAN BUUREN, R.G.C., KILLEFER, J., MCKEITH, F.K.
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Science Inc 01.01.2006
• Subjects: carcasses; color; extraction; meat quality; red deer; slaughter; venison
• ISSN: 1046-0756; 1745-4573
• DOI: 10.1111/j.1745-4573.2006.00036.x

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.