Reindeer meat – is it always tender, tasty and healthy?

• Published in: Rangifer
• Main Authors: Eva Wiklund, Gunnar Malmfors, Greg Finstad
• Format: Article in Journal/Newspaper
• Language: English
• Published: Septentrio Academic Publishing 2007
• Subjects: reindeer meat; Animal culture; SF1-1100; Slaughter; Rangifer
• Online Access: https://doi.org/10.7557/2.27.3.272; https://doaj.org/article/638b39d809b04251b277eec1cb34f9f8

Meat with high pH values, so called DFD (Dark, Firm, Dry meat, is a persistent quality defect foundmin all meat species. DFD shortens shelf life, especially for vacuum-packed meat and affects meat colour, tenderness and water-holding properties. High pH values in reindeer meat have been related to p...