The Experts below are selected from a list of 23244 Experts worldwide ranked by ideXlab platform
Michael Muller - One of the best experts on this subject based on the ideXlab platform.
-
factors influencing the flavour of Game meat a review
Meat Science, 2016Co-Authors: Jeannine Neethling, L C Hoffman, Michael MullerAbstract: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.
-
quality characteristics of blue wildebeest connochaetes taurinus meat
South African Journal of Wildlife Research, 2011Co-Authors: S J Van Schalkwyk, Michael MullerAbstract:The Muscularis longissimus dorsi of eight blue wildebeest (Connochaetus taurinus), collected at Sandveld Nature Reserve, South Africa, were analysed for biochemical and physical characteristics and chemical composition. The initial (6.60) and final (5.41) pH, drip loss (4.91%), cooking loss (39.42%) and maximum Warner-Bratzler shear force (4.91 kg/ 1.27 cmo) were comparable to values found in meat from several other African Game Species (black wildebeest, blesbok, duiker, impala, red hartebeest, reedbuck, springbok, warthog). Like other wild ungulates, blue wildebeest meat had a higher crude protein (22.28%) and lower lipid (1.06%) content compared to beef, which makes it a healthy alternative to traditional red meat.
-
quality characteristics of blue wildebeest connochaetes taurinus meat short communication
South African Journal of Wildlife Research - 24-month delayed open access, 2011Co-Authors: S J Van Schalkwyk, Michael MullerAbstract:The Muscularis longissimus dorsi of eight blue wildebeest (Connochaetus taurinus), collected at Sandveld Nature Reserve,South Africa, were analysed for biochemical and physical characteristics and chemical composition. The initial (6.60) and final (5.41) pH, drip loss (4.91%), cooking loss (39.42%) and maximum Warner-Bratzler shear force (4.91 kg/ 1.27 cmo) were comparable to values found in meat from several other African Game Species (black wildebeest, blesbok, duiker, impala, red hartebeest, reedbuck, springbok, warthog). Like other wild ungulates, blue wildebeest meat had a higher crude protein (22.28%) and lower lipid (1.06%) content compared to beef, which makes it a healthy alternative to traditional red meat.
L C Hoffman - One of the best experts on this subject based on the ideXlab platform.
-
changes in the physico chemical attributes through processing of salami made from blesbok damaliscus pygargus phillipsi eland taurotragus oryx fallow deer dama dama springbok antidorcas marsupialis and black wildebeest connochaetes gnou in comparison
Meat Science, 2018Co-Authors: Chido Chakanya, Voster Muchenje, Elodie Arnaud, L C HoffmanAbstract:Abstract Drying kinetics and changes in proximate composition, pH, salt content, water activity (aw) and lipid oxidation through processing of salami made using five different Game meat Species were evaluated and compared to pork. Eight batches of salami from each Species were made and sampled for analysis throughout processing. Processing time was a significant factor on all measured attributes whilst Species affected (P ≤ .05) pH and moisture but not drying kinetics. Black wildebeest meat exhibited higher (P ≤ .05) pH than pork and other Game meat (6.30 vs 5.63–5.80), which translated to higher (P ≤ .05) salami pH throughout and at the end of processing (5.77). Final pH of all other salami ranged from 5.01 to 5.28, aw ranged from 0.88 to 0.92. TBARS remained lower than 1 mg MDA equivalent/kg. The study suggests that salami from these Game Species, excluding black wildebeest, can be produced using the same processing parameters as conventional pork salami and obtaining similar physico-chemical attributes.
-
factors influencing the flavour of Game meat a review
Meat Science, 2016Co-Authors: Jeannine Neethling, L C Hoffman, Michael MullerAbstract: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.
Margit Cichna-markl - One of the best experts on this subject based on the ideXlab platform.
-
Duplex real-time PCR assay for the simultaneous determination of the roe deer (Capreolus capreolus) and deer (sum of fallow deer, red deer and sika deer) content in Game meat products
Food Control, 2015Co-Authors: Barbara Druml, Rupert Hochegger, Margit Cichna-marklAbstract:Due to the high price of Game meat, food producers may be tempted to adulterate their products with cheaper meat. This paper presents a duplex real-time PCR assay which allows the simultaneous determination of the content of roe deer (Capreolus capreolus) and deer* (the sum of fallow deer (Dama dama), red deer (Cervus elaphus) and sika deer (Cervus nippon)) in food products to detect food adulteration. Relative quantification is carried out by using a reference (“all meat”) PCR assay based on the myostatin gene. The quantification approach was validated by analyzing binary meat mixtures with pork, “all Game” meat mixtures containing each of the four Game Species in pork and a model Game sausage. Compared to singleplex assays the duplex assay is time and cost saving. Thus, it is highly applicable to routine analysis in order to verify the authenticity of Game meat products.
Voster Muchenje - One of the best experts on this subject based on the ideXlab platform.
-
changes in the physico chemical attributes through processing of salami made from blesbok damaliscus pygargus phillipsi eland taurotragus oryx fallow deer dama dama springbok antidorcas marsupialis and black wildebeest connochaetes gnou in comparison
Meat Science, 2018Co-Authors: Chido Chakanya, Voster Muchenje, Elodie Arnaud, L C HoffmanAbstract:Abstract Drying kinetics and changes in proximate composition, pH, salt content, water activity (aw) and lipid oxidation through processing of salami made using five different Game meat Species were evaluated and compared to pork. Eight batches of salami from each Species were made and sampled for analysis throughout processing. Processing time was a significant factor on all measured attributes whilst Species affected (P ≤ .05) pH and moisture but not drying kinetics. Black wildebeest meat exhibited higher (P ≤ .05) pH than pork and other Game meat (6.30 vs 5.63–5.80), which translated to higher (P ≤ .05) salami pH throughout and at the end of processing (5.77). Final pH of all other salami ranged from 5.01 to 5.28, aw ranged from 0.88 to 0.92. TBARS remained lower than 1 mg MDA equivalent/kg. The study suggests that salami from these Game Species, excluding black wildebeest, can be produced using the same processing parameters as conventional pork salami and obtaining similar physico-chemical attributes.
-
physical quality attributes of male and female wild fallow deer dama dama muscles
Meat Science, 2017Co-Authors: Donna M. Cawthorn, Voster Muchenje, Leon Brett Fitzhenry, Daniel Bureš, Radim KotrbaAbstract: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 (pHu), drip loss, cooking loss and shear force values were influenced (p ≤ 0.05) by muscle, but not gender. Mean pHu readings were 5.4–5.6 in the muscles with the two forequarter muscles having the highest readings, while drip loss, cooking loss and shear force values ranged from 1.3–1.6%, 29.4–36.1% and 31.3–61.9 N, respectively. Muscle, however, had an effect (p ≤ 0.05) on all the measured colour parameters (L*, a*, b*, chroma, hue angle), whereas gender only influenced (p ≤ 0.05) the a* and chroma values in certain muscles. It can be concluded that the physical meat quality attributes of the fallow deer muscles compare favourably with that from other Game Species commonly consumed in South Africa.
Radim Kotrba - One of the best experts on this subject based on the ideXlab platform.
-
physical quality attributes of male and female wild fallow deer dama dama muscles
Meat Science, 2017Co-Authors: Donna M. Cawthorn, Voster Muchenje, Leon Brett Fitzhenry, Daniel Bureš, Radim KotrbaAbstract: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 (pHu), drip loss, cooking loss and shear force values were influenced (p ≤ 0.05) by muscle, but not gender. Mean pHu readings were 5.4–5.6 in the muscles with the two forequarter muscles having the highest readings, while drip loss, cooking loss and shear force values ranged from 1.3–1.6%, 29.4–36.1% and 31.3–61.9 N, respectively. Muscle, however, had an effect (p ≤ 0.05) on all the measured colour parameters (L*, a*, b*, chroma, hue angle), whereas gender only influenced (p ≤ 0.05) the a* and chroma values in certain muscles. It can be concluded that the physical meat quality attributes of the fallow deer muscles compare favourably with that from other Game Species commonly consumed in South Africa.
