A comparison of biochemical and meat quality variables in red deer (Cervus elaphus) following either slaughter at pasture or killing at a deer slaughter plant.

@article{Pollard2002ACO,
  title={A comparison of biochemical and meat quality variables in red deer (Cervus elaphus) following either slaughter at pasture or killing at a deer slaughter plant.},
  author={Jane S. Pollard and Roger P. Littlejohn and Geoffery William Asher and Andrew J Pearse and J M Stevenson-Barry and Stuart M K McGregor and Tim R. Manley and Sandra J Duncan and Catherine Sutton and Kevin L. Pollock and Jonathan Prescott},
  journal={Meat science},
  year={2002},
  volume={60 1},
  pages={85-94}
}
To investigate effects of pre-slaughter handling on blood and muscle biochemistry and venison quality, paddock-shot (n=8) and commercially slaughtered red deer (n=8) were compared. The deer were kept in two larger groups. One stag per group per day was head-shot, exsanguinated, electrically stimulated then transported 150 m to a deer slaughter premises (DSP) for processing. Prior to each slaughter day one of the groups was mustered into a deer yards and six (including two experimental) deer… CONTINUE READING

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