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Sensory quality and fatty acid content of springbok ( Antidorcas marsupialis ) meat: influence of farm location and sex
Author(s) -
Neethling Jeannine,
Muller Magdalena,
van der Rijst Marieta,
Hoffman Louwrens C
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8743
Subject(s) - food science , aroma , polyunsaturated fatty acid , intramuscular fat , flavour , tenderness , fatty acid , taste , oleic acid , chemistry , sensory analysis , biochemistry
BACKGROUND 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. RESULTS 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). CONCLUSION 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