In the latest NGO mag there is an article by Felix Bihlmeier decrying head or neck shots on deer.
Apart from the much discussed welfare issue the author asserts that a heart lung shot and the deers' reaction, running mainly, results in the blood to be pumped into the chest cavity with the result that the meat is better as a consequence.
To selectively quote:
"It is not widely understood (including, it seems, by most game dealers) that the meat quality of deer shot in the head or neck is inferior.
The most important aspect of high quality venison is effective bleeding immediately after the shot, following the motto: 'each drop of blood that comes out is good'.
This is due to the micro organisms in the blood that cause decay in the meat.
If too much blood stays in the blood vessels everything looks fine from the outside but inside there is a problem.
A well placed chest shot followed by a short flight and kicking has the effect of pumping most of the blood into the chest cavity.
This cannot be achieved effectively by placing shots at the periphery."
I have been head shooting Roe to reduce meat damage to the shoulders and I have noticed the carcase blood vessels by the kidneys do still have blood in them, I think I'll have to try a chest shot to see the difference.
Having said that I have chest shot Roe and they have dropped on the spot so I am not sure what that means for the blood, other than the need to ensure a good drainage at the gralloch.