Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

Deer meat consumption is increasing in several countries based on claims that it is a healthy red meat. This study assessed the effect of slaughter age (low: 26 months and younger, medium : from 27 to lower than 42 months old and high: 42 months and older) on carcass characteristic and meat physicochemical properties of 150 Iberian wild red deer.Results Whole carcass yields of neck, backbone and flank increased (P < 0.001) with age, while yields of shoulder, tenderloin and leg decreased (P < 0.05) with age.The pH measured at 48 h post mortem at 9th rib level was not affected by age,while pH measured at 72 h post mortem at Longissimus thoracis et lumborum muscle decreased (P < 0.05) with age. Meat chemical composition was not affected by slaughter age, except for intramuscular fat (IMF) that increased (P < 0.05) with the slaughter age. Finally, cooking loss and shear force were higher (P< 0.05) in meat from older deer.Conclusion Most characteristics of meat from wild red deer depend on age at slaughter. The greater IMF of meat from older animals may render it more palatable.However, meat shear force also increased with age. Additional studies testing palatability seem to be necessary to evaluate the effects of slaughter age on sensorial quality of meat from Iberian wild red deer.