A comparison of the quality of meat from female red deer (Cervus elaphus L.) and roe deer (Capreolus capreolus L.)

The aim of this study was to compare the chemical composition and physicochemical and sensory properties of meat (m. longissimus lumborum, LL) from wild-living female red deer (Cervus elaphus L.) aged 4 - 6 years (15 animals) and female roe deer (Capreolus capreolus L.) aged 3 - 5 years (20 animals). The animals were hunter-harvested in the forests of north-eastern Poland. The LL muscle of roe deer was characterized by a higher (P0.05) content of dry matter, total protein and fat, and a higher (P0.05) pH value. In turn, the LL muscle of red deer had a higher (P0.05) contribution of redness and yellowness, a more intense (P0.05) taste, and higher (P0.05) juiciness scores. The quality of meat from both cervid species was very high, and none of them can be considered superior in that respect based on the noted differences.