Abstract
The objective of this research was the study of physic-chemical, technological and sensorial red deer meat characteristics (m. longissimus dorsi, m. semitendinosus and m. triceps brachii) (stags and hinds) harvested in the forests of N - E Romania.
Technological parameters for expression of water holding capacity (meat drip losses and cooking losses) were affected by ultimate pH (5.54 - 5.66), while tenderness showed the minimum value at m. longissimus dorsi (LD) collected from hinds carcasses (18.38 N). The colour was affected by packaging and preserving conditions causing a moderate meat storage period, while the sensory analysis showed the specific features of game meat.
Key words: red deer, physico-chemical, technological and sensory meat characteristics, pH
