Physical and sensory characteristics of blesbok (damaliscus dorcas phillipsi) meat

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dc.contributor.authorHoffman L.C.
dc.contributor.authorSmit K.
dc.contributor.authorMuller N.M.
dc.date.accessioned2011-05-15T15:57:57Z
dc.date.available2011-05-15T15:57:57Z
dc.date.issued2010
dc.description.abstractWe 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.
dc.description.versionArticle
dc.identifier.citationSouth African Journal of Wildlife Research
dc.identifier.citation40
dc.identifier.citation2
dc.identifier.issn3794369
dc.identifier.other10.3957/056.040.0207
dc.identifier.urihttp://hdl.handle.net/10019.1/10694
dc.subjectcolor
dc.subjectfunctional morphology
dc.subjectmeat
dc.subjectpH
dc.subjectphysical analysis
dc.subjectruminant
dc.subjectsensory system
dc.subjecttemperature effect
dc.titlePhysical and sensory characteristics of blesbok (damaliscus dorcas phillipsi) meat
dc.typeArticle
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