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 seasons 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.
Checksum
56a6e744735f3d219349a823cd0a0cfd
Recommended Citation
Smith, Grace J., "Studies on Venison Quality: Flavor Studies; Effect of Methods of Thawing, Kind and Level of Fat, and Degree of Doneness" (1961). All Graduate Theses and Dissertations. 4758.
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