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Investigating the contributing factors to postmortem pH changes in springbok, eland, red hartebeest and kudu edible offal

dc.contributor.authorMagwedere, Kudakwasheen_ZA
dc.contributor.authorSithole, Fortuneen_ZA
dc.contributor.authorHoffman, Louw C.en_ZA
dc.contributor.authorHemberger, Yvonne M.en_ZA
dc.contributor.authorDziva, Francisen_ZA
dc.date.accessioned2015-03-24T11:41:45Z
dc.date.available2015-03-24T11:41:45Z
dc.date.issued2013
dc.identifier.citationMagwedere, K., et al. 2013. Investigating the contributing factors to postmortem pH changes in springbok, eland, red hartebeest and kudu edible offal. Journal of the South African Veterinary Association / Tydkrif van die Suid-Afrikaanse Veterinere, 84(1): 1-7, doi: 10.4102/jsava.v84i1.919en_ZA
dc.identifier.issn2224-9435 (online)
dc.identifier.issn1019-9128 (print)
dc.identifier.otherdoi: 10.4102/jsava.v84i1.919
dc.identifier.urihttp://hdl.handle.net/10019.1/96395
dc.descriptionCITATION: Magwedere, K., et al. 2013. Investigating the contributing factors to postmortem pH changes in springbok, eland, red hartebeest and kudu edible offal. Journal of the South African Veterinary Association / Tydkrif van die Suid-Afrikaanse Veterinere, 84(1): 1-7, doi: 10.4102/jsava.v84i1.919.en_ZA
dc.descriptionThe original publication is available at http://www.jsava.co.zaen_ZA
dc.description.abstractThe objective of the study was to assess pH measurements between offal organs of different species and the association between pH taken 4 h post-slaughter and different predictor variables in the liver and lungs. A linear regression analysis was conducted on selected variables to identify the main predictors and their interactions affecting the pH of meat 4 h post-slaughter. In an increasing order of magnitude during winter, the pH achieved at 16 h – 36 h post-slaughter in springbok heart, liver, spleen, kidney and lungs was significantly (p < 0.05) higher than pH 6.0. The pH attained in springbok carcasses was (p < 0.05) below 6.0, whilst no significant differences were observed from the regulatory reference (pH 6.0) in the heart. There was a positive association between the pH of game meat 4 h post-slaughter and liver congestion. The pH of game meat 4 h post-slaughter increased by 0.11 units (p < 0.05) per millilitre increase in liver congestion and decreased by 0.04 units (p < 0.05) per minute increase in the shooting-to-bleeding interval, irrespective of the species. The lack of a statistically significant association between some selected variables and pH changes in this study suggested that either the factors may have a small effect which is only detectable with large data-sets and/or the effect may be modified by other unidentified factors. As some of the offal organs had final pH readings above 6.0, alternative measures are required to inactivate certain endogenous pathogens in edible wild game offal sourced from endemic areas.en_ZA
dc.description.urihttp://www.jsava.co.za/index.php/jsava/article/view/919
dc.format.extent7 pagesen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherAOSIS Publishingen_ZA
dc.subjectPostmortem pH changes in game offalen_ZA
dc.subjectGame offal organsen_ZA
dc.subjectEdible offal -- Qualityen_ZA
dc.titleInvestigating the contributing factors to postmortem pH changes in springbok, eland, red hartebeest and kudu edible offalen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderAuthors retain copyrighten_ZA


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