Date of Award:

5-1961

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food and Nutrition

Committee Chair(s)

Ethelwyn B. Wilcox

Committee

Ethelwyn B. Wilcox

Committee

Margaret B. Merkley

Committee

Arthur D. Smith

Abstract

Venison represents an important resource in this area. The average number of deer killed in Utah during hunting season of the ten-year period, 1940 to 1950, was over 50,000 animals annually according to the Utah State Fish and Game Department. For the period from 1950 to 1960 this figure has increased to over 100,000 animals. In terms of dressed weight, 100,000 animals would yield an estimated 8,000,000 pounds of meat. Neighboring states also produce large numbers of deer. This pictures venison not only as an important resource but as one rapidly increasing in importance.

Before the recent advent of locker storage and home freezers it was impossible to avoid wasting much of the venison brought home by the hunters. Limited amounts could be stored for short periods, some could be given to friends, and some could be canned. Today proper refrigeration is available to preserve this meat in a very palatable form, and it is possible, if proper care is given the animals from the field to the table, that all of this meat can be used and enjoyed. Thus an investigation into this problem is of practical importance.

Reliable information concerning the cooking of venison is very limited. Though there is extensive mythology, no articles on the subject can be found in the professional journals. This lack of reports indicates that little scientific work has been done on the problem. Utah State University has one extension bulletin available dealing largely with the problem of field care of venison which also includes some advice on cooking and a section of recipes. Some general information can be gained from cook books, and during the hunting season sports magazines and newspapers of this region publish information discussing handling, care, and cooking of venison. Much of the above information is not based on systematic inquiry, but comes from the oral tradition; that is, the opinions, experiences, and advice one person passes on to another.

From these typical sources some contradictory beliefs can be gleaned. Some writers advise cooking venison as beef is cooked; others say it should be treated as mutton. One cook book suggests venison is preferred well-done while another claims the consensus is that venison should be eaten rare. The precaution to avoid overcooking because it makes the product dry seems to be the only advice upon which agreement is reached. Besides such differing instructions as to methods of cooking, there are two important notions concerning qualities of venison which are indicated by many sources. First is the notion that venison has a "wild taste" which requires special treatment in order to disguise or enhance it. In many recipes marinades of different types or herbs and spices are suggested to mask or blend the flavor of the meat. The second notion is that the fat of the venison is the source of this wild flavor and must be carefully trimmed from the carcass because it is thought venison fat develops rancidity rapidly during storage. Many people who eat venison regularly and like it, consider these notions erroneous.

It has been of particular interest to undertake a study of venison from the standpoint of the housewife and to search for means by which better and more satisfactory use of this meat can be made. She may have little or nothing to do with the hunting and field care of the animal; but problems of preservation, thawing, and cooking are her concern. Scientific investigation which might establish what the qualities of this meat are should be helpful in achieving a better solution of these problems. It could also establish the relative validity of prevalent notions; first, that venison has an inherent "wild taste" necessitating special treatment; and second, that the source of this wild flavor is the fat of the animal.

Results from a preliminary study on a limited number of deer indicate that proper field care and the use of good principles of meat cookery give a product not inferior to beef. In order to investigate more thoroughly whether or not venison has a distinctive flavor, a threefold study was conducted: first, to compare the qualities of venison fat with beef suet and pork fat; second, to observe the effect of the degree of doneness on the palatability of venison; and third, to test the effect on flavor of combining venison with other flavors.

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