ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Comparison of some physical and chemical properties of selected game meats.

Onyango, C. A.; Izumimoto, M.; Kutima, P. M.;

Meat Science Year: 1998 Vol: 49 Issue: 1 Pages: 117-125 Ref: 19 ref.

1998

บทคัดย่อ

A comparison was made of meat from 2 zebras (Equus burchellii), 2 oryx (Oryx beisa), 2 kongoni (Alcelaphus buselaphus) and 2 cattle. There were no significant differences in proximate composition of the game meats. Game meats were similar in composition to beef, though beef had a lower crude fat content than expected. Myoglobin content was higher in zebra and kongoni meat and than in oryx meat and beef (P<0.01). For all species, leg had a higher myoglobin content than loin. Kongoni, oryx and beef lipids consisted mainly of saturated fatty acids while those in zebra lipids were predominantly unsaturated. Zebra meat was darker than meat from the other species due to its high myoglobin content. Oryx meat had the highest lightness (L) and chromaticity (a and b) values which gave it a bright appearance compared to the other species. Zebra meat had the highest hue angle value and redness. Oryx and kongoni meats had a tendency to accumulate metmyoglobin at the surface and were prone to surface discolor

ation during chill storage. There was no difference in ultimate pH among the species. Zebra meat had less cooking loss compared with meat from the other species, including beef.