COLOR ANALYSIS AND SENSORY EVALUATION OF RED DEER (CERVUS ELAPHUS) MEAT FROM FARM AND HUNTING GROUNDS OF SLOVAKIA

Abstract

The objective of this study was to compare the meat colour and sensory attributes of red deer (Cervus elaphus) meat based on sex (male vs. female), age group (under 2 years vs. over 2 years), and origin (farmed vs. hunting grounds) in Slovakia. The focus was placed on the musculus biceps femoris, a representative muscle used in meat quality evaluation. Meat color was assessed using the CIE Lab* system, while sensory analysis was conducted by a trained panel following standardized tasting protocols. Significant differences were found in the L* value, representing meat lightness. Red deer from hunting grounds exhibited higher L* values, indicating lighter meat, compared to their farmed counterparts. This may be attributed to differences in physical activity levels, stress exposure, and feeding regimes between wild and farmed animals. No significant variations were detected in the a* (redness) and b* (yellowness) parameters. Sensory analysis, which evaluated attributes such as tenderness, juiciness, and flavour, did not show statistically significant differences between farmed and wild deer overall. However, minor tendencies were observed: younger animals and males tended to be rated slightly better in terms of tenderness and juiciness, though these differences did not reach statistical significance. These results add valuable insights to the understanding of game meat quality, emphasizing how environmental and biological variables distinctly affect meat characteristics. The results suggest that both farmed and wild red deer provide high-quality meat with minor differences that may be relevant for narrow marketing or culinary applications.