Institute of Meat Hygiene and Technology info:eu-repo/semantics/article eng http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode 2024-08-22 https://unilib.phaidrabg.rs/o:6447 doi:10.18485/meattech.2024.65.1.4 OSNO - Opšta sistematizacija naučnih oblasti, Tehnologija animalnih namirnica OSNO - Opšta sistematizacija naučnih oblasti, Tehnologija animalnih namirnica Red deer, Fallow deer, Roe deer, Meat quality, Volatile compound Starčević, Marija Baltić, Branislav Tasić, Aleksandra Laudanović, Milica Stefanović, Srdjan Janjić, Jelena Ivanović, Snežana application/pdf 564647 bytes The influence of hunting region and deer species on the content of volatile compounds in deer meat The aim of this study was to assess the effect of region (lowland vs. mountain region) on the content of volatile compounds of red deer (Cervus elaphus), fallow deer (Dama dama) and roe deer (Capreolus capreolus). A total of forty eight female carcasses of three species (16 red deer, 16 fallow deer, and 16 roe deer) were collected from lowland and a mountain region, so from each region, 8 red deer, 8 fallow deer, and 8 roe deer were col‑ lected. In our study, higher contents of the aldehydes, ketones, and alcohols responsible for off‑flavours of meat were found in our fallow deer meat than in red deer and roe deer meat. Moreover, in our study, region affected most of the content of aldehydes, heterocy‑ clic and phenolic compounds, aromatic hydrocarbons, and some ketones, alcohols, and esters. Higher content of volatile compounds responsible for off‑flavours was detected in mountain deer meat than in deer meat from the lowland region. Meat technology volume: 65 number: 1