Research

Fennessy, P.F. (1991) Velvet Antler: The Product and Pharmacology.

Suttie, J.M. (1996) Velvet Antlers: From the Deer to the Product

General description of the velvet research programme in New Zealand. The programme is integrated from production through to producing health products including understanding velvet growth, nutrition for antler production, new product development and understanding some of the health benefits velvet may convey

Wilson, P.R. (1989) Velvet harvesting: Moral, ethical and legal aspects

Drew, K.R. (1991) Venison - A Marketable Product.

Stevenson-Barry, J.M. (2000) Venison — quality issues

Details some of the issues i.e. palatability and image that are important criteria to consumers

Drew, K.R. (1992) Venison and other deer products

Discusses the main products from deer - venison, velvet antler and leather

Craigie, C., Ward, J., Somerton, J., Hicks, T (2018) Venison Bruising Report: Preliminary Investigation

Deep-muscle bruising occurs in the back leg cuts of venison carcasses and results in product downgrades and significant losses over time. The bruising cannot be seen until the leg is fabricated into cuts, and the root cause(s) of bruising are presently unknown. Establishing and minimising the incidence of bruising is important potentially for improving animal welfare (if the bruising is occurring ante-mortem), for minimising yield losses due to trimming of bruised product and to minimise customer complaints due to cut deformation, or the failure to remove bruised product prior to packing.

Wiklund (AgResearch) (2007) Venison colour

Craigie, C., Henderson, H., Jacob, N., Somerton, J., Walden, S., Kitchen, T., Ward, J. (2019) Venison deep-muscle bruising final report

Deep-muscle bruising (DMB) in venison is a specific form of bruising that is of concern to venison processors and marketers as causes are currently unknown and damaged product can enter the marketplace undetected.

Stevenson-Barry, J.M. (2001) Venison Health-related Research: Iron Bioavailability and CLAs

client report to the NZGIB on the iron and conjugated linolineic acid (CLA) of farmed venison loins

Simmons, N,J. (2005) Venison Meat Quality Benchmarking

The aims of this project are: 1)To benchmark the current quality of both chilled and frozen venison and; 2)to evaluate alternative processing strategies that may further improve venison quality.

Tenderness of chilled venison is acceptable and largely resides within the current tenderness specifications. However, the tenderness of both frozen and thawed venison is less acceptable and does not reach the current tenderness specification.

Process optimisation trials focussed on strategies to improve the tenderness of frozen product and reduce the drip losses and prolong the colour stability of chilled product. The results of this work will be reported later.

Drew, K.R. (1985) Venison production

Brief overview of properties and production of venison

(1995) Venison Production - Nutritional Requirements

Covers feeding management to achieve profitable venison production

Drew, K.R. (1977) Venison production and carass composition of red deer.

Barry, T.N. (1994) Venison production from farmed deer.

This paper reviews factors influencing the VFI, growth and health of deer and how these can be maximised for efficient venison production