RESUMEN
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 (nâ¯=â¯6) and female (nâ¯=â¯6) eland during a 35-day post-mortem ageing period at 4⯰C. The BF and LTL muscles reached maximum tenderness (57 to 67â¯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.
Asunto(s)
Carne/análisis , Músculo Esquelético , Animales , Antílopes , Femenino , Masculino , Caracteres Sexuales , Factores de TiempoRESUMEN
The sensory attributes of the longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were compared for male (nâ¯=â¯6) and female (nâ¯=â¯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 (râ¯=â¯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.
Asunto(s)
Antílopes , Calidad de los Alimentos , Carne/análisis , Animales , Femenino , Humanos , Masculino , Músculo Esquelético , Odorantes , Factores Sexuales , GustoRESUMEN
To investigate the potential of eland for meat production, the yield, physical quality and chemical composition of seven muscles were characterized from both male (nâ¯=â¯6) and female (nâ¯=â¯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 97.6â¯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.