Consumer acceptability of ground venison

Abstract

The acceptability of ground venison was evaluated by 91 consumers. Four meat patties were formulated: 100 percent beef, 100 venison, 50 percent venison/50 percent beef, and 50 percent venison/50 percent pork. The four patties received similar acceptability scores, except that the all-venison patty was less juicy and had a stronger game flavor. Mixing venison with beef or pork in a patty with about 18 percent fat increased the juiciness and decreased the game flavor. Mixing ground venison with ground beef or pork could make venison more palatable to consumers.