Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

• Published in: Rangifer
• Main Authors: Wiklund, Eva, Johansson, Lisbeth
• Format: Article in Journal/Newspaper
• Language: English
• Published: Septentrio Academic Publishing 2011
• Subjects: reindeer meat; meat characteristics; supplementary feeding; carcass characteristics; sensory evaluation; meat colour; purge; Arvidsjaur; Slaughter; Rangifer
• Online Access: https://septentrio.uit.no/index.php/rangifer/article/view/2019; https://doi.org/10.7557/2.31.1.2019

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves rece...