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Article

Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest (Alcelaphus buselaphus) as Influenced by Sex and Muscle

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Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
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Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building 8115, Office 110, Gatton 4343, Australia
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Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
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Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 961/129, 16500 Prague, Czech Republic
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Agricultural Center, School of Animal Sciences, Louisiana State University, Baton Rouge, LA 70803-4210, USA
*
Author to whom correspondence should be addressed.
Academic Editors: Raffaella Branciari and David Ranucci
Foods 2021, 10(10), 2347; https://doi.org/10.3390/foods10102347
Received: 27 August 2021 / Revised: 29 September 2021 / Accepted: 30 September 2021 / Published: 1 October 2021
This study determined the carcass yields of red hartebeest from Namibia and compared the physical-chemical meat quality characteristics of six different muscles (biceps femoris, infraspinatus, longissimus thoracis et lumborum, semimembranosus, semitendinosus, and supraspinatus) for both males and females. Red hartebeest males were heavier (133.92 kg) than females (114.20 kg) but the average dressing percentage did not differ between the two sexes. Muscles from females had a lower mean shear force value of 3.59 kg/1.27 cm ø, compared to males (4.23 kg/1.27 cm ø). The most tender muscle was the infraspinatus of the female treatment group, while the semimembranosus of the male treatment group was the least tender muscle. Drip loss, cooking loss and L* (lightness) values were not affected by sex. The largest hue angle was observed in the semitendinosus muscle of the female treatment group (28.94°), and it was thus the lightest red muscle. The highest chroma values (17.3) were observed in the semimembranosus muscle. Muscle protein content averaged 20.5% over all treatment combinations, and the mean intra-muscular fat content for both male and female muscles was low (2.4%). The shoulder muscles, infraspinatus and supraspinatus, of the females had the highest fat content (2.7%). The results indicate that red hartebeest meat should be market according to specific muscles and that sex of the animals need not be considered during marketing. View Full-Text
Keywords: game meat; venison; tenderness; physical quality; healthy game meat; venison; tenderness; physical quality; healthy
MDPI and ACS Style

Hoffman, L.C.; van Schalkwyk, D.L.; Muller, M.; Needham, T.; McMillin, K.W. Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest (Alcelaphus buselaphus) as Influenced by Sex and Muscle. Foods 2021, 10, 2347. https://doi.org/10.3390/foods10102347

AMA Style

Hoffman LC, van Schalkwyk DL, Muller M, Needham T, McMillin KW. Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest (Alcelaphus buselaphus) as Influenced by Sex and Muscle. Foods. 2021; 10(10):2347. https://doi.org/10.3390/foods10102347

Chicago/Turabian Style

Hoffman, Louwrens C., Diana L. van Schalkwyk, Magdalena Muller, Tersia Needham, and Kenneth W. McMillin. 2021. "Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest (Alcelaphus buselaphus) as Influenced by Sex and Muscle" Foods 10, no. 10: 2347. https://doi.org/10.3390/foods10102347

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