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Consumer acceptability of ground venison

H C Brittin, C L Armes, C B Ramsey

Journal of the American Dietetic Association

|June 1, 1982

Summary

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Consumer acceptability of ground venison was evaluated. Mixing venison with beef or pork improved juiciness and reduced game flavor, making venison more palatable for consumers.

Area of Science:

Food Science
Consumer Behavior
Meat Science

Background:

Venison consumption is limited by perceptions of gamey flavor and lower juiciness.
Understanding consumer preferences for venison is crucial for market development.

Purpose of the Study:

To assess consumer acceptability of ground venison in various formulations.
To determine the impact of blending venison with beef or pork on sensory attributes.

Main Methods:

Ninety-one consumers evaluated four types of meat patties: 100% beef, 100% venison, 50% venison/50% beef, and 50% venison/50% pork.
Patties contained approximately 18% fat.
Acceptability scores were recorded for sensory attributes including juiciness and flavor intensity.

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Main Results:

All four patty formulations received similar overall acceptability scores.
The 100% venison patty was rated lower for juiciness and higher for game flavor compared to others.
Blending venison with beef or pork significantly increased juiciness and decreased game flavor.

Conclusions:

Mixing ground venison with ground beef or pork enhances its palatability for consumers.
Formulation strategies can overcome sensory barriers to venison acceptance.
Blended venison products offer a viable alternative to traditional meat options.