Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition

Needham, Tersia; Engels, Retha A.; Hoffman, Louwrens C.

doi:10.3390/foods10030619

Cited by 4 publications

(2 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Because serotonin-releasing neurons change their firing according to behavioral states, behavioral states can alter how odors are transmitted to the brain [ 124 ]. Sensory characteristics of game meat play an important role in consumers satisfaction, and their consistency remains imperative for consumer behavior [ 125 ].…”

Section: Resultsmentioning

confidence: 99%

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Ciobanu

Manoliu

Ciobotaru

et al. 2023

Foods

View full text Add to dashboard Cite

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.

show abstract

Section: Resultsmentioning

confidence: 99%

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Ciobanu

Manoliu

Ciobotaru

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…A common consumer perception of game meat is that it is tougher than meat from domesticated livestock, although results from various studies have contradicted this [3,27,28]. Colour also plays an important role in meat quality, as it can indicate flavour, tenderness, freshness, and safety to consumers [29,30].…”

Section: Introductionmentioning

confidence: 99%

Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest (Alcelaphus buselaphus) as Influenced by Sex and Muscle

Hoffman

Schalkwyk

Müller

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Overview of game meat utilisation challenges and opportunities: A European perspective

et al. 2023

View full text Add to dashboard Cite

Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition

Cited by 4 publications

References 32 publications

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Carcass Yields and Physical-Chemical Meat Quality Characteristics of Namibian Red Hartebeest (Alcelaphus buselaphus) as Influenced by Sex and Muscle

Overview of game meat utilisation challenges and opportunities: A European perspective

Contact Info

Product

Resources

About