@conference {60954,
	title = {Quality of chilled-never-frozen versus chilled-frozen-thawed lamb : Brief Communication},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {108-111},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Chilled lamb currently attracts a premium price over frozen accelerated conditioning and ageing (AC\&A) lamb in New Zealand{\textquoteright}s traditional lamb markets. AC\&A lamb is fully frozen within 48 h of slaughter (Hagyard, 1979). The price differential between chilled-never-frozen (CNF) and AC\&A frozen lamb is due to CNF lamb having more reliable tenderness, less drip loss and longer colour display life than AC\&A lamb. There is no clear evidence that the eating quality of CNF lamb is superior to... Continued },
	issn = {1176-5283},
	author = {Wiklund E and Farouk MM and Stuart A and Cartwright S and Penney N and Rosenvold K}
}
@conference {60958,
	title = {Seasonal variation in venison drip loss and tenderness : Brief Communication},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {123-125},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Venison is a high quality product with several attributes attractive to consumers. It is tender, has low fat content, has a favourable fat composition and has high levels of minerals (Hoffman \& Wiklund, 2006). However, New Zealand venison processors have indicated a seasonal variation in the amount of drip. Poor colour stability can also be a problem, sometimes even in vacuum bags when it can occur after extended storage of chilled product. The purpose of this study was to determine seasonal variation in drip loss and tenderness in... Continued },
	issn = {1176-5283},
	author = {Wiklund E and Stuart A and Dobbie PM and Littlejohn RP}
}
@conference {42075,
	title = {Carcass and meat quality characteristics in young deer stags of different growth rates},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {68},
	year = {2008},
	month = {Jan},
	pages = {174-177},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Brisbane, Australia},
	abstract = {Fourteen male yearling red deer from the same cohort were included in this study. Seven of these animals were fast growing and reached slaughter live weight in late June (fast growing group), while the second group of seven deer did not reach slaughter live weight until early December (slower growing group). All animals were slaughtered according to standard protocol. Carcass composition was determined by computed tomography scanning. Water-holding capacity, meat pH, tenderness and sarcomere length were measured in samples (M. longissimus) at 1 day post slaughter and in samples kept in chilled storage at -1.5 {\textdegree}C for three weeks. Eating quality of the meat was evaluated in consumer preference tests. Slower growing deer were heavier (P = 0.02) and had more fat in the shoulder (P = 0.01) and loin (P = 0.001) cuts than fast growing deer. Meat from fast growing deer had lower pH values (P = 0.01), lower cooking loss (P = 0.04) and longer sarcomere lengths (P = 0.002) than slower growing deer. Consumers judged the flavour of venison from fast growing deer to be best (P = 0.005), although interactions between the sensory attributes and the consumer{\textquoteleft}s experience of venison affected their assessment. },
	issn = {1176-5283},
	author = {Wiklund E and Asher GW and Archer JA and Ward JF and Littlejohn RP}
}
@conference {41824,
	title = {Indicators for early detection of ecchymosis ( blood splash ) in fallow deer ( Dama dama ) carcasses},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {68},
	year = {2008},
	month = {Jan},
	pages = {178-182},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Brisbane, Australia},
	abstract = {Ecchymosis is a haemorragic syndrome that appears as small dark spots on the surface of various muscles of a carcass and some organs. It is considered a meat quality defect. In this study eight fallow deer carcasses were completely dissected. Hindquarter muscles showed a significantly higher incidence of ecchymosis compared with forequarter muscles. The most affectedmuscles were the primal cuts from the hindquarter including the striploin. When this information was applied to a wider study of 963 fallow deer carcasses 23.1\% had low to moderate ecchymosis in the left round (M. vastus lateralis). In all cases this muscle was a reliable indicator of the presence of ecchymosis in the loins and/or other hind leg primals. In the same carcasses visceral organs such as lung and heart were unreliable indicators of the presence of ecchymosis in skeletal muscles. Castrated bucks were most likely to exhibit ecchymosis followed by does and bucks (P = 0.02).An on-line inspection system for fallow deer was recommended which included an in situinspection of the left round as an accurate means of determining ecchymosisincidence in other valuable commercial cuts.},
	issn = {1176-5283},
	author = {Mulley R and Wiklund E and Falepau D}
}
