engleski

Quality and nutritional properties of venison

The term venison in literature can be used in different meanings. Originally, ´venison´ referred to meat of any large game species suitable for human consumption. However, it should be noted that game meat comes not only from wild ungulates and other species, but also from farmed game animals. Nowadays term ´venison´ is used to define meat of antler ungulates, i.e. free-living or farmed cervids. Although production and consumption of venison are generally still modest, the both trends are constantly increasing. The most numerous cervids used for venison production in different systems worldwide are red deer (Cervus elaphus), fallow deer (Dama dama), elk (Cervus canadensis), axis deer (Axis axis) and reindeer (Rangifer tarandus). During last decade numerous studies have been published presenting different aspects of venison quality and factors affecting it. Thus, the aim of this paper was to give review of the quality and nutritional properties of venison.

game meat, red deer, fallow deer, protein, fatty acids

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