Venison is an important food item in the diet of the people of the United States. Deer is hunted both as sport and for food. Annually, nearly 180,000 hunters go afield in Utah in search of deer. Over 130,000 animals are killed which amounts to an annual harvest of over 15,000,000 pounds of dressed venison. This contributes about 10 1/2 million dollars to the economy of the state from licenses, lodgings, transportation, and other expenses of hunting.
Venison as a whole has characteristic flavor and/or odor which is acceptable if mild, but some venison has an objectionable strong flavor. Because of the practical importance of the subject of venison flavor, this investigation has been undertaken to study the substances suspected of contributing to the flavor.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6226 |
| Date | 01 May 1964 |
| Creators | Reddy, K. Prakash |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
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