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Venison (deer meat) is popular as a healthy food. It is lower in calories, fat and cholesterol content comparing to lamb, pork or beef. Tenderness is one of the most important attributes of the eating quality of meat evaluated by consumers, but meat colour is typically used as the indicator of freshness and wholesomeness. The objective of the present study was to determine changes in colour (using CIE L*, a*, b* values) and tenderness of venison in mayonnaise or vinegar marinade during storage.doi:10.5755/j01.ct.61.3.2711 fatcat:rrl5y5tku5a47bpwx5dtdqlyli