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Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia

van Schalkwyk D.L.; McMillin K.W.; Booyse M.; Witthuhn R.C.; Hoffman L.C. (2011)

Differences and consumer acceptability of matured salami produced from game species were evaluated. The pH of the salami differed (p<0.05) with springbok salami having the highest mean pH value. No differences (p>0.05) ...