1
|
Hlohlongoane MN, Marume U, Chikwanha OC, Mapiye C. An exploratory study on the quality of the Longissimus thoracis et lumborum muscle of impala (Aepyceros melampus), mountain reedbuck (Redunca fulvorufula) and springbok (Antidorcas marsupialis) in South Africa. Meat Sci 2024; 218:109630. [PMID: 39173458 DOI: 10.1016/j.meatsci.2024.109630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 07/11/2024] [Accepted: 08/14/2024] [Indexed: 08/24/2024]
Abstract
Physicochemical quality, fatty acids, volatile compounds and shelf-life profiles of the longissimus thoracis et lumborum muscle of three game species: impala, mountain reedbuck and springbok harvested from a private game estate were measured. Average live weight at slaughter that ranged from 28 to 36 kg was included in the study. The carcass weights were recorded 24 h after slaughter. The longissimus thoracis et lumborum (LTL) muscle was sampled for meat analyses. Impala and springbok LTL had higher (P ≤ 0.05) pH24 and cooking loss values than the mountain reedbuck. In addition, the springbok had more tender (P ≤ 0.05) meat than the impala and mountain reedbuck. The mountain reedbuck and springbok had higher (P ≤ 0.05) proportions of oleic acid, total monounsaturated fatty acids (FA), linoleic acid, omega (n)-6 polyunsaturated FA, and alpha-linolenic acid compared to impala. During retail display, redness and chroma decreased over time, while yellowness and hue showed an upward trend for all species (P ≤ 0.05). It was observed that species affected meat quality, total proportions of fatty acids and volatile compounds.
Collapse
Affiliation(s)
- M N Hlohlongoane
- Department of Animal Sciences, Faculty of Natural and Agricultural Sciences, North West University, South Africa; Food Security and Safety Niche Area, School of Agriculture Sciences, Faculty of Natural and Agricultural Sciences, North West University, South Africa
| | - U Marume
- Department of Animal Sciences, Faculty of Natural and Agricultural Sciences, North West University, South Africa; Food Security and Safety Niche Area, School of Agriculture Sciences, Faculty of Natural and Agricultural Sciences, North West University, South Africa.
| | - O C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, South Africa
| | - C Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, South Africa
| |
Collapse
|
2
|
Hoffman LC, van Schalkwyk DL, Muller M, Needham T, McMillin KW. Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest ( Alcelaphus buselaphus) as Influenced by Sex and Muscle. Foods 2021; 10:2347. [PMID: 34681396 PMCID: PMC8534977 DOI: 10.3390/foods10102347] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 11/16/2022] Open
Abstract
This study determined the carcass yields of red hartebeest from Namibia and compared the physical-chemical meat quality characteristics of six different muscles (biceps femoris, infraspinatus, longissimus thoracis et lumborum, semimembranosus, semitendinosus, and supraspinatus) for both males and females. Red hartebeest males were heavier (133.92 kg) than females (114.20 kg) but the average dressing percentage did not differ between the two sexes. Muscles from females had a lower mean shear force value of 3.59 kg/1.27 cm ø, compared to males (4.23 kg/1.27 cm ø). The most tender muscle was the infraspinatus of the female treatment group, while the semimembranosus of the male treatment group was the least tender muscle. Drip loss, cooking loss and L* (lightness) values were not affected by sex. The largest hue angle was observed in the semitendinosus muscle of the female treatment group (28.94°), and it was thus the lightest red muscle. The highest chroma values (17.3) were observed in the semimembranosus muscle. Muscle protein content averaged 20.5% over all treatment combinations, and the mean intra-muscular fat content for both male and female muscles was low (2.4%). The shoulder muscles, infraspinatus and supraspinatus, of the females had the highest fat content (2.7%). The results indicate that red hartebeest meat should be market according to specific muscles and that sex of the animals need not be considered during marketing.
Collapse
Affiliation(s)
- Louwrens C. Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (D.L.v.S.); (T.N.)
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building 8115, Office 110, Gatton 4343, Australia
| | - Diana L. van Schalkwyk
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (D.L.v.S.); (T.N.)
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
| | - Magdalena Muller
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
| | - Tersia Needham
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (D.L.v.S.); (T.N.)
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 961/129, 16500 Prague, Czech Republic
| | - Kenneth W. McMillin
- Agricultural Center, School of Animal Sciences, Louisiana State University, Baton Rouge, LA 70803-4210, USA;
| |
Collapse
|