Research article - Peer-reviewed, 2003
Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L.) grazed on natural pastures or fed a commercial feed mixture
Wiklund E, Johansson L, Malmfors GAbstract
Sensory properties in meat, ultimate muscle pH values, blood metabolites and carcass characteristics from reindeer grazed on natural pasture (n = 23) or fed a commercial feed mixture (n = 17) were studied. Reindeer fed commercial feed generally had lower ultimate pH values (increased glycogen stores) in all three muscles measured (Mm. triceps brachii, longissimus and biceps femoris) compared with the animals grazing natural pasture. Raised plasma urea concentrations in all reindeer were explained by a relatively high intake of protein for both treatments. Aspartate aminotransferase (ASAT) activities in all animals were low, and did not indicate muscle degeneration due to stress. However, the measured plasma cortisol concentrations showed that all reindeer were affected by the immediate pre-slaughter handling. Sensory evaluation was performed both as a descriptive test using a selected and trained panel, and as a preference test carried out with two groups of consumers (experienced and non-experienced reindeer meat eaters). The trained panel concluded that meat from reindeer fed commercial feed scored higher for liver and sweet flavour intensities and lower for off-flavour compared with meat from reindeer grazing natural pasture. The consumer test showed no effect of consumer age, gender or residence on the preference for meat from reindeer on either feed. The importance for the reindeer industry to acknowledge and use the differences in flavour and consumer preference as a specialised marketing strategy for reindeer meat is discussed. (C) 2003 Elsevier Science Ltd. All rights reservedPublished in
Food Quality and Preference2003, volume: 14, number: 7, pages: 573-581
Publisher: ELSEVIER SCI LTD
Authors' information
Malmfors, Gunnar
Swedish University of Agricultural Sciences, Department of Food Science
Swedish University of Agricultural Sciences, Department of Food Science
Johansson, Lisbeth
UKÄ Subject classification
Veterinary Science
Animal and Dairy Science
Food Science
Publication Identifiers
DOI: https://doi.org/10.1016/S0950-3293(02)00151-9
URI (permanent link to this page)
https://res.slu.se/id/publ/414