Comparison of some physical and chemical properties of selected game meats

Meat Science

Volumn 49, Issue 1, 1998, Pages 117-125

  Onyango, C A ^a   Izumimoto, M ^b   Kutima, P M ^a  

^a KENYATTA UNIVERSITY   (Kenya)

^b OKAYAMA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ORYX;

EID: 0032060320     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00116-2     Document Type: Article

References (19)

1. AOAC (1984) Official Methods of Analysis 14th ed, Association of Official Analytical Chemists, Washington, DC.
2. Berrisch-Hempen, D. (1995) Fatty acid patterns of game-comparison to meat of slaughter animals. Fleischwirtschew 75, 809-913.
3. Cole, M. L. (1990) A farm on the wildside. New Scientist 127, 62-70.
4. Doornenbal, H. and Murray, A. C. (1982) Effects of age, breed, sex and muscle on certain mineral concentrations in cattle. Journal of Food Science 47, 55-58.
5. Hopcraft, D. (1980) Wildlife ranching in perspective. In Proceedings of a Workshop on Wildlife Disease Research and Economic Development, p. 8. IDRC, Kabete.
6. Hornsey, H. C. (1956) The color of cooked cured pork I: Estimation of the nitric oxide haem pigments. Journal of the Science of Food and Agriculture 7, 534-540.
7. Ishida, M., Ono, H., Takeda, T., Ikeda, S. and Saito, T. (1991) General composition and depot fat characteristics of Japanese Sika deer (Cervus nippon) carcasses. Animal Science and Technology (Jpn) 62, 904-908.
8. Ishida, M., Ikeda, S. and Takeda, T. (1996) Traits of carcass and its chemical composition and lipid characteristics of Japanese deer. Animal Science and Technology (Jpn) 67, 567-573.
9. Izumimoto, M. (1976) Direct method for assay of heme-pigment in muscle and its application. Nippon Nogeikagaku Kaishi. (Japan Society for Bioscience, Biotechnologv Agrochemistry) 50, 55-59.
10. Izumimoto, M. (1993) Studies on chemical factors and numerical characteristics of meat colour appearance. Scientific Reports of the Faculty of Agriculture, Okayama University 81, 81-100.
11. Jankowska, B., Korzeniowski, W. and Kwiatkowska, A. (1996) Fatty acid composition of horse tissue depending on their position in the carcass. Polish Journal of Food and Nutrition 51, 41-49.
12. Lawrie, R. A. (1985) Meat Science, 4th ed. Pergamon Press, New York.
13. Marchello, M. J., Milne, D. B. and Slanger, W. D. (1984) Selected macro and micro minerals in ground beef and Longissimus dorsi muscle. Journal of Food Science 49, 105-111.
14. Nakanishi, T. and Izumimoto, M. (1971) Studies on colour of meat IV. Colorimetry of porcine muscle 1. Characterization of meat colour by means of reflectivity index and Hunter L, a, b, values. Japanese Journal of Dairy Science 20, 193-204.
15. Nakanishi, T. and Izumimoto, M. (1972) Crystallization and physical characteristics of porcine myoglobin. Agriculture, Biology Chemistry (Japan) 36, 1505-1510.
16. Orlov, V. K., Chalaya, S. and Zagibailova, N. B. (1985) The fractional and fatty acid composition of horse meat and camel lipids. Vopr Pitan 0(4), 71-76.
17. Sommerlatte, M. and Hopcraft, D. (1994) The economics of game cropping on a Kenyan ranch 1981-1990. Pelea 13, 71-79 (E. Cape South Africa).
18. Steel, R. G. D. and Torrie, J. H. (1980) Principles and Procedures of Statistics. 2nd Ed. McGraw-Hill Book Company, New York.
19. Talbot, M. L., Payne, W. J. A., Ledger, H. P., Verdcourt, L. D. and Talbot, H. M. (1965) The Meat Production Potential of Wild Animals in Africa. A Review of Biological Knowledge. Technical Communication #16. Commonwealth Agricultural Bureaux, Farnham.