Meat quality characteristics of the springbok (Antidorcas marsupialis)

[摘要] ENGLISH ABSTRACT: The objective of this investigation was to evaluate the effects of age (adult, sub-adult and lamb),gender (male and female) and production region on the morphological characteristics ofspringbok (Antidorcas marsupialis). In addition, the effects of the latter on the physical, chemicaland sensory quality of the M. longissimus dorsi (LD) muscle were determined. Whereapplicable, correlations within the various physical and chemical attributes of the meat wereverified in the experiments. The sensory ratings of the meat were correlated with the data on thephysical and chemical attributes of the LD muscle, where applicable.The mean live mass of male and female adult springbok differed significantly (p < 0.05)and averaged 31.7 ± 0.70 and 28.3 ± 0.60 kg respectively. Gender had no significant effect onthe mean live mass of the sub-adult category. The mean dressing percentage of the males(58.83 ± 0.53%) was noted to be significantly higher than that of the females (55.79 ± 0.50%).The lambs (58.98 ± 1.07%) had the highest dressing percentage of all the age categories. Anincrease in carcass measurements was noted with an increase in animal age. Gender did nothave a significant (p > 0.05) effect on the carcass measurements.Inverse correlations were noted between pH24 and drip loss (r = -0.26, p < 0.01) andcooking loss (r = -0.42, p < 0.0001) of the LD muscle. It was noted that stressed animals had asignificantly (p < 0.05) higher ultimate pH24 (6.30 ± 0.07), as observed in the meat originatingfrom the Caledon region and this meat consequently had a significantly (p < 0.05) lower cookingloss (27.18 ± 0.62%) and drip loss (1.79 ± 0.08%). Meat shear force values ranged between1.67 ± 0.05 and 2.67 ± 0.16 kg. 1.27 cm-1 diameter. Age-related effects on tenderness werefound to be minor in comparison to pH24 effects.The females (3.13 ± 0.28%) were noted to have a significantly (p < 0.05) higher fatcontent than the males (1.35 ± 0.08%). The adult (2.45 ± 0.26%) and sub-adult (2.50 ± 0.28%)animals had a significantly higher fat content in comparison with the lambs (1.32 ± 0.11%). Theprotein content of the springbok meat originating from the four production regions variedbetween 18.80 ± 0.35 and 21.16 ± 0.51%. Gender had no significant effect on the proteincontent, except for the meat originating from Rustfontein Nature Reserve where the females hada significantly higher protein content. The two major amino acids noted for springbok LD musclewere glutamic and aspartic acid. Phosphorous was the predominant mineral, followed bypotassium and calcium. Production region had a significant (p < 0.05) effect on both the aminoacid and mineral content of the meat. The saturated fatty acid (SFA) content of the LD muscle contributed 38.40 to 42.69% ofthe total identified fatty acids. The poly-unsaturated fatty acid (PUFA) content (36.34 - 40.98%)of the meat was very close to this range, meaning that optimal polyunsaturated to saturated(P:S) ratios (0.96 - 1.18) were present. The effects of age and gender on the fatty acidcomposition were minor in comparison with regional effects.Warner-Bratzler Shear force (kg. 1.27 cm-1 diameter) values were inversely correlatedwith the following sensory attributes: tenderness (r = -0.70, p < 0.01), residual tissue (r = -0.68,p < 0.01) and sustained juiciness (r = -0.43, p < 0.05). Decreased acceptance of the meat wasnoted with an increase in ultimate pH (pH24) from 5.4 to 5.8. As the ultimate pH of the meatincreased, the rankings for tenderness (r = -0.46, p < 0.05) and sustained juiciness (r = -0.54, p< 0.05) decreased significantly.

[发布机构] Stellenbosch University