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Bureš D, Needham T, Bartoň L, Lebedová N, Kotrba R, Řehák D, Kučerová I, Klouček P, Hoffman LC. Consumer acceptance and quality of game meat "droëwors" sausages with different levels of added fat. Meat Sci 2024; 210:109424. [PMID: 38219545 DOI: 10.1016/j.meatsci.2024.109424] [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: 09/19/2023] [Revised: 12/31/2023] [Accepted: 01/02/2024] [Indexed: 01/16/2024]
Abstract
Droëwors (dried sausage) is a unique dried meat product from South Africa, which is not smoked, fermented, nor is nitrite used in its production. The objective of the study was to compare the quality parameters and consumer acceptance of common eland meat droëwors with different quantities of added beef fat. Three treatments containing either 10, 15, or 20% (by weight) added beef fat were compared regarding chemical composition, fatty acid profiles, and sensory properties. Increasing the amount of fat in the dried product resulted in a significant decrease in the protein and ash percentages. The sausages with 10% added fat had the most favourable fatty acid profile in terms of nutritional value. Several differences were found in the sensory profiles of the products evaluated by the trained sensory panel; in particular, the evaluation scores for texture improved with increasing fat content. No differences were found between the products by the untrained consumer panel for appearance and taste. When the dataset was analysed according to gender, it was found that women evaluated the 10% fat samples more favourably. This is in line with their stated preference for low-fat meat products. For these reasons, the production of sausages with the lowest fat content can be recommended as they best meet consumer expectations.
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Affiliation(s)
- Daniel Bureš
- Department of Food Quality, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague - Suchdol, 165 00, Czech Republic; Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
| | - Luděk Bartoň
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Nicole Lebedová
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Radim Kotrba
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
| | - Dalibor Řehák
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Iva Kučerová
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
| | - Pavel Klouček
- Department of Food Quality, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague - Suchdol, 165 00, Czech Republic
| | - Louwrens C Hoffman
- 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
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Hoffman LC, Silberbauer BL, Needham T, Bureš D, Kotrba R, Strydom PE. The Effect of Sex on the Chemical and Mineral Composition of the Meat, Bone and Liver of Giraffe ( Giraffa giraffa angolensis). Foods 2024; 13:394. [PMID: 38338529 PMCID: PMC10855660 DOI: 10.3390/foods13030394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
Consumers tend to buy meat based on visual physical characteristics, which are affected by the chemical composition of the meat, and there is very little known about the chemical composition of the meat of giraffe. This study therefore aims to broaden the knowledge base on the chemical composition of giraffe meat, rib bone and liver. Eight different muscles from 15 giraffes were analyzed to determine the chemical composition, yielding an average moisture of 77.2 ± 0.09 g/100 g meat, an average protein of 20.8 ± 0.09 g/100 g meat, an average intramuscular fat (IMF) of 1.4 ± 0.03 g/100 g meat and an average ash of 1.1 ± 0.01 g/100 g meat. There was a significant interaction between sex and muscle for the moisture, protein and ash contents, while only muscle had an effect on the fat content. The mineral content of the bone, liver and Longissimus thoracis et lumborum muscle was also analyzed, and bone was found to be a rich source of calcium (highest concentration), whilst the liver had the highest concentration of iron. The chemical composition of the giraffe meat was such that it could be classified as lean meat.
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Affiliation(s)
- Louwrens Christiaan Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, Gatton 4343, Australia
| | - Bianca L. Silberbauer
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic; (T.N.); (R.K.)
| | - Daniel Bureš
- Department of Food Science, Faculty of Agrobiology Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic;
| | - Radim Kotrba
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic; (T.N.); (R.K.)
- Department of Ethology, Institute of Animal Science, Přátelství 815, Praha Uhříněves, 10400 Prague, Czech Republic
| | - Philip E. Strydom
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
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Needham T, Musa AS, Kotrba R, Ceacero F, Hoffman LC, Lebedová N, Bureš D. Carcass and Offal Yields of Farmed Common Eland ( Taurotragus oryx) Males, as Affected by Age and Immunocastration. Animals (Basel) 2022; 12:2893. [PMID: 36359017 PMCID: PMC9659003 DOI: 10.3390/ani12212893] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/16/2022] [Accepted: 10/18/2022] [Indexed: 12/01/2023] Open
Abstract
This study investigated the effects of immunocastration and slaughter age on the carcass yield performance of intensively farmed common eland males. Eighteen male eland (five immunocastrated juveniles, three intact juveniles, five immunocastrated sub-adults, and five intact sub-adults) were finished for four months, after which their carcass, offal, primal cut, and individual muscle yields were determined. Juveniles were ~6 months of age at the start of the experiment, while sub-adults were ~1.5 years old. Primal cuts were dissected to determine the percentage yields of meat, bones (with tendons), separable fat, and trimmings. Immunocastration had no effect on offal or carcass yields. While sub-adults had increased individual muscle yields, juveniles had greater proportionate yields of primal cuts and a greater total high-value: low-value meat ratio. Whilst slaughtering younger male eland could provide additional economic advantages, this should be considered being against changing marketing trends.
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Affiliation(s)
- Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Abubakar Sadiq Musa
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Radim Kotrba
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
- Department of Ethology, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Francisco Ceacero
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Louwrens Christiaan Hoffman
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Gatton 4343, Australia
| | - Nicole Lebedová
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
| | - Daniel Bureš
- Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic
- Department of Food Quality, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
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Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat. Meat Sci 2019; 152:41-48. [DOI: 10.1016/j.meatsci.2019.02.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 02/12/2019] [Accepted: 02/13/2019] [Indexed: 11/21/2022]
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Swanepoel M, Leslie AJ, Rijst MVD, Hoffman LC. Physical and Chemical Characteristics of Warthog (Phacochoerus africanus) Meat. AFRICAN JOURNAL OF WILDLIFE RESEARCH 2016. [DOI: 10.3957/056.046.0103] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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