Muscle biological and biochemical ramifications of farmed game husbandry with focus on deer and reindeer

The deer farming industry in New Zealand and the traditional Sami reindeer husbandry culture in Fennoscandia (Sweden, Norway and Finland) lead the world in commercial venison (deer meat) production from semi-domestic or farmed deer species, i.e. red deer (Cervus elaphus) and reindeer (Rangifer tarandus tarandus), respectively. Production systems are based on natural pastures but include pre-slaughter handling routines and a slaughter process similar to that of domestic species like beef and lamb. Venison has several attributes attractive to consumers – it is tender, has low fat content, a favourable fat composition and high levels of minerals. All these attributes of venison are criteria demanded by today’s discerning meat consumer. The introduction of new venison production routines such as intensive farm-based management, industrialised slaughter and meat processing, use of commercial feed mixtures and possibly new ingredients used to supplement or replace pasture can alter venison quality. One topic of central importance for venison is the image as a natural, free-range origin, clean and healthy product. Care should be taken to ensure the positive image of venison as a ‘natural’ and healthy product is not lost when production systems are intensified to meet the market demand.