Document Detail

Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): The effect of gender and age on the fatty acid profile, cholesterol content and sensory characteristics of kudu and impala meat.
MedLine Citation:
PMID:  20416629     Owner:  NLM     Status:  In-Data-Review    
Game meat has distinct sensory characteristics and favourable fatty acid profiles which differ between species. The SFA's percentage was found to be higher in impala meat (51.12%) than kudu meat (34.87%) whilst the total PUFA was higher in kudu (38.88%) than impala (34.06%). Stearic acid (22.67%) was the major fatty acid in impala and oleic acid in kudu (24.35). Linoleic acid, C20:3n-6 and C22:6n-3 were higher in kudu while C20:4n-6, C20:5n-3 and C22:5n-3 were higher in impala. The PUFA:SFA ratio for kudu (1.22) was higher than for impala (0.73) while impala had a higher n-6 PUFA's to n-3 PUFA ratio (3.76) than kudu (2.20). Kudu was higher in cholesterol (71.42±2.61mg/100gmuscle) than impala (52.54±2.73mg/100gmuscle). Sensory evaluation showed impala had a more intense game aroma and flavour while the initial juiciness of cooked samples of kudu was higher. The results show kudu and impala can be marketed for their unique flavours and aromas as well as being a healthy substitute for other red meats.
L C Hoffman; A C Mostert; L L Laubscher
Related Documents :
1272809 - Reaction of diazoalkanes with 1-substituted 2, 4-dioxopyrimidines. formation of o2, n-3...
11971949 - Upregulation of hepatic ldl transport by n-3 fatty acids in ldl receptor knockout mice.
17168669 - Gamma linolenic acid: an antiinflammatory omega-6 fatty acid.
18600579 - The emerging role of docosahexaenoic acid in neuroinflammation.
18296339 - Hpv-induced recurrent laryngeal papillomatosis: fatty acid role-players.
10235439 - Atherothrombogenic risk modulation by n-3 fatty acids was not associated with changes i...
18097339 - exopolysaccharides of lactic acid bacteria: structure and biosynthesis
9419859 - Effects of salt and serum on the sporicidal activity of liquid disinfectants.
20504599 - Phosphatidic acid and polyphosphoinositide formation in a broken cell preparation from ...
Publication Detail:
Type:  Journal Article     Date:  2009-08-14
Journal Detail:
Title:  Meat science     Volume:  83     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2009 Dec 
Date Detail:
Created Date:  2012-08-03     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  737-43     Citation Subset:  -    
Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams.
Next Document:  Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality ...