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

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dc.contributor.authorvan Schalkwyk D.L.
dc.contributor.authorMcMillin K.W.
dc.contributor.authorBooyse M.
dc.contributor.authorWitthuhn R.C.
dc.contributor.authorHoffman L.C.
dc.date.accessioned2011-05-15T15:57:13Z
dc.date.available2011-05-15T15:57:13Z
dc.date.issued2011
dc.description.abstractDifferences 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.
dc.description.versionArticle
dc.identifier.citationMeat Science
dc.identifier.citation88
dc.identifier.citation1
dc.identifier.issn3091740
dc.identifier.other10.1016/j.meatsci.2010.11.028
dc.identifier.urihttp://hdl.handle.net/10019.1/10284
dc.subjectGame meat salami
dc.subjectGemsbok
dc.subjectKudu
dc.subjectMicrobiological enumeration
dc.subjectNamibia
dc.subjectPhysicochemical property
dc.subjectSensory attributes
dc.subjectSpringbok
dc.subjectTextural characteristic
dc.subjectZebra
dc.subjectEscherichia coli
dc.subjectChemical properties
dc.subjectAntidorcas marsupialis
dc.subjectEquus burchellii
dc.subjectEquus subg. Hippotigris
dc.subjectEscherichia coli
dc.subjectOryx gazella
dc.subjectTragelaphus strepsiceros
dc.titlePhysico-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
dc.typeArticle
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