References

Barnier VMH, Wiklund E, van Dijk A, Smulders FJM, Malmfors G (1999) Proteolytic enzyme and inhibitor levels in reindeer (Rangifer tarandus tarandus L) vs. bovine longissimus muscle, as they relate to ageing rate and response. Rangifer 19, 13–18.

Bouton PE, Fisher AL, Harris PV, Baxter RI (1973) A comparison of the effects of some post-slaughter treatments on the tenderness of beef. Journal of Food Technology 8, 39–49.
| CrossRef |

Compusense Inc (2004) ‘Compusense five, release 4.6-SP2.’ (Compusense Inc.: Guelph, Ontario, Canada)

Dransfield E (1994) Optimization of tenderisation, ageing and tenderness. Meat Science 36, 105–121.
| CrossRef | CAS |

Hostetler RL, Landmann WA, Link BA, Fitzhugh HA (1970) Influence on carcass position during rigor mortis on tenderness of beef muscles: comparison of two treatments. Journal of Animal Science 31, 47–50.

International Organization for Standardization (1985) ‘Sensory analysis – methodology – flavour profile methods. ISO 6564 : 1985 (E).’ (ISO: Geneve, Switzerland)

International Organization for Standardization (1988) ‘Sensory analysis – general guidance for the design of test rooms. ISO 8589 : 1988 (E).’ (ISO: Geveve, Switzerland)

International Organization for Standardization (1993) ‘Sensory analysis – general guidance for the selection, training and monitoring of assessors – Part 1: selected assessors. ISO 8586-1 : 1993 (E).’ (ISO: Geveve, Switzerland)

Koohmaraie M (1996) Biochemical factors regulating the toughening and tenderisation processes of meat. Meat Science 43, 193–201.
| CrossRef |

Lundesjö Ahnström M, Enfält L, Johansson J, Virhammar K, Hansson I, Johansson L, Lundström K (2003) Effect of pelvic suspension on sensory and instrumental evaluation on four beef muscles in heifers and young bulls. In ‘Proceedings of the 49th international congress of meat science and technology, Sao Paolo, Brazil’. pp. 161–162.

Meat Standards Australia (2001) ‘Meat Standards Australia information kit.’ (Meat and Livestock Australia: North Sydney)

Renecker TA, Renecker LA, Mallory FF (2005) Relationships between carcass charactieristics, meat quality, age and sex of free-ranging Alaskan reindeer: a pilot study. Rangifer 25, 107–121.

Rincker PJ, Bechtel PJ, Finstad G, van Buuren RGC, Killefer J, McKeith FK (2006) Similarities and differences in composition and selected sensory attributes of reindeer, caribou and beef. Journal of Muscle Foods 17, 65–78.
| CrossRef |

SAS Institute (2003) ‘SAS system for Windows, release 9.1.’ (SAS Institute Inc.: Cary, NC)

Sims KL, Wiklund E, Hutchison CL, Mulley RC, Littlejohn RP (2004) Effects of pelvic suspension on the tenderness of meat from fallow deer (Dama dama). In ‘Proceedings of the 50th international congress of meat science and technology’, Helsinki, Finland. Paper: Session 2 Meat Quality 2.53, Abstract: p. 119.

Smulders FJM, Hiesberger J, Hofbauer P, Dögl B, Dransfield E (2006) Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Colour, drip, cooking loss, sarcomere length and tenderness. Journal of Animal Science 84, 2456–2462.
| CrossRef | CAS |

Wiklund E, Stevenson-Barry JM, Duncan SJ, Littlejohn RP (2001) Electrical stimulation of red deer (Cervus elaphus) carcasses – effects on rate of pH-decline, meat tenderness, colour stability and water holding capacity. Meat Science 59, 211–220.
| CrossRef | CAS |

Wiklund E, Johansson L, Malmfors G (2003) Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L) grazed on natural pastures or fed a commercial feed mixture. Food Quality and Preference 14, 573–581.
| CrossRef |

Wiklund E, Finstad G, Johansson L, Aguiar G, Bechtel PJ (2008) Carcass composition and yield of Alaskan reindeer (Rangifer tarandus tarandus) steers and effects of electrical stimulation applied during field slaughter on meat quality. Meat Science 78, 185–193.
| CrossRef | CAS |