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The influence of common carcass preparation practices of wild red deer on the physicochemical, microbiological and sensory quality of venison was assessed by varying evisceration time and ageing method. Deer were head shot; half were eviscerated 30min and the other half 4h post mortem. In both groups (n=18), 6 carcasses were skinned immediately after evisceration and aged for 24h; 6 were aged unskinned...