New opportunities for the use of red deer meat in the diet

Abstract

National surveys have shown that the nutrition of Hungarian population is not consistent with the dietary recommendations. The succeeding of this is the increase of diet-related diseases. This research project examined the possibilities of the use of red deer meat in the diet. The main goal of this study was the development of red deer meat-based recipes, modernization of the traditional recipes and organoleptic analysis of the prepared dishes. Further effort was the definition of a recommendation, which shows the possibilities of the insertion of the venison into a healthy nutrition and diet. The comparison of the red deer meats prepared by traditional and modern recipes showed that the latter had lower fat content and its fatty acid composition was more favorable. The red deer meat has advantageous n-3 / n-6 fatty acid ratio, low cholesterol and significant iron content, which made it suitable for the use in the recipes. Based on the results it was established that into the conception defined in the Catering Regulation (37/2014. (IV. 30.) EMMI) and specified the necessity of the reduction of fat and salt content in the foods, the red deer meat is well insertable. Its favorable nutritional composition, varied preparation method and high culinary quality justify its greater role in the diet of the population.