To develop the products described it was necessary to determine and describe with accuracy the characteristics of venison. Analysis of protein, fat content, pH, water holding capacity, toughness, muscle structure, and colour of meat, and characterisation of the various fatty acid components of deer fat, plus fat melting properties were determined. The product formulations presented in this manual are based on these analyses, and have been rigorously tested for repeatability. The range of products described in the manual is not comprehensive, but represents a number of different types of product that can be utilised in various food marketing sectors. It has been designed so that scale-up production for the various formulations could be achieved easily by following the flow charts provided, with the proviso that these charts may change slightly depending on the equipment available.
Implications There are both domestic and export marketing opportunities for the products described.
This study has demonstrated that forequarter venison is both suitable and readily available for manufacture of such products, and that product consistency is achievable. Large scale uptake of forequarter and trim may require industry pooling of this product, to make manufacture of various product lines economically feasible. The challenge is now with the deer industry to further develop the potential of these products. A Manufacturers Guide to Venison Forequarter.