Meat quality attributes of night-cropped Impala (Aepyceros melampus)

Abstract

The aim of this experiment was to determine the effect of using a heavy or a light calibre rifle for night cropping of impala (Aepyceros melampus) on meat quality (pH, colour, cooking and drip loss, tenderness). The effect of gender on these parameters was also tested. Eight male and eight female impala were shot at night using either a heavy or a light calibre rifle. Sex and rifle calibre had an effect on some of the parameters tested. An exponential function (y = a + b e (ct) ) was fitted to the rate of pH decline with time. Constants for females were: a = 5.667 ± 0.0142, b = 2.097 ± 0.1777 and c = -0.451 ± 0.0541, and constants for males were: a = 5.792 ± 0.0142, b = 3.055 ± 0.1777 and c = -0.711 ± 0.0541. These constants differed (P < 0.05) between sexes. The impala showed a mean pH 45 of 7.17 ± 0.0674 and a mean pH f of 5.70 ± 0.068. Mean drip and cooking loses were 2.55 ± 0.300%, 23.98 ± 0.367%, respectively, whilst a mean shear value of 3.65 ± 0.293 kg / 1.27 cm diameter was also noted. The darker colour of venison was reflected in the CIELAB values of the M. longissimus thoracis (L* = 29.22 ± 0.590, a* = 11.26 ± 0.319, b* = 7.36 ± 0.266). One of the animals was stressed prior to and during killing, and showed attributes associated with ante-mortem stress: higher pH f , lower drip loss and darker meat. The results indicate that the present method of cropping ungulates does not have a negative effect on the meat quality parameters tested.

Post-mortem changes in the physical meat quality characteristics of refrigerated impala <i>M. longissimus dorsi</i>

“…Corresponding values were below 10% for the L* and a* colour values as well as cooking loss. Nevertheless, the mean values obtained for the physical parameters are similar to those reported in previous investigations on this species (Hoffman, 2000b;Kritzinger et al, 2003). With the exception of shear force, no conclusive trends over time were found for the various physical characteristics measured.…”

“…One of the species that has been identified as having potential for producing game meat on a sustainable basis is the impala (Aepyceros melampus) (Fairall, 1985;Hoffman, 2000a). The methodology of cropping this game species has been described previously (Lewis et al, 1997;Hoffman, 2000b;Kritzinger et al, 2003). Normally cropped animals are exsanguinated by cutting the throat in the field and the offal is either removed in the field or in the abattoir (Hoffman, 2003).…”

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

“…In pork, lighter flesh, which is greyish-pink in color, is considered acceptable to consumers, whereas fresh meat from ruminant livestock (beef, lamb, and chevon) is darker than pig meat, and a bright cherry-red color is deemed acceptable in these species. Venison and game meat are darker red in appearance than the meat from domestic ungulates (Hoffman, 2000;Daszkiewicz et al, 2011). Since the consumers prefer red meat (such as beef) that is neither too dark nor too pale (Jeremiah et al, 1972), the dark color of game meat may negatively influence the purchasing decisions.…”

“…The darker color of game animals may also be attributed to stress from poor cropping methods resulting in DFD meat (Von La Chevallerie and van Zyl, 1971;Von La Chevallerie, 1972;Scanga et al, 1998;Hoffman, 2001a). The higher Mb content and resulting darker meat found in game meat and venison are most likely due to higher levels of physical activity (Vestergaard et al, 2000;Díaz et al, 2002), with wild ungulates being more active than domestic ungulates (Hoffman, 2000). However, this is not necessarily the case for all wild ungulates.…”

Typical edible non-dairy animal products in Africa from local animal resources

“…Several studies on the chemical and sensorial characteristics of bushmeat (Ladele et al 1996;Hoffman 2000aHoffman , 2000bHoffman and Ferreira 2004;Van Zyl and Ferreira 2004;Hoffman et al 2007aHoffman et al , 2007bPetit et al 2014) are available to support the appreciation of consumers for this kind of meats, because of their low fat content and pleasant taste.…”