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
Date
2011
Authors
van Schalkwyk D.L.
McMillin K.W.
Booyse M.
Witthuhn R.C.
Hoffman L.C.
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Abstract
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) were observed among the species for aw, shear force, gumminess or cohesiveness. Microbiological counts of the game salami differed for coliform (p<0.05) but not for E. coli (p>0.05) counts. The most distinctive characteristics observed by the quantitative descriptive analyses were smoky, salty, pepper and salami flavour, combined with a smoky, salami aroma. Game flavour was not perceived as a strong attribute during the sensory analyses. Gemsbok salami was strongly associated with the attribute colour as described by the male and female consumer panels. The springbok salami scored the lowest for both colour and taste. Salami produced from gemsbok, kudu and zebra were superior to springbok salami. © 2010 The American Meat Science Association.
Description
Keywords
Game meat salami, Gemsbok, Kudu, Microbiological enumeration, Namibia, Physicochemical property, Sensory attributes, Springbok, Textural characteristic, Zebra, Escherichia coli, Chemical properties, Antidorcas marsupialis, Equus burchellii, Equus subg. Hippotigris, Escherichia coli, Oryx gazella, Tragelaphus strepsiceros
Citation
Meat Science
88
1
88
1