Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest (Alcelaphus buselaphus) as Influenced by Sex and Muscle
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Temperature and pH
2.3. Proximate Analyses
2.4. Drip Loss
2.5. Cooking Loss
2.6. Physical Tenderness
2.7. Colour Measurements
2.8. Statistical Analyses
3. Results and Discussion
3.1. Carcass Yields
3.2. Physico-Chemical Analyses
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Live Weight (kg) | Carcass Weight (kg) | Dressing Percentage (%) | |
---|---|---|---|
Male | 133.92 ± 4.910 | 77.71 ± 3.059 | 58.0 ± 0.66 |
Female | 114.2 ± 5.221 | 66.68 ± 1.935 | 58.9 ± 1.36 |
p-value | 0.013 | 0.013 | 0.543 |
pH0 | pHu | Temperature0 (°C) | Temperatureu (°C) | |
---|---|---|---|---|
Male | 6.3 ± 0.10 | 5.7 ± 0.04 | 23.28 ± 1.185 | 10.40 ± 0.544 |
Female | 6.4 ± 0.13 | 5.7 ± 0.06 | 28.09 ± 1.639 | 8.97 ± 0.696 |
p-value | 0.539 | 0.621 | 0.027 | 0.116 |
Shear Force (kg/1.27 cm ø) | Drip Loss (%) | Cooking Loss (%) | |
---|---|---|---|
Male (n = 12) | |||
BF | 4.2 bc ± 0.320 | 1.2 ± 0.13 | 37.9 abc ± 0.39 |
IS | 3.42 cde ± 0.159 | 1.0 ± 0.06 | 32.9 f ± 0.56 |
LD | 4.78 ab ± 0.408 | 1.2 ± 0.20 | 35.8 de ± 0.69 |
SM | 5.43 a ± 0.413 | 1.4 ± 0.24 | 39.5 ab ± 0.52 |
ST | 3.76 cd ± 0.229 | 1.0 ± 0.08 | 39.3 ab ± 0.83 |
SS | 3.76 cd ± 0.122 | 1.0 ± 0.05 | 38.9 abc ± 0.35 |
Female (n = 10) | |||
BF | 4.08 bc ± 0.346 | 1.3 ± 0.29 | 37.1 cd ± 0.78 |
IS | 2.80 e ± 0.147 | 0.9 ± 0.11 | 33.9 ef ± 0.89 |
LD | 3.82 c ± 0.329 | 1.2 ± 0.13 | 33.9 ef ± 0.95 |
SM | 3.94 c ± 0.284 | 1.2 ± 0.20 | 38.5 abc ± 0.62 |
ST | 3.92 c ± 0.231 | 1.1 ± 0.12 | 39.9 a ± 0.84 |
SS | 2.97 de ± 0.161 | 1.0 ± 0.13 | 37.6 bcd ± 1.30 |
p-values for for the main effects of season and muscle type, and their interaction | |||
Sex | 0.001 | 0.827 | 0.463 |
Muscle | 0.029 | 0.129 | <0.001 |
Interaction | 0.024 | 0.960 | 0.437 |
CIE L* | CIE a* | CIE b* | Hue Angle | Chroma | |
---|---|---|---|---|---|
Male (n = 12) | |||||
BF | 34.19 abcd ± 0.651 | 13.29 abcd ± 0.376 | 9.45 ab ± 0.328 | 27.81 abcd ± 0.650 | 16.37 abc ± 0.447 |
IS | 34.52 abc ± 0.841 | 13.20 abcd ± 0.301 | 8.68 bc ± 0.295 | 26.27 bcde ± 0.803 | 15.86 abc ± 0.313 |
LD | 32.38 de ± 0.634 | 12.79 cd ± 0.389 | 7.82 c ± 0.464 | 24.44 e ± 0.751 | 15.06 c ± 0.557 |
SM | 33.21 bcde ± 0.741 | 14.21 a ± 0.342 | 9.85 ab ± 0.494 | 27.10 abcd ± 0.760 | 17.34 a ± 0.521 |
ST | 34.68 ab ± 1.051 | 13.09 abcd ± 0.408 | 9.47 ab ± 0.698 | 27.76 abcd ± 1.048 | 16.22 abc ± 0.712 |
SS | 33.18 bcde ± 0.594 | 14.01 ab ± 0.227 | 9.11 abc ± 0.246 | 25.94 bcde ± 0.763 | 16.77 ab ± 0.190 |
Female (n = 10) | |||||
BF | 33.70 abcd ± 0.879 | 12.55 d ± 0.661 | 9.02 abc ± 0.729 | 28.08 ab ± 1.072 | 15.56 bc ± 0.839 |
IS | 33.39 bcde ± 0.758 | 13.74 abc ± 0.312 | 8.76 bc ± 0.458 | 25.43 de ± 0.987 | 16.37 abc ± 0.422 |
LD | 31.38 e ± 0.390 | 12.41 d ± 0.570 | 7.88 c ± 0.218 | 25.61 cde ± 0.700 | 14.86 c ± 0.550 |
SM | 33.13 bdec ± 0.728 | 13.89 abc ± 0.510 | 10.16 a ± 0.753 | 27.93 abc ± 1.020 | 17.29 a ± 0.819 |
ST | 35.77 a ± 0.924 | 13.06 bcd ± 0.497 | 9.84 ab ± 0.517 | 28.94 a ± 0.613 | 16.38 abc ± 0.679 |
SS | 32.47 cde ± 0.728 | 13.37 abcd ± 0.286 | 8.66 bc ± 0.396 | 25.85 bcde ± 1.175 | 16.00 abc ± 0.272 |
p-values for for the main effects of season and muscle type, and their interaction | |||||
Sex | 0.612 | 0.622 | 0.621 | 0.407 | 0.991 |
Muscle | 0.063 | 0.031 | 0.207 | 0.038 | 0.184 |
Interaction | 0.700 | 0.623 | 0.844 | 0.828 | 0.747 |
Moisture (%) | Protein (%) | Fat (%) | Ash (%) | |
---|---|---|---|---|
Male (n = 12) | ||||
BF | 76.5 ab ± 0.37 | 20.4 cd ± 0.19 | 2.2 ± 0.26 | 1.2 a ± 0.07 |
IS | 76.8 a ± 0.20 | 20.0 cde ± 0.34 | 2.5 ± 0.32 | 1.1 ba ± 0.02 |
LD | 74.9 d ± 0.36 | 21.8 a ± 0.47 | 2.3 ± 0.33 | 1.2 ba ± 0.07 |
SM | 75.8 bcd ± 0.42 | 21.0 abc ± 0.51 | 2.3 ± 0.30 | 1.2 ba ± 0.06 |
ST | 76.1 abc ± 0.30 | 20.7 bcd ± 0.45 | 2.6 ± 0.27 | 1.2 a ± 0.04 |
SS | 76.7 ab ± 0.29 | 19.8 de ± 0.41 | 2.6 ± 0.35 | 1.1 ab ± 0.07 |
Female (n = 10) | ||||
BF | 76.4 abc ± 0.55 | 20.3 cde ± 0.61 | 2.3 ± 0.23 | 1.2 ab ± 0.07 |
IS | 76.9 a ± 0.39 | 19.3 e ± 0.35 | 2.7 ± 0.16 | 1.0 b ± 0.07 |
LD | 75.5 cd ± 0.44 | 21.5 ab ± 0.45 | 2.1 ± 0.22 | 1.2 ab ± 0.07 |
SM | 75.8 bcd ± 0.52 | 20.8 abcd ± 0.43 | 2.3 ± 0.25 | 1.2 ab ± 0.08 |
ST | 76.0 abc ± 0.27 | 20.6 bcd ± 0.38 | 2.4 ± 0.27 | 1.3 a ± 0.06 |
SS | 76.3 abc ± 0.33 | 19.9 cde ± 0.39 | 2.7 ± 0.21 | 1.1 ab ± 0.07 |
p-values for for the main effects of season and muscle type, and their interaction | ||||
Sex | 0.941 | 0.249 | 0.677 | 0.639 |
Muscle | 0.050 | 0.017 | 0.607 | 0.023 |
Interaction | 0.961 | 0.861 | 0.948 | 0.878 |
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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
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 StyleHoffman, 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