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

摘要

Composition, colour and sensory properties of caribou (n = 6), reindeer (n = 6) and beef (n = 6) longissimus samples were compared. Fat contents were lowest in caribou and highest in beef (P < 0.05). Both venison sources contained more haeme 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 measurements were not significantly different. The sensory panel scored both reindeer and caribou as having a more intense off flavour (livery) and less intense meat flavour 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 among any of the products. Results suggest that reindeer and caribou are a low-fat source of protein with acceptable sensory properties.