Game meat is becoming increasingly important due to its nutritional benefits (low in fat and cholesterol, high in protein, tender fiber and rich in vitamins) as well as its high ecological and ethical quality. Game meat is often used in high-end gastronomy and increasingly in novella cuisine (short cooking times). Even though game meat is a niche product with a small market share, it should still be subject to strict quality control from the hunter or game keeper through the trade to the consumer. The nutritional significance of fatty acids in foods is currently a much-discussed topic. The present project compares the fatty acid composition of game meat (roe deer, red deer and chamois) with that of agricultural ruminants (cattle, sheep, goats). This information can help to better position the Wild product on the market.

The present project is part of a cooperation project that investigates the extent to which the quality of hoofed game carcasses can be assessed quickly, easily and reliably even in the cover. Meat hygiene studies have already been carried out on hoofed game in several studies, but have not been compared to the carcass assessment "in the blanket". The development of a GCCE (game carcass condition evaluations) - secured by intramuscular fat content determination - and a catalog of criteria (categorization according to hygiene classes) represent one Innovation in the context of game meat quality assurance.

As part of this project, around 200 meat samples (back muscles) from hoofed game (roe deer, red deer and chamois) are to be examined within one hunting season (2008 - 2009).

At the HBLFA Raumberg-Gumpenstein, the intramuscular fat content and the fatty acid pattern of the meat samples are determined.

Questions at the HBLFA Raumberg-Gumpenstein

• Demonstrating the range of fluctuations in the intramuscular fat content of Austrian hoofed game (roe deer, red deer and chamois) over the course of the hunting season
• Showing the similarities and differences between game, beef, sheep and goat meat in terms of fatty acid content and fatty acid composition
• Summary of the studies carried out so far on the subject of meat quality in hoofed game as a basis for further projects

Further information on project management can be found in the database for research and sustainable development (Dafne) -> Link