Quality characteristics of fallow deer meat

The topic of this thesis is effect of sex, type of feeding and type of slaughtering on the quality features meat from fallow deer. In the literature review is described historical start of breeding fallow deer in the Czechia and in the World, characteristic and type of slaughtering, quality of meat, composition and quality of meat, procesing after death in the meat, acceptability venison meat for consumer. The practical part of thesis contains choice and slaughtering 48 of head fallow deer with two type of slaughtering. The experiment continues with processing of body from fallow deer. Fallow deer body were in the cooling box 7 days. After this time were body undressed and dividend on the small parts. From every body was obtained sample of muscle for laboratory testing. In the laboratory was analyzed kontent of protein, intramuscular fat, moistness and water drip. Was performed sensory analysis of fallow deer meat. Results was evaluated with statistics