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Comparison of Japanese deer meat and cattle meat for cholesterol level and fatty acid composition


Comparison of Japanese deer meat and cattle meat for cholesterol level and fatty acid composition



Nippon Shokuhin Kagaku Kogaku Kaishi = Journal of the Japanese Society for Food Science and Technology 48(1): 20-26



DOI: 10.3136/nskkk.48.20

Four castrated Japanese sika deer (Cervus nippon) were reared in the farm of Miyagi Agricultural College and were slaughtered to compare venison (deer meat) with commercial beef loin in cholesterol level and fatty acid composition. Meat samples were taken from shoulder, rump and loin of the deer and compared with loin of commercially available wagyu (Japanese black cattle), domestic (Holstein steer) and imported beef cattle.

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