ORCID Profile
0000-0003-2736-1933
Current Organisation
University of Queensland
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Rheology | Chemical Engineering | Sensory Processes, Perception and Performance | Food Engineering |
Expanding Knowledge in Engineering | Processed Meat Products | Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified
Publisher: Wiley
Date: 09-2020
Publisher: Elsevier BV
Date: 09-2006
DOI: 10.1016/J.MEATSCI.2006.04.005
Abstract: This review focuses on how game meat from southern Africa and venison that are increasingly being imported into Europe and the US addresses consumer issues as pertaining to production (wild, free range or intensive production) and harvesting methods, healthiness (chemical composition, particularly fatty acid composition), and traceability. Although African game meat species are farmed extensively, deer species are farmed using extensive to intensive production systems. However, the increasingly intensive production of the cervids and the accompanying practices associated with this (castration, velvetting, feeding of balanced diets, etc.) may have a negative impact in the near future on the consumer's perception of these animals. These alternative meat species are all harvested in a sustainable manner using acceptable methods. All these species have very low muscle fat contents consisting predominantly of structural lipid components (phospholipid and cholesterol) that have high proportions of polyunsaturated fatty acids. This results in the meat having desirable polyunsaturated:saturated and n-6:n-3 fatty acid ratios. The South African traceability system is discussed briefly as an ex le on how these exporting countries are able to address the requirements pertaining to the import of meat as stipulated by the European Economic Community.
Publisher: African Journals Online (AJOL)
Date: 28-11-2007
Publisher: Elsevier BV
Date: 12-2014
DOI: 10.1016/J.MEATSCI.2014.06.030
Abstract: This study quantified the impact of season on fatty acid profiles of male and female blesbok muscles (longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, infraspinatus, and supraspinatus). Eight mature blesbok were harvested per season (winter and spring). Gender and muscle type influenced (p<0.05) the fatty acid profiles of blesbok muscles, while season only influenced the C18:3ω3 (α-linolenic acid, ALA) percentages and therefore the total omega-3 poly-unsaturated fatty acids (total ω3 PUFA). Female muscles had higher C16:0 (palmitic acid) (21.01%±0.256 vs. 19.05%±0.296) and total MUFA percentages, while male muscles had higher (p<0.05) C18:2ω6c, C20:5ω3, total ω3 PUFA (11.08%±0.382 vs. 8.50%±0.367), and total PUFA (43.03%±0.904 vs. 29.59%±1.164) percentages, contributing to higher poly-unsaturated to saturated fatty acid ratios (PUFA:SFA ratios). Differences in fatty acid profiles were attributed more to gender and anatomical location of muscles, than seasonal differences in diets.
Publisher: MDPI AG
Date: 20-08-2021
Abstract: Black soldier fly (Hermetia illucens) larvae (BSFL) are a promising, sustainable source of nutrients, however, there is limited knowledge regarding the food safety of consuming BSFL. This study determined the safety of consuming BSFL for direct human consumption in terms of microbial, heavy metal and allergen content. Microbial counts were determined using ISO (International Organization for Standardization) methods, heavy metals were determined using inductively coupled plasma mass spectrometry and allergens were determined via Orbitrap mass spectrometry and ELISA (enzyme-linked immunosorbent assay) kits. Feed and killing method influenced the presence of Bacillus cereus (p = 0.011), and only the killing method influenced Escherichia coli (p 0.00) and total viable count (TVC) (p 0.00). Blanching resulted in a 3-log reduction in E. coli and a 3.4 log reduction in the TVC counts. Salmonella spp. and Listeria spp. were not detected in the BSFL s les. Heavy metals were detected although they were below maximum legal limits. Cross-reactive allergens, tropomyosin and arginine kinase, were detected in the BSFL s les, although the clinical significance requires research. The feed fed to the BSFL and blanching were found to influence the safety of consuming BSFL, highlighting the importance of incorporating sufficient decontamination steps, such as blanching, to ensure food safety.
Publisher: Elsevier BV
Date: 10-2003
Publisher: African Journals Online (AJOL)
Date: 17-02-2014
Publisher: MDPI AG
Date: 03-04-9023
Abstract: Animal slaughter plans and related activities must not increase the number of hazards in meat. In their nature, these processes must reduce possible hazards to minimum or acceptable levels. This is a generally accepted concept worldwide hence, authorities continue to develop regulations that seek to mitigate the scourge of meat hazards for consumer protection. The situation is similar with small wild ungulate meat, in which a hazard analysis plan needs developing to improve meat safety. This investigation follows a narrative review of articles published for a PhD program and other scholarly articles supporting the concept of a basic slaughter plan for small wild ungulate animals in South Africa. The findings of this investigation highlight the need to control hazards within one health concept plan, which should be implemented and propagated by establishing forums that will drive meat safety solutions in these communities. There should be a basic hygiene slaughter plan developed and endorsed by all members of the forum. The outcome must be the control of microbiological, chemical and physical hazards from farm-to-fork, and as part of a system imbedded in game meat policies and regulations.
Publisher: Elsevier BV
Date: 07-2020
Publisher: Elsevier BV
Date: 02-2006
DOI: 10.1016/J.MEATSCI.2005.06.015
Abstract: Semitendinosus and longissimus muscles were removed from both sides of 10 mature Simmental cows ranging from 10 to 13 yrs. After aging for 7 days, one side was injected with a commercial salt mixture to a pumped gain of 15% the other side served as control. Muscles were aged for a further 7 days before analysis. Injection significantly increased meat pH by 0.3 units in longissimus s les and reduced shear force values from about 50N in control s les to 37N for longissimus s les and 42N for semitendinosus s les. Injection also increased juiciness and tenderness scores by approximately 1unit when assessed by a trained sensory panel using 1-8 scales. Beef flavour, however, was more atypical in injected s les, which were also more salty. Injected s les were also pinker during storage and after cooking.
Publisher: JMIR Publications Inc.
Date: 23-12-2022
DOI: 10.2196/42353
Abstract: Health care can broadly be ided into two domains: clinical health services and complex health services (ie, nonclinical health services, eg, health policy and health regulation). Artificial intelligence (AI) is transforming both of these areas. Currently, humans are leaders, managers, and decision makers in complex health services. However, with the rise of AI, the time has come to ask whether humans will continue to have meaningful decision-making roles in this domain. Further, rationality has long dominated this space. What role will intuition play? The aim is to establish a protocol of protocols to be used in the proposed research, which aims to explore whether humans will continue in meaningful decision-making roles in complex health services in an AI-driven future. This paper describes a set of protocols for the proposed research, which is designed as a 4-step project across two phases. This paper describes the protocols for each step. The first step is a scoping review to identify and map human attributes that influence decision-making in complex health services. The research question focuses on the attributes that influence human decision-making in this context as reported in the literature. The second step is a scoping review to identify and map AI attributes that influence decision-making in complex health services. The research question focuses on attributes that influence AI decision-making in this context as reported in the literature. The third step is a comparative analysis: a narrative comparison followed by a mathematical comparison of the two sets of attributes—human and AI. This analysis will investigate whether humans have one or more unique attributes that could influence decision-making for the better. The fourth step is a simulation of a nonclinical environment in health regulation and policy into which virtual human and AI decision makers (agents) are introduced. The virtual human and AI will be based on the human and AI attributes identified in the scoping reviews. The simulation will explore, observe, and document how humans interact with AI, and whether humans are likely to compete, cooperate, or converge with AI. The results will be presented in tabular form, visually intuitive formats, and—in the case of the simulation—multimedia formats. This paper provides a road map for the proposed research. It also provides an ex le of a protocol of protocols for methods used in complex health research. While there are established guidelines for a priori protocols for scoping reviews, there is a paucity of guidance on establishing a protocol of protocols. This paper takes the first step toward building a scaffolding for future guidelines in this regard. PRR1-10.2196/42353
Publisher: Elsevier
Date: 1965
Publisher: Medpharm Publications
Date: 24-08-2021
Publisher: Elsevier BV
Date: 11-2013
Abstract: There is no scientific research regarding Egyptian goose (Alopochen aegyptiacus) meat therefore, a chemical analysis to establish the nutritional characteristics of the breast portion is described. Meat from guinea fowl, Pekin duck, ostrich, and broiler chicken were used as a reference. The high intramuscular fat content of Egyptian goose meat (5.6 g/100 g) may be linked to the fact that this species relies on fat for heat insulation and buoyancy. Egyptian goose meat is very high in polyunsaturated fatty acids (39.7%). The polyunsaturated fatty acid/saturated fatty acid ratio is within the recommendations (>0.4), although the n-6/n-3 ratio is higher than the suggested value of 5. The high Fe content of 7.5 mg/100 g is the differentiating factor within the mineral compositions and is related to the physical activity endured by the breast muscle of Egyptian geese. This study provides new insight into the nutritional characteristics of a meat species providing crucial information that is, as of yet, not available in the literature.
Publisher: Elsevier BV
Date: 07-2012
DOI: 10.1016/J.MEATSCI.2012.02.010
Abstract: The slaughter and meat quality traits of 20-month-old wool (Merino), dual-purpose (Dohne Merino and South African Mutton Merino [SAMM]) and mutton (Dormer) type sheep were compared. Average live weights of SAMM and Dormer sheep were 23% heavier than those of Dohne Merinos which were 28% heavier than Merinos. Fat depths at the thirteenth rib and lumbar regions of Merino and Dohne Merino sheep were lower than those of SAMM and Dormer sheep. The cooking loss, drip loss and shearing value from the M. longissimus dorsi did not differ between breeds. The initial juiciness and sustained juiciness of meat from Merinos were rated significantly lower by sensory analysis. Meat from Dohne Merino was rated significantly more tender for the attribute first bite. It was demonstrated that Dormer and SAMM sheep had heavier but fatter carcasses than Merinos and Dohne Merinos, with differences in meat quality between breeds.
Publisher: MDPI AG
Date: 05-10-2022
DOI: 10.3390/MICROBIOLRES13040053
Abstract: Meat contamination by microorganisms could occur during numerous processes linked to game meat animal slaughter. These contaminants could pose a risk to product quality and consumer health. Contamination often occurs around the wound caused by shooting. Animal slaughter plants are given a responsibility to identify, evaluate and control the occurrence of hazards in their processing plant. To improve this control plan, the effectiveness of lactic (LA) and acetic acids (AA) for reducing the microbiological load directly around the wound was investigated. After killing by means of an aerial (helicopter) shotgun (n = 12) firing lead pellets and land-based rifle bullet shots (n = 36), s les of the flesh directly around the wounds of impala (Aepyceros mel us) were taken immediately after dressing (AD) before any treatment was conducted. Thereafter, at the step where carcasses are typically washed with potable water, the flesh directly around the wound was subjected to a wash with either ≈5 mL potable water (T1), 5% LA solution (T2) or 5% AA solution (T3) and then chilled overnight. S les of the flesh directly around the wounds were also taken after chilling (AC). The aim of the study was to determine the effectiveness of each organic acid in reducing the microbiological load (total plate count E. coli coliforms and Salmonella) present in the flesh directly around the wounds of impala carcasses. The study found that shotgun pellets caused less body damage with fewer microorganisms recorded compared to s les from rifle-killed carcasses. LA reduced the occurrence of Salmonella during slaughter. The results of the other microorganisms revealed inconclusive outcomes on whether the application of water, 5% LA or 5% AA was effective in the reduction of the microbial organisms on the flesh directly around the wounds.
Publisher: Wiley
Date: 23-03-2011
Publisher: African Journals Online (AJOL)
Date: 2000
Publisher: African Journals Online (AJOL)
Date: 21-04-2020
Abstract: The aim of this research was to evaluate relationships between the PORCUS classification system and factors affecting boar taint in pork. Intact male pork carcasses (n = 176) were randomly selected in a South African commercial abattoir from three PORCUS carcass classification groups (P, O and R) and s les from their Longissimus lumborum (LL) were obtained at 24 hours post mortem. Correlations between carcass weight, backfat depth, intramuscular fat percentage and subcutaneous fat androstenone concentrations were estimated. A sub-s le of O carcasses (n = 12) with high levels of androstenone levels were used to determine the influence of pan-frying, oven-roasting and sous vide cooking methods on meat proximate composition and fat androstenone concentration. Although O carcasses were heaviest, backfat depth increased over the carcass classifications. Intramuscular fat percentages were lowest in O carcasses, and crude protein percentages were higher in O compared with R carcasses. The correlation between percentages of backfat depth and LL intramuscular fat was insignificant.No differences were observed between classifications in androstenone concentration, which had a weak positive correlation with carcass weight. All cooked s les exceeded the established sensory threshold for androstenone ( .45 μg/g). Cooking methods were ineffective in decreasing the potential for consumers to experience boar taint. Therefore, alternative processing methods should be considered for these carcasses. In addition, the PORCUS classification system cannot be used reliably to estimate the intramuscular fat content or androstenone concentration of a carcass. These findings are interpreted to suggest a revision of the application of the current classification system is required. Keywords: androstenone-related boar taint, backfat, carcass, longissimus, pork
Publisher: Springer Science and Business Media LLC
Date: 06-10-2022
DOI: 10.1038/S41598-022-20920-2
Abstract: Group-living animals that live in complex social systems require effective modes of communication to maintain social cohesion, and several acoustic, olfactory and visual signaling systems have been described. In iduals need to discriminate between in- and out-group odour to both avoid inbreeding and to identify recipients for reciprocal behaviour. The presence of a unique group odour, identified in several social mammals, is a proposed mechanism whereby conspecifics can distinguish group from non-group members. African elephants ( Loxodonta africana ) live in stable, socially complex, multi-female, fission–fusion groups, characterized by female philopatry, male dispersal and linear dominance hierarchies. Elephant social behaviour suggests that in iduals use odour to monitor the sex, reproductive status, location, health, identity and social status of conspecifics. To date, it is not clear what fixed or variable information is contained in African elephant secretions, and whether odour encodes kinship or group membership information. Here we use SPME GC–MS generated semiochemical profiles for temporal, buccal and genital secretions for 113 wild African elephants and test their relationship with measures of genetic relatedness. Our results reveal the existence of in idual identity odour profiles in African elephants as well as a signature for age encoded in temporal gland and buccal secretions. Olfactory signatures for genetic relatedness were found in labial secretions of adult sisters. While group odour was not correlated with group genetic relatedness, our analysis identified “group membership” as a significant factor explaining chemical differences between social groups. Saturated and short-chain fatty acids (SCFAs), derived from key volatile compounds from bacterial fermentation, were identified in temporal, buccal and genital secretions suggesting that group odour in African elephants may be the result of bacterial elements of the gut microbiome. The frequent affiliative behavior of African elephants is posited as a likely mechanism for bacterial transmission. Our findings favour flexible group-specific bacterial odours, which have already been proposed for other social mammals and present a useful form of olfactory communication that promotes bond group cohesion among non-relatives in fission–fusion mammals.
Publisher: Elsevier BV
Date: 12-2013
DOI: 10.1016/J.MEATSCI.2013.04.027
Abstract: Venison from farmed deer has by now become common on the market. This follows the application of animal husbandry techniques to ensure a controlled supply of quality meat. Numerous studies discussed in this presentation have elucidated some of the factors that influence the meat composition and quality derived from various deer species. On the other hand, meat from wild, free-roaming animals has not yet reached a similar position in the industry and in the mind of the consumer. Yet these species show great potential, especially as pertaining to their meat production when discussed under the global warming scenario. In particular, the rodent species that are currently utilized in the bushmeat trade show potential for meat production. This presentation will endeavor to discuss the positive and negative aspects of these species as potential meat sources.
Publisher: MDPI AG
Date: 28-02-2020
DOI: 10.3390/ANI10030396
Abstract: Studies have shown that antibiotic resistance among wild animals is becoming a public health concern, owing to increased contact and co-habitation with domestic animals that, in turn, results in increased human contact, indirectly and directly. This type of farming practice intensifies the likelihood of antibiotic resistant traits in microorganisms transferring between ecosystems which are linked via various transfer vectors, such as rivers and birds. This study aimed to determine whether the practice of wildlife supplementary feeding could have an influence on the antibiotic resistance of the bacteria harboured by the supplementary fed wildlife, and thus play a potential role in the dissemination of antibiotic resistance throughout nature. Escherichia coli and Enterococcus were isolated from the faeces of various wildlife species from seven different farms across South Africa. The Kirby-Bauer disk diffusion method was used according to the Clinical and Laboratory Standards Institute 2018 guidelines. The E. coli (F: 57% N = 75% susceptible) and Enterococcus (F: 67% N = 78% susceptible) isolates from the supplementary fed (F) wildlife were in general, found to be more frequently resistant to the selection of antibiotics than from those which were not supplementary fed (N), particularly towards tetracycline (E. coli F: 56% N: 71%/Enterococcus F: 53% N: 89% susceptible), icillin (F: 82% N = 95% susceptible) and sulphafurazole (F: 68% N = 98% susceptible). Interestingly, high resistance towards streptomycin was observed in the bacteria from both the supplementary fed (7% susceptible) and non-supplementary fed (6% susceptible) wildlife isolates. No resistance was found towards chlor henicol and ceftazidime.
Publisher: Elsevier BV
Date: 12-2019
DOI: 10.1016/J.MEATSCI.2019.107905
Abstract: Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 weeks). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Colour, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined. Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discolouration seemed delayed. The volatile profile was dominated by esters, alcohols and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms.
Publisher: Elsevier BV
Date: 02-2019
DOI: 10.1016/J.MEATSCI.2018.10.012
Abstract: The effect of oregano essential oil (1% v/v) on the shelf-life of black wildebeest Biceps femoris (BF) muscles stored aerobically at 2.6 ± 0.6 °C was investigated by evaluating changes in pH, lipid oxidation, microbial counts and colour over 9 days of storage. Treatment group had lower pH values than control group, for most of storage. Lipid oxidation was stabilized at 1.4-fold slower in the treatment group. No overall improvements were seen in colour parameters, however b* values significantly decreased in the treatment group, whilst b* values from the control group did not experience any changes during storage.
Publisher: Wiley
Date: 13-02-2017
DOI: 10.1002/JSFA.8180
Abstract: Authentic meat products are gaining attention through their unique quality characteristics linked to their origin. Various factors are known to influence the quality of fresh meat. This review describes the different Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) lamb types and discusses the factors which influences its unique sensory and chemical characteristics. Flavour, aroma, texture and colour play an integral part in the sensory quality of denomination of origin fresh meat products. For authentic fresh sheep meat the sensory (as well as chemical) quality is largely influenced by diet followed by breed, age and gender. However, diet forms the link with the geographical area of origin, which together with the traditional production system and sheep breeds used, lends the product its authentic nature. This review shows how diet linked to origin can affect the quality of the meat and furthermore how other factors such as breed can also have an effect. Research relating to the authentic lamb types were evaluated and the shortcomings highlighted in order to assist with the development of PDO and PGI specifications in the future. © 2016 Society of Chemical Industry.
Publisher: Wiley
Date: 16-02-2015
DOI: 10.1002/JSFA.7090
Abstract: Baseline research on the toughness of Egyptian goose meat is required. This study therefore investigates the post mortem pH and temperature decline (15 min-4 h 15 min post mortem) in the pectoralis muscle (breast portion) of this gamebird species. It also explores the enzyme activity of the Ca(2+)-dependent protease (calpain system) and the lysosomal cathepsins during the rigor mortis period. No differences were found for any of the variables between genders. The pH decline in the pectoralis muscle occurs quite rapidly (c = -0.806 ultimate pH ∼ 5.86) compared with other species and it is speculated that the high rigor temperature (>20 °C) may contribute to the increased toughness. No calpain I was found in Egyptian goose meat and the µ/m-calpain activity remained constant during the rigor period, while a decrease in calpastatin activity was observed. The cathepsin B, B & L and H activity increased over the rigor period. Further research into the connective tissue content and myofibrillar breakdown during aging is required in order to know if the proteolytic enzymes do in actual fact contribute to tenderisation.
Publisher: Hindawi Limited
Date: 24-05-2016
DOI: 10.1111/ARE.13104
Publisher: Elsevier BV
Date: 03-2016
Publisher: Elsevier BV
Date: 02-2019
DOI: 10.1016/J.MEATSCI.2018.09.014
Abstract: The influence of extending the vaccination-to-slaughter interval of immunocastrated lambs on carcass cutting yield and meat quality of the Longissimus thoracis (LT) muscle was investigated in forty Dohne Merino lambs (8.5 months old 53.7 ± 4.8 kg). Immunocastration booster vaccination intervals of six (IC6 n = 10) and four (IC4 n = 10) weeks prior to the slaughter age were used, with two weeks between primary and secondary vaccinations. A further 10 lambs were Burdizzo-castrated at 6.5 months old (B). The control treatment remained intact (R n = 10). Prime cutting yields, LT muscle area, LT subcutaneous fat thickness and instrumental meat quality were accessed. Both castration methods increased LT fat thickness and decreased meat CIE a* (redness) values. Extending the vaccination-to-slaughter interval of immunocastrates increased the gastrointestinal tract fat and decreased meat redness. Immunocastration of male lambs can thus be used to manipulate backfat without negatively influencing carcass weight, cutting yield or meat quality.
Publisher: Elsevier BV
Date: 10-2023
Publisher: Iowa State University
Date: 2019
Abstract: Springbok (Antidorcas marsupialis), a popular South African game species, has significant potential in meat production. Considering the importance of fresh meat color on consumers’ purchasing intent, the objective of this study was to evaluate the color stability of 3 economically important springbok muscles, infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF). The IS, LTL, and BF muscles from both sides of 12 (6 male and 6 female) springbok carcasses were utilized. The muscles were fabricated (72 h postmortem) into 2.5-cm thick steaks, which were aerobically over-wrapped and stored for 8 d at 2°C. Surface color, myoglobin redox forms, pH, metmyoglobin reducing activity, total iron content, and myoglobin concentration were evaluated. Data were analyzed using mixed model repeated measures ANOVA. The IS exhibited greater (P 0.05) redness, chroma, color stability, pH, oxymyoglobin content, and metmyoglobin reducing activity than its LTL and BF counterparts. Moreover, metmyoglobin formation and total iron content were lower in IS than in LTL and BF. The IS demonstrated stable redness and chroma throughout the storage, whereas the LTL and BF exhibited a steady decline. The results indicated that springbok IS muscle was the most color stable, while the LTL and BF did not differ in color stability from each other. These findings also suggested that muscle-specific processing methods could be utilized to improve retail color stability for fresh meat from springbok.
Publisher: Elsevier BV
Date: 10-2019
DOI: 10.1016/J.FSI.2019.05.063
Abstract: The West Coast rock lobster (WCRL), Jasus lalandii, inhabits highly variable environments frequented by upwelling events, episodes of hypercapnia and large temperature variations. Coupled with the predicted threat of ocean acidification and temperature change for the coming centuries, the immune response in this crustacean will most likely be affected. We therefore tested the hypothesis that chronic exposure to hypercapnia and elevated seawater temperature will alter immune function of the WCRL. The chronic effects of four combinations of two stressors (seawater pCO
Publisher: Elsevier BV
Date: 12-2015
DOI: 10.1016/J.MEATSCI.2015.07.009
Abstract: This study aimed to determine the optimum ageing period for vacuum-packed springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscle stored at 5.4 ± 1.0°C. Portions of muscle from seven male and six female springbok were aged 1, 2, 5, 8, 14 or 21 days. The Warner Bratzler shear force declined most during the first five days post-mortem (PM), while purge and cooking losses increased significantly with ageing. Calpains I and II and calpastatin activity declined significantly up to five days PM, suggesting that they may be responsible for tenderization. Cathepsins B, BL and H activity increased significantly during ageing. The BF muscle had significantly higher pH, lower purge loss, higher cooking loss, higher WBSF and higher calpain and calpastatin activity than the LTL. No significant differences between the genders or muscles were found for the collagen content or collagen solubility. Springbok LTL and BF muscles should not be aged for longer than five days.
Publisher: African Journals Online (AJOL)
Date: 17-02-2014
Publisher: Iowa State University
Date: 08-2019
Abstract: Western consumers are becoming more aware of the environmental impact of consuming meat, which has led to an increase in research into protein alternatives with specific interest in insects as a viable option. To determine whether insects could be used in an emulsified sausage application, 4 different treatments were investigated to obtain a Vienna-style sausage made from black soldier fly larvae (BSFL). Treatments consisted of a commercially formulated pork Vienna (control) and 3 BSFL treatments with varying concentrations of BSFL (28, 31, and 34%). Proximate composition, and texture profile analysis on d 1 and d 14 (refrigerated storage) were determined. The pork treatment was higher (P 0.001) in protein and moisture than all of the BSFL treatments, however, there was no difference between treatments with regard to fat or ash content. Texture profile analysis indicated that the treatments had no effect on perceived hardness and cohesion on d 1. With regard to gumminess and springiness, the pork Vienna sausage had the highest (P 0.001) gumminess values. After 14 d of refrigerated storage the pork treatment retained its hardness, however, there was a decrease (P 0.001) in the hardness of all of the BSFL treatments. Cohesion values differed between treatments on d 14 (P 0.001), but both the 34% and 31% treatments were comparable to the pork treatment. On d 1 there was a difference in springiness between the 34% treatment and 28% treatment (P 0.05), and only the control and 28% treatment retained its springiness at d 14. This study establishes that although BSFL Vienna-style sausages differ from pork Vienna sausages in terms of nutritional composition and perceived texture, out of the 3 BSFL treatments, the 28% BSFL treatment was most comparable to the pork treatment in terms of protein content, ash content, perceived hardness, cohesion, and gumminess, thereby showing the potential of BSFL for partial use in emulsified meat products.
Publisher: MDPI AG
Date: 16-08-2022
DOI: 10.3390/APP12168168
Abstract: The demand for animal proteins, especially from pork and poultry, is projected to increase significantly due to rapid growth in population and underlying socio-economic conditions. Livestock rearing using conventional feed ingredients is becoming challenging due to climate change and several other factors, thereby suggesting the need for alternative, viable and sustainable animal feed sources. The use of black soldier fly larvae (BSFL) (Hermetia illucens) as a component in animal feed is a promising candidate due to their ability to valorise different organic waste streams. The nutrient composition of BSFL reared on organic waste streams is also comparable to that of several conventional animal feed ingredients and varies depending upon the feed, rearing conditions, and the morphological stage of the larvae. The identification of organic waste is of importance as it can determine not only the composition but also the safety issues of BSFL as an animal feed ingredient. The objective of this study was to determine the ability of near-infrared (NIR) spectroscopy to trace the food waste used to grow BSFL. S les of BSFL (5th and 6th instar BSFL n = 50) obtained from a commercial production facility were analysed using NIR spectroscopy. Partial least squares discriminant analysis (PLS-DA) was employed to develop the models. The outcomes of this study revealed that NIR spectroscopy could distinguish different larval instars and suggested the importance of larval instars in developing calibration models for traceability applications. The developed PLS-DA model could predict the feed source used for rearing the 5th instar larvae (R2 value: 0.89) and 6th instar pre-pupae (R2 value: 0.91). This suggests that NIR spectroscopy could be used as a non-invasive traceability tool for BSFL and to assist in selecting the suitable time frame for larvae harvesting in commercial facilities.
Publisher: Elsevier BV
Date: 2018
DOI: 10.1016/J.FOODCHEM.2017.07.026
Abstract: Stable isotope ratios (
Publisher: MDPI AG
Date: 28-09-2021
Abstract: Wild ungulate species provide a much-needed protein source to many communities in developed and developing countries. Frequently, these game meat animals are slaughtered, and the meat is unknowingly contaminated by microorganisms and released to the unsuspecting public. This review investigates the global usage of organic acids (lactic and acetic acids) as microbial decontamination strategies during slaughter. The results show that there is a more open-minded approach to adopting possible decontamination plans as a tool to improve meat safety during slaughter. Developed countries continue to adopt these strategies, while developing countries are lagging behind. While decontamination of carcasses can lead to a reduction of microbial load on these carcasses, this strategy must not be seen as a replacement of hygiene management during the animals’ slaughter.
Publisher: Elsevier BV
Date: 02-2000
DOI: 10.1016/S0309-1740(99)00078-9
Abstract: The effect of the halothane gene on cured meat products was investigated using the meat from 60 Landrace×Large White pigs of known halothane genotype (NN=25, Nn=19, nn=16). The backs and hams were used to prepare cured, smoked bacon and canned hams. Initial bacon gain in pumped weight was significantly higher (P<0.001) for the NN (15.2%) and Nn (14.9%) compared to the nn pigs (8.9%). Similarly, the total gain in bacon yield was the highest for the Nn (11.5%) and NN pigs (10.0%), and significantly higher (P<0.05) than the bacon from nn pigs (3.4%). Differences between sexes were not significant. Canned hams (no phosphate) from the NN genotype had a significantly (P<0.001) lower percentage cooking loss (27.9%) compared to the Nn (30.1%) and nn pigs (31.1%), which did not differ statistically. Although addition of phosphates (0.3% on final product) led to a decrease in percentage cooking loss, the genotypes gave a similar response, with the NN genotype having 13.8% cooking loss, significantly lower (P<0.001) than the Nn (16.9%) and nn genotypes (17.7%). The results indicate reduced product quality with the inclusion of the halothane gene.
Publisher: Elsevier BV
Date: 06-2016
DOI: 10.1016/J.MEATSCI.2016.02.001
Abstract: The study determined the effect of sex and time to slaughter on cortisol and creatine kinase levels, and pork quality in commercial crossbred pigs. Saliva s les were before collected transportation, on arrival at the abattoir, and after a 20 hour lairage period. Cortisol levels from saliva (SC), serum (SeC) and urine (UC) were determined. Creatine kinase (CK) levels were determined from serum s les. Fifteen boars vs. 15 gilts were immediately slaughtered on arrival (SOA), and the other 15 boars vs. 15 gilts were rested for 20 h before slaughter. Meat quality parameters were also determined. In both sexes, SC significantly increased in response to time to slaughter. There was a significant interaction of sex and time to slaughter on SeC. Gilts had higher CK levels and lower muscle L* values than boars. There were correlations among baseline SC, SeC, UC and most meat quality parameters. Time to slaughter influenced levels of SC, UC, CK and pork quality between boars and gilts.
Publisher: Elsevier BV
Date: 09-2013
DOI: 10.1016/J.MEATSCI.2013.04.018
Abstract: This study consisted of two trials aiming to evaluate, for the first time, the antioxidant potential of rooibos in meat products. With this purpose, the first trial evaluated three unfermented (green) rooibos forms (dried leaves, water extract, freeze-dried extract) added at 2% inclusion level to ostrich meat patties on an 8-day shelf-life trial. A Control group without green rooibos inclusion was also considered. The second trial evaluated the addition of different concentrations (0%, 0.25%, 0.5% and 1%) of a fermented rooibos extract to nitrite-free ostrich salami. The 2% green rooibos inclusion considerably lowered the TBARS content of ostrich patties, in this way extending their shelf-life. The fermented form (0.5% and 1%) was also effective in delaying lipid oxidation in ostrich salami until 15 days of ripening. The antioxidant potential of both green and fermented forms of rooibos in meat products was confirmed, even if its effect on lipid oxidation requires further study and long-term effects are not yet fully understood.
Publisher: Elsevier BV
Date: 06-2010
DOI: 10.1016/J.MEATSCI.2010.02.003
Abstract: This study compares the effects of day- and night cropping on the quality of gemsbok meat. Day-cropped animals had higher behavioural scores and cortisol levels (behavioural score: 3.5+/-0.423 cortisol: 136.88+/-2.731nmol/L) than night-cropped animals (behavioural score: 2.1+/-0.378 cortisol: 64.1+/-1.633nmol/L) while night-cropped animals had a higher mean pH(u) (5.54+/-0.013) than day-cropped animals (5.49+/-0.014). The exponential decay model, y=a+b(-)(ct), fitted to the pH data indicated a difference in constant a only (day=5.45+/-0.006 night=5.51+/-0.006). Night-cropped animals produced meat that was darker in colour. The results indicate that day cropping may have elicited more ante-mortem stress although this did not necessarily affect the meat quality adversely, however due to the limitation of s le size, the data may be skewed by outliers and should thus be interpreted with caution.
Publisher: Elsevier BV
Date: 2019
Publisher: African Journals Online (AJOL)
Date: 29-11-2019
Abstract: ract Rabbits could contribute to meat production in South Africa. However, little research has been done on rabbit farming in the country, including on the performance of locally available meat breeds. This study examined the meat production of the New Zealand White (NZW) and Phendula rabbit breeds. The live weights (LW) and average daily gains (ADG) of 80 (44 male, 36 female) NZW and 40 (22 male, 18 female) Phendula rabbits, housed in single-sex groups of three, were recorded from weaning (5 weeks) until slaughter (11 weeks). The slaughter weight, and carcass, organ, and carcass portion weights were recorded for 10 male rabbits and 10 females of each breed, and the physical and proximate chemical quality of the loin meat was determined. The breeds differed for the reference carcass (RC) yield (NZW: 85.3 ± 0.14% Phendula: 84.9 ± 0.24%) and the proportions of the low-value fore (NZW: 38.6 ± 0.26% Phendula: 37.6 ± 0.28%) and high-value intermediate (NZW: 19.6 ± 0.16% Phendula: 20.4 ± 0.28%) parts. Females had greater LW and ADG at 11 weeks old, and reduced dressing percentages, but greater RC yields owing to lighter heads and red offal. Females also had smaller proportions of the fore part. Meat quality did not differ between the breeds or sexes. Overall, both breeds compared well to previous reports. However, they appeared to mature relatively early, as indicated by the significant sex differences, and the high carcass and meat fat content.Keywords: carcass portions, meat yield, New Zealand White, Phendula
Publisher: African Journals Online (AJOL)
Date: 26-03-2020
Abstract: In this study, the wool growth of Dohne Merino, Dormer, Merino and South African Mutton Merino (SAMM) lambs reared on a feedlot diet (10.62 MJ ME/ kg feed, 20.7% crude protein) was monitored from about two months old until the lambs were shorn as yearlings. The 100 cm2 patches on the left sides of the lambs were sheared monthly and the clippings were weighed to determine the wool growth rate. At approximately one year old, the lambs were shorn and the fleeces were weighed. A mid rib fleece s le was also retrieved from each lamb for quality analysis. Merino lambs presented the highest wool growth rates (12.943 g/day) and fleece weights (6.140 kg), whereas Dormer lambs exhibited the lowest values for these traits (8.487 g/day and 3.330 kg, respectively (P .05)). The lack of differences between Dohne Merino (9.720 g/day and 4.671 kg) and SAMM (10.553 g/day and 4.158 kg) lambs for these wool growth rate and fleece weight traits was attributed to disparities in live weight (86.8 kg and 105.2 kg, respectively (P .05), with heavier SAMM lambs offsetting the expected variations in fleece weight. Wool from Dohne Merino and Merino sheep had the finest fibre diameters ( μm), followed by SAMM wool (22–23 μm), with Dormers producing coarse wool ( μm). These results could be used as guidelines in sheep production to predict the income contribution of wool from these breeds.
Publisher: Wiley
Date: 20-02-2018
DOI: 10.1002/JSFA.8860
Abstract: Over the course of the last few years, the consumption of insects, known as entomophagy, has sparked increasing interest amongst scientists and environmentalists as a potential solution to the inevitable global food security and sustainability issues humans will be facing in the coming years. Despite the fact that insects have been an integral part of over 2 billion people's diet worldwide, the concept of eating insects is still new to Western culture. As a result, there are many unknowns regarding insects as a food source, and this has led to a number of studies and investigations being done in recent years to create more knowledge and awareness around this new concept in the food industry. This review discusses some of the key topics and new developments published over recent years, such as the nutritional benefits, food safety concerns, functional properties, potential product concepts and the current ideas and attitudes towards insects as a food source in Western culture. © 2017 Society of Chemical Industry
Publisher: CSIRO Publishing
Date: 2009
DOI: 10.1071/EA08255
Abstract: This review summarises the research that has been published on factors that influence the various aspects of ostrich leather quality, a vital aspect to the economic viability of the commercial ostrich industry. The review is ided into three main sections: discussing intrinsic, pre-slaughter and post-slaughter factors that influence leather quality. Only one literature source that investigated the morphology of ostrich skin could be found. The high vascularity near the surface of the skin was indicated in making the skin susceptible to bruising, which influences skin quality, while the strength and flexibility of ostrich leather was attributed to the three-dimensional cross-weave arrangement of collagen fibres. Various studies reported a high degree of variation in quality within and between ostrich skins. The potential of genetic selection for improved skin quality was also considered, and it was demonstrated that most ostrich leather traits exhibited significant genetic variation. Findings on pre-slaughter factors, such as the effects of age, weight, nutrition and management practices, are also summarised. Few research reports on post-slaughter factors that influence leather quality were found. A few studies looked at the effect of storage on ostrich skin quality, but literature on the effect of processing techniques are lacking. Research priorities identified include the development of methods to assess skin quality on-farm and finding objective methods of evaluating ostrich leather quality.
Publisher: Wiley
Date: 15-11-2017
DOI: 10.1002/JSFA.8743
Abstract: Springbok are harvested for meat production irrespective of farm location or sex from which the meat is derived. The present study investigated the influence of farm location (three farms containing different vegetation types) and sex on the sensory quality of springbok longissimus thoracis et lumborum muscle. The sensory profile (aroma, flavour and texture) was determined by descriptive sensory analysis, in addition to determination of the physical meat quality, proximate and fatty acid composition. Farm location had a significant influence on the sensory quality (gamey and liver-like aroma beef, liver-like, lamb-like and herbaceous flavour sweet taste tenderness residue mealiness Warner-Bratzler shear force moisture, protein and intramuscular lipid content) and fatty acid content (oleic acid α-linolenic acid total saturated and monounsaturated fatty acids polyunsaturated to saturated fatty acid ratio total omega-3 polyunsaturated fatty acid and omega-6 to omega-3 polyunsaturated fatty acid ratio) of springbok meat. Sex influenced the chemical composition of springbok meat however, the influence on the sensory profile was minor (sweet taste P < 0.001). Farm location could influence the sensory quality and composition of springbok meat and should be considered when harvesting for meat production. Sex does not have to be considered for the marketing of springbok meat. © 2017 Society of Chemical Industry.
Publisher: Medpharm Publications
Date: 20-03-2013
Abstract: A study was conducted to compare the excision s ling technique used by the export market and the s ling technique preferred by European countries, namely the biotrace cattle and swine test. The measuring unit for the excision s ling was grams (g) and square centimetres (cm2) for the swabbing technique. The two techniques were compared after a pilot test was conducted on spiked approved beef carcasses (n = 12) that statistically proved the two measuring units correlated. The two s ling techniques were conducted on the same game carcasses (n = 13) and analyses performed for aerobic plate count (APC), Escherichia coli and Staphylococcus aureus, for both techniques. A more representative result was obtained by swabbing and no damage was caused to the carcass. Conversely, the excision technique yielded fewer organisms and caused minor damage to the carcass. The recovery ratio from the s ling technique improved 5.4 times for APC, 108.0 times for E. coli and 3.4 times for S. aureus over the results obtained from the excision technique. It was concluded that the s ling methods of excision and swabbing can be used to obtain bacterial profiles from both export and local carcasses and could be used to indicate whether game carcasses intended for the local market are possibly on par with game carcasses intended for the export market and therefore safe for human consumption.
Publisher: CSIRO Publishing
Date: 2008
DOI: 10.1071/EA08138
Abstract: Ratite meat is usually sold as fresh meat (steaks), with trimmings being processed into products such as burger patties and sausages. Most of the steaks are vacuum packed and exported. With the outbreak of Avian influenza, all fresh meat exports were halted from South Africa. However, if the meat has been exposed to an internal core temperature of 70°C, it may then be exported under the Meat Products Directive (EEC 2004) because it is assumed safe for human consumption this placed an urgency in developing value-added meat products. These products are sold as vacuum packed and cooked ostrich steaks. Salt infusion is frequently used to improve water retention of these sous vide products. Other products that have been developed are functional foods, such as emu snack sticks (higher creatine levels) for athletes. The quality and composition of other more traditional meat products such as sausages, patties, salami and pâté have also been determined and are discussed. A strong emphasis has been to develop products that will enhance the healthy perception of ratite meat amongst consumers. These include the development of low-salt bacon, hams with lower levels of phosphates and polonies with olive oil replacing pork fat. The quality attributes of these products are also discussed as are future trends in the processing trade.
Publisher: African Journals Online (AJOL)
Date: 09-12-2016
Publisher: Brill
Date: 08-04-2022
Abstract: The demand for animal-based protein sources is increasing rapidly. The rearing of insects on bioproducts and their subsequent use as feedstock for animals has been receiving a lot of attention lately. Hermetia illucens, black soldier flies are highly investigated insects owing to their ability to reduce and transform different types of wastes, such as agricultural, household, municipal wastes, and human sludge. The nutritional composition and amino acid profile of black soldier fly larvae (BSFL) raised on these organic wastes is similar to that of several feed constituents making it a suitable material for feed. However, the commercialisation of BSFL is limited due to prevailing unclear legislative requirements regarding their use as feed. In this paper, the legislative landscape involved in using BSFL as feed in different regions is addressed. European Union, Australia, Canada and USA specifically allow the trade and manufacture of BSFL as feed under specific conditions. Interestingly, most countries where entomophagy is a tradition, lack specific regulations concerning their use as feed and are currently drafting regulatory frameworks. Understanding the legislative layout is essential for harmonising the industrial upscaling of BSFL as animal feed.
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.MEATSCI.2015.12.002
Abstract: The study compared the chemical and sensory characteristics and consumer preference of a semi-dried, cured meat product, cabanossi, produced with warthog meat and with domestic pork. The warthog and pork cabanossi had similar total moisture (59.0%±2.07 and 54.3%±1.26) and protein (26.3%±2.20 and 24.2%±2.15) contents, while the warthog cabanossi was lower in total fat content (6.9%±1.01) compared to pork cabanossi (13.7%±1.77, P=0.007). Descriptive sensory analysis found that the warthog cabanossi appeared darker red (P=0.001) and less fatty (P=0.001), while the pork cabanossi had a higher overall pork flavour (P=0.001). There were no differences in consumer preference of the appearance and taste between the two types of cabanossi, while the majority of consumers (91%) supported the use of game meat in meat products. The study concluded that warthog meat can be used in processed products without compromising the associated technical or organoleptic properties.
Publisher: MDPI AG
Date: 14-11-2020
DOI: 10.3390/FOODS9111665
Abstract: This study investigates the combined effect of immunocastration, dietary protein level (low, medium or high) and ractopamine hydrochloride supplementation (0 or 10 mg/kg) on the adipose concentrations of androstenone, skatole and indole in pigs, and explores whether body mass, carcass fatness or testicular parameters may be indicators of boar taint in these carcasses. Immunocastration was successful in decreasing testicle functioning, and adipose androstenone and skatole concentrations, in all in iduals. Immunocastration decreased testicle weight and length, seminiferous tubule circumference and epithelium thickness. Testicle tissue from immunocastrates was also paler, and less red in color, in comparison to non-castrated controls. Dietary protein level and ractopamine hydrochloride supplementation had no influence on the adipose concentration of androstenone, skatole and indole. Testicle size and color were moderate to strong indicators of androstenone and skatole concentrations in the carcasses, and thus vaccination success. Immunocastration together with the adjustment of dietary protein and ractopamine hydrochloride supplementation, is successful in preventing boar taint while maintaining growth performance.
Publisher: Wiley
Date: 03-12-2019
Publisher: Elsevier BV
Date: 12-2013
Abstract: The carcass yield, physical characteristics, and proximate composition of Egyptian geese (Alopochen aegyptiacus), a southern African gamebird species, have been studied. A total of 69 geese were harvested during 2 seasons: summer (n = 36) and winter (n = 33). This total group of geese consisted of 27 female birds and 42 male birds. Sex alone affected (P ≤ 0.05) the live and carcass weights, and the average muscle weight (g) of each portion was higher for the male fowl. The data does not indicate differences between the meat's physical characteristics on account of sex however, the meat from the female birds did have a higher intramuscular fat content. Season (winter vs. summer) did not influence the average muscle weights (g) of the breast, thigh, and drumstick portions, but the intramuscular fat content content of the birds hunted in winter was higher. Muscle color and pH differed as a result of season with the summer meat having a higher pH and more vivid red color compared with winter. The physical characteristics and the proximate composition of the breast, thigh, and drumstick portions varied considerably. This is essentially connected to a difference in physical activity of the muscles in the portions. Overall, this study revealed that to ensure a consistent eating quality the harvesting periods of Egyptian geese should be considered.
Publisher: Academy of Science of South Africa
Date: 25-11-2013
DOI: 10.1590/SAJS.2013/20120003
Abstract: Myoliquefaction of fish musculature results in customer quality complaints and in huge economic losses, especially with regard to Pacific hake (Merluccius productus), farm-reared Atlantic salmon (Salmo salar), South African pilchards (Sardinops ocellatus) and Cape snoek (Thyrsites atun). Myoliquefaction, or ‘jelly flesh’, is caused by proteolytic enzymes released by the marine myxosporean parasite, Kudoa thyrsites, after the death of the fish. Currently there are no fast methods of detection for this microscopic parasite, and because myoliquefaction is evident only after 38–56 h post-mortem, infected fish inevitably reach the processor and/or consumer. Several methods of detection have been investigated, but most of these methods are time-consuming and/or result in destruction of the fish, and are thus impractical for fishing vessels and fish processors. Limited research is available on possible means of destroying or inhibiting the post-mortem activity of the parasitic proteolytic enzyme. Means such as manipulating post-mortem pH and temperature control have been suggested leaving opportunities for research into food technology applications such as cold-chain management and ionising radiation.
Publisher: Elsevier BV
Date: 11-2015
Publisher: Elsevier BV
Date: 10-2015
DOI: 10.1016/J.FOODCHEM.2015.03.113
Abstract: While fish species mislabelling has emerged as a global problem, the tracking of improvements or deteriorations in seafood trading practices is challenging without a consistent basis for monitoring. The aim of this study was to develop a robust, repeatable species authentication protocol that could be used to benchmark the current and future incidences of fish mislabelling in South Africa. Using this approach, 149 fish s les collected from restaurants and retailers in three provinces (KwaZulu-Natal, Western Cape and Gauteng) were identified using DNA barcoding, supplemented in certain cases with mitochondrial control region sequencing. Overall, 18% of s les were incorrectly described in terms of species, with similar misrepresentation rates in restaurants (18%) and retail outlets (19%). While there appears to be some improvement in the transparency of local seafood marketing compared to previous studies, the results remain of concern and signal the need for enhanced seafood labelling regulations, monitoring and law enforcement.
Publisher: Elsevier BV
Date: 12-2008
DOI: 10.1016/J.MEATSCI.2008.04.025
Abstract: Consumers expect beef products to be juicy and tender. In the present investigation four beef muscles, i.e. Biceps femoris (BF), Longissimus lumborum (LL), Rectus femoris (RF) and Semitendinosus (ST), were infused with a blend consisting of sodium and potassium salts, di- and triphosphates and lactates. The muscles were stored at 4°C for 24h, followed by storage at -18°C until the descriptive sensory analysis could be performed on all four muscles. BF and LL were also subjected to consumer sensory analysis to determine the overall degree of liking. The infused and non-infused s les did not differ significantly with regard to aroma and flavour. The infused s les were significantly more juicy and tender than the untreated s les. Although the infused s les were rated significantly higher in salty taste than the untreated s les, both treatments illustrated a relatively low mean value for saltiness. Both the infused LL and BF s les illustrated a high degree of liking. Therefore, the infusion of beef muscles with a blend containing phosphates and lactates could be applied successfully to enhance the sensory attributes of beef.
Publisher: Elsevier BV
Date: 05-2022
Publisher: Elsevier BV
Date: 08-2007
DOI: 10.1016/J.MEATSCI.2007.02.017
Abstract: Springbok is the most extensively cropped game species in South Africa. The effects of age (adult, sub-adult, lamb), gender and production region on the physical attributes (pH(24), cooking and drip loss, Warner Bratzler shear force and colour) were determined using s les of the M. longissimus dorsi (LD) muscles of 166 springbok. Stressed animals had a higher (P<0.05) pH(24) (6.3±0.07), as observed in the meat originating from the Caledon region. This meat had lower (P<0.05) cooking loss (27.2±0.62%) and drip loss (1.8±0.08%) values in comparison to meat originating from the other regions. Inverse correlations were noted between pH(24) and drip loss (r=-0.26, P<0.01) and cooking loss (r=-0.42, P<0.001). Shear force values (kg/1.27cm diameter) correlated positively (r=0.25, P<0.01) with pH(24). Age-related effects on tenderness were small in comparison with pH(24) effects. CIELab colorimetric values were typical of game meat and venison (L(∗)<40, high a(∗) and low b(∗) values). It was noted that pH(24) correlated negatively (r=-0.51, P<0.001) and positively (r=0.33, P<0.001) with the hue-angle and the chroma value of colour, respectively. Springbok originating from Caledon had a significantly (P<0.05) higher a(∗) value, indicating meat to be more red with higher colour saturation.
Publisher: OMICS Publishing Group
Date: 2017
Publisher: MDPI AG
Date: 24-11-2029
DOI: 10.20944/PREPRINTS202111.0452.V1
Abstract: Meat tenderness, water holding capacity (WHC) and colour attributes of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large frame Indigenous Veld Goats (IVG) and Boer Goats (BG) were studied. Weaner male Boer Goats (BG n = 18 10 bucks and 8 wethers) and large frame Indigenous Veld Goats (IVG n = 19 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30 - 35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses chilled at 4& deg C within 1-hour post-mortem. The muscles were dissected from both sides 24-hours post-mortem and aged for 1-day and 4-days. Variations in meat characteristics such as ultimate pH, WHC, percentage purge, myofibril fragment length, intramuscular fat, connective tissue characteristics, and Warner-Bratzler shear force. Bucks had higher L* and Hue-angle values, whereas wethers had increased a* and Chroma values. The muscle baseline-data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon.
Publisher: Elsevier BV
Date: 08-2007
DOI: 10.1016/J.MEATSCI.2007.02.018
Abstract: The effects of age, gender and production region on the chemical, mineral and amino acid composition of the M. longissimus dorsi (LD) muscle of springbok were investigated. There was a significant gender(∗)region interaction for protein content - for the four production regions it varied between 18.80 and 21.16g/100g. The intramuscular fat (IMF) content of the LD muscle varied between 1.32 and 3.46g/100g. Females (3.13±0.28g/100g) had a higher (P<0.05) fat content than males (1.35±0.08g/100g). The IMF content of the adult (2.45±0.26g/100g) and sub-adult (2.50±0.28g/100g) categories was higher (P<0.05) in comparison to that of the lambs (1.32±0.11g/100g). An inverse correlation was noted between the IMF and moisture content (r=-0.49, P<0.001) of the meat. The two main amino acids were glutamic and aspartic acid, which contributed 2.47-2.74 and 2.31-2.54g/100g of dry matter, respectively. Phosphorous was the predominant mineral in the LD muscle (122.92-159.78mg/100g of dry matter), followed by potassium (119.44-131.25mg/100g of dry matter) and calcium (6.57-145.18mg/100g of dry matter). Production region had a significant effect on the mineral and amino acid composition of the meat, while the effects of age and gender were found to be insignificant.
Publisher: African Journals Online (AJOL)
Date: 16-02-2017
Publisher: Elsevier BV
Date: 08-2007
DOI: 10.1016/J.MEATSCI.2007.02.019
Abstract: The effects of age, gender and production region on the fatty acid composition of springbok Musculus longissimus dorsi (LD) were investigated. The major fatty acid of the LD muscle was stearic acid (C18:0), which contributed 23.92-27.02%. Oleic acid (C18:1) represented the largest component (16.33-20.45%) of the mono-unsaturated fatty acids (MUFA). The major n-6 polyunsaturated fatty acid (PUFA) was C18:2n-6, which formed 18.77-21.62%, whereas C18:3n-3 (3.33-4.00%) was the most abundant n-3 PUFA. The n-6:n-3 ratio of the meat varied from 3.02 to 3.35, with an average ratio of 3.2. Polyunsaturated to saturated (P:S) ratios varied between 0.96 and 1.18 and averaged at 1.06. Total MUFA was found to be higher (P<0.05) in males (20.99%) than females (16.67%). The cholesterol content of the meat varied from 54.45 to 59.34mg/100g muscle. Linear correlations between the fatty acid and the intramuscular fat (IMF) content indicated a significant increase in certain saturated and mono-unsaturated fatty acids with increasing IMF content of the meat.
Publisher: EDP Sciences
Date: 10-1995
DOI: 10.1051/ALR:1995049
Publisher: Universitat Politecnica de Valencia
Date: 23-12-2019
Abstract: The purpose of this study was to add to the current understanding of rabbit caecal microbiota. This involved describing its microbial composition and linking this to live performance parameters, as well as determining the effects of dietary quercetin (Qrc) supplementation (2 g/kg feed) and sex on the microbial population. The weight gain and feed conversion ratio of twelve New Zealand White rabbits was measured from 5 to 12 wk old, blood was s led at 11 wk old for the determination of serum hormone levels, and the rabbits were slaughtered and caecal s les collected at 13 wk old. Ion 16S sup TM /sup metagenome sequencing was used to determine the microbiota profile. The dominance of em Firmicutes /em (72.01±1.14% of mapped reads), em Lachnospiraceae /em (23.94±1.01%) and em Ruminococcaceae /em (19.71±1.07%) concurred with previous reports, but variation both between studies and in idual rabbits was apparent beyond this. Significant correlations between microbial families and live performance parameters were found, suggesting that further research into the mechanisms of these associations could be useful. Negative correlations with the caecal flavonoid content were found, but the latter was not affected by diet, and the effects of quercetin supplementation on the microbiota were very limited, possibly due to the absorption of the quercetin-aglycone from the gastrointestinal tract prior to the caecum. Nonetheless, em Clostridiales Family XIII. Incertae Sedis /em was more abundant in the quercetin-supplemented rabbits (Control: 0.003±0.003% Qrc: 0.020±0.000 em P /em =0.005), as was the genus em Anaerofustis /em (Control: 0.000±0.002 Qrc: 0.010±0.002 em P /em =0.003). Serum cortisol levels were higher in females, and several microbial families differed between the sexes. Most were more abundant in female rabbits, including the most abundant, the family em Eubacteriaceae /em (Male: 2.93±0.40 Female: 4.73±0.40 em P /em =0.01).
Publisher: Elsevier BV
Date: 03-2017
Publisher: Elsevier BV
Date: 2020
DOI: 10.1016/J.MEATSCI.2019.107922
Abstract: The physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force and CIE Lab colour) of vacuum-packaged longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were determined for male (n = 6) and female (n = 6) eland during a 35-day post-mortem ageing period at 4 °C. The BF and LTL muscles reached maximum tenderness (57 to 67 N) at Day 17 and 21, respectively, but could still be considered tough after ageing. Purge losses increased throughout ageing for the two muscles, respectively however, cooking loss decreased. Meat surface colour turned brighter, more red and yellow with ageing. Initially the BF muscle was more tender, had less purge loss and higher CIE a* and b* values than the LTL, however as the ageing period progressed the differences between the muscles became less apparent. Thus, ageing improved uniformity between muscles as well as tenderness, with minor influences of sex thereon.
Publisher: Southern African Wildlife Management Association
Date: 04-2011
DOI: 10.3957/056.041.0110
Publisher: MDPI AG
Date: 03-11-2022
DOI: 10.3390/MOLECULES27217500
Abstract: Black soldier fly (Hermetia illucens, L.) larvae are characterized by their ability to convert a variety of organic matter from food waste into a sustainable source of food (e.g., protein). This study aimed to evaluate the use of attenuated total reflectance (ATR) mid-infrared (MIR) spectroscopy to monitor changes in the composition as well as to classify black soldier fly larvae (BSFL) s les collected from two growth stages (fifth and sixth instar) and two waste stream diets (bread and vegetables, soy waste). The BSFL s les were fed on either a soy or bread-vegetable mix waste in a control environment (temperature 25 °C, and humidity 70%). The frass and BSFL s les harvested as fifth and sixth instar s les were analyzed using an ATR-MIR instrument where frequencies at specific wavenumbers were compared and evaluated using different chemometric techniques. The PLS regression models yield a coefficient of determination in cross-validation (R2) 0.80 for the prediction of the type of waste used as diet. The results of this study also indicated that the ratio between the absorbances corresponding to the amide group (1635 cm−1) and lipids (2921 + 2849 cm−1) region was higher in diets containing a high proportion of carbohydrates (e.g., bread-vegetable mix) compared with the soy waste diet. This study demonstrated the ability of MIR spectroscopy to classify BSFL instar s les according to the type of waste stream used as a diet. Overall, ATR-MIR spectroscopy has shown potential to be used as tool to evaluate and monitor the development and growth of BSFL. The utilization of MIR spectroscopy will allow for the development of traceability systems for BSFL. These tools will aid in risk evaluation and the identification of hazards associated with the process, thereby assisting in improving the safety and quality of BSFL intended to be used by the animal feed industry.
Publisher: MDPI AG
Date: 08-09-2020
DOI: 10.3390/FOODS9091255
Abstract: The chemical characteristics (proximate composition, amino acids, and fatty acids) and sensory quality of the longissimus lumborum (LL) muscle of 45 farmed male fallow deer were investigated. The animals were ided into three separate groups (n = 15 per treatment): pasture-fed (P), pasture-fed and supplemented with barley (B), and pasture-fed and supplemented with barley and lysine (BL). Differences were observed in LL moisture and the intramuscular fat contents, the latter being almost two-fold greater in the meat of B and BL groups compared to P. The concentrations of histidine, leucine, alanine, glutamic acid and glycine in the raw meat were higher in the BL group compared to the P group. Higher contents of n–3 polyunsaturated fatty acids (PUFAs), and consequently lower n–3 ratios, were found in the P group, compared to the BL group. The grilled meat s les from the P group scored higher than the other groups for grassy flavour, and lower for liver flavour.
Publisher: Elsevier BV
Date: 05-2004
DOI: 10.1016/J.MEATSCI.2003.10.001
Abstract: As very little research has been conducted on ostrich meat tenderisation, this study aims at investigating the roles of the proteasome and cathepsins B, L, H, and D in the tenderisation process. The enzyme activities in meat from eight ostriches during a 12-day ageing period and the corresponding physical characteristics (e.g. pH, shear force) and myofibril patterns were determined. After 12 days, substantial high remaining activities were found, especially of the proteasome, thus implicating their possible roles in the tenderisation process. The mean shear force values, however, showed no improvement in tenderness, but the myofibril patterns showed the appearance of a M(r) 32 K component. Myofibril degradation studies of the proteasome, analysed electrophoretically, also revealed a possible role of the proteasome, but under activating conditions. This study provides further insights into the tenderisation process, particularly of ostrich meat, which may ultimately be used for the advantageous manipulation of the process.
Publisher: Springer Science and Business Media LLC
Date: 19-03-2020
Publisher: Elsevier BV
Date: 07-2019
Publisher: Brill | Wageningen Academic
Date: 10-02-2017
Publisher: Brill | Wageningen Academic
Date: 10-02-2017
Publisher: CSIRO Publishing
Date: 2012
DOI: 10.1071/AN12088
Abstract: The purpose of this study was to compare the effect of different transport distances on ostrich meat quality parameters, weight loss, and dressing percentage. Twenty-four ostriches were transported for 0 (T0), 60 (T60) and 600 (T600) km before being slaughtered. There was a significant difference (P = 0.038) in the percentage liveweight loss during transport and lairage between T60 km (2.4 ± 2.185%) and T600 km (8.13 ± 1.156%), respectively. There was also a significant difference (P = 0.003) in dressing percentage (farm weight to cold carcass weight) between the two abovementioned groups (T60 = 49.77% T600 = 46.86%). Treatments also had a significant effect (P 0.05) on ultimate pH (pHu), with the ostriches that did not travel exhibiting the lowest average pHu (5.77 ± 0.053) and the birds that travelled 600 km having the highest average pHu (6.11 ± 0.053). No differences (P 0.05) were found in shear force and percentage cooking loss between the treatments, although all three treatments differed significantly (P 0.05) from each other in drip loss (T0 km = 0.40% T60 km = 1.36% T600 km = 0.97%). Significant differences (P 0.05) were found for L*, b* and hue-angle colour ordinates between the three treatments, while there were no differences (P 0.05) in a* and chroma values. A significant correlation was found between hue angle (r = 0.528 P = 0.008) and pHu. The results of this study indicate that ostrich transport distance influences liveweight loss and meat quality.
Publisher: Wageningen Academic Publishers
Date: 07-04-2023
Abstract: Black soldier fly larvae (BSFL) have shown potential as a functional and safe food ingredient. However, there are still limited studies demonstrating its application in food. The aim of this study was to determine whether BSFL could partially/fully replace beef in a burger patty. Five different treatments were investigated to determine which percentage of BSFL inclusion could compare to control beef patties in terms of nutrition, colour, pH, water activity, texture, and shelf-life stability (15-day, 4 °C). Treatments consisted of a beef patty (control) and four different BSFL treatments with partial/full replacement of beef with BSFL (25, 50, 75 and 100%). It was found that BSFL could not fully replace beef in a burger patty, as the 100% BSFL patty could not hold its structure upon forming or cooking. Partial replacement of beef with BSFL was found to be more successful, with only the raw 75% BSFL patties being significantly softer than the control (P .01). The control treatment was higher (P .01) in protein, fat (dry matter) and moisture than all the BSFL treatments. Texture profile analysis indicated that the treatments had little effect on hardness, gumminess, and springiness on the raw patties, however, the changes became evident upon cooking. While the BSFL patties had lower cooking losses than the control patty, they were darker in colour and had a softer texture (P .01). Overall, the 25% BSFL patty was the closest to the control patty, and further developments are recommended to improve the formulation to mimic a 100% beef patty more closely.
Publisher: MDPI AG
Date: 20-08-2021
Abstract: Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI) therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0 75:25, 50:50 25:75 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers.
Publisher: Wiley
Date: 03-04-2013
DOI: 10.1002/JSFA.6100
Abstract: Knowledge on the chemical composition of foods, and on the variation in such components as influenced by endogenous factors, is required for nutritional labelling, dietetic planning and food processing. This study examined the effects of endogenous factors (gender, size and life-cycle stage) on the chemical components (proximate, amino acid, fatty acid, mineral and mercury contents) of smoothhound shark (Mustelus mustelus) meat. Levels of moisture, protein, lipids, ash, amino acids and most minerals were not affected (P > 0.05) by the gender, size or life-cycle stages of the sharks. The fatty acid content was higher in females than in males, as well as in non-pregnant females compared to pregnant females. Certain fatty acids decreased in quantity in medium-sized sharks (prior to maturity). Pregnant females had higher aluminium (Al) and copper (Cu) levels than non-pregnant females and mercury (Hg) levels were highest in large male sharks. This study has, for the first time, established that endogenous factors have minimal influence on the chemical composition of M. mustelus meat, demonstrating the feasibility of describing an average composition for this species. Additionally, new insights have been obtained on potential safety concerns (mercury) associated with consumption of the meat that require further investigation.
Publisher: Elsevier BV
Date: 06-2015
DOI: 10.1016/J.BBRC.2015.04.025
Abstract: Few studies exist reporting on long-term exposure of crustaceans to hypercapnia. We exposed juvenile South African rock lobsters, Jasus lalandii, to hypercapnic conditions of pH 7.3 for 28 weeks and subsequently analysed changes in the extracellular fluid (haemolymph). Results revealed, for the first time, adjustments in the haemolymph of a palinurid crustacean during chronic hypercapnic exposure: 1) acid-base balance was adjusted and sustained by increased bicarbonate and 2) quantity and oxygen binding properties of haemocyanin changed. Compared with lobsters kept under normocapnic conditions (pH 8.0), during prolonged hypercapnia, juvenile lobsters increased bicarbonate buffering of haemolymph. This is necessary to provide optimum pH conditions for oxygen binding of haemocyanin and functioning of respiration in the presence of a strong Bohr Effect. Furthermore, modification of the intrinsic structure of the haemocyanin molecule, and not the presence of molecular modulators, seems to improve oxygen affinity under conditions of elevated pCO2.
Publisher: MDPI AG
Date: 22-05-2021
DOI: 10.3390/ANTIBIOTICS10060618
Abstract: Although limited, studies have found conflicting results on whether co-grazing results in significant antibiotic resistance transfer between species. This type of farming system can act as a vector in the geographical spread of antibiotic-resistant bacteria in the environment. The aim of this study was to determine the antibiotic-resistant patterns between co-grazing and non-co-grazing livestock and wildlife species in South Africa. Escherichia coli was isolated from the faeces of various wildlife and livestock species from two farms in South Africa and was tested for antibiotic resistance using the Kirby–Bauer disk diffusion method against chlor henicol, nalidixic acid, icillin, streptomycin, sulphafurazole, and tetracycline. A selection of some common antibiotic-resistant genes (blaCMY, aadA1, sul1, sul2, tetA, and tetB) were detected using PCR. The E. coli isolates from wildlife and livestock that co-grazed showed no significant differences in antibiotic resistance patterns. However, this was not the case for tetracycline resistance as the livestock isolates were significantly more resistant than the co-grazing wildlife isolates. The E. coli isolates from the non-co-grazing livestock and wildlife had significant differences in their antibiotic susceptibility patterns the wildlife E. coli isolates were significantly more resistant to sulphafurazole and streptomycin than the livestock isolates, whilst those isolated from the cattle were significantly more resistant to icillin than the wildlife and sheep isolates. The results of this study suggest that there could be an exchange of antibiotic-resistant bacteria and genes between livestock and wildlife that co-graze.
Publisher: Springer Science and Business Media LLC
Date: 02-08-2018
DOI: 10.1007/S11250-018-1676-6
Abstract: The study evaluated effects of feeding Malawi Zebu steers with diets containing baobab (Adansonia digitata) seed meal and white thorn tree (Vachellia polyacantha) leaf-meal as alternative protein sources to soybean meal on dry matter intake (DMI), total tract nutrient digestibility, rumen microbial nitrogen supply and growth performance. Thirty Malawi Zebu steers (181 ± 21.4 kg and 29 months), put into in idual pens, were randomly assigned to three treatments (10 steers per treatment) made up of rangeland hay and maize bran with either baobab seed meal (baobab diet), V. polyacantha leaf-meal (Vachellia diet), or soybean meal (soybean diet, control) as the protein source. Steers fed the soybean and baobab diets had higher (P ≤ 0.05) DMI, final BW, average daily gain (ADG), and total tract nutrient digestibility of DM, NDF, CP and crude fat than those fed the Vachellia diet. Steers fed the soybean diet had the highest feed conversion ratio followed by those fed the baobab and Vachellia diets, respectively (P ≤ 0.05). Steers fed the baobab diet had the highest rumen microbial N followed by the soybean- and Vachellia-fed steers in that order (P ≤ 0.05). Steers fed the baobab diet had higher microbial N supply, comparable DMI, ADG, FCR, and nutrient digestibility to the soybean diet. The baobab seed meal could be an alternative protein source to the soybean meal for beef production in Malawi.
Publisher: Elsevier BV
Date: 12-2019
DOI: 10.1016/J.MEATSCI.2019.107918
Abstract: The sensory attributes of the longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were compared for male (n = 6) and female (n = 6) eland. Descriptive sensory analysis showed that the meat from cows, and the BF muscle, had greater overall flavour scores, primarily characterized as beef-like flavour (r = 0.926). Unfavourable aroma and flavour attributes received low scores, indicating good potential for fresh eland meat to be marketed commercially. The two muscles showed separation from one another regarding both sensory and physical attributes, which should be considered for their commercial sale. Thus, sex had minor influences on the sensory eating quality of eland meat however, the BF and LTL muscles were considered tough and further ageing thereof should be evaluated.
Publisher: African Journals Online (AJOL)
Date: 05-03-2007
Publisher: Informa UK Limited
Date: 1994
Publisher: Wiley
Date: 28-05-2018
DOI: 10.1002/JSFA.9053
Abstract: An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry.
Publisher: MDPI AG
Date: 02-08-2019
DOI: 10.3390/ANI9080525
Abstract: This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.
Publisher: Elsevier BV
Date: 08-2007
DOI: 10.1016/J.MEATSCI.2007.02.020
Abstract: The effects of age, gender and production region on the sensory characteristics of springbok M. longissimus dorsi (LD) were investigated in 19 springbok, which originated from two Nature Reserves in the Free State Province of South Africa and were ided into age (adult, sub-adult) and gender categories. The sensory characteristics evaluated were game meat aroma, juiciness, residual tissue, tenderness and game meat flavour. Age, gender and production region had an effect (P<0.05) on different sensory ratings of the meat. Whereas production region influenced (P<0.05) the game meat aroma, initial juiciness, sustained juiciness and residual tissue ratings of the meat, gender and age had a significant effect on only the residual tissue rating of the meat. An interaction (P<0.01) between age, gender and production region was observed for the tenderness attribute where the males from the Gariep Nature Reserve were the only gender that showed a significantly higher tenderness rating in the sub-adult than in the adult category. Sensory ratings were linearly correlated with certain physical and chemical attributes. Warner-Bratzler shear force (kg/1.27cm diameter) values were inversely correlated with the sensory attributes of tenderness (r=-0.70, P<0.01), residual tissue (r=-0.68, P<0.01) and sustained juiciness (r=-0.43 P<0.05). Age-related effects on perceived tenderness were minor in comparison with pH effects. As the pH(24) of the meat increased, tenderness (r=-0.46, P<0.05) and sustained juiciness (r=-0.54, P<0.05) decreased significantly. No significant linear correlations were observed between the intramuscular fat (IMF) content and the sustained juiciness ratings of the meat. It can be concluded that production region had some influence on sensory characteristics of springbok meat, whilst the influence of age and gender were negligible.
Publisher: Elsevier BV
Date: 07-2018
DOI: 10.1016/J.MEATSCI.2018.02.020
Abstract: Deer species are utilised for food, hunting and other products throughout the world. Consumers are typically exposed to venison derived predominantly from both farm-raised or wild fallow (Dama dama) and red deer (Cervus elaphus). The production of venison under farm conditions, compared to the meat of deer hunted in the wild, allows for a regular supply of a consistently good meat. It is lean, tasty, and rich in proteins and minerals, with a low content of fat and cholesterol. Overall, the worldwide demand for meat is still growing, and both the potential of farming deer species and their use as meat producers have led to an increased interest in venison. The current knowledge about various factors (e.g. nutrition, age, sex, condition, season) affecting venison and game meat has significantly increased during past decades but information regarding the interaction between production system or pre- and post-slaughter handling and ultimate deer meat quality are still very limited.
Publisher: Elsevier BV
Date: 06-2021
Publisher: Elsevier BV
Date: 02-2000
DOI: 10.1016/S0309-1740(99)00079-0
Abstract: The effect of the halothane gene on cured meat products was investigated using the meat from 60 Landrace×Large White pigs of known halothane genotype (NN=25, Nn=19, nn=16). Results for the two types of fresh sausage manufactured (with and without rusk) indicated that the NN pigs (15.7%) had lower total moisture losses (P<0.05) compared to the nn pigs (18.9%), with Nn being intermediate (17.4%) for the sausage without rusk. Where rusk was added, there were no significant differences between genotypes for moisture losses (NN=12.6%, Nn=13. 0%, nn=14.2%). Taste panel evaluations of the fresh sausages made without rusk indicated no genotypic influence for juiciness, however the sausage made with the rusk was judged the juiciest for the nn genotype, with Nn being intermediate and NN the least juiciest. The smoking and cooking losses during manufacturing of the emulsion product (vienna) indicated that the nn genotype (12.5%) had significantly (P<0.05) higher total losses than the Nn genotype (11. 3%), with NN being intermediate (12.4%).
Publisher: Southern African Wildlife Management Association
Date: 10-2009
DOI: 10.3957/056.039.0208
Publisher: MDPI AG
Date: 15-11-2012
DOI: 10.3390/SU4113124
Publisher: Brill | Wageningen Academic
Date: 10-02-2017
Publisher: MDPI AG
Date: 24-01-2019
DOI: 10.3390/ANI9020033
Abstract: Fallow deer (Dama dama) are important meat producing species providing venison and other products to an international market. The present study investigated the effects of different feed rations on the growth, carcass characteristics and physical attributes of the longissimus lumborum (LL) and semitendinosus (SET) muscles of 45 farm-raised male fallow deer. The animals were ided into three separate groups: 15 pasture-fed (P), 15 pasture-fed and supplemented with barley (B), and 15 pasture-fed and supplemented with barley and lysine (BL). The animals were slaughtered at an average age of 17 months at three time points: after 155, 169 and 183 days on feed. The addition of barley to the feed ration significantly increased weight gain and had positive effects on slaughter and carcass weights, dressing-out proportion, carcass composition, the weight of LL muscle, and increased the redness, yellowness and chroma values of LL muscle. The supplementation with lysine reduced the amounts of carcass and internal fats without compromising other economically important traits.
Publisher: Southern African Wildlife Management Association
Date: 10-2009
DOI: 10.3957/056.039.0209
Publisher: Elsevier BV
Date: 06-2023
Publisher: Elsevier BV
Date: 10-2023
Publisher: African Journals Online (AJOL)
Date: 17-02-2014
Publisher: Elsevier BV
Date: 05-2007
Publisher: Elsevier BV
Date: 05-2018
DOI: 10.1016/J.MEATSCI.2018.01.018
Abstract: The palatability and chemical composition of Longissimus lumborum muscles from 24 Boer goat castrates (eight goats per treatment), finished on diets varying in energy content (9.7, 10.2 and 10.6MJ ME/kg feed), were evaluated by a trained sensory panel on a line scale ranging from low to high intensity for aroma, flavour and texture attributes. Physical measurements as well as proximate analysis were performed for each s le. No differences (P>0.05) were found between the dietary treatments for any of the attributes analysed. Lamb flavour and aroma were the most prominent attributes, while only low levels of goat-like flavours were detected. Juiciness and tenderness had a strong correlation (r=0.864) and were rated to be moderate. The findings suggest that energy density of feedlot diets can be varied to still produce chevon with uniform meat quality characteristics.
Publisher: Wiley
Date: 05-2000
DOI: 10.1002/(SICI)1097-0010(20000501)80:6<752::AID-JSFA608>3.0.CO;2-L
Publisher: African Journals Online (AJOL)
Date: 17-02-2014
Publisher: African Journals Online (AJOL)
Date: 2003
Publisher: Elsevier BV
Date: 2016
DOI: 10.1016/J.FOODCHEM.2015.05.109
Abstract: The concentrations and relationships between in idual mercury species and total mercury were investigated in different muscle parts and sizes of Yellowfin tuna (Thunnus albacares). Fourteen Yellowfin tuna caught in the South Atlantic off the coast of South Africa had an average total Hg (tHg) concentration of 0.77 mg/kg wet weight. No differences were detected (p > 0.05) in tHg, MethylHg (MeHg) or inorganic Hg (iHg) accumulation among the four white muscle portions across the carcass, but both tHg and iHg were found in higher concentrations (p < 0.001) in dark muscle than white muscle. Positive linear correlations with fish weight were found for both tHg (r = 0.79, p < 0.001) and MeHg (r = 0.75, p < 0.001) concentrations. A prediction model was formulated to calculate toxic MeHg concentrations from measured tHg concentrations and fish weight (cMeHg = 0.073 + 1.365 · tHg-0.008 · w). As s ling sites and subs ling methods could affect toxicity measurements, we provide recommendations for s ling guidelines.
Publisher: Elsevier BV
Date: 2018
DOI: 10.1016/J.MEATSCI.2017.08.006
Abstract: Changes in pH, colour and microbiological counts were investigated in previously frozen Biceps femoris (BF) muscles from black wildebeest. S les were stored under vacuum at refrigerated conditions (4.2±0.8°C) for 12days. Seven BF muscles had a high pH (DFD) (pH≥6) and five had a normal pH (pH<6). Overtime the pH of DFD did not significantly change whilst that of normal pH meat decreased. Browning under anaerobic storage conditions was seen, more for normal meat than DFD meat. Initial total viable counts, lactic acid bacteria and coliform counts from s les with normal pH, were significantly higher than counts from the DFD s les. However, overtime DFD meat showed a faster increase for all microorganisms tested compared to normal pH meat. Overall, this study revealed that DFD meat can have a shorter shelf-life than normal pH meat stored at 4.2±0.8°C.
Publisher: Korean Society for Food Science of Animal Resources
Date: 2021
Publisher: Elsevier BV
Date: 03-2016
DOI: 10.1016/J.MEATSCI.2015.11.022
Abstract: Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species.
Publisher: Informa UK Limited
Date: 11-11-2021
Publisher: African Journals Online (AJOL)
Date: 10-01-2018
Publisher: Elsevier BV
Date: 2016
DOI: 10.1016/J.FOODCHEM.2015.06.034
Abstract: Together with several health benefits, fish meat could introduce toxins to consumers in the form of heavy metal contaminants. High levels of mercury (Hg), especially, are frequently detected in certain predatory fish species. Mustelus mustelus fillets were analysed for 16 metals and three in idual Hg species (inorganic Hg, ehtylmercury, methylmercury) with inductively coupled plasma mass spectrometry (ICP-MS) and HPLC-ICP-MS respectively. Eleven of the 30 sharks had total Hg levels above the maximum allowable limit with toxic methylmercury found as the dominant mercury species with a strong correlation (r = 0.97 p < 0.001) to total mercury concentrations. Limited correlations between metals and shark size parameters were observed therefore metal accumulation in M. mustelus is mostly independent of size/age. Average values for arsenic (28.31 ± 18.79 mg/kg) exceed regulatory maximum limits and Hg (0.96 ± 0.69 mg/kg) is close to the maximum limit with all other metals well below maximum limits.
Publisher: African Journals Online (AJOL)
Date: 07-10-2014
Publisher: Elsevier BV
Date: 03-2023
Publisher: Bioscientifica
Date: 03-2004
Abstract: During development, the heart has to adapt to changes in shape, size and, at birth, to significant changes in arterial pressure. The orderly contraction of the heart is dependent on the coordinated expression of ion channels at appropriate densities in in idual cardiac myocytes. The present study demonstrated that the expression of the alpha-subunit of the cardiac sodium channel, SCN5a, was high at mid gestation but then decreased until 10 days before birth before increasing again. Whereas the beta-subunit, SCN1b, gradually increased in expression towards partum, there was no detectable expression of SCN3b at any gestational time point. Fetal adrenalectomy prior to the normal prepartum surge in cortisol caused a reduction in expression of SCN1b and a 7.0 kb transcript of SCN5a, but not the major 8.5 kb transcript. Conversely, cortisol infusion into immature fetuses precociously increased expression levels of SCN1b and the SCN5a 7.0 kb transcript. The results show that cortisol regulates cardiac SCN gene expression in fetal sheep during late gestation. These findings could have implications for the aetiology of sudden infant death syndrome and for the intrauterine programming of adult cardiovascular disease.
Publisher: Iowa State University
Date: 06-2018
Abstract: Fallow deer (Dama dama) meat comprises a relatively small proportion of the game meat market in South Africa, despite having huge potential. To exploit its market potential, the quality attributes of fresh meat from fallow deer need to be characterized. Limited studies have been undertaken on the color stability of economically important muscles in game species. Therefore, the objective of the present study was to examine the color stability of 3 major muscles, i.e., infraspinatus (IS), longissimus thoracis et lumborum (LTL), and biceps femoris (BF), from fallow deer. The IS, LTL, and BF muscles were removed from both sides of 12 (6 male and 6 female) fallow deer carcasses. The muscles were fabricated into 2.5-cm steaks. The steaks were aerobically over-wrapped and stored at 2°C for 8 d. Meat pH, instrumental color, surface myoglobin redox forms, and metmyoglobin reducing activity were evaluated at specific intervals. Data were analyzed using mixed model repeated measures ANOVA, with gender, muscle, and time as fixed effects. The IS muscle exhibited greater (P 0.05) pH, surface redness, color stability, oxymyoglobin content, and metmyoglobin reducing activity than the LTL and BF counterparts. In addition, surface metmyoglobin and total iron contents were lower in IS than in LTL and BF. While the IS demonstrated stable redness throughout the storage, the LTL and BF remained color stable only for 1 to 2 d. These findings suggested that fallow deer IS muscle is more color stable than the LTL and BF during refrigerated storage.
Publisher: Elsevier BV
Date: 06-2000
DOI: 10.1016/S0309-1740(99)00139-4
Abstract: Two types of processed products, chopped hams (0.15% and 0.30% phosphate on final yield) and viennas (27 and 32% fat extension) were manufactured from ostrich fan fillets (M. iliofibularis) to determine the suitability of ostrich meat for processing purposes. Cooking losses differed significantly (P 0.10) between the two types of ostrich viennas. Colour evaluation (L (∗),a (∗),b (∗)) of the fresh ostrich meat and processed ostrich products (chopped hams and viennas) indicated significant differences between the different types of viennas. Chemical composition (moisture, ash, protein and fat content) of the ostrich meat, processed ostrich products and similar types of commercially available products suggested that processed ostrich products can be formulated to compete successfully with similar types of products derived from other meat species.
Publisher: Wiley
Date: 05-04-2019
DOI: 10.1002/JSFA.9623
Abstract: Four trials were conducted the first established optimal cooking time for false codling moth diets using a microwave oven while the other three trials aimed at determining nutrient requirements, testing these, and evaluating alternative cheaper raw materials. Microwave preparation for 8 min, using a 1000 W microwave oven was found to be the optimal cooking time for all treatment diets at 200 g kg Reduced cost feeds were formulated, mixed and tested which resulted in substantial saving in the mass rearing of the species for integrated pest management. This method shows potential for diet development of other insect species as well. © 2019 Society of Chemical Industry.
Publisher: Elsevier BV
Date: 05-2013
DOI: 10.1016/J.MEATSCI.2013.01.011
Abstract: Three game meat production systems used on game ranches in South Africa are reported on. System one is applied in the game export market and conforms to the hygiene requirements of the European Union (EU). System two and three entail game meat available on the local market not subjected to any regulation. System 2 however, implemented basic meat hygiene values. Measurements of pH, temperature, Aerobic Plate Count (APC), E. coli, Salmonella and S. aureus were subjected to a 3×2 factorial analysis of variance with factors that involve 3 system compliances in 2 classes of game animals in a completely randomised design. The measured bacteriological and quality differences between the three systems do not justify EU standards application on the local market but results indicated a significant compliance×class interaction.
Publisher: Wageningen Academic Publishers
Date: 2011
Publisher: Elsevier BV
Date: 10-2015
Publisher: Elsevier BV
Date: 05-2022
DOI: 10.1016/J.MEATSCI.2022.108770
Abstract: The quality of hot-deboned (within 90 min post-mortem left leg) and cold-deboned (<4 °C, 24 h post-mortem right leg) muscles of 15 ostriches were evaluated. The fan fillet, rump, big drum, moon, and triangle steaks were used to establish quality characteristics. Hot-deboning had no effect on the quality parameters differences amongst muscles were found. The varying pH
Publisher: Springer Science and Business Media LLC
Date: 17-09-2018
Publisher: Brill
Date: 03-04-2019
Abstract: This research is aimed at improving the fatty acid profile of Hermetia illucens larvae and evaluating the effect of its inclusion on the apparent nutrient digestibility, feed choice, growth performance and slaughter traits of growing broiler quails (Coturnix coturnix japonica). H. illucens larvae (IM) were reared on two different substrates: layer mash (IM1) and 50:50 layer mash:fish offal (IM2). For the digestibility and feed choice trials, a total of sixty 16-day-old quails were assigned to three dietary groups: commercial diet (Control=C), a diet including 10% IM1 (IM1D), and a diet including 10% IM2 (IM2D). For the growth performance trial, a total of three hundred 10-day-old birds were allocated to the three dietary groups and fed the experimental diets until slaughter. Results of the digestibility trial showed a higher apparent metabolisable energy for larvae fed quail (14.0 and 13.9 MJ/kg DM vs 12.9 MJ/kg DM, (P .001). The IM2D quails also showed higher apparent digestibility for dry matter and organic matter. Feed choice results indicated that quails preferred the C diet compared to diets including H. illucens dried larvae. Productive performance, mortality and carcass traits were in line with commercial standards except for the IM2 quails which exhibited lower slaughter weight compared to C and IM1 fed quails. Based on the results of the present study, a 10% dietary inclusion of H. illucens larvae reared on a substrate rich in n-3 fatty acids did not negatively affect the apparent digestibility of nutrients, mortality, nor carcass yield. However, feed choice, growth rate and final carcass weight were negatively influenced by the IM2 diet. This result requires further investigations which should include the addition of an anti-oxidant.
Publisher: MDPI AG
Date: 22-12-2022
DOI: 10.3390/ANI13010050
Abstract: This study presents descriptive data on the meat and offal production of Plains zebras harvested in the winter (n = 8) and summer (n = 12) seasons, at different respective locations in the Western Cape Province of South Africa. The cold dressing percentages were numerically higher for the winter (58.0 ± 0.60%) than for the summer-harvested animals (56.60 ± 0.70%). Heavier internal offal yields were reported for the winter-harvested group (70.76 ± 21.8 kg) compared to the summer-harvested animals (66.13 ± 3.78 kg). As harvest season had no influence, pooled data of the percentage contribution of each muscle to cold carcass weight indicated that the Longissimus et lumborum (3.5 ± 0.18%), semimembranosus (1.6 ± 0.04%), biceps femoris (2.7 ± 0.05%) and semitendinosus (0.9 ± 0.02%) muscles differed significantly in their respective contributions to cold carcass weight. No significant differences were recorded between the contribution of the infraspinatus (0.6 ± 0.02%), supraspinatus (0.4 ± 0.03%) and psoas major (0.6 ± 0.02%) muscles. Carcass and muscle yields, as well as low-cost protein offal yields from this study indicate that the Plains zebra has the potential to be used and distributed as an alternative protein source.
Publisher: MDPI AG
Date: 07-05-2020
DOI: 10.3390/FOODS9050598
Abstract: Although fallow deer are abundant in South Africa, these cervids remain undervalued as a domestic protein source and little information exists on their meat quality. This study aimed to evaluate the proximate and mineral compositions of the meat from wild fallow deer (n = 6 male, n = 6 female) harvested in South Africa, as affected by sex and muscle. Proximate analyses were conducted on six muscles (longissimus thoracis et lumborum [LTL], biceps femoris [BF], semimembranosus [SM], semitendinosus [ST], infraspinatus [IS], supraspinatus [SS]), whereas mineral analyses were conducted on the LTL and BF. The proximate composition of the muscles ranged from 73.3–76.2% moisture, 20.4–23.1% protein, 2.2–3.2% fat, and 1.1–1.5% ash. Proximate composition was significantly (p ≤ 0.05) influenced by muscle, but not by sex. The primary essential macro- and micro-minerals determined in the LTL and BF were potassium, phosphorus, sodium, and magnesium, as well as iron, zinc, and copper, with more variation in concentrations occurring with muscle than with sex. Minerals in the muscles contributing most notably to human recommended dietary requirements were potassium, iron, copper, and zinc. These findings indicate that wild fallow deer meat is a nutritious food source and should enhance utilisation of such products.
Publisher: MDPI AG
Date: 24-09-2021
DOI: 10.3390/ANI11102791
Abstract: This study identified the optimal multi-enzyme dose rate at three energy levels based on the production performance of broiler chickens. A 42-day grow out trial was conducted using 576 day-old mixed-sex ROSS308 broiler chickens in a 3 × 4 factorial arrangement in a completely randomized design. Diets consisting of three metabolizable energy (ME) levels: standard energy (STD), 150 kcal/kg energy reduction (STD-150), and 200 kcal/kg energy reduction (STD-200), were cross factored with four multi-enzyme inclusion levels (0, 350, 700, and 1000 g/ton). The average daily feed intake and feed conversion ratio increased linearly (p 0.001) as the dietary ME was reduced, and the multi-enzyme addition improved the feed conversion ratio (p 0.05) and mitigated the negative effect of the reduced energy diets (RED) on feed intake and feed conversion ratios. Carcass composition, organ weights, and meat quality were not affected by the experimental diets. The RED decreased abdominal fat weight (p 0.05). Total ash, calcium, and phosphorous contents of the tibia bone were improved (p 0.04) when the RED were supplemented with the multi-enzyme. Super-dosing multi-enzymes in RED mitigates the negative effect of ME reduction on growth performance while maintaining organ development and meat quality and improving bone mineral content.
Publisher: Wiley
Date: 24-03-2020
DOI: 10.1002/FSN3.1509
Publisher: Elsevier BV
Date: 05-1970
Publisher: Brill
Date: 03-04-2019
Abstract: This study determined the optimal nursery diet for neonatal black soldier fly (BSF) (Hermetia illucens) larvae. The standard specifications of a poultry layer hen (feed source often used for larvae rearing) was used for the formulation of the control diet (L120), whilst an iso-nitrogenous and iso-energetic diet was formulated that included animal protein (10% spray dried blood meal L120B). Also, the carcass milling technique was used to determine the ideal amino acid profile of the animals. Two diets were subsequently formulated according to this profile i.e. a plant protein based diet (IAAP) and a diet containing 10% spray dried blood meal (IAAPB). Thirdly, the addition of sterols to the diets were tested with the addition of sterols in the form of pork brains (3%) to both the L120 and IAAP diets. Lastly, a commercial store bought layer mash was used as a second control diet. These seven treatments were replicated eight times in 100 ml pill pots, each pot being inoculated with 100 neonates. Results obtained showed that the inclusion of animal protein in the diet significantly increased survivability by 25% from 69.8±3.98 to 91.3±4.26% in layer mash diets which was similar to that of the other blood meal diets (92.0±3.98 and 93.9±3.98%, respectively). The treatments that included a sterol source yielded the lowest number of larvae. The change in physical characteristics of these diets probably resulted in the low yield rather than the sterols per se and further research in this regard is recommended. In this study cheaper, more efficient feeds were developed for feeding BSF neonates using the ideal amino acid profile of the animals which resulted in the establishing of an initial matrix for the nutrient requirements of these animals.
Publisher: Southern African Wildlife Management Association
Date: 2018
Publisher: Cambridge University Press (CUP)
Date: 06-2012
DOI: 10.7120/096272812X13353700593284
Abstract: The stunning of ostriches (Struthio camelus) has traditionally been carried out with hand-held tongs whilst birds are held in a restraining area by applying pressure normally from behind by gently pushing on the tail feathers. The area is often a V-shaped structure, high enough that the stunning operator is not kicked. After stunning, the birds are rocked backwards and a rubberised leg cl placed over the legs at the tarso-metatarsal bone allowing the birds to be chain-shackled by the big toes. This stunning procedure has been replaced by a new restraining and stunning mechanism which completely envelops the ostrich in a padded cl holder. Double-padded sides restrain the bird's upper thighs and a rubberised foot cl holds the feet so there is no physical damage to the bird. As the bird is electrically stunned with electrodes placed both sides of the head, the entire stunning box rotates 180° so that toe cl s can be applied without any danger to the stunning operators. Within 20 s of stunning, the birds are bled by means of a complete ventral cut to the neck and/or by thoracic sticking.
Publisher: Southern African Wildlife Management Association
Date: 04-2008
Publisher: Elsevier BV
Date: 10-2019
DOI: 10.1016/J.MEATSCI.2019.06.003
Abstract: Biltong is an Ready to Eat (RTE) shelf stable salted/dried meat product stored under ambient conditions. The effect of vinegar addition during salting, weight loss during drying and packaging (modified atmosphere and vacuum) on the physicochemical and microbiological properties of beef biltong over a 3 months storage at 25 °C was investigated. Biltong dried to ~50% weight loss had a moisture content of ~50 g/100 g, salt content of 7.49 g/100 g and water activity >0.81 whilst biltong dried to 65% weight loss had a moisture content of 30 g/100 g, salt content of 7.14 g/100 g and water activity <0.78. Packaging method had no effect. Vinegar decreased the pH of biltong to 4.91, delayed the growth of total viable counts and reduced the coliforms count but not the yeasts and moulds. Escherichia coli was below the detection limit of 1 log cfu/g, Salmonella spp. and Listeria monocytogenes were absent and Staphylococcus aureus counts were <1.3 log cfu/g.
Publisher: Oxford University Press (OUP)
Date: 10-2017
DOI: 10.2527/AF.2017.0449
Publisher: Elsevier BV
Date: 11-2019
Publisher: Elsevier BV
Date: 2013
DOI: 10.1016/J.MEATSCI.2012.08.007
Abstract: To assess the microbiological quality and safety of export game meat i) a total of 80 pooled meat s les for aerobic plate count (APC) and Enterobacteriaceae ii) water used in harvesting and processing for microbiological quality and iii) meat and rectal contents for Salmonella spp. and Shiga toxin Escherichia coli (STEC) were evaluated in 2009 and 2010. No differences (p>0.05) in the APCs were observed between the years, but the mean Enterobacteriaceae count for 2009 was 1.33 ± 0.69 log(10)cfu/cm(2) compared to 2.93 ± 1.50 log(10)cfu/cm(2) for 2010. Insignificant Heterotrophic Plate Count (HPC) levels were detected in 9/23 field water s les, while fecal bacterial (coliforms, Clostridium perfringens and enterococci) were absent in all s les. No Salmonella spp. was isolated and all E. coli isolates from meat were negative for STEC virulence genes (stx1, stx2, eae and hlyA), suggesting a negligible role by springbok in the epidemiology of STEC and Salmonella.
Publisher: MDPI AG
Date: 18-09-2022
Abstract: Adulterated, poor-quality, and unsafe foods, including meat, are still major issues for both the food industry and consumers, which have driven efforts to find alternative technologies to detect these challenges. This study evaluated the use of a portable near-infrared (NIR) instrument, combined with chemometrics, to identify and classify in idual-intact fresh goat muscle s les. Fresh goat carcasses (n = 35 19 to 21.7 Kg LW) from different animals (age, breeds, sex) were used and separated into different commercial cuts. Thus, the longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, supraspinatus, and infraspinatus muscles were removed and scanned (900–1600 nm) using a portable NIR instrument. Differences in the NIR spectra of the muscles were observed at wavelengths of around 976 nm, 1180 nm, and 1430 nm, associated with water and fat content (e.g., intramuscular fat). The classification of in idual muscle s les was achieved by linear discriminant analysis (LDA) with acceptable accuracies (68–94%) using the second-derivative NIR spectra. The results indicated that NIR spectroscopy could be used to identify in idual goat muscles.
Publisher: African Journals Online (AJOL)
Date: 23-11-2005
Publisher: Elsevier BV
Date: 03-2018
DOI: 10.1016/J.MEATSCI.2017.11.031
Abstract: Physical meat quality measurements were conducted on the longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, infraspinatus and supraspinatus muscles from male (n=6) and female (n=6) fallow deer (Dama dama) harvested in South Africa. Ultimate pH (pH
Publisher: Brill
Date: 04-10-2022
Abstract: Quality, nutritional and techno-functional properties of whole black soldier fly larvae (BSFL) were investigated to determine its potential as a food ingredient. The effect of age, feed and killing method (blanching or frozen) on these characteristics were determined all three factors influenced the characteristics investigated. The BSFL were freeze dried and milled into a powder and analysed for physical (larvae size, pH, colour, proximate composition) and techno-functional properties (water absorption capacity, lipid absorption capacity, emulsifying activity, emulsifying stability, and gel formation). Older larvae were found to have a higher ash, fat, and chitin content, whilst having lower moisture and protein contents than the younger larvae (P .05). The pH of the BSFL ranged from 6.79 (frozen) to 8.94 (blanched), with blanching causing a lighter coloured BSFL than freezing. The water absorption capacity of the BSFL ranged from 56.27 to 80.77% and the lipid absorption capacity ranged from 50.83 to 68.62%, both of which are lower than that of other insect species. Five-day aged frozen larvae could form a gel at 5% inclusion, whilst blanching had a negative effect on gel formation and required an inclusion of 30% BSFL to form a gel. Emulsion capacity (EC) (43%) and stability (ES) (32%) compared well to other insect species however, blanching had a negative effect on these properties, reducing both EC (10%) and ES (5%). Overall, the results indicate that freezing is the preferred killing method for ingredient functionality and these findings demonstrate some promising potential for BSFL as a functional ingredient.
Publisher: Medpharm Publications
Date: 17-09-2020
Abstract: Accurate diet formulations are required to fulfil the nutrient requirements of birds in order to achieve optimal production. Knowing how the skin, nodule and feather production characteristics vary with diets of different nutrient densities will help in least-cost modelling. Feather growth and nodule development are factors that were previously neglected in ostrich diet formulation, both of which are essential for the development of a predictive production model. In this trial, 120 birds were placed in 15 pens. Varying energy regimes (high, medium and low) and accompanying protein and amino acid profile levels (level 1–5) were assigned ad libitum to each pen. A randomly selected bird from each pen was slaughtered at 1, 35, 63, 103, 159, 168 and 244 days of age. During the slaughter, each bird was weighed, stunned, exsanguinated, defeathered and eviscerated. Feathers from four regions of the skin were plucked and weighed. The shaft diameter of the wing feathers was measured. The nodule size of the tanned skin was measured for each slaughter age. The data were transformed to natural logarithms and regressed against the total feather weight and the total featherless empty body protein weight to set up allometric growth equations. A prediction equation to determine nodule size of the live bird was proposed. Feed cost optimisation is paramount, and results from this study will aid in setting up least-cost optimisation (simulation) formulation models.
Publisher: Southern African Wildlife Management Association
Date: 04-2009
DOI: 10.3957/056.039.0105
Publisher: African Journals Online (AJOL)
Date: 29-10-2020
Abstract: This research sought to develop a mathematical model to predict the growth and feed intake of Boer goat kids destined for slaughter. Data were collected from castrated kids that were housed in in idual pens and fed diets that varied in energy content (11.3, 12.0, and 12.7 MJ metabolizable energy (ME)/kg feed). Growth and feed intake were monitored weekly for 20 weeks, from the time that the kids weighed 22.2 ± 3.5 kg until they were slaughtered at 48.3 ± 0.8 kg. The linear equation (bodyweight = 0.202 age – 5.241 (R2 = 0.84)) was found to predict the growth of kids between 126 and 266 days old. Correlations between expressions of intake and bodyweight were evaluated, cumulative feed intake and bodyweight being most highly correlated (r = 0.93). Linear models were developed to predict cumulative feed intake from bodyweight for goats fed each diet. Regression coefficients were compared between diets, with the slope of the equation for goats on the low energy diet (6.74 ± 0.25) being greater than that of the medium (5.80 ± 0.23) and high energy diets (5.82 ± 0.23). This indicates that goats on the medium and high energy diets gained weight more efficiently than those on the low energy diet. The results from this study can be used by goat producers to predict the growth and intake of goats and determine the ideal feedlot finishing period for optimal productivity.______________________________________________________________________________________Keywords: cumulative intake, dietary energy, modelling
Publisher: Elsevier BV
Date: 09-2017
DOI: 10.1016/J.MARPOLBUL.2017.06.074
Abstract: The concentrations of 16 metals were assessed in snoek(Thyrsites atun n=20) and yellowtail (Seriola lalandi n=37) s led from the West and South-East coasts of South Africa. Variability was observed at both small (Al, Cr, Hg, Pb, Mn and Cu) and large (As and Cu) spatial scales while inter-specific examination revealed erse metal concentrations in snoek (Higher levels: Cr, Mn, Co, Hg and Pb) and yellowtail (higher levels: Fe and Cu). Zn, As and Hg were positively correlated with yellowtail size with no such correlations in snoek. Mean concentrations of As (0.61mg·kg
Publisher: Elsevier BV
Date: 10-2010
DOI: 10.1016/J.MEATSCI.2010.05.024
Abstract: Bruising on ostrich carcasses reduces meat yield. These bruises are usually removed as part of the primary meat inspection, performed directly after evisceration. Three separate studies were conducted to determine the advantages and disadvantages of removing the bruises at primary meat inspection or after overnight cooling of the ostrich carcasses (0-4 degrees C). The bruised areas were also investigated to determine their frequency and distribution and to establish the most obvious causes and possible preventative measures. The neck bruises represented 52.58% of all bruises the high side railings of the transport vehicles being the most probable cause. Large and multiple bruising were probably from the tr ling of birds lying down. It was established that trimming bruises on warm carcasses caused higher total aerobic viable counts on the trimmed surfaces than cold trimming. Cold trimming together with better management of trimming practices also led to a decrease in meat yield losses.
Publisher: Elsevier BV
Date: 05-2019
Publisher: Elsevier BV
Date: 12-2019
Publisher: MDPI AG
Date: 04-08-2023
DOI: 10.3390/S23156946
Abstract: The use of black soldier fly larvae (BSFL) grown on different organic waste streams as a source of feed ingredient is becoming very popular in several regions across the globe. However, information about the easy-to-use methods to monitor the safety of BSFL is a major step limiting the commercialization of this source of protein. This study investigated the ability of near infrared (NIR) spectroscopy combined with chemometrics to predict yeast and mould counts (YMC) in the feed, larvae, and the residual frass. Partial least squares (PLS) regression was employed to predict the YMC in the feed, frass, and BSFL s les analyzed using NIR spectroscopy. The coefficient of determination in cross validation (R2CV) and the standard error in cross validation (SECV) obtained for the prediction of YMC for feed were (R2cv: 0.98 and SECV: 0.20), frass (R2cv: 0.81 and SECV: 0.90), larvae (R2cv: 0.91 and SECV: 0.27), and the combined set (R2cv: 0.74 and SECV: 0.82). However, the standard error of prediction (SEP) was considered moderate (range from 0.45 to 1.03). This study suggested that NIR spectroscopy could be utilized in commercial BSFL production facilities to monitor YMC in the feed and assist in the selection of suitable processing methods and control systems for either feed or larvae quality control.
Publisher: African Journals Online (AJOL)
Date: 29-10-2020
Abstract: An increasing number of producers opt to finish their lambs in on-farm feedlots. Therefore, detailed production information is required to implement precision finishing of lambs of different genotypes. Precision finishing monitors growth, feed intake and efficiency to optimize management. In this study, feedlot production characteristics of Dohne Merino, Dormer, Dorper, Meatmaster, Merino, Namaqua Afrikaner, and South African Mutton Merino (SAMM) lambs were evaluated. The lambs were reared in a feedlot and fed a diet with 10.41 MJ metabolizable energy (ME)/kg feed and 19.06% crude protein. Feed intake and body weight were recorded weekly from an initial weight of 30 kg until they had the subcutaneous fat cover needed to produce an A2 carcass. Subcutaneous fat was measured on the Longissimus lumborum muscle with an ultrasound scanner. Dorper, Meatmaster and Namaqua Afrikaner had the shortest rearing periods in the feedlot, and were market ready at a lower live weight (P .05). As a result, these lambs consumed less feed in the feedlot. Namaqua Afrikaner and Merino lambs were least efficient: 7.08 and 5.63 kg feed/kg gain, respectively. Dohne Merino, Dormer, Dorper, and Meatmaster rams and Dorper ewes were more efficient approximately 3.58 kg feed/kg gain. Dohne Merino and Dormer rams had the highest growth rates: approximately 465 g/day. The end weights described in this study could be used as an indication for producers of the ideal slaughter weights for breeds of different maturity types.Keywords: average daily gain, fat deposition, feed efficiency, rearing period
Publisher: Springer Science and Business Media LLC
Date: 04-06-2020
Publisher: Elsevier BV
Date: 2019
Publisher: MDPI AG
Date: 2023
Abstract: A hand-held near infrared (NIR) spectrophotometer combined with a similarity index (SI) method was evaluated to identify meat s les sourced from exotic and traditional meat species. Fresh meat cuts of lamb (Ovis aries), emu (Dromaius novaehollandiae), camel (Camelus dromedarius), and beef (Bos taurus) sourced from a commercial abattoir were used and analyzed using a hand-held NIR spectrophotometer. The NIR spectra of the commercial and exotic meat s les were analyzed using principal component analysis (PCA), linear discriminant analysis (LDA), and a similarity index (SI). The overall accuracy of the LDA models was 87.8%. Generally, the results of this study indicated that SI combined with NIR spectroscopy can distinguish meat s les sourced from different animal species. In future, we can expect that methods such as SI will improve the implementation of NIR spectroscopy in the meat and food industries as this method can be rapid, handy, affordable, and easy to understand for users and customers.
Publisher: Wiley
Date: 16-04-2022
Abstract: Although many efforts have been made to improve and control the eating quality of meat, there is still high variability in palatability, which may ultimately result in customer dissatisfaction. Beef meat is especially intricate to study since consumers have specific preferences for degrees of doneness. The degrees of doneness in beef is known to affect its physicochemical properties and have a subsequent effect on palatability. Nevertheless, an in‐depth investigation into the exact changes that occur with increasing internal end‐point temperatures of meat is yet to be explored. With researchers implementing various cooking methods and cooking conditions (i.e., s le preparation and internal end‐point temperatures), the results of studies are often impossible to compare. This review provides an overview of the various benefits and drawbacks of the cooking methods commonly used at home, in commercial enterprises, and research on meat. Furthermore, the physicochemical changes in meat with increasing degrees of doneness are discussed in detail with considerations of the subsequent changes in the sensory properties of meat.
Publisher: Elsevier BV
Date: 03-1995
Publisher: Wiley
Date: 06-2015
DOI: 10.1111/EVO.12675
Abstract: Differences in limb size and shape are fundamental to mammalian morphological ersity however, their relevance to locomotor costs has long been subject to debate. In particular, it remains unknown if scale effects in whole limb morphology could partially underlie decreasing mass-specific locomotor costs with increasing limb length. Whole fore- and hindlimb inertial properties reflecting limb size and shape-moment of inertia (MOI), mass, mass distribution, and natural frequency-were regressed against limb length for 44 species of quadrupedal mammals. Limb mass, MOI, and center of mass position are negatively allometric, having a strong potential for lowering mass-specific locomotor costs in large terrestrial mammals. Negative allometry of limb MOI results in a 40% reduction in MOI relative to isometry's prediction for our largest s led taxa. However, fitting regression residuals to adaptive ersification models reveals that co ersification of limb mass, limb length, and body mass likely results from selection for differing locomotor modes of running, climbing, digging, and swimming. The observed allometric scaling does not result from selection for energetically beneficial whole limb morphology with increasing size. Instead, our data suggest that it is a consequence of differing morphological adaptations and body size distributions among quadrupedal mammals, highlighting the role of differing limb functions in mammalian evolution.
Publisher: Elsevier BV
Date: 04-2017
DOI: 10.1016/J.MEATSCI.2016.12.008
Abstract: Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and half was frozen (-20°C) for 2months under vacuum prior to grinding. Surface colour attributes, myoglobin content and surface redox forms, pH and lipid oxidation of the mince were measured during eight days of display storage. Proximate composition was determined in mince on day 0, fatty acid composition on day 0 and 8. Freezing had no effect on the proximate composition or fatty acid composition of the mince. Frozen meat mince had lower (P≤0.05) total myoglobin content but higher (P≤0.05) decrease in redness (a*) during display storage, higher (P≤0.05) accumulation of metmyoglobin at the surface from day 2 and higher (P≤0.05) TBARS values. Results showed shorter colour and oxidative stability for frozen meat mince as compared to mince from fresh meat. Display storage however did not affect fatty acid composition.
Publisher: Elsevier BV
Date: 03-2018
Publisher: Informa UK Limited
Date: 10-04-2015
DOI: 10.1080/00071668.2015.1020048
Abstract: 1. South Africa currently produces 70% of the world's ostrich products. The profit margin of South African producers from the sale of ostrich meat, leather and feathers currently stands at 20%, 65% and 15%, respectively. 2. Local producers want to increase the production of ostrich products but keep production costs as low as possible. Maintaining optimal nutrition of breeding stock is necessary to increase the production of ostrich chicks, thereby decreasing the fixed costs per chick. 3. This research examined the impact on ostrich reproduction of replacing soya oilcake (SOC) as a protein supplement with cheaper cottonseed oilcake (CSOC). Although there are no data available on the impact of CSOC feed on ostrich reproduction, it is well known that gossypol, a naturally occurring toxin in cotton plants, negatively affects male reproduction in other monogastric species and that it may also reduce appetite. 4. Ninety-six breeding ostrich pairs were ided into two groups to compare the effects of diet (CSOC and SOC) during the breeding season on ostrich-breeding parameters. The replacement of SOC with CSOC had no significant effect on the number of total eggs produced (47.8 ± 5.3 versus 48.3 ± 5.1 per breeding pair, respectively) or infertile eggs (31.5 ± 3.9 versus 38.0 ± 5.2, respectively). Also, the number of dead-in-shell chicks did not differ significantly between groups (20.2 ± 3.3 versus 26.8 ± 3.8, respectively). 5. Even though none of these breeding parameters differed, the replacement of SOC with CSOC in the diets of breeding birds led to significantly more chicks hatching per hen from breeding birds fed on the SOC (36.1 ± 4.8) than the CSOC diet (17.2 ± 3.8). 6. Although it would thus seem that feeding breeding ostriches CSOC instead of SOC as a protein supplement will have a detrimental effect on chick production, more data are required to deliver a definitive answer.
Publisher: Wiley
Date: 07-08-2016
DOI: 10.1002/JSFA.7344
Abstract: Egyptian goose breast meat has been found to be very tough compared to the meat of other well-known fowl species. In attempting to clarify the toughness of the meat, the physical and biochemical changes during post-mortem conditioning (14 days) was investigated. Although there was increased cathepsin (B, B & L and H) activity, together with a decrease (P ≤ 0.05) in myofibrillar fragmentation lengths (32-25 µm) with conditioning, no change (decline) in shear force values was observed. The higher (P ≤ 0.05) shear force of the male breast portions may be linked to the higher (P ≤ 0.05) concentrations of total and insoluble collagen. No significant change (decline) in shear force values was observed. Conditioning of Egyptian goose meat as a means of improving the overall toughness cannot therefore not be proposed. The higher shear force and lower sensory tenderness of the male breast portions, as previously observed, may be linked to higher concentrations of total and insoluble collagen.
Publisher: MDPI AG
Date: 08-12-2020
DOI: 10.3390/FOODS9121822
Abstract: This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality.
Publisher: Elsevier BV
Date: 05-2005
DOI: 10.1016/J.MEATSCI.2004.11.019
Abstract: The effect of different levels of unrefined fish oil in the diet on ostrich Musculus iliofibularis was evaluated in a completely randomised experimental design, where a supplementary energy rich feed, containing 6.7% fish oil, was fed at four different levels over a 7-month period. An increase in the amount of fish oil consumed was found to have had no significant effect on the sensory characteristics of ostrich meat, although there was a tendency towards an increase in fishiness, for both aroma and flavour. Increased concentrations of fish oil, however, did have a significant effect on the aroma and flavour of the abdominal fat pads. The muscle pH(f) and muscle lightness (L*) revealed a significant reduction, with increased energy intake. However, the increased energy intake had no effect on the chemical composition (moisture, protein, fat, and ash content) of the meat. The fatty acid profile of both adipose tissue and muscle was altered as a result of the consumption of fish oil. The SFA concentration increased, while the PUFA concentration decreased with increasing dietary levels. The MUFA concentration remained constant for all four groups.
Publisher: Elsevier BV
Date: 12-2017
Publisher: African Journals Online (AJOL)
Date: 08-03-2004
Publisher: Elsevier BV
Date: 02-2007
DOI: 10.1016/J.MEATSCI.2006.08.009
Abstract: Cold-shortening is the response when muscles are exposed to temperatures below 10°C with a pH>6.20. The course of pH within hot-deboned and intact ostrich M. gastrocnemius, pars interna and M. iliofibularis were followed for the first 23-24h post-mortem to investigate the changes in pH as well as to determine the point of minimum pH for ostrich muscles post-mortem. The hot-deboned muscles took longer to reach the point of minimum pH than the intact muscles. There was no significant (P=0.4508) difference in the minimum pH (5.91±0.26) between the hot-deboned and the intact muscles. It was concluded that both the M. gastrocnemius, pars interna and the M. iliofibularis reached a pH<6.20 early post-mortem with muscle temperatures above 10°C and therefore showed no risk of cold-shortening if these muscles were to be hot-deboned 2-4h post-mortem.
Publisher: Elsevier BV
Date: 06-2019
DOI: 10.1016/J.MEATSCI.2019.02.008
Abstract: To investigate the potential of eland for meat production, the yield, physical quality and chemical composition of seven muscles were characterized from both male (n = 6) and female (n = 6) carcasses. Although carcass weights did not differ, cows had greater biceps femoris (BF), semitendinosus (ST) and supraspinatus (SS) muscle yields. The semimembranosus (SM) from cows had the greatest drip loss and were more yellow (b*) than all muscles evaluated from both sexes. Shear force measurements showed no effect of sex but large variations between muscles existed (65.5 to 97.6 N). Moisture content was greater within the BF, SS, ST and infraspinatus (IS) than the longissimus thoracis et lumborum (LTL) and SM. The LTL and IS had the lowest intramuscular fat content, while the LTL and SM muscle had the highest crude protein content. Sex had little effect on eland meat composition, showing potential for the meat of both sexes to be marketed as a lean meat source.
Publisher: MDPI AG
Date: 29-06-2020
DOI: 10.3390/APP10134485
Abstract: Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum (LTL) muscles of impala. The LTL muscles of 11 male and 11 female impala were harvested, and ided into eight portions. Each portion was randomly allocated to 1, 2, 4, 6, 8, 10, 12, or 14 days of wet-ageing (4 °C) in vacuum packaging. The meat pH, color, weep loss, cooking loss, and Warner–Bratzler shear force were measured throughout ageing. Initially the ageing profile differed depending on the sex of the animal from which the muscle was harvested however, after 8 days of ageing, maximum tenderness was reached (13.5 ± 0.91 N) and no further sex differences were seen. Ageing improved the surface color of all meat until day 8, after which discoloration occurred. Therefore, it is recommended that impala LTL steaks should be wet-aged at 4 °C for eight days to achieve maximum tenderness and minimize sex variability.
Publisher: Elsevier BV
Date: 2014
DOI: 10.1016/J.FOODCHEM.2013.07.059
Abstract: Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668g/ton Salinomycin and 500g/ton Albac T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1-8 of storage at 4°C and FA analysis was done on s les obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7 increased with increasing storage time, and with increase in MOLM supplementation. Highest (P<0.05) C18:0 and C15:0 levels were noted on D1 in T2 C20:0 in T4 on D8 C20:2, C20:3n6 and C22:6n3 in T2 C18:3n6 and P/S ratio in T4 on D1 and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird's DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.
Publisher: Medpharm Publications
Date: 21-05-2010
Abstract: Information on the effect of road transportation conditions and lairage times on the meat quality of pork under South African conditions is very sparse. In this investigation, the effects of 2 road conditions (rough road with frequent stops -A smooth road, few stops - B) and 2 lairage holding periods (2 h and 24 h) on the physical meat quality attributes of commercially produced pigs during summer (ambient temperatures 30 °C) in the Western Cape (South Africa) were investigated. Pig meat from pigs transported on a road that caused more stress (A), had lower pH45 (measured 45 min post mortem) values after 2 h lairage than pigs transported over a smoother road. Pigs B had a lower muscle pH24 (measured 24 h post mortem) than group A, indicating that they had more glycogen reserves available for post mortem glycolysis. Road conditions A were more stressful resulting in a higher incidence of PSE pork, as shown by the percentage drip loss and the L* values. When the lairage period was increased to 24 h prior to slaughter, pigs transported under road conditions A had time to replenish their energy reserves and thepH45, drip loss and L* values were within an acceptable range. However, pigs transported under road conditions B had lower pH45 and higher pH24 values, indicating that the lairage period was too long and that energy reserves were depleted in order to adapt to the stressful conditions. Results from this investigation indicate that improvement of the transport/road conditions will result in better pork quality.
Publisher: MDPI AG
Date: 07-01-2023
DOI: 10.3390/S23020697
Abstract: South African legislation regulates the classification/labelling and compositional specifications of raw beef patties, to combat processed meat fraud and to protect the consumer. A near-infrared hyperspectral imaging (NIR-HSI) system was investigated as an alternative authentication technique to the current destructive, time-consuming, labour-intensive and expensive methods. Eight hundred beef patties (ca. 100 g) were made and analysed to assess the potential of NIR-HSI to distinguish between the four patty categories (200 patties per category): premium ‘ground patty’ regular ‘burger patty’ ‘value-burger atty’ and the ‘econo-burger’/’budget’. Hyperspectral images were acquired with a HySpex SWIR-384 (short-wave infrared) imaging system using the Breeze® acquisition software, in the wavelength range of 952–2517 nm, after which the data was analysed using image analysis, multivariate techniques and machine learning algorithms. It was possible to distinguish between the four patty categories with accuracies ≥97%, indicating that NIR-HSI offers an accurate and reliable solution for the rapid identification and authentication of processed beef patties. Furthermore, this study has the potential of providing an alternative to the current authentication methods, thus contributing to the authenticity and fair-trade of processed meat products locally and internationally.
Publisher: Wiley
Date: 02-04-2001
DOI: 10.1002/JSFA.863
Publisher: Elsevier BV
Date: 11-2016
Publisher: Elsevier
Date: 2009
Publisher: MDPI AG
Date: 18-02-2021
Abstract: In recent years, meat authenticity awareness has increased and, in the fight to combat meat fraud, various analytical methods have been proposed and subsequently evaluated. Although these methods have shown the potential to detect low levels of adulteration with high reliability, they are destructive, time-consuming, labour-intensive, and expensive. Therefore, rendering them inappropriate for rapid analysis and early detection, particularly under the fast-paced production and processing environment of the meat industry. However, modern analytical methods could improve this process as the food industry moves towards methods that are non-destructive, non-invasive, simple, and on-line. This review investigates the feasibility of different non-destructive techniques used for processed meat authentication which could provide the meat industry with reliable and accurate real-time monitoring, in the near future.
Publisher: Oxford University Press (OUP)
Date: 10-2014
DOI: 10.2527/AF.2014-0027
Publisher: MDPI AG
Date: 31-10-2023
Publisher: Elsevier BV
Date: 10-2017
DOI: 10.1016/J.FOODCHEM.2017.04.131
Abstract: The volatile fingerprints of South African lamb meat and fat were measured by proton-transfer mass spectrometry (PTR-MS) to evaluate it as an authentication tool. Meat and fat of the Longissimus lumborum (LL) of lambs from six different regions were assessed. Analysis showed that the volatile fingerprints were affected by the origin of the meat. The classification of the origin of the lamb was achieved by examining the calculated and recorded fingerprints in combination with chemometrics. Four different partial least squares discriminant analysis (PLS-DA) models were fitted to the data to classify lamb meat and fat s les into "region of origin" (six different regions) and "origin" (Karoo vs. Non-Karoo). The estimation models classified s les 100% correctly. Validation of the first two models gave 42% (fat) and 58% (meat) correct classification of region, while the second two models performed better with 92% (fat) and 83% (meat) correct classification of origin.
Publisher: Elsevier BV
Date: 03-2004
DOI: 10.1016/J.MEATSCI.2003.07.002
Abstract: Ostrich meat salami was produced by using Lactobacillus plantarum strain 423 and Lactobacillus curvatus strain DF126. The strains produce the bacteriocins plantaricin 423 and curvacin DF126, respectively. The specific activity of plantaricin 423 in MRS broth at 30 °C increased as the pH decreased from 6.5 to 3.5, but activity subsequently decreased. The activity of curvacin DF126 increased under the same conditions, but remained stable for the duration of the growth cycle. Maximum curvacin DF126 and plantaricin 423 activity levels were recorded at a culture pH of around 4. The spectra of antimicrobial activity recorded for plantaricin 423 and curvacin DF126 were similar. Neither of the two bacteriocins inhibited the growth of Micrococcus sp. MC50 and did not have any inhibitory effect on either of the producer strains. Curvacin DF126 and plantaricin 423 inhibited the growth of L. monocytogenes in salami meat. However, after 15 h of fermentation the viable count of L. monocytogenes LM1 increased, probably due to a decrease in activity of the bacteriocins and/or the development of resistant bacterial cells. This is the first report on the inhibition of L. monocytogenes in ostrich meat salami by using bacteriocinogenic starter cultures.
Publisher: MDPI AG
Date: 22-10-2022
DOI: 10.3390/ANI12212893
Abstract: This study investigated the effects of immunocastration and slaughter age on the carcass yield performance of intensively farmed common eland males. Eighteen male eland (five immunocastrated juveniles, three intact juveniles, five immunocastrated sub-adults, and five intact sub-adults) were finished for four months, after which their carcass, offal, primal cut, and in idual muscle yields were determined. Juveniles were ~6 months of age at the start of the experiment, while sub-adults were ~1.5 years old. Primal cuts were dissected to determine the percentage yields of meat, bones (with tendons), separable fat, and trimmings. Immunocastration had no effect on offal or carcass yields. While sub-adults had increased in idual muscle yields, juveniles had greater proportionate yields of primal cuts and a greater total high-value: low-value meat ratio. Whilst slaughtering younger male eland could provide additional economic advantages, this should be considered being against changing marketing trends.
Publisher: Elsevier BV
Date: 05-2015
DOI: 10.3382/PS/PEV083
Abstract: With the current absence of scientific information on the nutritive aspects it is essential to investigate the fatty acid, mineral, and amino acid composition of Egyptian geese as well as the factors of influence. The forage vs. grain based diets of Egyptian geese during certain periods of the yr leads to variation in the content of the key fatty acids such as oleic acid, linoleic acid, and α-linolenic acid. The differences in these fatty acids results in variation between the n-6/n-3 ratios of the seasons the portions from winter (July) are within the recommendations (ratio <5) and those from summer (November) not. This study indicates that Egyptian goose meat does not only vary in nutritional composition but season may also have a substantial effect on the flavor profile and ultimate uniformity of the meat. The season and portion effects were, however, interlinked but the general tendency shows that the portions, especially the breast and thigh do differ concerning the major fatty acids. No substantial differences were found in the mineral composition of the breast portion on account of season and gender however there were some variation in certain amino acids such as lysine and arginine due to season/diet. This research provides essential information that should be considered not only regarding the everyday consumption of Egyptian goose meat but the potential utilization and ultimate consistency of this meat product.
Publisher: Southern African Wildlife Management Association
Date: 03-03-2020
DOI: 10.3957/056.050.0069
Publisher: Oxford University Press (OUP)
Date: 09-2015
Abstract: The objective of this study was to determine the effects of increasing balanced protein, with and without ractopamine hydrochloride (RAC), in the finisher diets of immunocastrates on their carcass cutting yields and respective muscle, fat, and bone proportions. Carcass traits and yields of 120 in idually housed entire male pigs and immunocastrates were evaluated following a 2 × 2 × 3 factorial design. Vaccination occurred at 16 and 20 wk of age and slaughtering at 24 wk. Up until 20 wk of age, all pigs received a commercial grower diet. Low-, medium-, and high-protein (7.50, 9.79, and 12.07 g standardized ileal digestible [SID] lysine/kg, respectively) diets were then fed for the last 28 d with RAC supplemented at 0 or 10 mg/kg. Immunocastration and RAC supplementation increased ( = 0.003 and = 0.017, respectively) the live weight at slaughter. The interaction between sex and protein ( = 0.039) for caliper backfat depths showed greater backfat depths in immunocastrates fed medium protein whereas RAC decreased ( = 0.027) the caliper backfat depth. Feeding RAC increased the trotters ( = 0.040), tenderloins (fillets < 0.001), shoulder ( = 0.002), hindquarter ( = 0.026), loin ( = 0.028), and belly ( = 0.044) percentages. The shoulder ( < 0.001), hindquarter ( < 0.001), and loin ( = 0.005) muscle percentages were increased and the hindquarter fat percentages were decreased ( = 0.032) with RAC supplementation. Immunocastration increased the belly cut ( = 0.006), loin fat ( < 0.001), and belly fat ( < 0.001) percentages. Therefore, carcass cutting and lean yields can be improved by RAC supplementation while decreasing the backfat depth, and the increase in backfat due to immunocastration could be avoided with the correct dietary protein level.
Publisher: MDPI AG
Date: 11-08-2020
DOI: 10.3390/FOODS9081096
Abstract: Alternative protein sources are gaining increasing global attention as a solution to address future protein demands. Determining the chemical composition of meat alternatives is vital to confirm that it is nutritious, but also to increase product value and promote its utilization. The carcass characteristics and chemical composition of springhare, an underutilized protein source, was found to be comparable to that of commercially reared rabbits. Hence, its introduction into the commercial supply chain would likely not offset consumers accustomed to purchasing rabbit/hare meat. Springhare meat had a high protein content (~22.5 g/100 g meat) and low lipid ( .3 g/100 g meat) content. The meat’s fatty acids mainly comprised C18:2n6c (γ-linoleic acid 24%), C18:0 (stearic acid 20%), C16:0 (palmitic acid 19%), C20:4n6 (arachidonic acid 15%) and C18:1n9c (oleic acid 13%). Although sex did not significantly influence the carcass characteristics and meat composition, season did have an effect (p 0.05) on the fatty acid profile. The meat harvested in summer had higher (p 0.05) concentrations of favorable unsaturated fatty acids, C18:2n6c, C18:3n6, C18:3n3 (α-linolenic acid), C20:2n6 (eicosadienoic acid), C20:3n3 (eicosatrienoic acid), compared to the meat obtained in winter, which contained more (p 0.05) saturated fatty acids. The results verify that springhare can be utilized as a viable alternative protein source.
Publisher: Hindawi Limited
Date: 06-1995
Publisher: Elsevier BV
Date: 02-2000
DOI: 10.1016/S0309-1740(99)00077-7
Abstract: The carcass and meat quality characteristics of three halothane genotypes in pigs were evaluated. Sixty crossbred Landrace×Large White pigs (NN=25, Nn=19, nn=16) of ±86 kg live weight were slaughtered, the carcasses chilled for 24 h at 2°C, certain carcass and meat quality traits determined and the shoulder and leg cuts deboned and cut into primal cuts. Dressing percentage of the Nn pigs was higher (P<0.05) than that of the NN and nn pigs. Carcass length was the longest (P<0.05) for the nn pigs. Midline fat measurements as well as measurements at the 2nd-3rd last rib (45 mm from the midline) indicated that the nn pigs had less fat (P<0.05) and a larger eye muscle width (P<0.05), depth (P<0.001) and area (P<0.001) than the NN or Nn pigs. This resulted in the nn pigs having the highest (P<0.05) percentage predicted carcass lean content. Fat, bone and lean yield of the shoulder identified the nn pigs with the least bone (P<0.05) and fat (P<0.001) and the highest lean yield (P<0.05), expressed as a percentage of total shoulder weight. Yield from the legs identified the nn pigs as having the lowest fat (P<0.001) and highest lean (P<0.05), expressed as a percentage of total leg weight. The primal lean cuts (topside, silverside, thickflank and rump) from the legs showed that the nn pigs had the highest values (P<0.05) for lean as a fraction of cold carcass weight. This resulted from the higher weight of these cuts (P<0.05) in the nn pigs. Calculation of bone yield in the legs showed that the femur weights were highest (P<0.05) for the Nn pigs, also when expressed as percentage of leg weight (P<0.05) and as a fraction of cold carcass weight (P<0.05). Comparison of meat quality traits show that the nn pigs had poor quality with regard to pH(45) (P<0.001), pH(24) (P<0.05), drip loss (P<0.001) and reflectance values (P<0.05).
Publisher: Wageningen Academic Publishers
Date: 2011
Publisher: African Journals Online (AJOL)
Date: 16-03-2005
Publisher: African Journals Online (AJOL)
Date: 17-08-2012
Publisher: Elsevier BV
Date: 03-2013
DOI: 10.1016/J.MEATSCI.2012.11.041
Abstract: Nutritional value of Dorper (n=10) and Merino (n=10) by-products were evaluated. Proximate composition differed between organs and breeds with Merino heart (68.9 g/100 g), spleen (77.2 g/100 g) and testicles (83.7 g/100 g) having higher moisture contents than their Dorper counterparts. Dorper brain (10.1 g/100 g), heart (15.2 g/100 g), spleen (20.4 g/100 g) and testicles (12.9 g/100 g) had higher protein contents than Merino. Dorper organs also tended to have a lower fat content. Amino acid and fatty acid profiles differed between organs and breeds. Few differences were noted in total SFA and MUFA. Dorper heart (1.8%) had significantly lower total PUFA than Merino heart (7.3%). All the organs showed favourable P:S ratios, with the exception of the tongue, heart and stomach. Dorper and Merino brain, lungs and testicles had favourable n-6/n-3 ratios. Cholesterol content differed between both organs and breeds. The value of offal as food is discussed further.
Publisher: Elsevier BV
Date: 2020
Publisher: Elsevier BV
Date: 10-2015
Publisher: Universitat Politecnica de Valencia
Date: 28-09-2017
Abstract: This study investigated the carcass component yields and meat proximate composition of 2 rabbit genetic types (Californian and hybrid New Zealand Red×Californian), with 5 rabbits per genetic type being slaughtered every 2 wk throughout the study period (9-17 wk) to evaluate the effect of age on these traits. Slaughter weight, reference yield, portion yield (hind leg, foreleg and fore part, as percentage of slaughter weight), meat yield, skin weight and the fat content of the meat (percentage of wet weight) increased significantly with age, while the full gastrointestinal tract, liver, head and feet decreased significantly. This is likely a reflection of the early-maturing nature of bone and viscera and later maturing nature of muscle and fat. These results indicate that delaying slaughter to 13 wk tends to improve yields for valuable carcass components. The Californian had a significantly higher total meat yield at 11 and 17 wk and higher portion meat yields at 9 (hind leg), 11 (hind leg and fore part) and 13 (foreleg) weeks than the hybrid. This was likely due to the later maturation of the hybrid and the influence of the New Zealand Red on carcass quality. It therefore appears that the Californian may be more favourable for meat production, from a carcass and meat quality perspective.
Publisher: Medpharm Publications
Date: 05-12-2018
Abstract: Information on feather and skin growth is important for the development of mathematical optimisation nutritional models for ostriches. Ostriches (n = 65) were subjected to a four-stage formulated growth diet programme (pre-starter, starter, grower and finisher), with declining protein and energy content. Nine birds were weighed, stunned, exsanguinated, defeathered, skinned and eviscerated at 1, 54, 84, 104, 115, 132 and 287 days of age. Feathers from four pre-selected locations on the body were harvested and weighed. The wet skin weight, wet unstretched skin size and wet unstretched crown size were measured at each slaughter stage. The live weight, feather and skin yields of the birds increased with age at slaughter, as did feather shaft diameter. Prediction models were developed to estimate the yield of the skin in terms of live weight and of empty body protein weight to aid in diet formulation. The allometry of feather growth was determined from total feather weight, as the maturation rates of the feathers differ from that of the ostrich body. Results from this study will aid in setting up a mathematical optimisation nutritional model for ostriches.
Publisher: Medpharm Publications
Date: 13-04-2011
Abstract: The health and quality compliance of game carcasses (n = 295) intended for the South African export market and aspiring to comply with the strict hygiene requirements of the European Union were compared with game carcasses (n = 330) available for the local market and currently not subjected to meat safety legislation. S les were collected in similar seasons and geographical areas in South Africa from 2006 to 2009. Aerobic plate counts (APC) of the heart blood verified that both groups possessed similar ante mortem bacterial status. For health compliance APC, tests for Escherichia coli, Salmonella spp. and Staphylococcus aureus were performed on the carcasses. Surfaces of the local carcasses were swabbed using the European Enviro-biotrace sponge technique at 3 and 72 h post mortem. Unskinned but eviscerated export carcasses in the abattoir were skinned and s led by incision using a cork borer 72h post mortem . Temperature andpHreadings were recorded at 3 and 72 h post mortem from the longissimus dorsi muscle and the readings at 3 h differed (P = 0.035). Temperatures at 72 h were lower for export than local carcasses (P 0.001) because of earlier introduction and maintenance of the cold chain. The pH readings also differed between groups at 3 and 72 h (P0.001). APC results for the local group exceeded the maximum permissible count (105). S. aureus results showed differences (P 0.001), with readings from the local group being higher. The same tendency was exhibited for E. coli (P = 0.008). Imposition of hygiene guidelines for game ranchers producing meat for the local market is therefore recommended.
Publisher: African Journals Online (AJOL)
Date: 08-03-2003
Publisher: Wiley
Date: 03-08-2004
DOI: 10.1002/JSFA.1813
Publisher: Wageningen Academic Publishers
Date: 2011
Publisher: Wiley
Date: 08-11-2005
DOI: 10.1002/JSFA.1936
Publisher: Southern African Wildlife Management Association
Date: 04-2013
DOI: 10.3957/056.043.0110
Publisher: Wageningen Academic Publishers
Date: 2011
Publisher: MDPI AG
Date: 02-06-2020
DOI: 10.3390/FOODS9060725
Abstract: The effect of production systems on the sensory quality characteristics of Dorper lambs was investigated. Sixty lambs (ewes, rams, castrates) were allocated into two production groups (feedlot or free-range) at weaning with equal numbers of each sex represented in each group. The lambs were fed for five (slaughter group 1) or six (slaughter group 2) weeks. Feedlot lambs were fed a commercial pelleted diet while free-range lambs utilized natural shrub pastures. S les of the Longissimus thoracis muscle were used for sensory evaluation. Feedlot lambs produced meat that was juicier and more tender than meat from free-range lambs. Initial juiciness was also higher in the meat from the feedlot lambs. No aroma or flavour differences were observed. The meat from the free-range ram lambs (slaughter group 1) was the least tender, whereas the lamb flavour was also compromised in the free-range ram lambs. Free-range meat may not necessarily be distinguished from feedlot meat as far as aroma and flavour are concerned.
Publisher: Elsevier BV
Date: 2019
Publisher: Elsevier
Date: 2009
Publisher: Elsevier BV
Date: 12-2009
DOI: 10.1016/J.MEATSCI.2009.08.022
Abstract: The meat quality of kudu and impala was compared. Live weight and carcass weight differed between species, genders and age groups. Impala had the highest dressing percentage while kudu had the highest live weight and carcass weight. Kudu had the lowest fat content while female animals had a higher fat and myoglobin content than males. Sub-adults had a higher ash content than adults. Species, gender and age had no effect of pH, drip loss, cooking loss or tenderness although kudu had higher L∗, a∗, b∗ and chroma values than impala. Impala sub-adults had significantly higher insoluble collagen, soluble collagen, total collagen and hydroxyproline content than kudu sub-adults. Kudu had the highest potassium levels while impala had the highest phosphorus levels. Potassium, sodium, iron and copper levels also differed between species.
Publisher: African Journals Online (AJOL)
Date: 25-07-2008
Publisher: Medpharm Publications
Date: 13-03-2013
Abstract: The objective of the study was to assess pH measurements between offal organs of different species and the association between pH taken 4 h post-slaughter and different predictor variables in the liver and lungs. A linear regression analysis was conducted on selected variables to identify the main predictors and their interactions affecting the pH of meat 4 h post-slaughter. In an increasing order of magnitude during winter, the pH achieved at 16 h – 36 h post-slaughter in springbok heart, liver, spleen, kidney and lungs was significantly (p 0.05) higher than pH 6.0. The pH attained in springbok carcasses was (p 0.05) below 6.0, whilst no significant differences were observed from the regulatory reference (pH 6.0) in the heart. There was a positive association between the pH of game meat 4 h post-slaughter and liver congestion. The pH of game meat 4 h post-slaughter increased by 0.11 units (p 0.05) per millilitre increase in liver congestion and decreased by 0.04 units (p 0.05) per minute increase in the shooting-to-bleeding interval, irrespective of the species. The lack of a statistically significant association between some selected variables and pH changes in this study suggested that either the factors may have a small effect which is only detectable with large data-sets and/or the effect may be modified by other unidentified factors. As some of the offal organs had final pH readings above 6.0, alternative measures are required to inactivate certain endogenous pathogens in edible wild game offal sourced from endemic areas.
Publisher: Elsevier BV
Date: 11-2007
DOI: 10.1016/J.MEATSCI.2007.04.007
Abstract: Lactobacillus plantarum 423, producer of bacteriocin 423, Lactobacillus curvatus DF38, producer of curvacin DF38, and a bacteriocin-negative mutant of L. plantarum 423 (423m) were evaluated as starter cultures in the production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis). Growth of L. plantarum 423 and L. curvatus DF38 was best supported in Blesbok salami, as revealed by the highest growth rate during sweating, cold smoking and maturation, and final cell numbers after 70 days (1×10(8) and 5×10(7)cfu/g, respectively). Growth of Listeria innocua was the best suppressed in Blesbok salami fermented with L. plantarum 423 and L. curvatus DF38. Growth of L. innocua in horse salami was best suppressed when fermented with L. curvatus DF38. The final pH of salami fermented with L. plantarum 423 and L. plantarum 423m was slightly lower (4.4) compared to the pH of salami produced with L. curvatus DF38 (pH 4.7). No significant differences (P>0.05) were recorded by a trained sensory taste panel amongst the three starter cultures regarding colour and venison like aroma. Horse, Blesbok and Springbok salami were rated significantly higher (P⩽0.05) in salami flavour than mutton salami, which was rated the lowest for this attribute. Blesbok salami was rated the highest for sour meat aroma, while beef salami was rated the lowest. Springbok salami was rated the highest in terms of oily mouth feel. Beef salami had the most compact structure and horse salami the softest structure of all meat types fermented. In general, salami produced with L. plantarum 423 yielded the best sour meat aroma, colour, texture, venison like flavour, sour meat flavour and oily mouthfeel and is considered superior to the L. plantarum mutant (strain 423m) and L. curvatus DF38.
Publisher: Elsevier BV
Date: 10-2012
DOI: 10.1016/J.MEATSCI.2012.04.021
Abstract: Numerous risks associated with transport and handling of livestock cause bruising and poor welfare to animals. Variables having an influence on the level of bruising under Namibian transport conditions include animal factors (breed type, age, sex, condition and subcutaneous fat cover), pre-transport handling (re-branding of animals), transport related risks (loading density, animals lying down during transit) and lairage factors (fit of truck floor to off-loading r , moving to holding pen, pen size and minimum temperatures). Although no single factor was the dominant driver of bruise prevalence load density, gravel roads, and cattle running after disembarking had a cumulative effect on bruising. Surprisingly, transport duration (3 vs 8h) had minimal effect. The overall incidence of bruising is high, with the highest levels on the hips, around the butt and pin areas. In the event of animals transported to slaughter in the central areas of Namibia, conditions surrounding transport are more important than the distance transported or journey duration.
Publisher: Southern African Wildlife Management Association
Date: 10-2015
DOI: 10.3957/056.045.0312
Publisher: Elsevier BV
Date: 12-2009
DOI: 10.1016/J.MEATSCI.2009.08.026
Abstract: Game meat has distinct sensory characteristics and favourable fatty acid profiles which differ between species. The SFA's percentage was found to be higher in impala meat (51.12%) than kudu meat (34.87%) whilst the total PUFA was higher in kudu (38.88%) than impala (34.06%). Stearic acid (22.67%) was the major fatty acid in impala and oleic acid in kudu (24.35). Linoleic acid, C20:3n-6 and C22:6n-3 were higher in kudu while C20:4n-6, C20:5n-3 and C22:5n-3 were higher in impala. The PUFA:SFA ratio for kudu (1.22) was higher than for impala (0.73) while impala had a higher n-6 PUFA's to n-3 PUFA ratio (3.76) than kudu (2.20). Kudu was higher in cholesterol (71.42±2.61mg/100gmuscle) than impala (52.54±2.73mg/100gmuscle). Sensory evaluation showed impala had a more intense game aroma and flavour while the initial juiciness of cooked s les of kudu was higher. The results show kudu and impala can be marketed for their unique flavours and aromas as well as being a healthy substitute for other red meats.
Publisher: Elsevier BV
Date: 12-2022
DOI: 10.1016/J.MEATSCI.2022.108979
Abstract: The study aimed to determine the effect of sex, muscle-type, and ageing on the physical properties of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Randomly assigned steak s les from twenty mature blesbok (10 of each sex) antelope were vacuum-packed and stored at 4.4 ± 1 °C for 2, 4, 7, 10, 17 and 28 ageing days. Cumulative purge loss, pH, colour (L*, a*, b), cooking loss, and Warner Braztler shear force were determined. Males had meat with higher (P = 0.032) pH values than females, while all other attributes were similar (P > 0.05). The LTL had greater (P < 0.05) purge losses, L* and a* values than the BF muscle, while other quality attributes were greater (P < 0.05) for the BF muscle. Despite fluctuations, there was an overall decrease in shear force with ageing time. According to all quality parameters measured, the optimum ageing period for blesbok would seem to be 10 days.
Publisher: Southern African Wildlife Management Association
Date: 19-09-2019
DOI: 10.3957/056.049.0100
Publisher: Informa UK Limited
Date: 06-2012
Publisher: African Journals Online (AJOL)
Date: 09-11-2017
Publisher: Informa UK Limited
Date: 2005
Publisher: African Journals Online (AJOL)
Date: 06-02-2018
Publisher: African Journals Online (AJOL)
Date: 17-08-2012
Publisher: African Journals Online (AJOL)
Date: 06-02-2018
Publisher: African Journals Online (AJOL)
Date: 09-11-2017
Publisher: Wiley
Date: 07-09-2015
DOI: 10.1002/JSFA.7360
Publisher: Elsevier BV
Date: 04-2020
DOI: 10.4315/JFP-19-472
Publisher: Springer Science and Business Media LLC
Date: 05-2021
Publisher: Elsevier BV
Date: 2007
Publisher: Elsevier BV
Date: 11-2018
DOI: 10.1016/J.MEATSCI.2018.07.001
Abstract: Warthogs are hunted for trophies and damage reprisal whilst the meat is consumed. Little is known about the quality profile of the meat, therefore, this study investigated the effect of age (yearlings and adult) and sex on the sensory, physical, and chemical attributes of cooked meat. The meat was high in protein (~32%) and low in total fat (< 2%), while the meat from yearlings tended to be tenderer than adults. Age appeared to have a more pronounced influence than sex on the sensory attributes. Warthog meat had a pork aroma and flavour. Undesirable odours and flavours were described as sour/sweaty and fishy, and adults differed from yearlings regarding sour/sweaty (P = .025) and fishy aromas (P = .006), and fishy flavours (P = .045). Small differences (< 0.5 mg/g) in palmitoleic (P = .047) and arachidonic (P = .038) acids were found between adults and yearlings. Warthog meat can be regarded as a lean and healthy source of protein.
Publisher: Elsevier BV
Date: 03-2014
Publisher: MDPI AG
Date: 20-12-2021
DOI: 10.3390/ANI11123607
Abstract: To study the efficiency of Bacillus spp. probiotics administered via different routes and doses, a 6-week grow-out trial was conducted using a total of 378 day-old mixed-sex ROSS308 broiler chickens in a completely randomized block design. Six experimental diets included probiotics added at two different inclusion rates into the feed (250 g/ton PRO250, or 500 g/ton PRO500), or in the drinking water (25 g/L PRO-WS), or as a feed synbiotic (250 g probiotic + 250 g/ton prebiotic SYN), compared to a negative (NC without additives) and positive control (PC with antibiotics) diets. The PRO-WS enhanced feed intake (p 0.05) and tended to improve average daily gain and final body weight (p = 0.14). Broiler gut morphology in the duodenum including the villus height (p = 0.04), villus width (p = 0.05) and crypt depth (p = 0.02) were improved by PRO500. Firmicutes was the most abundant phylum, followed by Bacteroidetes. Streptococcaceae, Lachnoospiraceae, Peptostreptococcaceae, Ruminococcaceae, and Erysipe-lotrichaceae were the top five most abundant families. Antibiotic inclusion in PC reduced microbial beta- ersity and increased similarity compared to probiotic inclusion (p = 0.05). Probiotic inclusion reduced the relative abundance of Bacteroides fragilis, which is a commonly isolated pathogen and is considered as a marker for antimicrobial resistance. Overall, probiotic supplementation via feed or water may potentially improve the production performance of the broiler chickens, and water-soluble probiotics are potentially more effective. Probiotics, especially when added to water, suggest a promising feed additive to support gut microbial maturation and ersity, and may reduce resistant bacteria in broiler chickens. However, it is suggested that the best route for the administration of probiotics be further examined under commercial conditions to find the most effective and practical application method that yields the most consistent results.
Publisher: African Journals Online (AJOL)
Date: 26-09-2019
Publisher: African Journals Online (AJOL)
Date: 21-01-2004
Publisher: Informa UK Limited
Date: 03-09-2014
DOI: 10.1080/00071668.2014.956286
Abstract: The effects of different dietary energy concentrations on ostrich production variables were examined in two separate trials. The first trial tracked changes in production variables from the pre-starter phase through the starter phase and grower phase. The second trial was based on the finisher phase per se. In both trials, the influence of dietary energy on feed intake, feed conversion ratio (FCR) and growth variables was investigated. Additionally, basic abattoir weights were recorded, and measurements of the feathers and skin were performed. In both trials, three diets with different concentrations of dietary energy were given during each phase where the low-, medium- and high-energy concentrations for each phase were as follows: 13.5, 14.5 and 15.5 MJ ME/kg feed pre-starter 12.5, 13.5 and 14.5 MJ ME/kg feed starter 10.5, 11.5 and 12.5 MJ ME/kg feed grower and 9.5, 10.5 and 11.5 MJ ME/kg feed finisher. Feed and water were available ad libitum in both trials. Overall, it was found that the best performance for growth, FCR, skin size and grade, live weight, carcass weight and thigh weight were obtained on the medium-energy diet during the pre-starter, starter and grower phases. During the finisher phase, improved growth rate and tanned skin size was found in birds given the diet with the highest energy concentration (11.5 MJ ME/kg feed). Carcass weight, growth rate and certain feather variables were also significantly influenced by gender.
Publisher: Medpharm Publications
Date: 18-05-2010
Abstract: The prevalent microbial growth on carcasses before and after overnight cooling in an ostrich abattoir and de-boning plant was investigated. The effect of warm or cold trimming of the carcasses was examined together with possible causes of contamination along the processing line. An attempt was made to link the prevalent microorganisms that were identified from carcasses to those from specific external contamination sources. S les of carcasses and possible contaminants were collected in the plant, plated out and selected organisms were typed using a commercial rapid identification system. It was indicated that the cold trim (mainly of bruises) of carcasses was advantageous in terms of microbiological meat quality. Results indicated pooled water in the abattoir as the most hazardous vector for carcass contamination and that contaminants from this source are mostly Gram-negative pathogens. Pseudomonas and Shigella were frequently isolated from surface and air s les and indicated that the control of total plant hygiene is a requirement for producing ostrich meat that is safe to consume and has an acceptable shelf-life.
Publisher: Elsevier BV
Date: 05-2015
DOI: 10.1016/J.MEATSCI.2014.12.012
Abstract: The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P>0.05) in heme-iron results within the raw, dried or stored s les were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market.
Publisher: Elsevier BV
Date: 04-2007
DOI: 10.1016/J.MEATSCI.2006.10.005
Abstract: There is a risk of shortening and toughening with hot-deboning of muscles. However, with refrigerated aging this phenomenon may be negated. Vacuum-packed hot and cold-deboned ostrich Muscularis gastrocnemius, pars interna were stored for 21 d at 4°C to investigate the effects of hot-deboning on quality characteristics of ostrich meat during refrigerated storage. Muscle pH did not differ (P>0.05) between hot and cold-deboned muscles during storage. Hot-deboning caused (P<0.0001) more purge in the vacuum packages of the hot-deboned muscles (1.83±1.31%) than in the cold-deboned muscles (0.67±075%) during the 21-d aging period. Hot-deboned muscles were tougher (P<0.05) than cold-deboned muscles from 24h up to 5 d. Although hot-deboning caused muscles to be tougher than cold-deboned muscles, with aging at 4°C beyond 5 d this toughness was found to be insignificant.
Publisher: Elsevier BV
Date: 02-2016
DOI: 10.1016/J.MEATSCI.2015.10.009
Abstract: This study describes the changes taking place during rigour in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. S les from six male and six female springbok were snap-frozen at 2, 3, 5, 8, 12, 18, 24 and 30h post-mortem (PM) and the pH, calpains I, II and calpastatin activities and cathepsins B, BL and H activities were determined. The temperature was also recorded. Significant third-order interactions were found for the pH and temperature, with the female LTL cooling more rapidly and acidifying slower than the other s les. Female muscles were at risk of developing cold-shortening and all the s les cooled more rapidly than recommended for cattle or sheep. Cathepsin BL activity increased PM, likely due to the degradation of the lysosomes. Calpains I, II and calpastatin activity declined during rigour, indicating that the calpains were activated early PM. Gender and muscle had a significant effect on calpain and cathepsin activity.
Publisher: MDPI AG
Date: 15-03-2021
Abstract: The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents ( %), and desirable fatty acid profiles.
Publisher: African Journals Online (AJOL)
Date: 04-08-2015
Publisher: Wiley
Date: 30-07-2013
DOI: 10.1002/JSFA.6281
Abstract: The harvesting and consumption of game meat in South Africa is not limited to season. The study was thus aimed at investigating the seasonal impact on the chemical composition (moisture, protein, fat and ash contents) of male and female blesbok muscles (N = 32 longissimus dorsi, biceps femoris, semimembranosus, semitendinosus, infraspinatus and supraspinatus). A significant interaction (P ≤ 0.01) existed between season and muscle type. Selected muscles had higher (P ≤ 0.01) mean protein contents with a higher plane of nutrition (spring of 2009), while longissimus dorsi muscles had the highest (P ≤ 0.01) mean intramuscular fat content (33.52 g kg⁻¹). A strong negative correlation (r = -0.82 P ≤ 0.01) existed between the muscles' moisture and protein content. The chemical composition of blesbok semimembranosus muscles was significantly different between seasons, while the other muscles were least affected by seasonal differences in blesbok plane of nutrition and activity levels. The seasonal and muscle differences were statistically significant, but numerically small. It is therefore debatable whether this is of biological relevance relating to human nutrition.
Publisher: Elsevier BV
Date: 10-2015
DOI: 10.1016/J.MEATSCI.2015.05.004
Abstract: This study aimed to determine the effect of ageing in vacuum bags at 5.4±0.60°C on the sensory quality of springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) muscle. Four randomly assigned portions of muscle from six male and six female mature springbok were aged for 1, 3, 8 or 28days, after which they were blast frozen. Assessment by a trained sensory panel found a significant increase in gamey, metallic, liver-like, sour/aged and off/manure attributes and a decline in beef-like aroma during ageing. Sensory tenderness and sustained juiciness increased and residue decreased significantly however there was no significant change in the Warner Bratzler shear force of the cooked meat, which was below 24N for all ageing periods. Significant gender effects were only present for metallic aroma (female>male), residue (male>female) and cooking loss (male>female). It was concluded that springbok LTL should be aged for a maximum of eight days.
Publisher: Elsevier BV
Date: 02-2023
Publisher: Elsevier BV
Date: 11-2018
DOI: 10.1016/J.MEATSCI.2018.07.014
Abstract: Control and quercetin dihydrate-supplemented (2 g/kg) feeds were fed to 32 New Zealand White rabbits (both sexes) from 5 to 12 weeks old. Slaughter weight, carcass and organ weights, meat yields and physical and proximate meat quality were determined. Quercetin increased the hindleg meat:bone ratio (P male), head weight (P female), reference carcass yield (P = .02, female > male) and loin pH
Publisher: MDPI AG
Date: 07-2022
DOI: 10.3390/S22134988
Abstract: Issues related to food authenticity, traceability, and fraud have increased in recent decades as a consequence of the deliberate and intentional substitution, addition, t ering, or misrepresentation of food ingredients, where false or misleading statements are made about a product for economic gains. This study aimed to evaluate the ability of a portable NIR instrument to classify egg s les sourced from different provenances or production systems (e.g., cage and free-range) in Australia. Whole egg s les (n: 100) were purchased from local supermarkets where the label in each of the packages was used as identification of the layers’ feeding system as per the Australian legislation and standards. The spectra of the albumin and yolk were collected using a portable NIR spectrophotometer (950–1600 nm). Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to analyze the NIR data. The results obtained in this study showed how the combination of chemometrics and NIR spectroscopy allowed for the classification of egg albumin and yolk s les according to the system of production (cage and free range). The proposed method is simple, fast, environmentally friendly and avoids laborious s le pre-treatment, and is expected to become an alternative to commonly used techniques for egg quality assessment.
Publisher: African Journals Online (AJOL)
Date: 06-02-2018
Publisher: African Journals Online (AJOL)
Date: 06-02-2019
Publisher: Springer Berlin Heidelberg
Date: 2011
Publisher: Informa UK Limited
Date: 10-2011
DOI: 10.1080/09603123.2011.552715
Abstract: The game meat industry is continuing to grow in South Africa. Several stakeholders are involved in the game meat supply chain and a high level of knowledge is necessary to ensure compliance with legislation and standards. It was therefore necessary to determine the level of knowledge of the stakeholders since this has not been determined before. Information regarding the extent of stakeholders' knowledge and the possible impact on compliance to standards was obtained through a desk-top study and an analysis of questionnaire responses from industry, consumers and relevant authorities. Results have shown that consumers have a specific expectation regarding the safe production of game meat. Limitations in the knowledge of the stakeholders have been identified. Understanding these limitations can assist policy-makers, law enforcers and the game meat industry in developing strategies to alleviate the problem. The result of this study may assist in providing consumers with game meat that is safe for human consumption.
Publisher: Elsevier BV
Date: 04-2019
DOI: 10.1016/J.MARPOLBUL.2019.03.007
Abstract: Mussels pose health risks to consumers through accumulation of trace metals from the ocean. Saldanha Bay, South Africa, has heavy industry and international shipping, creating concerns over pollution levels for aquaculture facilities. S les of C. meridionalis and M. galloprovincialis were collected from mussel rafts over two-years and analysed for trace metal content using Inductively Coupled Plasma Mass Spectrometry. Aluminium, Cr, Fe, Zn, Cd and Pb were higher in M. galloprovincialis, while C. meridionalis accumulated more Cu and Mn. Temporal fluctuations occurred for Fe and As concentrations in C. meridionalis, and Fe, As, Hg and Pb in M. galloprovincialis. Arsenic exceeded South African regulatory limits (3 mg/kg) once in each species (max = 3.4 mg/kg w.w.). Lead concentrations in M. galloprovincialis were within EU regulatory limits for bivalves (1.5 mg/kg) but exceeded SA regulatory limits for fish (0.5 mg/kg) four times. Overall, farmed mussels from Saldanha Bay were determined to be safe for human consumption.
Publisher: Elsevier BV
Date: 03-2005
DOI: 10.1016/J.MEATSCI.2004.10.006
Abstract: The effects of sex and region on the fatty acid profile, mineral contents, collagen and myoglobin contents of impala (Aepyceros mel us) meat were investigated. The study was conducted in the Limpopo Province of South Africa where impala were s led from two separate regions. Female animals at Mara showed higher levels (P<0.05) of saturated (SFA), and mono-unsaturated fatty acids (MUFA) in their tissues than the male animals. The females at Musina also showed a tendency (P<0.10) towards higher levels of SFA and MUFA than the males. Males from both regions showed higher levels (P<0.05) of poly-unsaturated fat than the females. Myristic, palmitic and stearic acid made up the greatest proportion of the SFA component for the males and females from both regions. Oleic acid represented the largest component of the MUFA, with the Mara animals showing higher levels than the Musina animals. α-linoleic, γ-linoleic, and linolenic acid made up the largest proportions of the poly-unsaturated component for both of the regions. Neither region nor sex had any influence on the amino acid content of the meat. The male animals at Mara had lower (P 0.05). Regional differences (P<0.05) were found in the amounts of phosphorous and calcium present in the meat. The male animals at Mara were found to have higher levels of zinc than the females.
Publisher: Elsevier BV
Date: 10-2020
Publisher: African Journals Online (AJOL)
Date: 08-03-2003
Publisher: African Journals Online (AJOL)
Date: 31-05-2018
Publisher: Elsevier BV
Date: 03-2002
Publisher: Elsevier BV
Date: 05-2021
Publisher: Springer Science and Business Media LLC
Date: 24-06-2022
Publisher: Elsevier BV
Date: 12-2019
Publisher: Springer Nature Switzerland
Date: 2022
Publisher: MDPI AG
Date: 10-2021
Abstract: 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.
Publisher: Elsevier BV
Date: 12-2015
DOI: 10.1016/J.MEATSCI.2015.06.017
Abstract: Physical and chemical attributes of the Longissimus thoracis (LT) of 96 PIC(©) entire (E) and immunocastrated (C) pigs were evaluated. The study followed a 2 × 2 × 3 factorial design where three diets of low, medium and high proteins (7.50, 9.79 and 12.07 g digestible lysine/kg) were fed either with (10mg/kg) or without ractopamine (RAC) for the last 28 days of growth. Vaccination of C occurred at 16 and 20 weeks and slaughtering at 24 weeks of age. The LTs were analysed for moisture, protein, fat and ash contents as well as CIE L*, a*, b* colour, drip loss, cooking loss and Warner-Bratzler shear force (WBSF). Various sex and protein interactions were observed for LT protein content, L* values and WBSF. Cooking loss was decreased in C and by the medium protein diet. Feeding RAC increased WBSF values, whilst decreasing a* and b* values. However, the differences observed are minor and might be considered negligible when evaluated by a consumer.
Publisher: Informa UK Limited
Date: 1997
Publisher: Elsevier BV
Date: 09-2019
DOI: 10.3382/PS/PEZ092
Abstract: This study evaluated the effects of feeding an expeller press canola meal (EPCM) supplement (20%) on the carcass, meat, and sensory quality characteristics of spent laying hens. Thirty EPCM-based and thirty conventionally (soybean based) fed Lohmann Brown-Elite spent laying hens were obtained from a commercial egg farm. Carcass, portions, physical quality, proximate composition, fatty acids, and sensory quality were determined. EPCM-fed hens had higher (P ≤ 0.05) drum yield, breast bone weights and percentages, but lower (P ≤ 0.05) thigh and breast meat yields. Conventionally fed hens had higher (P ≤ 0.05) thaw losses, skin yellowness (b*), Chroma values and breast fat content with lower (P ≤ 0.05) cooking losses, skin redness (a*) and hue angle values, as well as breast Warner-Bratzler shear force values (N) (15.43 ± 0.600 vs. 12.37 ± 0.411). Palmitic acid, stearic acid, heneicosanoic acid, palmitoleic acid, saturated fatty acids (SFA) (34.0 ± 0.56 vs. 38.7 ± 0.71), n-6:n-3 polyunsaturated fatty acids (PUFA) ratio (5.5 ± 0.13 vs. 7.2 ± 0.28), atherogenic index, thrombogenic index, delta-5 desaturase, elongase index, and thiosterase index were lower (P ≤ 0.05) for EPCM-fed hen breast meat. Myristic acid, lignoceric acid, nervonic acid, alpha-linolenic acid, docosahexaenoic acid (DHA), PUFA:SFA ratio (0.7 ± 0.05 vs. 0.9 ± 0.02), n-3 PUFA (3.4 ± 0.31 vs. 5.1 ± 0.17), hypocholesterolemic:Hypercholesterolaemic, stearoyl-CoA desaturase 16, and stearoyl-CoA desaturase 18 were higher (P ≤ 0.05) for EPCM-fed hen breast meat. Metallic flavor was decreased (P ≤ 0.05) for EPCM-fed hen breast meat. Generally, effects of EPCM supplementation were observed to have an effect on the carcass, physical quality, proximate composition, fatty acids, and health indices. The sensory profiles did not differ between EPCM and conventionally fed spent laying hen breast meat (except for metallic flavor). The EPCM improved the nutritional profile of spent laying hen meat with low intramuscular fat, low n-6:n-3 PUFA ratio, and favorable lipid health indices.
Publisher: Elsevier BV
Date: 02-2013
DOI: 10.1016/J.MEATSCI.2012.08.027
Abstract: This study investigated the effect of replacing dietary soybean oilcake meal with increasing levels of cottonseed oilcake meal (CSOCM) on the growth performance and meat (Iliofibularis muscle) chemical composition of ostriches in order to decrease total feed costs. A total of 105 ostriches were ided into five feeding groups according to the CSOCM inclusion level in the whole diet: Control (0% CSOCM), 3%, 6%, 9% and 12% CSOCM (of the whole diet), and fed with experimental diets from 6 to 13 months of age. As a result of feeding CSOCM, the final live weight and the average daily gain significantly increased in the 12% CSOCM group. The proximate composition, cholesterol content, mineral and fatty acid profile of the meat remained unaffected. Thus CSOCM may be used as an alternative protein source to the more expensive soybean oilcake meal in ostrich nutrition.
Publisher: Elsevier BV
Date: 05-1968
Publisher: Public Library of Science (PLoS)
Date: 08-11-2013
Publisher: Elsevier BV
Date: 11-2019
DOI: 10.1016/J.MEATSCI.2019.107888
Abstract: This study examined the effects of dietary quercetin on the fatty acid (FA) profile of rabbit caecotrophes, dissectible fat, Longissimus thoracis et lumborum (LTL) muscle and hindleg (HL) meat. Sixteen male and sixteen female New Zealand White rabbits were fed a control or quercetin-supplemented (2 g quercetin dihydrate/kg feed) diet from 5 to 12 weeks old, then slaughtered. Caecotrophes were collected from the gut, and the dissectible fat, LTL and deboned HL were s led. Lipids in the s les were transmethylated, then identified and quantified using GC-FID. Quercetin-supplementation increased C18:0 in the fat, and C20:4n-6 in the LTL - suggesting an interaction with endogenous lipid metabolism - but had no effect on the HL and caecotrophes. Sex affected the caecotrophe FAs, but had little effect on the meat's nutritional value. The FA profiles of the LTL and HL differed, but both aligned to nutritional recommendations. The caecotrophe FA profile was indicative of microbial biohydrogenation, but this had minimal effect on the carcass FA.
Publisher: Elsevier BV
Date: 08-2011
Publisher: African Journals Online (AJOL)
Date: 06-02-2018
Publisher: Elsevier BV
Date: 06-2008
Publisher: Academy of Science of South Africa
Date: 26-11-2015
DOI: 10.17159/SAJS.2015/20140347
Abstract: The addition of rooibos extract (RBE) (0%, 0.25%, 0.50%, 1.0% RBE) to improve the oxidative stability of blesbok, springbok and fallow deer droëwors (dried sausage) was studied. RBE treatments had no effects (p .05) on the lipid and protein oxidation of the dried product. With the addition of RBE 0.25%, lipid stability after drying showed the malonaldehydes decreased considerably. Haem-iron concentration increased after drying and differed (p .05) between RBE treatments within the dried stage within species. There were no differences (p .05) between the moisture, protein and fat contents between treatments within a specific processing stage. With the high polyunsaturated fatty acid content of the sausages, a high level of oxidation occurred. Even though RBE addition did not reduce oxidation significantly during the drying process, it could be a successful addition to the traditional South African meat product if it is shown to impart positive flavour attributes.
Publisher: Elsevier BV
Date: 04-2005
DOI: 10.1016/J.MEATSCI.2004.10.016
Abstract: Commercially reared ostriches (n=84) were randomly allocated to one of two groups. The first group (stressed: n=38) was deprived of food for a period of 2.5 days prior to slaughter, to simulate the stress experienced by slaughter ostriches held in holding pens (lairage) at a commercial ostrich abattoir over a weekend. The second group (control: n=46) was fed normally until 24 h prior to slaughter. Initial live weight as well as hot and cold drumstick weight were independent (P>0.05) of treatment. Stressed birds lost on average (±SE) approximately three times more weight than control birds over the experimental period (-3.2±0.6 vs. -1.0±0.5 kg, respectively). Full stomach and alimentary tract weights did not differ between treatments although there was a tendency for that derived from stressed birds to have lower stomach contents. The intra-muscular (Muscularis iliofibularis) pH(f) of stressed birds was 0.22 units higher (P<0.01) than that of contemporaries in the control group 1 h post-slaughter (6.03±0.06 vs. 5.81±0.05, respectively). After 26.5 h in a refrigerated room, this difference still remained at 0.25 units (6.46±0.07 vs. 6.21±0.07, respectively P 0.05) by the withholding of food for 2.5 days. It can thus be concluded that withholding feed from ostriches on lairage over a period of 2.5 days does not have any negative influence on the meat yield or physical quality traits thereof.
Publisher: Elsevier BV
Date: 09-2016
DOI: 10.3382/PS/PEW135
Abstract: The feeding activities of Egyptian geese are becoming a problem for crop farmers in South Africa. Their grain-based diet during the harvesting season compared to the diet during the rest of the year may have an influence on the meat quality, especially the sensory profile. Descriptive sensory analysis, physical measurements, and the proximate composition were used to investigate these effects. Season was a major influential factor with the meat from summer associating with sweet-oily-duck and beef attributes in contrast to the strong association towards the game, metallic, and fish attributes of the winter meat. This is due to the difference in the main fatty acids winter was higher (P ≤ 0.05) in polyunsaturated fatty acids ( PUFA: ) (C18:3 n-3) and summer higher (P ≤ 0.05) in monounsaturated fatty acid (C18:1 n-9). This study established that season has a significant effect on the sensory profile of Egyptian goose meat and should be considered regarding the utilization and consumption.
Publisher: Wiley
Date: 12-02-2021
DOI: 10.1002/JSFA.11113
Abstract: Acacia seed (AS) is an underutilized legume widely distributed in the world, with majority of the species ( %) found in Australia. Generally, the seeds are not only rich in protein, dietary fibre and potassium, but also possess anti‐nutritional compounds. In recent years, there have been an increase in the cultivation of some Australian acacia species such as Acacia victoriae , Acacia cowleana and Acacia coriacea from different regions. However, there is limited information on the composition, anti‐nutrients, antioxidant and functional properties of flour from these widely grown Australian AS species. Thus, the present study aimed to assess the properties of these Australian AS species from different geographical regions. The A. cowleana and A. coriacea were characterized by high protein, fat, potassium and soluble carbohydrate. However, higher starch and fibre contents were present in A. victoriae . Greater amounts of anti‐nutrients, total phenolics and flavonoids were found in A. cowleana and A. coriacea seeds, whereas A. victoriae had higher 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging capacity. A. victoriae and A. coriacea demonstrated the highest water absorption and solubility index, respectively. However, A. cowleana showed the highest oil absorption index. There was less variation in the composition and properties within species from different regions. All s les showed promising nutritional characteristics, although with sufficient ersity to indicate that Australian acacia seeds can be utilized to develop a range of new (functional) food products. Overall, the information obtained will help the food industries with the selection of AS species for food application.
Publisher: Elsevier BV
Date: 11-2005
Publisher: African Journals Online (AJOL)
Date: 15-02-2009
Publisher: Elsevier BV
Date: 04-2020
Publisher: Elsevier BV
Date: 09-2019
Publisher: Springer Science and Business Media LLC
Date: 28-07-2021
Publisher: Medpharm Publications
Date: 03-05-2011
Abstract: A confirmed case of human brucellosis motivated an investigation into the potential source of infection in Namibia. Since domestic animals are principal sources of Brucella infection in humans, 1692 serum s les were screened from sheep, goats and cattle from 4 presumably at-risk farms and 900 springbok (Antidorcas marsupialis) serum s les from 29 mixed farming units for Brucella antibodies by the Rose-Bengal test (RBT) and positive cases confirmed by complement fixation test (CFT). To assess the prevalence of human brucellosis, 137 abattoir employees were tested for Brucella antibodies using the standard tube agglutination test (STAT) and by enzyme linked immunosorbent assay (ELISA). Cattle and sheep from all 4 farms were negative by RBT and CFT but 2 of the 4 farms (Ba and C) had 26/42 and 12/285 seropositive goats, respectively. Post mortem examination of seropositive goats revealed no gross pathological lesions typical of brucellosis except enlarged mesenteric and iliac lymph nodes seen in a single buck. Culture for brucellae from organs of seropositive animals was negative. None of the wildlife sera tested positive by either RBT or CFT. Interviews revealed that besides the case that prompted the investigation, a family and another person from other farms with confirmed brucellosis shared a common history of consumption of unpasteurised goat milk, home-made goat cheese and coffee with raw milk and prior contact with goats, suggesting goats as the likely source of infection. All 137 abattoir employees tested negative by STAT, but 3 were positive by ELISA. The 3 abattoir workers were clinically normal and lacked historical connections with clinical cases. Although goats are often associated with B. melitensis, these studies could not explicitly implicate this species owing to cross-reactivity with B. abortus, which can also infect goats. Nevertheless, these data reinforce the need for a better National Control Programme for brucellosis in Namibia.
Publisher: African Journals Online (AJOL)
Date: 06-02-2018
Publisher: Elsevier BV
Date: 12-2018
DOI: 10.1016/J.MEATSCI.2018.07.034
Abstract: Drying kinetics and changes in proximate composition, pH, salt content, water activity (a
Publisher: Elsevier BV
Date: 2017
Publisher: Elsevier BV
Date: 03-2021
Publisher: Medpharm Publications
Date: 26-08-2020
Abstract: The influence of varying dietary protein and energy levels on the relative growth of body components of ostriches was evaluated over a 244-day growth period. One hundred twenty 1-day-old ostrich chicks were randomly assigned to 15 pens. Three varying energy regimes (high, medium and low) and five protein levels (1–5) were supplied ad libitum to each pen. A randomly selected bird from each pen was slaughtered at 1, 35, 63, 103, 159, 168 and 244 days of age. Each bird was weighed, stunned, exsanguinated, defeathered and eviscerated. In idual body components were dissected and weighed at every slaughter age. Proximate analysis was performed on these components, which were ground with the remainder of the carcass, excluding gut content, but including blood and feathers. Based on the analysis of ostrich feathers and the known mass of the feathers, the protein mass contribution of the feathers was deducted from the protein accretion of the bird. All the data were transformed to natural logarithms and regressed against the featherless body protein growth. Intercepts and slopes were compared to determine differences in growth rate ascribed to nutrient densities. Neither dietary energy nor dietary protein level had a significant effect on the relative growth of the measured components in this study. Allometric coefficients were established, which could be helpful to improve the accuracy of simulation modelling attempts for ostrich nutrition.
Publisher: MDPI AG
Date: 03-04-2020
DOI: 10.3390/FOODS9040418
Abstract: The effects of sex and production systems on carcass yield, meat quality and proximate composition of sub-adult impala were evaluated by culling 35 impala from intensive (12 males) and semi-extensive (12 males and 11 females) production systems within the same game farm. While no sexual dimorphism was found for carcass weights, male impala had a higher dressing percentage than females, indicating a higher meat production potential. Few differences were observed for yields between the male impala from the different production systems, but physical meat quality parameters indicated possible stress for those kept intensively. Minor differences existed in physiochemical parameters between various impala muscles for the two sexes and production systems, providing little motivation for these factors to be considered when processing sub-adult impala carcasses. Impala meat from both sexes, all muscles and all production systems produced meat with shear force values below 43 N, and thus may be considered as tender. Furthermore, the proximate composition of all impala meat in this study ranged from 74.7 to 77.0 g/100g moisture, 20.7 to 23.5 g/100g protein, 1.2 to 2.2 g/100g fat and 1.1 to 1.3 g/100g ash content. These values compare favorably to other game species, indicating that impala meat may serve as a lean protein source.
Publisher: American Association of Zoo Veterinarians
Date: 09-01-2020
DOI: 10.1638/2018-0157
Abstract: Five free-ranging male (subadults, n = 3 adults, n = 2) plains zebras (
Publisher: Springer Science and Business Media LLC
Date: 09-1955
DOI: 10.1038/176561A0
Publisher: CSIRO Publishing
Date: 19-08-2022
DOI: 10.1071/AN22155
Abstract: The growing world population accompanied by urbanisation and improved economies has resulted in an increased demand for diets rich in animal proteins. The rearing of livestock by existing practices is also becoming increasingly difficult due to changing environmental conditions. The use of black soldier fly larvae (BSFL) grown on organic side streams (bioproducts) as feed for animals presents a sustainable alternative to conventional feed ingredients. The nutritional and compositional profile of BSFL reared on organic side streams and their potential to be used as animal feed has been extensively explored. However, little information is available on the chemical safety of BSFL reared on organic side streams. This review addresses the chemical safety hazards of BSFL reared on substrates spiked with different chemical contaminants, including heavy metals, mycotoxins, pesticides, and pharmaceuticals. BSFL were observed to excrete mycotoxins and were able to reduce the concentration of pesticides and pharmaceutical compounds in the substrate. Certain heavy metals were found to be accumulated in BSFL when grown on spiked substrate. Initial studies have also indicated that the growth parameters and composition of BSFL are not altered by the presence of microplastics and organic pollutants in the substrate. Information about these feed-safety issues will assist in developing regulatory frameworks and appropriate processing methods to mitigate these hazards, thereby providing a framework of risks for the commercialisation of BSFL destined for animal feed.
Publisher: Wiley
Date: 02-2000
DOI: 10.1002/1097-0010(200002)80:3<390::AID-JSFA540>3.0.CO;2-G
Publisher: Elsevier BV
Date: 2023
DOI: 10.1016/J.MEATSCI.2022.109010
Abstract: Over the years, the handling of goats (loading, transport, unloading, time spent in lairage) prior to slaughter as well as the slaughter process (stunning, and bleeding) has largely applied to other livestock which impairs the wellbeing of goats as well as their products due to the difference in behavior among species. Numerous factors (feeding management, production systems, environmental conditions, and physiological status of the animals) predispose goats to pre-slaughter stress, resulting in increased stress responses during the transport, lairage, and slaughter process that influence the meat quality attributes. Goats are more susceptible to pre-slaughter stress relative to other ruminants. In this review, stress factors relating to goats, indicators as well as management, were elucidated which will assist producers in making informed decisions on minimizing goat stress for the betterment of the meat quality and goat industry as a whole.
Publisher: African Journals Online (AJOL)
Date: 02-2000
Publisher: AOSIS
Date: 02-02-2012
Abstract: With on-going changes in land use practices from conventional livestock farming to commercial, wildlife-based activities, the interface or interaction between livestock and wildlife is increasing. As part of the wildlife-based activities of ecotourism, breeding and hunting, game farmers are also exploring the utilisation of meat from hunted or harvested game. The expanding interface or increased interaction between livestock and wildlife increases the risk of disease incidence and the emergence of new diseases or the re-emergence of previously diagnosed diseases. The risk is not only related to domestic and wild animal health, but also to the occupational hazards that it poses to animal handlers and the consumers of game meat. This review endeavours to highlight the role that game plays in the spreading of zoonotic diseases to other animals and humans. Ex les of zoonotic diseases that have occurred in wild animals in the past, their relevance and risk have been summarised and should function as a quick reference guide for wildlife veterinarians, ecologists, farmers, hunters, slaughter staff, processors and public health professionals.
Publisher: Southern African Wildlife Management Association
Date: 10-2011
DOI: 10.3957/056.041.0208
Publisher: Elsevier BV
Date: 08-2013
Publisher: MDPI AG
Date: 15-05-2020
DOI: 10.3390/FOODS9050641
Abstract: The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon’s chemical composition the bacon was high in protein (~29%) and low in total fat ( %). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2ω6), oleic (C18:1ω9c), and arachidonic (C20:4ω6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01). The differences between sex and age class are considered negligible regarding the overall profile and healthiness of the bacon.
Publisher: MDPI AG
Date: 27-09-2023
Publisher: Springer Science and Business Media LLC
Date: 09-2019
DOI: 10.1007/S11274-019-2722-X
Abstract: The C ylobacter and Arcobacter genera encompass closely related species that are ubiquitous in nature and are harboured in the gastrointestinal tract of many animals, including food-producing animals (cattle, sheep, pigs and poultry). In humans C ylobacter spp. is the cause of most of the gastroenteritis cases worldwide and in more severe cases the infection can result in Guillian Barré syndrome. Similarly, Arcobacter species can cause gastroenteritis as well as bacteraemia. Infections in humans can be induced by the consumption of contaminated vegetables, meat, milk and water. However, food originating from animals, especially meat, has been recognised as a source of infection, in fact, poultry meat and meat products have been globally reported as the main source of infection. It is clear that food-producing animals are important reservoirs for C ylobacter and Arcobacter species, which implies successful colonisation of the gastrointestinal tract at primary production and contamination during the slaughter process. During slaughter the evisceration step has been recognised as the most likely point of contamination, as accidental spillage of intestinal fluid and rapture of gastrointestinal tract can occur. Therefore, improper hygienic practices can ultimately allow for the contamination of finished/retail products intended for human consumption. This literature review will seek to explore the infection of food-producing animals with C ylobacter and Arcobacter species at primary production and contamination during the slaughter of food-producing animals.
Publisher: Academy of Science of South Africa
Date: 30-05-2017
DOI: 10.17159/SAJS.2017/20160161
Abstract: Cape snoek (Thyrsites atun) is an important source of protein for people in South Africa however, nutritional information thereof is limited. The proximate and fatty acid compositions of raw and cooked (80 °C) snoek muscles were determined according to official AOAC methods. The mean moisture, ash, total lipids and protein for raw snoek were 72.8±1.86%, 1.3±0.09%, 4.0±1.16 and 21.5±1.35%, respectively. Cape snoek is very high in palmitic acid (24.65±1.43%), oleic acid (18.21±2.64%), eicosapentaenoic acid (EPA, 9.11±2.06%) and docosahexaenoic acid (DHA, 19.70±3.25%). With the exception of total lipids, cooking significantly reduced moisture (69.40±2.03%) and ash (1.12±0.12%), and increased protein (24.47±1.39%) content. It is concluded that Cape snoek is very high in protein and can be classified as a low-fat fish which is rich in EPA and DHA. Significance: Cape snoek is a low-fat fish, containing less than 4% fat, and is high in EPA (9.11±2.06%) and DHA (19.70±3.25%). Cape snoek is thus a healthy, cheap and high-protein food source, with a high content of omega-3 fatty acids.
Publisher: Cambridge University Press (CUP)
Date: 06-06-2019
DOI: 10.1017/S0031182019000684
Abstract: Thirty warthogs, Phacochoerus africanus , were collected in the Pongola Game Reserve, South Africa and examined for helminths. Gastrointestinal helminth assemblages comprised Gastrodiscus aegyptiacus , the cestode genus Moniezia and seven species of nematodes. A single warthog harboured a metacestode of Taenia hydatigena in the mesenteries. No helminths were found in the heart, lungs or liver of the warthogs. Probstmayria vivipara and Murshidia spp. were the most prevalent as well as abundant helminth species, followed by Physocephalus sexalatus . The incidence of Moniezia did not differ between hosts of different sex or age. Numbers of Murshidia spp. were not affected by host sex, but were higher in adults than in juveniles. Conversely, burdens of Trichostrongylus thomasi were not affected by host age, but were higher in males than in females. While not highly significant, helminth assemblages in male warthogs were more species rich than in females. Helminth communities in the three genera of wild sub-Saharan suids are largely unique, but Ph. africanus and Hylochoerus meinertzhageni share more worm species with each other than with Potamochoerus larvatus , possibly because the former two are more closely related. Overlap between helminth communities of African wild suids and those of other suids and Tayassuidae worldwide is limited.
Publisher: Elsevier BV
Date: 10-2014
DOI: 10.1016/J.FOODRES.2014.06.005
Abstract: No sensory profile information is available for Egyptian goose (Alopochen aegyptiacus) meat. The aim of this study was to conduct descriptive analysis in order to establish the sensory attributes of the breast portion of this species. Meat from guineafowl, Pekin duck, ostrich and broiler chicken were used as reference species. Egyptian goose meat had a very intense game aroma, game flavour and metallic aftertaste, mainly attributable to the muscle's high percentage of polyunsaturated fatty acids and Fe. Egyptian goose meat was also low in tenderness and high residue this may be due to the high level of physical exercise endured by the breast muscle. Egyptian goose meat proved to be similar to ostrich meat regarding appearance (dark, red colour) and low tenderness, but differed from guineafowl and broiler chicken, the latter two meat types illustrated a higher degree of juiciness and tenderness. These results of Egyptian goose meat can now be used for further sensory studies as it is important to also establish the influence of extrinsic factors such as season and gender on the meat quality of this waterfowl species.
Publisher: MDPI AG
Date: 07-07-2022
DOI: 10.3390/APP12146861
Abstract: Physical hazards, such as bullet particles and bone fragments, in wild meat could be introduced by processes applied whilst killing game meat animals. These hazards may pose a health risk to non-suspecting consumers and must therefore be identified, evaluated and removed from meat and meat products. The extent of dispersion of these hazards in carcasses has not been sufficiently investigated with respect to game meat safety. This study aims to describe and quantify the occurrence of these hazards in animals shot by aerial (helicopter) shotgun targeting the head and higher neck region (n = 12) and single-projectile/free-bullet rifle shots targeting the thorax region (n = 36) of impala killed for meat consumption. To quantify the occurrence, particle sizes and dispersion surface of bullet fragments and bone splinters in the forequarters, radiographs were taken from top to bottom (dorsal ventral) and from the side (lateral) in the sequence of the skull, neck and forequarters. A t-test (p 0.05) was conducted to compare the association of averages from the killing methods with the occurrences of bullet fragments and bone splinters. Bullet particles and bone splinters of significant sizes were introduced by the killing methods adopted. The results show a high incidence of harmful bullet particle and bone splinter sizes from the rifle thorax shots (p = 0.005). The dispersion of both physical hazards could cover a wide distance of mm between particles on hunted game meat animals. Game meat animal killing methods with a rifle targeting the chest cavity should be refined and implemented. These should include the selection of bullets less prone to fragmentation, and compliance with regulated game meat animal-killing protocols, including regulating the placement of shots to allow only head or high neck shots for game meat animals slaughtered/culled for human consumption.
Publisher: MDPI AG
Date: 22-09-2021
Abstract: Various body measurements and commercial carcass yields of relatively young (2½–6 yrs old) giraffe (Giraffa camelopardalis angolensis) were investigated to quantify the effect of sex there upon. Eight male and eight female giraffe were culled by standard practice in Namibia, where body and horn measurements were taken, before the carcasses were dressed. There were no significant differences between the mean dead weights of the two sexes (bulls = 691.1 kg cows = 636.5 kg p = 0.096), the only body measurements found to differ significantly were those of the forelegs, with the shoulder to hoof (p = 0.046) and the knee to hoof (p = 0.025) both being significantly longer in the bulls. The horn measurements were all found to be significantly larger in the bulls than the cows even at this young age. The neck weight as a percentage of the carcass weight was found to be significantly heavier for the bulls compared to the cows, however, the back percentage values were significantly heavier in the cows than the bulls. There was a strong positive correlation between the body weight and most of the body lengths, as well as between most of the in idual body measurements. The giraffe used had an average age of 3.7 years old, and had therefore not yet reached their growth plateau, which may be why sex had no influence on most of the body measurements recorded.
Publisher: MDPI AG
Date: 18-05-2020
DOI: 10.3390/FOODS9050648
Abstract: This study compared the carcass characteristics of ram and ewe lambs from South African wool, dual-purpose, meat, and fat-tailed sheep types, reared to produce premium lamb carcasses. The lambs were reared on a feedlot diet (10.41 MJ ME/kg feed and 19.06% crude protein) from weaning (30 kg live weight) until they attained a back-fat depth of ~4 mm, measured using ultrasound. After slaughter, the carcasses were assessed for retail cut yields, composition, and physical meat quality. Later, maturing lambs attained heavier carcass weights than early maturing breeds (~20.7 kg vs. 16.9 kg, respectively p ≤ 0.05), and differences in carcass composition and retail cut yields were ascribed to differences in the frame size and pattern of fat deposition of the respective breeds. Small differences in physical meat quality were observed, with meat from Dormer and Namaqua lambs having notably higher shear-force values (~46 N) than that from Meatmaster carcasses (~34 N). These differences though are expected to have little influence on the perceived quality of the meat.
Publisher: Wiley
Date: 12-2014
DOI: 10.1002/JSFA.6991
Abstract: The use of carbon monoxide (CO) and various packaging types has been suggested to improve/stabilise the colour and oxidative processes of red meats, thereby improving the retail value and revenue. The main aim of this study was to investigate the influence of packaging type and CO treatment on the colour and oxidative stability of tuna. The addition of CO significantly increased the redness (a(*) ) of the tuna steaks but the redness was not equally stable for all treatments. The aerobically packaged steaks showed a temporal decrease in redness while the redness of anaerobically packaged steaks remained relatively stable. The addition of CO did not significantly affect (P >0.05) the brownness (b(*) ) (with one exception) and lightness (L(*) ) of the steaks. The anaerobically packaged steaks showed a significant difference (P 0.05) in lipid or protein oxidation were observed between treatments. The aerobically packaged steaks had a significant temporal increase (P <0.05) in lipid oxidation while no such trend was apparent in the anaerobically packaged steaks. Protein oxidation remained relatively stable over time for both aerobically and anaerobically packaged steaks. Storing CO treated tuna steaks in anaerobic packaging can improve the oxidative and colour stability of tuna. Such treatment can reduce spoilage and wastage thereby potentially increasing revenue.
Publisher: Oxford University Press (OUP)
Date: 07-2001
DOI: 10.1046/J.1365-2672.2001.01346.X
Abstract: The shelf-life of refrigerated catfish fillets was determined at 2 degrees C, to simulate retail conditions, using two types of packaging materials, vacuum packing (VP) and oxygen permeable packaging (OPP). Representative s les (n=5) from both types of packaging methods were drawn at random every 2 d until a microbiological count of 106 cfu g-1 was reached. S les were pooled and screened microbiologically using standard methods. Fatty acid analyses of total lipids, neutral lipid, glycolipid and phospholipid fractions were also conducted, to determine at which point the fish was regarded as spoiled and which packaging method provided a longer shelf-life. OPP limits storage to a maximum of 4 d (aerobic plate count of 8.2 x 105 cfu g-1), whereas VP extends the shelf-life of the fillets to between 6 and 8 d (aerobic plate count of 9.2 x 104 cfu g-1 and 1.66 x 106 cfu g-1, respectively). Similarly, coliform counts increased with time however, packaging material had no statistical influence thereon. Until d 13, when the experiment was terminated, no deterioration in lipid composition of the various fractions was noted. An extended shelf-life microbiologically-speaking, for potential processors, could thus be obtained by using VP instead of OPP.
Publisher: MDPI AG
Date: 12-08-2022
DOI: 10.3390/APP12168095
Abstract: Processes of killing wild game meat animals could introduce toxic metals into the animal’s meat, which subsequently may pose a risk of consumer exposure to toxins during ingestion. In most cases, toxic metals occur naturally in the environment and may be found in traces in different parts of a game meat animal. However, some of these metals are also introduced to meat animals by bullets used during the hunting and killing of game meat animals. These bullets are generally made from metals such as lead, arsenic, and copper, all of which have strictly regulated limits in food products including meat. S les of helicopter-killed impala in the area around the bullet ellets’ wound (n = 9) and from animals killed by a single projectile (n = 9) were analysed using inductively coupled plasma mass spectrometry (ICP-MS). The type of bullet used influenced the mean concentration of some of these toxic metals (mg/Kg) in meat s les helicopter killing resulted in the following levels of As (0.665, SD = 1.95) Cd (0.000, SD = 0.000) Pb (620.18, SD = 1247.6) and Hg (0.017 SD = 0.033) compared to single projectile killing that resulted in the following levels: As (0.123, SD = 0.221) Cd (0.008, SD = 0.021) Pb (1610.79, SD = 1384.5) and Hg (0.028, SD = 0.085). The number of s les per metal with levels above the EU products’ limits were Pb = 18/18 s les from both killing methods, As = 2/18 s les from helicopter killing, Cd- = 1/18 from rifle killing and Hg = 0/18. To minimise the risks of toxic metals posed by bullets, the use of lead (Pb) free bullets should be encouraged, and the control of meat animal killing methods must always be performed, especially for meat contamination prevention.
Publisher: African Journals Online (AJOL)
Date: 22-09-2006
Publisher: AIP Publishing
Date: 02-1960
DOI: 10.1063/1.1735582
Abstract: The relation of the x-ray diagram at small angles to the preparation conditions of glass fibers from molten silicates is studied. The composition Na2O·MgO·3SiO2 is studied extensively, and fibers are also studied in which K2O replaces Na2O, and CuO and PbO replace MgO. Most of the diagrams are characterized by very intense, shaped, diffuse scattering. Also, fibers which had certain thermal histories show intense, unshaped diffraction maxima. The diffuse scattering is interpreted as due to voids which are elongated by the spinning process. The discrete diffraction corresponds to a Bragg spacing of about 30 A but is not associated with short-range order. It is concentrated on the surface or accessible to liquid penetration from the surface. It is either frozen in by quenching, produced by quenching, or produced by a combination of quenching and reaction with the atmosphere. No interpretation of the structure responsible for it is given.
Publisher: MDPI AG
Date: 15-10-2020
DOI: 10.3390/ANI10101884
Abstract: Weaner male Boer Goats (BG n = 36 21 bucks and 15 wethers) and large frame Indigenous Veld Goats (IVG n = 41 21 bucks and 20 wethers) were raised on hay and natural grass ad libitum and the recommended amount of commercial pelleted diet to a live weight between 30 and 35 kg. Carcass quality characteristics (live weight, carcass weights, dressing %, chilling loss and eye muscle area) were measured. The right sides of the carcasses were ided into wholesale cuts and dissected into subcutaneous fat, meat and bone. Large frame Indigenous Veld Goat (IVG) wethers were slightly lighter than the IVG bucks with no significant difference observed between BG. Wethers compared to bucks had higher dressing %, subcutaneous fat % in all primal cuts, intramuscular fat %, kidney fat % and, overall, slightly less bone %. Some breed–wether interactions were noticed: IVG wethers were slightly lighter than the IVG bucks, but the IVG bucks tended to produce higher % meat compared to other test groups. Judged on the intramuscular fat % characteristics, it seems as if wethers should produce juicier and more flavorsome meat compared to bucks.
Publisher: Cambridge University Press (CUP)
Date: 02-2003
DOI: 10.1017/S1357729800053339
Abstract: The meat palatability, water-holding capacity, colour and shear force values of 32 Boer goat (BG) kids and 32 South African Mutton Merino (MM) lambs were investigated. Two pelleted diets (offered to 16 animals per species) with either a low (LE, 9·9 MJ/kg dry matter (DM)) or a high (HE, 12·1 MJ/kg DM) metabolizable energy level were given to the animals for either 28 or 56 days. Thereafter the animals were slaughtered, the meat cooked and presented to a trained sensory panel. Organoleptically, a difference between goat and lamb was noted. Each one had a specific species flavour, which was not influenced by energy level of the diet. BG meat was perceived to be stringier than that of the MM, but there was no significant difference in Warner-Bratzler shear force values. Tenderness declined with age in both species and there was also a tendency for goat meat to be less juicy than lamb. Chevon had a more pronounced after-taste than lamb. No objective difference could be distinguished between the colour of the cooked goat and lamb, but there was a tendency for fresh lamb to have a higher a*-value (redness) than goat. Although diet did not influence drip loss, drip loss increased with an increase in slaughter age. Only after 56 days did the m. semimembranosus of MM have a significantly higher drip loss than that of BG (LE: 4·84 v. 3·43% HE: 4·72 v. 3·23%). In the m. semimembranosus of both species cooking loss increased with an increase in slaughter age. It can be concluded that goat meat compares favourably with lamb in terms of water-holding capacity, colour and shear force values. If goats are finished in the feedlot, it can be done on a LE diet, since diet does not influences any of the mentioned characteristics. This may render a direct economic advantage for BG feedlot finishing.
Publisher: Elsevier BV
Date: 09-2008
DOI: 10.1016/J.MEATSCI.2008.05.018
Abstract: The current knowledge of the yield and nutritional (proximate and fatty acid) composition of meat derived from African ungulates, camelidae, rodents, ratites and reptiles is reviewed. Although most of the species discussed give low cholesterol levels consistent with their low meat lipid contents, the tegu lizard gives a very low level (18.2mg/100g tissue). The fatty acid profiles of the various species all have low saturated fatty acids and high polyunsaturated fatty acids resulting in favourable saturated to polyunsaturated fatty acid ratios. Although the springbok, camel, ostrich and crocodile are marketed and exported to sophisticated markets, the rodents are the species that show most promise in becoming large commercial commodities. Not only is their meat desirable and nutritional, but they are also highly adaptable to extensive and intensive production systems.
Publisher: Elsevier BV
Date: 2016
Publisher: MDPI AG
Date: 04-02-2022
DOI: 10.3390/ANI12030382
Abstract: Various meat quality characteristics of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large-frame Boer Goats (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear) were studied. Weaner male BG (n = 18 10 bucks and 8 wethers) and IVG (n = 19 9 bucks and 10 wethers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30–35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses were chilled at 4 °C within 1 h post mortem. The muscles were dissected from both sides 24 h post mortem and aged for 1 d and 4 d. Variations in meat characteristics such as ultimate pH, water holding capacity (WHC), % purge, myofibril fragment length (MFL), intramuscular fat (IMF), connective tissue characteristics, and Warner-Bratzler shear force (WBSF) were recorded across muscles. Bucks had higher lightness (L*) and hue-angle values, whereas wethers had increased redness (a*) and chroma values. The muscle baseline data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon.
Publisher: Hindawi Limited
Date: 24-11-2019
DOI: 10.1111/JFPP.14300
Publisher: Elsevier BV
Date: 10-2015
Publisher: Informa UK Limited
Date: 10-1995
Publisher: Elsevier BV
Date: 06-2012
DOI: 10.1016/J.MEATSCI.2012.01.013
Abstract: This comprehensive review describes the effects of freezing and thawing on the physical quality parameters of meat. The formation of ice crystals during freezing damages the ultrastructure and concentrates the solutes in the meat which, in turn, leads to alterations in the biochemical reactions that occur at the cellular level and influence the physical quality parameters of the meat. The quality parameters that were evaluated are moisture loss, protein denaturation, lipid and protein oxidation, colour, pH, shear force and microbial spoilage. Additionally mechanisms employed to mitigate the effects of freezing and thawing were also reviewed. These include the use of novel methods of freezing and thawing, ante and post mortem antifreeze protein inclusion and vitamin E supplementation, brine injection and modified atmospheric packaging.
Publisher: Elsevier BV
Date: 2019
DOI: 10.1016/J.MEATSCI.2018.08.012
Abstract: The effect of olive oil inclusion on the chemical and sensory characteristics in cabanossi made with ostrich and warthog meat was investigated. Ostrich meat from soybean oilcake (SBOC) and cottonseed oilcake dietary inclusion levels (CSOC), and olive oil were included at three levels (0%, 1% and 2%) resulting in six treatments. The fat content in the cabanossi increased with increasing levels of oil inclusion but were all <10%, which allows it to be classified as a low fat meat product. Total monounsaturated fatty acids in the cabanossi increased whilst total saturated fatty acids and total polyunsaturated fatty acids decreased as olive oil increased. The SBOC cabanossi had a lower fat and higher crude protein content. The inclusion of olive oil at 2% resulted in a cabanossi with increased tenderness, juiciness and cured red meat colour, all factors that appeal to the consumer, while the overall flavour descriptors were not adversely affected by the inclusion of olive oil.
Publisher: Elsevier BV
Date: 12-2016
Publisher: Elsevier BV
Date: 02-2005
DOI: 10.1016/J.MEATSCI.2004.07.008
Abstract: Near infrared reflectance spectroscopy (NIRS) was used to predict the chemical composition of freeze-dried ostrich meat s les. Tenderloin (M. ambiens), big drum (M. iliofibularis) and fan fillet (M. gastrocnemius) s les (n=160) were included in the study. S les were minced, freeze-dried and analysed according to standard laboratory procedures for ash, dry matter (DM), crude protein (CP) and fat content. S les were scanned (1100-2500 nm) and partial least-square regression (PLSR) was used to predict the chemical composition. Multiple correlation coefficients (r) and standard errors of calibration (SEC) for the chemical analysis of freeze-dried ostrich meat were: ash (0.72 0.29%) DM (0.72 1.01%) CP (0.98 0.55%) and fat (0.99 0.29%). The r values for the validation set and the standard error of performance (SEP) for the different constituents were: ash (0.71 0.23%) DM (0.84 0.72%) CP (0.97 0.64%) and fat (0.99 0.18%). Calibrations were accurate for CP and fat.
Publisher: Elsevier BV
Date: 06-2023
Publisher: Elsevier BV
Date: 02-2005
DOI: 10.1016/J.MEATSCI.2004.07.007
Abstract: The aim of this study was to determine citrate synthase (CS), phosphofructokinase (PFK) activities and myosin heavy chain (MHC) isoform contents in four muscle groups (semimembranosus (S), deltoideus (D), longissimus lumborum (LL), and psoas major (PM)) of impala (n=6). All four muscle groups expressed predominantly MHC IIa (means of 55±22-93±12%). MHC IIx was only expressed in D. In D, positive correlations were found between MHC I and age (r=0.93 P<0.05) and the weight of the animals (r=0.94 P<0.01). PFK (means of 175±179-374±181), CS (means of 100±23-126±38 μmol/min/gdw) and MHC content indicated that energy provision in the impala is produced to a large extent via oxidative pathways and fibre types vary with animal characteristics.
Publisher: MDPI AG
Date: 05-03-2021
Abstract: The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance testing) quality of restructured ostrich ham (95% lean meat plus fat). Treatments consisted of five decreasing levels of STPP (0.70%, 0.53%, 0.35%, 0.18% and 0%) that were simultaneously substituted with five increasing levels of iota-CGN (0%, 0.1%, 0.2%, 0.3% and 0.4%). Cooked yield, hardness, cohesiveness, and gumminess of restructured ostrich ham increased (p ≤ 0.05) with decreasing levels of STPP (and increased levels of iota-CGN). No significant trend in instrumental color measurements or springiness were observed between treatments. Ostrich ham with 0.35% STPP and lower had increased ostrich meat aroma and flavor, while spicy aroma and flavor, mealiness and consumer acceptance decreased. Iota carrageenan can be substituted for STPP (up to 0.35% STPP and 0.2% iota-CGN) to produce reduced STPP ham.
Publisher: Brill
Date: 09-06-2020
Abstract: The study reports on a simple gravimetrical analysis to determine the chitin content of insect larvae. Hermetia illucens larvae, 16 days of age, was used as s le material. The method of analysis comprised of a defatting treatment by means of rapid solvent extraction (2:1 chloroform : methanol), followed by a treatment with 1 M HCL (demineralisation) and 1 M NaOH (deproteinisation). The nitrogen content of the obtained chitin was determined and compared to that of the nitrogen content of pure chitin (6.89). The chitin content of H. illucens larvae was determined to be 5.68±0.15% with a nitrogen content of 6.43±0.038 (mean ± standard error). The average nitrogen content of the isolated chitin was lower than the theoretical value calculated for pure chitin. This indicated that there was still a small amount of inorganic compounds present in the chitin of the insect larvae after applying the developed analytical procedures. This was confirmed by the ash value of the isolated chitin (1.50±0.06%) (mean ± standard error). The analysis is simple and accurate, which gives repeatable results, for the determination of the chitin content of H. illucens larvae. Further studies regarding the demineralisation treatment could improve the accuracy of the method due to the removal of all inorganic components. Future studies could also investigate the accuracy of the protocol on other insect species.
Publisher: Elsevier BV
Date: 03-2014
Publisher: CSIRO Publishing
Date: 2014
DOI: 10.1071/AN13073
Abstract: The effects of Musca domestica (common house fly) larvae meal (magmeal) on the meat quality of broiler chickens were investigated in a trial consisting of three isonitrogenous and isoenergetic treatment diets containing either 10% fish meal, 10% M. domestica larvae meal or a control diet with soya bean meal as the protein source. Chicks that received either the 10% M. domestica larvae meal or 10% fish meal produced significantly heavier carcasses and had a higher breast-meat yield than did the control chicks. Sensory attributes evaluated by a trained sensory panel included chicken aroma, metallic aroma, initial juiciness, chicken flavour, sustained juiciness, metallic aftertaste, toughness and mealiness. The s les were judged to have a prominent chicken aroma but a less prominent chicken flavour. Although the s les had a moderate initial juiciness, they did not have a sustained juiciness except for the larvae-fed s les, which had higher sustained juiciness values all s les were perceived as tender fishmeal-fed s les were judged more mealy than larvae-fed s les, with the control being intermediary larvae-fed s les had higher metallic aroma and aftertaste values, although these values were low and unlikely to be detected by consumers. Comparison of meat-quality characteristics showed no treatment differences for breast- and thigh-muscle colour, pH, water holding capacity or cooking losses. Significant differences were observed for drip loss, with the lowest drip loss reported for the larvae meal-fed s les, followed by the control diet and the highest for fish meal-fed s les. It is concluded that the inclusion of larvae meal into the diets of broilers will have positive rather than any detrimental effects on most carcass, meat and sensory characteristics.
Publisher: OMICS Publishing Group
Date: 2012
DOI: 10.4172/2157-7579
Publisher: MDPI AG
Date: 18-10-2021
Abstract: The physico-chemical properties (proximate, salt content, water activity (aw), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15, and 20% by weight) measured at day 0 (before drying), day 2 (after drying at 30 °C and 40% relative humidity), and over a 90 day storage (day 17, 32, 47, 62, 77, and 92) under vacuum at 25 °C were investigated. The use of lower fat levels (10 and 15%) in the formulation resulted in higher weight loss during drying and droëwors with higher protein, ash, and salt content and lower aw and pH compared to the droëwors made with 20% fat. The pH increased (p 0.001) during storage for all the fat levels, while the moisture content and the aw were stable as expected. TBARS values were the highest in droëwors made with 20% of fat after drying (day 2), but droëwors made with 10% of fat reached similar maximal values on day 17. Formulations containing 15% sheep fat displayed the lowest TBARS values after drying and along storage, and thus had the best characteristics in relation to oxidative stability.
Publisher: Southern African Wildlife Management Association
Date: 10-2010
DOI: 10.3957/056.040.0207
Publisher: Southern African Wildlife Management Association
Date: 10-2012
DOI: 10.3957/056.042.0207
Publisher: MDPI AG
Date: 16-04-2020
DOI: 10.3390/MOLECULES25081845
Abstract: Near-infrared (NIR) spectroscopy, combined with multivariate data analysis techniques, was used to rapidly differentiate between South African game species, irrespective of the treatment (fresh or previously frozen) or the muscle type. These in idual classes (fresh previously frozen muscle type) were also determined per species, using hierarchical modelling. Spectra were collected with a portable handheld spectrophotometer in the 908–1676-nm range. With partial least squares discriminant analysis models, we could differentiate between the species with accuracies ranging from 89.8%–93.2%. It was also possible to distinguish between fresh and previously frozen meat (90%–100% accuracy). In addition, it was possible to distinguish between ostrich muscles (100%), as well as the forequarters and hindquarters of the zebra (90.3%) and springbok (97.9%) muscles. The results confirm NIR spectroscopy’s potential as a rapid and non-destructive method for species identification, fresh and previously frozen meat differentiation, and muscle type determination.
Publisher: Elsevier BV
Date: 11-2021
Publisher: Elsevier BV
Date: 12-2016
Publisher: Elsevier BV
Date: 10-2007
DOI: 10.1016/J.CBPA.2007.05.028
Abstract: The aim was to separate and characterize the myosin heavy chain (MHC) isoforms of four southern African wild ruminants, namely Blesbuck (Damaliscus dorcas phillipsi), Kudu (Tragelaphus strepsiceros), Black Wildebeest (Connochaetes gnou) and Blue Wildebeest (Connochaetes taurinus). Longissimus dorsi muscle s les were subjected to SDS-PAGE and Western blot analyses using antibodies raised against MHC isoforms. The specificity of these antibodies was assessed using immunohistochemistry combined with ATPase histochemistry, Three MHC isoforms were separated and the bands were identified from fastest to slowest migrating as MHC I, MHC IIx and MHC IIa. The mobility of the MHC isoforms was similar for all four species, including that of bovine, but differed from human muscle. Kudu muscle exhibited the lowest proportion of MHC I and the highest proportion of MHC IIx, whereas Blesbuck muscle had the least MHC IIx. The two Wildebeest species were intermediate in isoform content. In conclusion, when new species are studied, existing electrophoretic protocols may need to be modified to achieve quantifiable separation and isoform migration pattern must be verified in order to reach correct interpretations. Furthermore, antibody specificity may differ between techniques as well as species and needs confirmation.
Publisher: African Journals Online (AJOL)
Date: 15-10-2010
Publisher: Elsevier BV
Date: 06-2008
DOI: 10.1016/J.MEATSCI.2007.10.022
Abstract: Meat derived from three genotypes of ostrich, resulting from breeding South African Black (Black) ostriches and Zimbabwean Blue (Blue) ostriches as well as their hybrid, was analysed for physical and sensory quality. Ostriches of a commercially standard slaughter age of 14 months, raised under the same environment were used. The pH(24) was the highest in the pure Blue genotype and therefore meat from this genotype was the darkest and the percentage drip loss and cooking loss the lowest. When comparing the pure Blue genotype to the pure Black genotype, 70% of the muscles had a higher pH(24), 50% of the muscles were redder and significantly less saturated in colour, 67% of the muscles had a lower percentage drip loss and 50% of the muscles had a lower percentage cooking loss. No significant genotypic differences were found regarding the instrumental toughness, nor the sensory attributes of the meat.
Publisher: Informa UK Limited
Date: 04-07-2014
DOI: 10.1080/00071668.2014.933772
Abstract: 1. Feeding costs are the largest expense in an ostrich production system, and protein is one of the more expensive components of the diet. This study evaluated the growth response of ostrich chicks on diets containing different concentrations of protein (amino acids). The diets were formulated to contain three concentrations of protein (one diet with 20% less protein than the conventional concentration, L one diet with the conventional concentration of protein, M and one diet with 20% more protein than the conventional concentration, H) for each of the phase diets. The phase diets were pre-starter, starter, grower and finisher. 2. This study includes the analysis of ostrich body weight (BW) by modelling growth with linear polynomial and non-linear functions for all the data not separated for treatments. In total, 3378 BW recordings of 90 animals were collected weekly from hatch (d 0) to 287 d (41 weeks) of age. 3. Seven non-linear growth models and three linear polynomial models were fitted to the data. The growth functions were compared by using Akaike's information criterion (AIC). For the non-linear models, the Bridges and Janoschek models had the lowest AIC values for the H treatment, while the Richards curve had the lowest value for M and the von Bertalanffy for the L treatment. 4. For the linear polynomial models, the linear polynomial of the third degree had the lowest AIC values for all three treatments, thus making it the most suitable model for the data therefore, the predictions of this model were used to interpret the growth data. Significant differences were found between treatments for growth data. 5. The results from this study can aid in describing the growth of ostriches subjected to optimum feeding conditions. This information can also be used in research when modelling the nutrient requirements of growing birds.
Publisher: MDPI AG
Date: 18-11-2021
Abstract: The presence of toxic metals in harvested game meat is a cause for concern for public health and meat safety in general. Authorities and food safety agencies continue to develop guidelines and limits of the maximum allowable levels of toxic metals in food products. However, the situation is different for game meat products in developing countries, where a number of shortcomings have been identified. This includes a lack of game meat animal slaughter regulations, specific species’ product limits that have not yet been established and the continued use of hunting or game meat animals’ harvesting plans that could introduce the same toxic metals of concern. This review was conducted from English literature published between 2011 and 2021 it highlights the possible health effects and the shortcomings in the implementation of game meat safety production strategies for toxic metals (Arsenic, Lead, Cadmium and Mercury) in game meat animal production. Lead (Pb) remains the most significant threat for toxic metals contamination in game meat animals and the slaughter processes. In most developing countries, including in South Africa, the monitoring and control of these heavy metals in the game meat value chain has not yet been implemented.
Publisher: Elsevier BV
Date: 03-2014
DOI: 10.1016/J.MEATSCI.2013.10.036
Abstract: The effect of rooibos tea extract (RBTE 0%, 0.25%, 0.50%, 1.00%) as a natural antioxidant on the lipid and protein stability of ostrich droëwors (traditional South African dried sausage) after a 15 day drying period was investigated. The lipid stability of the droëwors increased with 0.25% RBTE having lower TBARS. The protein stability of the droëwors did not differ (P≥0.05) between treatments. The heme-iron content did not differ (P≥0.05) between the treatments and increased from day 0 to day 15. Drying resulted in a decrease in the total moisture content by 45% and a corresponding increase in all other components. There were no differences between the moisture, fat and ash contents between treatments within a specific day. The droëwors had high concentrations of oleic acid, palmitic acid and linoleic acid. The addition of RBTE also improved the sensory attributes and can thus be added and marketed as a natural flavourant from 'out of Africa' for a traditional South African meat product.
Publisher: Wiley
Date: 24-02-2016
DOI: 10.1002/JSFA.7623
Abstract: The meat from African game species is healthy, naturally produced and increasingly popular with consumers. Among these species, zebra (Equus quagga burchellii) are growing in number in South Africa, with the meat from surplus animals holding potential to contribute to food security and economic stability. Despite being consumed locally and globally, little information exists on the composition of zebra meat. This study aimed to determine the proximate composition of zebra meat as well as the fatty acid composition of the intramuscular (IMF) and subcutaneous (SCF) fat. Zebra longissimus lumborum muscle was shown to have a high mean protein content (22.29 g per 100 g) and low mean fat content (1.47 g per 100 g). High proportions of polyunsaturated fatty acids (PUFAs) were found in the IMF (41.15%) and SCF (37.71%), mainly comprising α-linolenic (C18:3n-3) and linoleic (C18:2n-6) acids. Furthermore, the IMF and SCF had favourable PUFA/saturated fatty acid ratios (>0.4) and omega-6/omega-3 ratios (<4), indicating that both components are healthy lipid food sources. This study has shed new light on the nutritional value of zebra meat, which will not only be important for food product labelling, nutritional education and incorporation into food composition databases, but will also be indispensable for marketing and export purposes. © 2016 Society of Chemical Industry.
Publisher: MDPI AG
Date: 07-11-2020
DOI: 10.3390/FOODS9111624
Abstract: The aim of this study was to investigate the interaction between different rates of freezing and thawing on whole ostrich moon steaks to establish a combination or singular main effect that minimises thaw loss and maximises the retail display shelf-life regarding moisture loss, colour, lipid oxidation and tenderness. Five characteristic freezing rates (FR: 1, 2, 4, 8, 24 h) were compared with five characteristic thawing rates (TR: 1.5, 3, 6.5, 14, 21 h) in a completely randomised block design. Moon steaks (M. femorotibialis medius) from 125 birds were randomly assigned to a specific treatment combination before being subjected (after thawing) to a 10-day chilled storage at 4 °C shelf-life trial. Thawing rate had no effect (p 0.05) on any of the quality (colour, drip and cooking losses, shear force, 2-thiobarbituric acid (TBARS)) parameters whilst freezing rate and display time both had significant (p 0.05) influences. Thaw loss was lowest (p 0.05) for the FR_1h and FR_2h, followed by FR_4h, FR_8h and FR_24. The FR_1h had the highest (p 0.05) drip and shear force values during display while the FR_2h and FR_8h had the highest rate of oxidation (TBARS and metmyoglobin formation). FR_24h had the second best (p 0.05) colour retention after FR_4h and minimal package drip. Overall, FR_4h resulted in the best quality meat over the entire shelf-life with high bloom retention, low TBARS and shear force, and average thaw, drip and cooking loss.
Publisher: Elsevier BV
Date: 2019
DOI: 10.1016/J.MEATSCI.2018.08.021
Abstract: The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD pH < 6.06) was investigated for 12 days under refrigerated (5 ± 1 °C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal s les (L* = 33.08, a* = 13.60, b* = 10.29, C* = 17.10 and H
Publisher: Wiley
Date: 04-05-2012
DOI: 10.1002/JSFA.5682
Abstract: Poultry is one of the leading meat products in South Africa, and its nutritional composition can be affected by the cut and cooking method. Limited food composition data are available for typical South African poultry products. This study investigated the effect of different cuts and cooking methods on the proximate and fatty acid composition as well as the cholesterol content of guinea fowl (Numida meleagris) meat. The open-roasting method produced the highest moisture content for all cuts, and the baking bag method the lowest. The baking bag method resulted in the highest protein content. Cooking method had no effect on fat content, although breast had the lowest and thigh the highest fat content. Ash content was highest in the open-roasted drumstick. All cuts, regardless of cooking method, had a favourable polyunsaturated/saturated fatty acid (P/S) ratio (>0.4). Their n-6/n-3 ratio was also within the recommended beneficial range (<4:1). Both cooking method and cut affected cholesterol content. Different cuts of guinea fowl vary in proximate and fatty acid composition as well as in cholesterol content, which in turn is affected to varying degrees by cooking method.
Publisher: Elsevier BV
Date: 10-2022
DOI: 10.1016/J.MEATSCI.2022.108911
Abstract: Giraffe numbers grow exponentially when farmed, necessitating periodic culling. This study quantified the effect of sex and muscle on the physical quality characteristics of eight giraffe muscles. The Warner-Bratzler shear force (WBSF) was the only parameter to be affected by an interaction between sex and muscle (P < 0.001), although the interaction for the CIE L* values tended towards significance (P = 0.054). Cooking loss (male = 41.6 ± 0.35% female = 40.7 ± 0.33% P = 0.024) and CIE L* values (male = 38.8 ± 0.23 female = 37.3 ± 0.27 P = 0.039) were both affected by sex. Muscle had an effect on all physical parameters. The ultimate pH of all muscles was 5.5-5.9 the average WBSF of <43 N for all muscles indicates giraffe meat in this study is tender. This study shows that yield and physical characteristics of giraffe meat are favourable, and the results may be useful for the marketing of giraffe meat.
Publisher: Elsevier BV
Date: 10-2003
Publisher: CSIRO Publishing
Date: 2016
DOI: 10.1071/AN14055
Abstract: This study investigated the breast meat proximate composition and quality indicators in relation to response of broilers to the following dietary treatments (T): positive control (+C with 668 mg salinomycin and 500 mg zinc bacitracin per kg of feed) Moringa oleifera leaf meal (MOLM) was fed at a low level (ML 1–5 g/kg feed, depending on growth stage), a medium level (MM, 3 times the low level) or a high level (MH, 5 times the low level) and a negative control (–C without supplementation) for 35 days. At postmortem, the carcass weight, and breast muscle pH at 45 min (pH45) and 24 h (pH24) were recorded. At 36 h postmortem, breast muscles were excised, weighed and stored in a refrigerator at 4°C to measure pH, colour (CIE-L*, lightness a*, redness and b*, yellowness) and cumulative drip loss over eight consecutive days. Chroma (C*) and hue angle (h) were calculated. The –C had the highest (P 0.05) dressing percentage and chilled carcass weight, and ML had the lowest. Breast meat fat and energy contents were highest (P 0.05) in +C and MOLM supplemented diets, and lowest in -C. Dietary treatments had no effect on pH at postmortem and during storage over time. Cumulative drip loss increased with each day of storage, and it was highest (P 0.05) in +C and lowest in MH. Dietary supplementation of MOLM significantly (P 0.05) reduced lightness, but increased redness, yellowness, chroma and the hue angle during storage over time. In conclusion, dietary supplementation of M. oleifera leaf meal had positive effects on proximate composition and shelf-life quality indicators of broiler breast meat.
Publisher: Czech Academy of Agricultural Sciences
Date: 30-06-2020
Publisher: African Journals Online (AJOL)
Date: 06-02-2018
Publisher: Medpharm Publications
Date: 13-08-2015
Abstract: Whilst lead poisoning in raptors, scavenging birds and waterfowl is well studied and common knowledge, there is surprisingly little literature detailing the risk to mammalian scavengers and captive carnivores fed hunted meat. This case report describes the death of two captive cheetahs (Acinonyx jubatus jubatus) following acute onset of nervous symptoms. Clinical signs included hyper-excitability, seizures, arched back, tail held abnormally high and hyper-salivation. Necropsy findings included bullets or a bullet in their stomachs. Kidney and liver lead levels from one cheetah (15.6 ppm and 17 ppm respectively) were consistent with a diagnosis of lead poisoning liver from the second cheetah was not available for testing. Both animals were routinely fed hunted antelope or game birds. This is the first report of oral lead poisoning in captive large carnivores, although these are unlikely to be the first cases. Without awareness of the risks of feeding hunted game, lead exposure will continue to be an underdiagnosed reality in the rehabilitation of endangered carnivores.
Publisher: African Journals Online (AJOL)
Date: 21-05-2019
Publisher: Elsevier BV
Date: 02-2023
Publisher: African Journals Online (AJOL)
Date: 21-05-2019
Publisher: Elsevier BV
Date: 06-2021
Publisher: Elsevier BV
Date: 04-2006
DOI: 10.1016/J.MEATSCI.2005.10.004
Abstract: Cold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of hot-deboning include the reduction of costs and time, but there is always the risk of cold-shortening. The effects of hot-deboning of ostrich M. gastrocnemius, pars interna on meat sensory attributes were investigated. The data showed that the hot-deboned muscles' pH(48) (6.57±0.18) was significantly negatively correlated (r=-0.7813 P<0.038) to the mean Warner-Bratzler shear force values (71.28±18.62N, 12.7mm(-1) diameter) and positively correlated (r=0.789 P<0.035) to the mean scores for taste panel tenderness (66.39±15.45). After storage for 48h post-mortem, the hot-deboned muscles were found to be less juicy (P<0.004) and, according to both sensory tenderness scores and Warner-Bratzler shear force values, tougher (P<0.0001) than the cold-deboned muscles.
Publisher: Elsevier BV
Date: 12-2003
Publisher: CSIRO Publishing
Date: 2016
DOI: 10.1071/AN14183
Abstract: A study was conducted with 192 pigs of three sex types with treatments according to slaughter weight (65 kg to 144 kg). The main statistical differences observed were for slaughter weight with significant (P 0.05) and highly significant (P 0.01) differences describing more than 10% of variance observed for all characteristics (liveweight, warm carcass weight, dressing percentage, eye muscle area, subcutaneous fat thickness, intramuscular fat area, subcutaneous fat : eye muscle area, intramuscular fat : eye muscle area, fat thickness, muscle depth, carcass length, ham circumference, ham length and chest depth) measured. Sex differences (P 0.05) were also observed for dressing percentage, fat measurements and muscle depth measured between the 5th and 6th lumbar vertebrae. Sex type differences, in all instances, accounted for 10% or less variance except for subcutaneous fat : eye muscle area ratio (18.47%). It was shown that although significant sex type differences (P 0.05) existed slaughter weight had the largest effect on carcass characteristics in the given circumstances accounting for most of the observed variance.
Publisher: Wiley
Date: 13-07-2020
DOI: 10.1002/JSFA.10466
Publisher: Elsevier BV
Date: 02-2016
DOI: 10.1016/J.FOODCHEM.2015.07.121
Abstract: Stable isotope ratios ((13)C/(12)C and (15)N/(14)N) of South African Dorper lambs from farms with different vegetation types were measured by isotope ratio mass spectrometry (IRMS), to evaluate it as a tool for the authentication of origin and feeding regime. Homogenised and defatted meat of the Longissimus lumborum (LL) muscle of lambs from seven different farms was assessed. The δ(13)C values were affected by the origin of the meat, mainly reflecting the diet. The Rûens and Free State farms had the lowest (p ⩽ 0.05) δ(15)N values, followed by the Northern Cape farms, with Hantam Karoo/Calvinia having the highest δ(15)N values. Discriminant analysis showed δ(13)C and δ(15)N differences as promising results for the use of IRMS as a reliable analytical tool for lamb meat authentication. The results suggest that diet, linked to origin, is an important factor to consider regarding region of origin classification for South African lamb.
Publisher: Elsevier BV
Date: 11-2019
Publisher: International Society for Horticultural Science (ISHS)
Date: 06-2010
Publisher: Elsevier BV
Date: 08-2017
Publisher: Iowa State University
Date: 06-2017
Abstract: This study aimed to compare the fiber-type composition and fiber cross-sectional area (CSA) of male and female springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Frozen s les from 4 male and 3 female springbok were fiber-typed immunohistochemically using the primary antibodies A4.74, BA-D5 and BF-35. The CSA of the fibers was determined using the software Image J. Type IIX fibers accounted for 64 to 77% of the fibers in all s les, with type IIA (12.7 to 19.1%), type IIAX (6.4 to 9.3%) and type I (2.4 to 8.5%) making smaller (P 0.001) contributions. Female springboks’ muscles contained more type IIX fibers than males’ (P = 0.004) and the BF contained more type I fibers and fewer type IIA and IIAX fibers than the LTL (P 0.001). CSA values did not differ between sexes or muscles however, they increased with apparent fiber glycolytic capacity (I IIA IIAX IIX P 0.001). The glycolytic nature suggested by the fiber-type composition of springbok muscle found in this study is in contrast with previous reports on the physicochemical nature of springbok meat. This casts doubt on the application of standard associations between fiber-type and meat quality to this species. However, it may provide some explanation for the low shear force values found for springbok meat in previous studies.
Publisher: African Journals Online (AJOL)
Date: 11-06-2004
Publisher: Elsevier BV
Date: 07-2012
DOI: 10.1016/J.MEATSCI.2012.02.020
Abstract: A pairwise comparison of the meat quality between fresh and frozen/thawed Musculus iliofibularis was conducted. Thirty-two (16 left 16 right) muscles were collected and allocated to two treatments: fresh and frozen/thawed. Frozen vacuum-packed s les were stored for 1 month at -20°C before thawing. The fresh s les had higher pH (P<0.05), water binding capacity (P<0.05), CIE L* (P<0.0001), CIE a* (P<0.05) and Chroma values (P<0.05) than the frozen/thawed s les, indicating the fresh s les were bright red in appearance and had minimal exudate. The frozen/thawed s les lost 5.09±0.21% moisture during thawing and had a greater drip loss (P<0.0001) and shear force (P<0.001). No differences were obtained with regard to cooking loss, CIE b*, hue and TBARS. Protein oxidation (mM carbonyls/mg protein) was lower (P<0.05) in the frozen/thawed s les, which was attributed to the higher (P<0.0001) protein concentration negating the higher (P<0.001) carbonyl content. Industrial freezing and thawing regimes negatively affected the quality of ostrich meat.
Publisher: Elsevier BV
Date: 2007
Publisher: Iowa State University
Date: 12-2017
Abstract: Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.
Publisher: Elsevier BV
Date: 11-2020
Publisher: Elsevier BV
Date: 09-2016
DOI: 10.1016/J.MEATSCI.2016.04.015
Abstract: The increasing demand for meat from alternative species, such as blesbok (Damaliscus pygargus phillipsi), gives rise to the need for characterizing the quality attributes of fresh meat from these species. While muscle-specific colour stability has been extensively studied in conventional livestock, limited information is available on this phenomenon in game meat. Therefore, the objective of this study was to examine the colour stability of three major blesbok muscles, infraspinatus (IS), longissimus thoracis et lumborum (LTL) and biceps femoris (BF). Instrumental colour, surface myoglobin redox forms, and biochemical attributes influencing colour stability were measured on 2.5-cm steaks from blesbok IS, LTL, and BF during refrigerated storage under aerobic conditions for eight days. IS steaks consistently demonstrated higher (P≤0.05) redness, colour stability, and chroma than the LTL and BF steaks. These findings suggested that blesbok IS muscle is more colour-stable than its LTL and BF counterparts. The game industry may employ muscle-specific strategies to improve marketability of fresh blesbok meat.
Publisher: Elsevier BV
Date: 10-2016
DOI: 10.1016/J.MEATSCI.2016.04.017
Abstract: In most societies, meat is more highly prized, yet more frequently tabooed, than any other food. The reasons for these taboos are complex and their origins have been the focus of considerable research. In this paper, we illustrate this complexity by deliberating on several "unconventional" or "exotic" animals that are eaten around the world, but whose consumption evokes strong emotions, controversy and even national discourse: dogs, equids, kangaroos, marine mammals, primates, rodents and reptiles. We take a systematic approach, reflecting on the historical and current demand for the meat, the manner in which this demand is met, and how in idual and societal attitudes towards these species shape their approval as food. What emerges from this synthesis is that conflicting views on the aforementioned species exist not only between Western societies and elsewhere, but also in nations where these animals are readily consumed. Moreover, such taboos are seldom based on functionalist explanations alone, but rather have overwhelming symbolic and psychological groundings.
Publisher: Wiley
Date: 06-09-2019
DOI: 10.1002/JSFA.9261
Abstract: Animal products (fishmeal etc.) are typically used in commercial broiler production systems. However, progressively more pressure is placed on the animal feed industry to find alternative protein sources that are more sustainable, ethical and green, such as insect meal, without having negative effects on the sensory and meat quality. Hence this study aimed to validate the commercial value of black soldier fly (BSF) pre-pupae meal for broiler production by determining the effects of different dietary levels (0%, 5%, 10% or 15%) on carcass, sensory and meat quality. There were no significant differences for the carcass characteristics, pH, colour, thaw loss and cooking loss of the broilers. Treatment had no influence on the sensory characteristics (aroma, flavour, juiciness and tenderness) of the breast muscle (P > 0.05). Mineral content was similar across treatments and no differences (P > 0.05) were observed for the long-chain fatty acid composition of the cooked broiler meat. None of the fatty acids was correlated with chicken flavour. BSF pre-pupae meal (up to 15%) can be included in broiler diets without influencing the carcass, sensory or meat quality characteristics. © 2018 Society of Chemical Industry.
Publisher: Elsevier BV
Date: 03-2003
DOI: 10.1016/S0309-1740(02)00090-6
Abstract: The effect of the halothane gene in pigs on the meat and sensory qualities thereof were determined. Meat derived from 60 Landrace×Large White pigs of three halothane genotypes was used. The sensory qualities, cooking loss, colour, shear value and proximate analysis of the cooked pork loin roasts were determined. The three genotypes did not differ significantly (P>0.05) with regard to the colour of the cooked meat, percentage cooking loss and percentage moisture. There were significant differences (P<0.05) between the genotypes in the percentage protein, ash and fat. Meat from the three genotypes also differed significantly (P 0.05) with regard to tenderness, pork flavour and no mealiness. Correlation values showed a positive correlation (r=0.46, P<0.05) between juiciness and tenderness. These results indicate that the inclusion of the halothane gene in pig production programmes results in meat with an inferior quality and it can be recommended to exclude the halothane positive genotype from any pig production system where fresh pork quality is considered a primary goal.
Publisher: Springer Science and Business Media LLC
Date: 12-02-2013
Publisher: Cambridge University Press (CUP)
Date: 02-2003
DOI: 10.1017/S1357729800053327
Abstract: Carcass measurements, commercial cuts and chemical composition of the meat of 32 Boer goat (BG) kids and 32 South African Mutton Merino (MM) lambs were investigated. Two pelleted diets (offered to 16 animals per species) with either a low (LE, 9·9 MJ/kg dry matter (DM)) or a high (HE, 121 MJ/kg DM) metabolizable energy level were offered, ad libitum, for either 28 or 56 days. Thereafter the animals were slaughtered and the carcasses dissected into South African commercial cuts. The 8-9-10-rib cut of each carcass was dissected and used for chemical analysis. MM had heavier carcasses (LE: 19·87w. 15·28 kg HE: 2401 v 17·05 kg), and proportionally heavier ribs and buttocks than BG and therefore one can expect higher prices for sheep carcasses than for those of goats. BG had significantly more moisture and protein and lower fat and energy values than MM. DM, fat and energy values increased with an increase in slaughter age in both species. BG had significantly higher concentrations of 11 of the 18 measured essential amino acids in their 8-9-10-rib cuts than the MM. Goat carcasses had higher Ca, K, Mg, Na and P levels than sheep carcasses, regardless of the diet offered. BG had a lower carcass cholesterol content than lamb (66·77 v. 99·28 mg/100 g, respectively). Palmitic (C16: 0), stearic (C18: 0) and oleic (C18: 1n9) acids comprised the greatest proportions of the fatty acids in the 8-9-10-rib cut. On both diets there was a significantly higher saturated to unsaturated (SFA: UFA) fatty acid ratio in lamb than in goat meat (LE: 0·30 v 0·845 HE 1·407 v. 0·892). It can be concluded that chemically the meat from young feedlot goats is not inferior to that of lamb, and since it has a higher protein percentage and lower fat, cholesterol and SFA it can be considered as a healthy food commodity. Since diet had little or no significant influence on the carcass weight distribution or chemical composition of the goats, BGs can be finished on a LE-diet in the feedlot. This may decrease the food cost significantly.
Publisher: Elsevier BV
Date: 11-2001
DOI: 10.1016/S0309-1740(01)00055-9
Abstract: Comparison of CIELAB colour values of the m. iliofibularis derived from 14 month old and 8 year old ostriches have indicated that an increase in age is accompanied with a significant (P<0.001) reduction in reflectance (L*) and a signiffcant increase in both a* (P<0.001) and b* (P<0.05) values, the meat thus becoming darker and redder with increased age. Comparison with results found in scientific literature suggest that, similar to other species, toughness also increases with age. Warner Bratzler values of the older ostriches were also higher than published results of 14 month old birds (4.44 kg/1.27 cm dia vs. 5.26 kg/1.27 cm dia). Intramuscular fatty acid composition and content of the older ostriches did not suggest any large variations compared with published results for younger (14 month old) ostriches.
Publisher: African Journals Online (AJOL)
Date: 15-12-2009
Publisher: Wiley
Date: 12-07-2006
Publisher: Elsevier BV
Date: 06-2018
DOI: 10.3382/PS/PEY074
Abstract: This study evaluated the carcass characteristics and meat quality attributes of spent laying hens raised under conventional battery cage and free-range systems. Thirty free-range and 30 conventional battery-caged Lohmann Brown-Elite spent laying hens of 53 and 40 wk of age, respectively were obtained from a commercial egg producer. Carcass, portion, and organ weights and percentages were determined. Physicochemical analyses were performed on thigh and breast meat s les. Caged hens had heavier (P ≤ 0.05) warm and cold carcasses, thighs, wings, and feet. The percentages of the breast (26.1 ± 0.51 vs. 28.3 ± 0.28), drum, breast bones, breast thaw and cooking loss, and thigh cooking loss were higher (P ≤ 0.05) for free-range than for caged hens. Free-range hens had heavy (P ≤ 0.05) gizzards (33.9 ± 1.04 vs. 30.5 ± 0.73) and bones and a lower (P ≤ 0.05) breast meat percentage (47.3 ± 0.94 vs. 51.7 ± 1.35). Meat redness (a*) (0.54 ± 0.222 vs. 1.40 ± 0.135) and hue angle, skin redness (a*), breast (12.37 ± 0.411 vs. 17.10 ± 0.751), and thigh (29.68 ± 0.306 vs. 39.75 ± 0.826) Warner-Bratzler shear force values (N), breast moisture, and thigh ash content were higher (P ≤ 0.05) for free-range hens. Caged hens had a higher (P ≤ 0.05) thigh thaw loss percentage and breast ash content. Production system significantly influenced the carcass characteristics and meat quality of spent laying hens. The results of this study supply baseline information for the utilization of spent laying hens by the poultry industry and consumers.
Publisher: MDPI AG
Date: 09-02-2021
Abstract: Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
Publisher: MDPI
Date: 08-04-2020
Publisher: African Journals Online (AJOL)
Date: 03-12-2012
Publisher: MDPI
Date: 08-04-2020
Publisher: MDPI
Date: 08-04-2020
Location: South Africa
Start Date: 11-2021
End Date: 11-2024
Amount: $637,659.00
Funder: Australian Research Council
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