Physical and sensory characteristics of blesbok (damaliscus dorcas phillipsi) meat
We determined the effect of region and gender on the physical (pH 45min, temperature45min, pH24h, temperature24h, L*-value, a*-value, b*-value, hue-angle, chroma, drip loss, cooking loss and Warner-Bratzler shear force value) and sensory properties (aroma, flavour, initial juiciness, sustained juiciness, first bite and residue) of M. longissimus dorsi from blesbok (Damaliscus dorcas phillipsi). Meat from a total of 65 blesbok (males and females) from four regions (Maria Moroka, Gariep, Qua-Qua and Rustfontein in the Free State Province, South Africa) were evaluated. No gender effects were found in any of the physical characteristics. However, region influenced (P < 0.05) pH45min (mean: 6.17), pH24h (mean: 5.49), temperature24h (mean: 7.39°C), a*-values (mean: 12.90), chroma (mean: 15.73) and cooking loss (mean: 34.63%). Both region and gender had a significant effect on first bite and residue, whereas sustained juiciness was only influenced (P < 0.05) by region. Blesbok presented a meat that would be accepted by the consumer as indicated by values at the upper part of the sensory scale.