Meat quality characteristics of springbok (Antidorcas marsupialis). 4: Sensory meat evaluation as influenced by age, gender and production region

Meat Science

Volumn 76, Issue 4, 2007, Pages 774-778

  Hoffman, L C ^a   Kroucamp, M ^a   Manley, M ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Flavour; Game meat; pH24; Sensory; Springbok; Tenderness

Indexed keywords

ANTIDORCAS MARSUPIALIS;

EID: 34247392501     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.02.020     Document Type: Article

References (26)

1. AMSA. Research guidelines: For cookery, sensory evaluation and instrumental tenderness measurements of fresh meat (1995), National Livestock and Meat Board, Chicago pp. 1-33
2. Anonymous. In: Barnett R. (Ed). Food for thought: The utilisation of wild meat in Eastern and Southern Africa (2000), TRAFFIC East/Southern Africa, Kenya 1-37
3. Cameron N.D., Enser M., Nute G.R., Whittington F.M., Penman J.C., Fisken A.C., et al. Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat. Meat Science 55 (2000) 187-195
4. Devine C.E., Graafhuis A.E., Muir P.D., and Chrystall B.B. The effect of growth rate and ultimate pH on meat quality of lambs. Meat Science 35 (1993) 63-77
5. Hoffman, L. C., Kroucamp, M., & Manley, M. (2007a). Meat quality characteristics of springbok (Antidorcas marsupialis) 1. Physical meat attributes as influenced by age, gender and production region. Meat Science (MEATSCI-D-06-00195).
6. Hoffman, L. C., Kroucamp, M., & Manley, M. (2007b). Meat quality characteristics of springbok (Antidorcas marsupialis) 2. Chemical composition influenced by age, gender and production region. Meat Science (MEATSCI-D-06-00196).
7. Hoffman, L. C., Kroucamp, M. & Manley, M. (2007c). Meat quality characteristics of springbok (Antidorcas marsupialis) 3. Fatty acid composition as influenced by age, gender and production region. Meat Science (MEATSCI-D-06-00197).
8. Hoffman L.C., and Wiklund E. Game and venison - Meat for the modern consumer. Meat Science 74 (2006) 197-208
9. Homer D.B., Cuthbertson A., Homer D.L.M., and McMenamin P. Eating quality of beef from different sire breeds. Animal Science 64 (1997) 403-408
10. Issanchou S. Consumer expectations and perceptions of meat and meat product quality. Meat Science 43 (1996) S5-S19
11. Jansen van Rensburg, L. R. (1992). 'n Bemarkingsstrategie vir wildsvleis in die Republiek van Suid-Afrika. PhD in Buisiness Economics Thesis. Potchefstroom University for Christian Higher Education, South Africa.
12. Kemp J.D., Mahyuddin M., Ely D.G., Fox J.D., and Moody W.G. Effect of feeding systems, slaughter weight and sex on organoleptic properties and fatty acid composition of lamb. Journal of Animal Science 51 (1981) 321-330
13. Koohmaraie, M., Veiseth, E., Kent, M. P., Shackleford, S. D., & Wheeler, T. L. (2003). Understanding and managing variation in tenderness. In Consistency of Quality: 11th International Meat Symposium (pp. 3-13). Pretoria: South Africa.
14. Larick D.K., and Turner B.E. Flavour characteristics of forage- and grain-fed beef as influenced by phospolipid and fatty acid compositional differences. Journal of Food Science 55 (1990) 312-368
15. Lawless H.T., and Heymann H. Sensory evaluation of food: Principels and practices (1998), Chapman and Hall, New York
16. Lawrie R.A. Meat Science. fourth ed. (1985), Pergamon Press, Oxford pp. 63, 185-191
17. Melton S.L. Effect of feeds on flavour of red meat: A review. Journal of Animal Science 68 (1990) 4421-4435
18. Strydom P.E., Naude R.T., Smith M.F., Scholtz M.M., and Van Wyk J.B. Characterisation of indigenous African cattle breeds in relation to meat quality traits. Meat Science 55 (2000) 79-88
19. Swanson R.B., and Penfield M.P. Reindeer meat: Relationship among dietary fat, flavor and acceptability. Agroborealis 23 1 (1991) 15-19 As cited by Jansen van Rensburg, D.M. (1997). The physical, chemical and sensory quality characteristics of Springbok (Antidorcas marsupialis marsupialis) meat. PhD in Technology: Food and Nutrition Thesis, Technikon Pretoria, South Africa.
20. Tornberg E. Biophysical aspects of meat tenderness. Meat Science 43 (1996) S175-S191
21. Toscas P.J., Shaw F.D., and Beilken S.L. Partial least squares (PLS) regression for the analysis of instrument measurements and sensory meat quality data. Meat Science 52 (1999) 173-178
22. Tshabalala P.A., Strydom P.E., Webb E.C., and de Kock H.L. Meat quality of designated South African indigenous goat and sheep breeds. Meat Science 65 (2003) 563-571
23. Viljoen D.L., Muller M., De Swart J.B., Sadie A., and Vosloo M.C. Computerized electronic temperature control system for thermal efficiency during baking in food research. International Journal of Consumer Studies 25 (2001) 30-42
24. Volpelli L.A., Valusso R., Morgante M., Pittia P., and Piasentier E. Meat quality in male fallow deer (Dama dama): Effects of age and supplementary feeding. Meat Science 65 (2003) 555-562
25. Webb E.C., Bosman C.J.C., and Casey N.H. Dietary influences on subcutaneous fatty acid profiles and sensory characteristics of Dorper and South African Mutton Merino wethers. South African Journal of Food Science and Nutrition 6 2 (1994) 45-49
26. Wood J.D., and Enser M. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78 1 (1997) S49-S60