Source: UNIVERSITY OF ALASKA submitted to
COMMERCIAL REINDEER MEAT PRODUCTION
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
Reporting Frequency
Annual
Accession No.
0224658
Grant No.
(N/A)
Project No.
ALK-10-08
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
May 1, 2010
Project End Date
Apr 30, 2015
Grant Year
(N/A)
Project Director
Finstad, G.
Recipient Organization
UNIVERSITY OF ALASKA
(N/A)
FAIRBANKS,AK 99775
Performing Department
Agriculture and Horticulture
Non Technical Summary
A mobile slaughter unit (MSU) has recently been acquired that will provide training and infrastructure for Alaska reindeer producers to meet USDA requirements. However, it is difficult meet the year-round demand for reindeer meat with a fresh product because logistics and animal condition limit slaughtering to the winter months. But demand could be met by producing a high quality, frozen product. It is known that freezing causes several changes in beef that influence its eating qualities and are the reason for the reduced acceptability of frozen meat by retailers and upscale restaurants The effects of freezing or storage duration on quality characteristics of reindeer meat have never been studied. In Phase 1 of our proposed study we will evaluate the effect of freezing and storage duration at 1 week, 4, and 12 months on the physical and sensory characteristics of reindeer meat. In Phase 2 of our proposed study we will apply a cryo-protectant, polydextrose, to reindeer meat before freezing to investigate the effects on a frozen product. In Phase 3 of our study we will collaborate with chefs at the Culinary Arts Department, University of Hawaii to evaluate different methods and recipes in preparing frozen reindeer meat that would be acceptable to upscale restaurants.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
3083999106050%
5023999106050%
Goals / Objectives
Objectives Phase 1: effect of a predominately haylage diet during winter on production and characteristics of reindeer meat 1) Evaluate the effect of a predominately haylage diet during winter on DMI and body weight of reindeer. 2) Compare physical and chemical characteristics of meat produced from reindeer fed a haylage/concentrate diet to animals fed strictly a concentrate diet. Objectives Phase 2: effect of storage time of frozen reindeer meat 1) Determine physical and chemical changes in fresh reindeer longissimus steaks frozen for 1 week, 4 and 12 months. 2)Determine any changes in the sensory attributes of fresh reindeer longissimus steaks associated with chemical and physical changes due to freezing duration. 3)Develop recipes and cooking methods that will ameliorate negative changes in reindeer meat quality due to freezing and that is acceptable to restaurants and their clientele. Objectives: Phase 3 1)Determine physical and chemical changes in fresh reindeer longissimus steaks frozen for 3, 6 and 12 months, but treated with a cryo-protectant. 2)Determine any changes in the sensory attributes of fresh reindeer longissimus steaks associated with any chemical and physical changes due to freezing and the application of a carbohydrate cryo-protectant. 3)Develop recipes and cooking methods acceptable to restaurants that will ameliorate any changes in taste of reindeer meat due to freezing and application of a carbohydrate cryo-protectant.
Project Methods
All reindeer used in the project will be raised and fed the standard reindeer ration at the University of Alaska Fairbanks (UAF) Reindeer Farm. Twenty, 18-month old steers will be used in phase 1 and ten 30-month-old reindeer steers will be used, respectively in phase 2 and 3 of the project. These class and age groups of animals are typically raised and slaughtered in current meat production settings in Alaska. In phase 1, 10 of the 20 steers (controls) will be fed ad lib the standard ration based on barley, oats, smooth brome hay and fishmeal developed by the UAF-RRP. The ten treatment animals will be fed a wheatgrass haylage diet ad lib for 6 weeks beginning the first of January. They will be supplemented with the standard RRP milled ration at a rate of 1% of body weight/day to ensure adequate mineral and vitamin nutrition. The 10 control animals will be fed only the standard RRP milled ration. The animals in phases 2 and 3 will be fed the standard reindeer ration starting at 24 months old. All reindeer were given fresh feed daily between 10am and 12 pm at a rate. All orts will be removed daily and weighed to the nearest 0.1 kg. Animals will be weighed at the start of the trial using a squeeze chute mounted on Tru-test MP 800load bars and then twice weekly throughout the experiment. All feed and haylage samples will be oven-dried for 48 h. at 60C or for 48 h. at 100C and ground through a 20 mesh screen in a Wiley MillR. Neutral Detergent Fiber (NDF) and Acid Detergent Fiber (ADF) concentrations will be determined sequentially using an AnkomR fiber analyzer. Hemi-cellulose concentrations were obtained by subtraction of Ankom ADF from Ankom NDF values. Nitrogen (N) and mineral analysis (K, P, Ca, Mg, S, Na, Cu, Zn, Mn, Fe, Co, Mo, Se) will be performed at the Plant and Soil Analysis Laboratory, UAF. Reindeer in each phase will be sent to slaughter during mid February which simulates the midpoint of the typical reindeer slaughtering season in Alaska. The reindeer will be transported to a USDA approved slaughter. At slaughter these animals will be stunned with a captive bolt. Following the normal USDA slaughter procedure, the carcasses will be placed in a chilling room at 2C. Temperature and pH will be recorded during 24 hours post mortem in Musculus longissimus dorsi of each carcass creating temperature and pH decline curves to estimate temperature - pH relationships. The pH reading at 24 hours post slaughter will be considered ultimate pH. The pH values will be measured using a portable Orion ph meter equipped with an Orion 71-20 Kniphe pH electrode calibrated with two buffers of pH 4.01 and 7.00. The carcasses will hang in the chiller for three days which is the typical aging period for reindeer adopted by meat processors in Alaska. At 4 days post mortem the strip loins, tenderloins, inside round steak and chuck will be excised from each carcass. All samples will be labeled and transported to the Food Product Development Facility, UAF for further processing. The strip loins will be used to conduct the physical, chemical and sensory analysis, whereas the other cuts will be sent to the University of Hawaii for product development.

Progress 05/01/10 to 04/30/15

Outputs
Target Audience:The primary target audience was the general public (meat consumer) to demonstrate a frozen reindeer meat product was equivalent to fresh. Alaskan Natives own the majority of reindeer in Alaska. Workshops have been targeted towards Alaska Native reindeer producers and the general public desiring to learn technical skills to support the reindeer meat industry. 4H students are increasing the use of reindeer as livestock market animals. 4H students focusing on raising reindeer for meat production have been requesting specific workshops to meet their needs. Meat retailers were provided supporting evidence from this project that a frozen reindeer meat product was just as good, or better than fresh. Restaurant owners and chefs benefited through the development of a project cookbook that demonstrated a frozen product was as marketable as fresh. Members of rural Alaskan villages were brought to Fairbanks for demonstrations of USDA-inspected slaughter techniques for reindeer. A workshop for rural Alaskan Natives was sponsored at Delta Meats and Sausage to observe an USDA inspected slaughter. Participants were allowed on the killing floor during the entire slaughter process to observe techniques and to consult with workers and a USDA inspector. The progress report for the effect of haylage on meat quality was presented at Reindeer Herders Annual meeting in Nome, Alaska and to a nation-wide group of reindeer producers at their annual conference. Reindeer meat production lectures were presented to the business leaders of Fairbanks. A public service lecture was given to the public in Fairbanks with over 100 people were in attendance. The lecture was sponsored by the UAF Science for Alaska lecture series and can be seen at http://www.uaf.edu/scienceforalaska/watch-fairbanks-lectures/ Presentations, 'Taste of the Tundra' were given at the Northwest campus in Nome, Alaska followed by a tour of the reindeer facilities. This was timed to coincide with the Iditarod Race in Nome .Approximately 25 people attended. A workshop/consultation on reindeer husbandry and meat production was presented to a Fairbanks 4H club. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Members of rural Alaskan villages were brought to Fairbanks where a demonstration USDA inspected slaughter of rendeer was sponsored at local slaughter and processing facility. Participants were allowed on the killing floor during the entire slaughter process to observe techniques and to consult with workers and a USDA inspector. This project provided training for reindeer producers and one-on-one time discussing and planning future sales and marketing of reindeer meat. This project also provided training for novice reindeer owners who want to sell retail in their business. Provided one-on-one mentoring for undergraduate and graduate students interested in meat science and food production. Provided knowledge and training to slaughter plant owners, restaurants and mobile food units across the state regarding shelf life and quality of reindeer meat. In August 2014, members of an Alaskan Native Youth Camp participated in a reindeer meat production workshop at the University of Alaska Fairbanks. A workshop/consultation on reindeer husbandry and meat production was presented to a Fairbanks 4H club in October 2014. A workshop on reindeer husbandry and meat production was presented to the Kenai 4H in January 2013. Collaboration with Rural Nutritional Services Program (Interior Aleutians Campus) to develop traditional native Alaskan meat recipes for publication. Provided research training and dissemination of results for a MSc student who is also a reindeer producer. In August 2014, members of an Alaskan Native Youth Camp participated in a reindeer meat production workshop at the University of Alaska Fairbanks. A workshop/consultation on reindeer husbandry and meat production was presented to a Fairbanks 4H club in October 2014. The following are student publications and presentations related to this project. Aguiar G et al. The Effects of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) Longissimus dorsi Across Three Time Periods for One Year; (abstract and poster) Presented at the 8th Circumpolar Agricultural Conference UArctic Inaugral Food Summit, September 29 - October 3, 2013, Girdwood, Alaska. Aguiar G et al. The effects of Freezing on the quality of reindeer (Rangifer tarandus tarandus) meat (M. longissimus dorsi) (abstract and poster) Presented at the 15th IFT Annual Meeting & Food Expo, June 14, 2011. Presentations: Aguiar G. Reindeer Herders Association Annual Meeting Progress Report. Presented at Reindeer Herders Annual Meeting, March 4 2010, Nome, Alaska. Aguiar G. Reindeer Herders Association Annual Meeting Progress Report. Presented at Reindeer Herders Annual Meeting, November 2, 2011. Nome, Alaska Aguiar G. Reindeer Herders Association Annual Meeting Progress Report. Presented at Reindeer Herders Annual Meeting, November 7, 2013. Nome, Alaska Aguiar G. Reindeer Owners and Breeders Association Progress Report. Presented at Reindeer Owners and Breeders Annual Meeting, March 9, 2012. Marion, Ohio Aguiar G. Reindeer (Tarandus tarandus) are Livestock. Presented at the 11th Annual Alaska Sustainable Agriculture Conference, March 4, 2015. Fairbanks, AK Aguiar G. Reindeer Production. Presented to the Economic Development Task Force, December 16, 2011. Fairbanks, AK Aguiar G. Meat Production. Presented to native Alaskans from rural villages during a meat workshop, January 12, 2013 How have the results been disseminated to communities of interest?We collaborated with chefs at the Culinary Arts Department, University of Hawaii in cooking and development of 15 recipes and professional photos. Events included an abstract submission and poster display, "The effects of freezing and storage time on the quality of reindeer (Rangifer tarandus tarandus) meat (M. longissimus dorsi)", was presented at the Institute of Food Technologists at New Orleans, LA. Meat cutting workshops were held in the rural villages of Stebbins, Savoonga, Golovin, Nome, and Fairbanks, Alaska. A 2-credit course, High Latitude Range Management F160 Meat Production was delivered in Nome, Alaska. A Meat Quality progress report was presented at the Reindeer Herders Annual meeting in November. Services included providing information consistently on reindeer meat production to the public and 4H/Cooperative Extension members via phone and e mail. Information was disseminated through tours and demonstrations of the mobile slaughter plant in Nome, Alaska directed at reindeer herders with direct implication for production and marketing within the industry. A report on "The effect of freezing and storage time on meat quality" was presented at Reindeer Herders Annual meeting in Nome, Alaska Events. A poster was presented at the Circumpolar Agriculture Conference in Girdwood, Alaska " titled The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) (M. longissimus dorsi) Across Three Time Periods". A progress report titled "The effect of long term storage of frozen reindeer meat on quality was presented at the Reindeer Herders Annual meeting in Nome, Alaska. A poster was presented at the Circumpolar Agriculture Conference in Girdwood, Alaska " titled The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) (M. longissimus dorsi) Across Three Time Periods". An oral presentation on reindeer meat production was given at the Reindeer Council Meeting Anchorage Alaska October 2014. An oral presentation on reindeer production research (including Hatch projects) were given during a seminar intended for the under graduate researcher (URSA). The results of the project were presented at a three day workshop on commercial meat production in November 2014 in Savoonga Alaska Information is provided consistently on reindeer meat production to the public, reindeer producers and 4H/Cooperative extension via phone and e mail. During summer months tours are provided at the Fairbanks Experiment Farm. Collaboration with Rural Nutritional Services Program (Interior Aleutians Campus) to begin developing traditional native Alaskan recipes for publication. The effect of haylage on meat quality progress report was presented at the Reindeer Herders Annual meeting in Nome, Alaska. A workshop on reindeer husbandry and meat production was presented to the Kenai, Alaska 4H. A presentation "Tundra Gold" on meat quality and production was presented to the public at the Westmark Hotel. Over 100 people were in attendance. This was sponsored by the UAF Science for Alaska lecture series and can be seen at http://www.uaf.edu/scienceforalaska/watch-fairbanks-lectures/. A presentation, 'Taste of the Tundra' was given at the Northwest campus in Nome, Alaska followed by a tour of the reindeer facilities. This was timed to coincide with the Iditarod Race in Nome.Approximately 25 people attended. A workshop/consultation on reindeer husbandry and meat production was presented to a Fairbanks 4H club. Annual participation in the Multistate WCC1008: Rangeland Education Across Institutional Borders meeting for the last three years. Member of the Range Science Education Council. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Alaska has the range and forage resources to produce substantial quantities of red meat through the production of reindeer, a commodity much in demand commanding a high price. Feeding reindeer a predominately forage (haylage) rather than a milled (concentate) diet during winter will likely reduce cost of production, but its effect on animal production and nutritional qualities of the meat is unknown. Alaska is a large state with limited road infrastructure so it is difficult for producers to meet the year-round demand for reindeer meat with a fresh product. However, demand could be met by producing and delivering a frozen product that can be stored for future use. The marketability of reindeer meat was expanded through this project, thus improving the economics of reindeer meat operations. Key outcomes have come mostly in the way of providing knowledge and opportunity in the industry. Reindeer physiological restraints along with current management practices allow fresh reindeer meat to only be available seasonally. A consistent supply of fresh reindeer meat is unavailable year round. This project demonstrated that reindeer meat can be frozen and stored for a one year time period without compromising quality. Reindeer meat that was previously sold seasonally can now be marketed year round at a premium price because this project demonstrated a frozen and stored reindeer meat product is comparable to fresh. Changes in knowledge: This results of this project provided important insight on the cost cutting implications and animal production and meat quality of feeding haylage to reindeer. Reindeer demonstrated an aversion to long stem haylage (Smooth Brome grass) but readily consumed a fine stem haylage (Wheatgrass). This project also demonstrated that reindeer on a primarily Wheatgrass haylage diet during winter maintained or gained body weight. Haylage can be fed to reindeer during winter to offset the high cost of feeding a concentrate diet. Knowledge gained from this project will help support the current efforts to establish mobile slaughter facilities in rural Alaska communities with a knowledgeable and well trained work force to consistently provide a high quality product to distant markets. The marketability of a previously seasonal product was expanded to making it available year round without compromisisng qualty.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Verocai, G.G., Lejeune, L, Finstad, G.L., Kutz, S.J. 2013. A Nearctic parasite in a Palearctic host: Parelaphostrongylus andersoni (Nematoda; Protostrongylidae) infecting semi-domesticated reindeer in Alaska. International Journal for Parasitology: Parasites and Wildlife 2 119-123.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Wiklund, E., Farouk, M., Finstad, GL. 2014. Venison: Meat from red deer (Cervus elaphus) and reindeer (Rangifer tarandus tarandus). Animal Frontiers 4: 4: 55-61
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Aguiar, George. 2013. Reindeer (Rangifer tarandus) 4-H program in Alaska as a platform for math and science education and food security. Abstract. Oral presentation. Western Alaska Interdisciplinary Science Conference, Nome Alaska, March 2013
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Finstad, Greg. 2013. Got meat? What are the do's and don'ts to a quality product? Abstract. Oral presentation. Western Alaska Interdisciplinary Science Conference, Nome Alaska, March 2013
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Finstad, G., Aguiar, G., Wiklund, E., Bechtel, P. 2013. Production and nutritional characteristics of Kentucky Nugget Bluegrass (Poa pratensis) and Smooth Brome grass (Bromus Inermis) and their effect on reindeer (Rangifer tarandus tarandus) intake, production and meat quality. Abstract. Poster presentation. 8th Circumpolar Agriculture Conference, Girdwood Alaska, 2013.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Aguiar, G., Wiklund, E., Bechtel, P. J. and Finstad, G. 2013. The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) Longissimus dorsi Across Three Time Periods. Abstract. Poster and oral presentation. 8th Circumpolar Agriculture Conference, Girdwood Alaska, 2013
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2016 Citation: Aguiar, G., Wiklund, E., Bechtel, P. J. and Finstad, G. 2013. The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) Longissimus dorsi Across Three Time Periods.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2011 Citation: Aguiar, G., Wiklund, E., Bechtel P.J., Stine J.J., and Finstad G. 2011. The effects of freezing and storage time on the quality of reindeer (Rangifer tarandus tarandus) meat (M. longissimus dorsi). IFT annual meeting Poster and Abstract #241-04 New Orleans, LA.
  • Type: Theses/Dissertations Status: Published Year Published: 2013 Citation: Lutze, Jennifer. Performance and meat quality of reindeer (Rangifer tarandus tarandus) fed a cereal grain ration or wheatgrass haylage during the fall. Senior Thesis. University of Alaska Fairbanks
  • Type: Journal Articles Status: Published Year Published: 2011 Citation: Wiklund, E., Finstad, G., Aguiar, G. & Bechtel. 2011. Short communication: Does carcass suspension technique influence reindeer (Rangifer tarandus tarandus) meat quality attributes Animal Production Science, 51 (4) pp. ci-civ


Progress 10/01/13 to 09/30/14

Outputs
Target Audience: PARTICIPANTS: Peter Bechtel, USDA /ARS laboratory for analysis University of Illinois sensory analysis team Sarah McConnell, Rural Nutritional Services Program Eva Wiklund, National Union of the Swedish Sami People George Aguiar, M.S. student and research professional. Greg Finstad, Research Associate Professor and Reindeer Research program manager. TARGET AUDIENCES: Alaskan Natives own the majority of reindeer in Alaska. Workshops have been targeted towards reindeer producers and anyone wanting to learn technical skill for the industry. By increasing commercial production for market, rural economy could be stimulated providing an additional source of income for reindeer producing communities in Alaska. 4H students are increasing the use of reindeer as livestock market project options in Alaska and have been requesting specific workshops to meet their needs of being able to successfully raise a reindeer to market size. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? In August 2014, members of an Alaskan Native Youth Camp participated in a reindeer meat production workshop at the University of Alaska Fairbanks. In March 2014, a presentation, 'Taste of the Tundra' was given at the Northwest campus in Nome, Alaska followed by a tour of the campus research facilities. This was timed to coincide with the Iditarod Race in Nome .Approximately 25 people attended. A workshop/consultation on reindeer husbandry and meat production was presented to a Fairbanks 4H club in October 2014. Information is provided consistently on reindeer meat production to the public, reindeer producers and 4H/Cooperative extension via phone and e mail. During summer months tours are provided at the Fairbanks Experiment Farm. How have the results been disseminated to communities of interest? A report on "The effect of freezing and storage time on meat quality." was presented at Reindeer Herders Annual meeting in Nome, Alaska Events: A poster was presented at the Circumpolar Agriculture Conference in Girdwood, Alaska " titled The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) (M. longissimus dorsi) Across Three Time Periods". A progress report titled "The effect of long term storage of frozen reindeer meat on quality was presented at the Reindeer Herders Annual meeting in Nome, Alaska. A poster was presented at the Circumpolar Agriculture Conference in Girdwood, Alaska " titled The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) (M. longissimus dorsi) Across Three Time Periods". An oral presentation on reindeer meat production was given at the Reindeer Council Meeting Anchorage Alaska October 2014. An oral presentation on reindeer production research (including Hatch projects) were given during a seminar intended for the under graduate researcher (URSA). The results of the project were presented at a three day workshop on commercial meat production in November 2014 in Savoonga Alaska. What do you plan to do during the next reporting period to accomplish the goals? This project will end in April. Work will continue on marketing reindeer meat as funding allows. The next research proposal has been submitted and is being reviewed on predator control.

Impacts
What was accomplished under these goals? Two year old reindeer steers were slaughtered and Longissimus dorsi muscle samples were collected fresh while replicate samples were frozen and thawed and evaluated at 1 week, 4 and 12 months. Longissimus steak samples from the 12 month frozen treatment group underwent sensory, shear force, TBARS (rancidity), proximate analysis, amino acid and fatty acid profiles and water holding capacity (WHC) determination and analyzed for the fresh, fresh frozen 6 month and one year frozen periods of time. Shear force values were not significantly different amongst treatment groups (P=0.99). Proximate analysis showed no significant difference in moisture, ash and protein content while lipid content was significantly different across treatment groups (P = 0.99, 0.99, 0.99 and >.01 respectively). Tenderness and juiciness attributes were not significantly different among treatment groups (P=0.92 and P=0.60) however, an off flavor attribute was significantly different (P=0.028) amongst treatment groups suggesting that off flavor diminishes with freezing. While not detected in sensory evaluation, mean TBARS (rancidity) values increased significantly (P >.01). Results of this study suggest reindeer meat can be frozen for up to a year without compromising quality. Knowledge gained from this project will help support the current efforts to establish mobile slaughter facilities in rural Alaska communities with a knowledgeable and well trained work force to consistently provide a high quality product to distant markets. This project also provided important insight on the cost cutting implications and animal production and meat quality of supplemental feeding of haylage to reindeer.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Verocai, G.G., Lejeune, L, Finstad, G.L., Kutz, S.J. 2013. A Nearctic parasite in a Palearctic host: Parelaphostrongylus andersoni (Nematoda; Protostrongylidae) infecting semi-domesticated reindeer in Alaska. International Journal for Parasitology: Parasites and Wildlife 2 119-123.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Aguiar, George. 2013. Reindeer (Rangifer tarandus) 4-H program in Alaska as a platform for math and science education and food security. Abstract. Oral presentation. Western Alaska Interdisciplinary Science Conference, Nome Alaska, March 2013
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Finstad, Greg. 2013. Got meat? What are the do's and don'ts to a quality product? Abstract. Oral presentation. Western Alaska Interdisciplinary Science Conference, Nome Alaska, March 2013.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Finstad, G., Aguiar, G., Wiklund, E., Bechtel, P. 2013. Production and nutritional characteristics of Kentucky Nugget Bluegrass (Poa pratensis) and Smooth Brome grass (Bromus Inermis) and their effect on reindeer (Rangifer tarandus tarandus) intake, production and meat quality. Abstract. Poster presentation. 8th Circumpolar Agriculture Conference, Girdwood Alaska, 2013.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Aguiar, G., Wiklund, E., Bechtel, P. J. and Finstad, G. 2013. The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) Longissimus dorsi Across Three Time Periods. Abstract. Poster presentation. 8th Circumpolar Agriculture Conference, Girdwood Alaska, 2013.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Wiklund, E., Farouk, M., Finstad, GL. 2014. Venison: Meat from red deer (Cervus elaphus) and reindeer (Rangifer tarandus tarandus). Animal Frontiers 4: 4: 55-61


Progress 01/01/13 to 09/30/13

Outputs
Target Audience: Alaskan Natives own the majority of reindeer in Alaska. Workshops have been targeted towards reindeer producers and anyone wanting to learn technical skill for the industry. By increasing commercial production for market, rural economy could be stimulated providing an additional source of income for reindeer producing communities in Alaska. 4H students are increasing the use of reindeer as livestock market project options in Alaska and have been requesting specific workshops to meet their needs of being able to successfully raise a reindeer to market size. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Members of rural Alaskan villages were brought to Fairbanks where a demonstration USDA inspected slaughter of rendeer was sponsored at Delta Meats and Sausage. Participants were allowed on the killing floor during the entire slaughter process to observe techniques and to consult with workers and a USDA inspector. The effect of haylage on meat quality progress report was presentation at Reindeer Herders Annual meeting in Nome, Alaska Events: A poster was presented at the Circumpolar Agriculture Conference in Girdwood, Alaska “ titled The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) (M. longissimus dorsi) Across Three Time Periods”. In February, Reindeer meat production lecture was presented to the public at the Westmark Hotel. Over 100 people were in attendance. This was sponsored by the UAF Science for Alaska lecture series and can be seen at http://www.uaf.edu/scienceforalaska/watch-fairbanks-lectures/. In March, a presentation, 'Taste of the Tundra' was given at the Northwest campus in Nome, Alaska followed by a tour of the reindeer facilities. This was timed to coincide with the Iditarod Race in Nome .Approximately 25 people attended. A workshop/consultation on reindeer husbandry and meat production was presented to a Fairbanks 4H club in October. Services: Information is provided consistently on reindeer meat production to the public, reindeer producers and 4H/Cooperative extension via phone and e mail. During summer months tours are provided at the Fairbanks Experiment Farm. PARTICIPANTS: Peter Bechtel, USDA /ARS laboratory for analysis University of Illinois sensory analysis team Sarah McConnell, Rural Nutritional Services Program Eva Wiklund, National Union of the Swedish Sami People George Aguiar, M.S. student and research professional. Greg Finstad, Research Associate Professor and Reindeer Research program manager. How have the results been disseminated to communities of interest? The effect of haylage on meat quality progress report was presentated at the Reindeer Herders Annual meeting in Nome, Alaska. A poster was presented at the Circumpolar Agriculture Conference in Girdwood, Alaska “ titled The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) (M. longissimus dorsi) Across Three Time Periods”. An oral presentation on reindeer meat production was given at the Western Alaska Interdisciplinary Conference in Nome Alaska. An oral presentation on reindeer production research (including Hatch projects) were given during a seminar intended for the under graduate researcher (URSA). What do you plan to do during the next reporting period to accomplish the goals? We are on target and will continue the objectives as originally proposed.

Impacts
What was accomplished under these goals? Alaska has the range and forage resources to produce substantial quantities of red meat through the production of reindeer, a commodity much in demand commanding a high price. Feeding reindeer a predominately forage (haylage) rather than a milled (concentate) diet during winter will likely reduce cost of production, but its effect on animal production and nutritional qualities of the meat is unknown. Alaska is a large state with limited road infrastructure so it is difficult for producers to meet the year-round demand for reindeer meat with a fresh product. However, demand could be met by producing and delivering a frozen product that can be stored for future use. The major goals of this project are: Evaluate the acceptance of haylage to reindeer and evaluate the effects of a predominately haylage diet during winter on reindeer production and the physical and chemical characteristics of meat. Determine physical and chemical changes in fresh reindeer longissimus steaks frozen for 1 week, 4 and 12 months. Develop recipes and cooking methods that will ameliorate negative changes in reindeer meat quality due to freezing and that is acceptable to restaurants and their clientele. Changes in knowledge Reindeer demonstrated an aversion to Smooth bromegrass haylage likely to the relatively high fiber concentration. Reindeer readily consumed wheatgrass haylage and maintained body weight through winter even though the DMI of a milled ration was restricted to 0.75% of body weight per day high. However, reindeer steers fed only wheatgrass haylage during winter lost weight compared to animals when fed adlib a milled ration. Two year old reindeer steers were slaughtered and Longissimus dorsi muscle samples were collected fresh while replicate samples were frozen and thawed and evaluated at 1 week, 4 and 12 months. Longissimus steak samples from the 12 month frozen treatment group underwent sensory, shear force, TBARS (rancidity), proximate analysis, amino acid and fatty acid profiles and water holding capacity (WHC) determination and analyzed for the fresh, fresh frozen 6 month and one year frozen periods of time. Shear force values were not significantly different amongst treatment groups (P=0.99). Proximate analysis showed no significant difference in moisture, ash and protein content while lipid content was significantly different across treatment groups (P = 0.99, 0.99, 0.99 and >.01 respectively). Tenderness and juiciness attributes were not significantly different among treatment groups (P=0.92 and P=0.60) however, an off flavor attribute was significantly different (P=0.028) amongst treatment groups suggesting that off flavor diminishes with freezing. While not detected in sensory evaluation, mean TBARS (rancidity) values increased significantly (P >.01). Results of this study suggest reindeer meat can be frozen for up to a year without compromising quality. Knowledge gained from this project will help support the current efforts to establish mobile slaughter facilities in rural Alaska communities with a knowledgeable and well trained work force to consistently provide a high quality product to distant markets. This project also provided important insight on the cost cutting implications and animal production and meat quality of supplemental feeding of haylage to reindeer.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Verocai, G.G., Lejeune, L, Finstad, G.L., Kutz, S.J. 2013. A Nearctic parasite in a Palearctic host: Parelaphostrongylus andersoni (Nematoda; Protostrongylidae) infecting semi-domesticated reindeer in Alaska. International Journal for Parasitology: Parasites and Wildlife 2 119-123.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2013 Citation: Aguiar, George. 2013. Reindeer (Rangifer tarandus) 4-H program in Alaska as a platform for math and science education and food security. Abstract. Oral presentation. Western Alaska Interdisciplinary Science Conference, Nome Alaska, March 2013.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2013 Citation: Finstad, Greg. 2013. Got meat? What are the do's and don'ts to a quality product? Abstract. Oral presentation. Western Alaska Interdisciplinary Science Conference, Nome Alaska, March 2013.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2013 Citation: Finstad, G., Aguiar, G., Wiklund, E., Bechtel, P. 2013. Production and nutritional characteristics of Kentucky Nugget Bluegrass (Poa pratensis) and Smooth Brome grass (Bromus Inermis) and their effect on reindeer (Rangifer tarandus tarandus) intake, production and meat quality. Abstract. Poster presentation. 8th Circumpolar Agriculture Conference, Girdwood Alaska, 2013.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2013 Citation: Aguiar, G., Wiklund, E., Bechtel, P. J. and Finstad, G. 2013. The Effect of Freezing on Meat Quality of Reindeer (Rangifer tarandus tarandus) Longissimus dorsi Across Three Time Periods. Abstract. Poster presentation. 8th Circumpolar Agriculture Conference, Girdwood Alaska, 2013.


Progress 01/01/12 to 12/31/12

Outputs
OUTPUTS: Research Activities:Longissimus steak samples from the 12 month frozen treatment group underwent sensory, shear force, TBARS (rancidity), proximate analysis, amino acid and fatty acid profiles and water holding capacity (WHC) determination. The haylage feed trial experiment was conducted to determine effect on meat quality. Collaboration was initiated with Rural Nutritional Services Program (Interior Aleutians Campus) to begin developing traditional native Alaskan recipes for publication. The effect of haylage on meat quality progress report was presentation at Reindeer Herders Annual meeting in Nome, Alaska Events: A workshop on reindeer husbandry and meat production was presented to the Kenai 4H in January. In February, the Tundra Gold presentation on meat quality and production was presented to the public at the Westmark Hotel. Over 100 people were in attendance. This was sponsored by the UAF Science for Alaska lecture series and can be seen at http://www.uaf.edu/scienceforalaska/watch-fairbanks-lectures/. In March, a presentation, 'Taste of the Tundra' was given at the Northwest campus in Nome, Alaska followed by a tour of the reindeer facilities. This was timed to coincide with the Iditarod Race in Nome.Approximately 25 people attended. A workshop/consultation on reindeer husbandry and meat production was presented to a Fairbanks 4H club in October. Services: Information is provided consistently on reindeer meat production to the public, reindeer producers and 4H/Cooperative extension via phone and e mail. During summer months tours are provided at the Fairbanks Experiment Farm. PARTICIPANTS: Peter Bechtel, USDA /ARS laboratory for analysis University of Illinois sensory analysis team Sarah McConnell, Rural Nutritional Services Program Eva Wiklund, National Union of the Swedish Sami People George Aguiar, M.S. student and research professional. Greg Finstad, Research Associate Professor and Reindeer Research program manager. TARGET AUDIENCES: Alaskan Natives own the majority of reindeer in Alaska. Workshops have been targeted towards reindeer producers and anyone wanting to learn technical skill for the industry. By increasing commercial production for market, rural economy could be stimulated providing an additional source of income for reindeer producing communities in Alaska. 4H students are increasing the use of reindeer as livestock market project options in Alaska and have been requesting specific workshops to meet their needs of being able to successfully raise a reindeer to market size. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Changes in knowledge Analysis from the fresh, fresh frozen 6 month and one year frozen samples show mean TBARS (rancidity; P=9.85e-9), moisture (P=.008666), protein (P=.003717), ash (P=.00001999) and lipid (P=4.212e-9) values were significantly different across treatment groups. Shear force values (P=0.2432) were not significantly different across treatment groups. Juiciness attributes were not significantly different across groups (P=.5267). Tenderness attributes were significantly different across groups (P=.04291). The off flavor attribute changed significantly (P=0.0001353) across treatment groups suggesting off flavor diminishes with freezing. Purge values were significantly different across treatment groups (P=1.406e-10). Cooking loss values were taken for treatment times one, two and four and were also significantly different across these groups. Results of this study suggest that freezing and frozen storage of reindeer meat retains and/or increases quality within some of the meat attributes, which may increase the market potential and profitability of the reindeer meat industry. Analysis making comparisons between individual interactions is yet to be determined. This project will provide important insight in determining the effect of supplemental feeding of haylage to reindeer and potential cost cutting implications to a feeding regime A mobile slaughter facility with educated work force will provide an outlet for product to reach market and support local industry.

Publications

  • Wiklund, E., Finstad, G., Aguiar, G. & Bechtel. 2011. Short communication: Does carcass suspension technique influence reindeer (Rangifer tarandus tarandus) meat quality attributes Animal Production Science, 51 (4) pp. ci-civ.


Progress 01/01/11 to 12/31/11

Outputs
OUTPUTS: Highlighted activities included longissimus steak samples from the 12 month frozen treatment group underwent sensory, shear force, TBARS (rancidity), proximate analysis, amino acid and fatty acid profiles and water holding capacity (WHC) determination. A haylage feed trial experiment was conducted to determine animal intakes and performance during the winter. We collaborated with chefs at the Culinary Arts Department, University of Hawaii in cooking and development of 15 recipes and professional photos. Events included an abstract submission and poster display, "The effects of freezing and storage time on the quality of reindeer (Rangifer tarandus tarandus) meat (M. longissimus dorsi)", was presented at the Institute of Food Technologists at New Orleans, LA. Meat cutting workshops were also held in Stebbins, Savoonga, Golovin, Nome, and Fairbanks, Alaska. A 2 credit course, High Latitude Range Management F160 Meat Production was delivered in Nome, Alaska. A Meat Quality progress report was presented at the Reindeer Herders Annual meeting in November. Services included providing information consistently on reindeer meat production to the public and 4H/Cooperative Extension members via phone and e mail. Information was disseminated through tours and demonstrations of the mobile slaughter plant in Nome, Alaska directed at reindeer herders with direct implication for production and marketing within the industry. PARTICIPANTS: Peter Bechtel, USDA /ARS laboratory for analysis; University of Illinois sensory analysis team University of Hawaii culinary school; Eva Wiklund, National Union of the Swedish Sami People; George Aguiar, MS student, UAF/SNRAS, Animal Meat Science and Greg Finstad, Reindeer Research Program, UAF. TARGET AUDIENCES: Alaskan Natives own the majority of reindeer in Alaska. Workshops have been targeted towards reindeer producers and anyone wanting to learn technical skill for the industry. By increasing commercial production for market, rural economy could be stimulated providing an additional source of income for reindeer producing communities in Alaska. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Changes in knowledge Preliminary analysis from the fresh, fresh frozen and 4 month frozen samples show mean TBARS (rancidity; P=0.16) and shear force values (P=0.09) were not significantly different across treatment groups. Tenderness and juiciness attributes were not significantly different across groups (P= 0.09 and P=0.99). The off flavor attribute changed significantly (P=0.00016) across treatment groups suggesting off flavor diminishes with freezing. Preliminary results of this study suggest that freezing and frozen storage of reindeer meat retains and/or enhances quality which will increase the market potential and profitability of the reindeer meat industry. This project will provide important insight in determining the effect of supplemental feeding of haylage to reindeer and potential cost cutting implications to a feeding regime. A mobile slaughter facility with an educated work force will provide an outlet for product to reach markets and support local industry.

Publications

  • Aguiar, G., Wiklund, E., Bechtel P.J., Stine J.J., and Finstad G. 2011. The effects of freezing and storage time on the quality of reindeer (Rangifer tarandus tarandus) meat (M. longissimus dorsi). IFT annual meeting Poster and Abstract # 241-04 New Orleans, LA.