Improving the meat quality of Blesbok (Damaliscus Dorcas Phillipsi) and Springbok (Antidorcas Marsupialis) through enhancement with inorganic salts
Date
2006-03
Authors
Journal Title
Journal ISSN
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Publisher
Stellenbosch : University of Stellenbosch
Abstract
This research had a dual purpose, firstly to study five muscles (M. biceps femoris, M.
longissimus et lumborum, M. rectus femoris, M. semitendinosus and M. supraspinatus) of the
blesbok (Damaliscus dorcas phillipsi) and springbok (Antidorcas marsupialis) in terms of the
physical and chemical meat quality characteristics, and secondly, to investigate the effects of
inorganic salt enhancement on the physical, chemical and sensory meat quality
characteristics.
The muscles differed significantly for the investigated characteristics, with the exception of a*
value, chroma, and ash percentage, which did not differ in either blesbok or springbok.
Furthermore, no muscle differences were found in fat percentage in blesbok or protein
percentage in springbok meat. Muscle differences were found in the stearic acid (C18:0)
composition, the percentage saturated fatty acids (SF) and the polyunsaturated: saturated
fatty acid ratio (P:S) of the blesbok. Only linoleic acid (C18:2) as a percentage of the total
fatty acids differed significantly amongst the springbok muscles.
The shear force values were found to be significantly lower in the enhanced samples
(blesbok: 25.16 vs. 43.75 N/1.27cm; and springbok: 23.96 vs. 34.89 N/1.27cm), which means
that the enhanced muscles were more tender.
The enhanced muscles of both species were found to have lower values for all investigated
colour characteristics. Moisture values were found to be higher in all the enhanced muscles
(blesbok: 76.53% vs. 74.38%; and springbok: 75.34% vs. 73.37%). The lower fat and protein
contents of the enhanced muscles can possibly be ascribed to a diluent effect caused by the
water added as part of the inorganic salt injection (blesbok: fat, 1.86% vs. 2.22%, protein,
19.61% vs. 21.67%; and springbok: fat, 1.84% vs. 2.14%, protein, 21.23% vs. 23.26%).
Major changes in the mineral contents were expected between the two treatments and in both
species the enhanced muscles had higher phosphorus, potassium, sodium and copper
values, but lower magnesium, iron and zinc levels than the untreated muscles.
Analytical sensory analyses were performed on the M. biceps femoris and M. longissimus et
lumborum samples of both species. Tenderness and juiciness were significantly higher in the
enhanced muscles. Although salty taste was significantly higher in the enhanced muscles
due to the addition of the inorganic salt solution, it remained acceptable.
Analytical and consumer sensory analyses were performed on blesbok and springbok M.
longissimus et lumborum samples prepared in a stock mixture. The outcome of the analytical
sensory analysis was similar to the analytical results reported above. The consumer sensory analysis showed that consumers preferred the enhanced blesbok and springbok muscles,
with a significant improvement in consumers’ likeness of enhanced vs. untreated meat.
This study provides important insights into the muscle differences of two of the most common
game species currently utilised in South African meat production. It confirms that both
species can be marketed as a low fat organic red meat source well capable of filling the
modern consumer’s nutritional and health needs. It also shows that enhancing game meat
with an inorganic salt solution might be a very useful processing tool to use to further game
meat acceptability in terms of tenderness and juiciness as game meat is often experienced as
being dry and less tender because of its lower fat content and the use of incorrect preparation
techniques.
Description
Thesis (Msc (Animal Sciences))--University of Stellenbosch, 2006.
Keywords
Dissertations -- Agriculture, Theses -- Agriculture, Dissertations -- Meat science, Theses -- Meat science, Blesbok -- Carcasses, Springbok -- Carcasses, Wildlife as food, Meat -- Quality, Meat -- Effect of salt on