Department of Home Ecnomics
South Dakota State University research was done on the acceptability of venison. Evaluation was by a taste panel as well as by use of special laboratory equipment. The taste panel consisted of four to six persons, both men and women, fr�m the Wildlife and Home Economics Departments of the Agricultural Experiment Station. The sensory qualities that were studied included juiciness, tenderness, flavor, aroma, appearance and general acceptability of the cooked meat. Special laboratory equipment to measure tenderness and juiciness was used to provide measurements for comparison with panel evaluations.
vension preparation, preparing deer meats
South Dakota Experiment Station, South Dakota State University
Willis, R. and Deerhardt, D., "You Have Your Deer, Now, Enjoy Its Meat" (1971). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 596.