Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat

Nikki E. Neethling; Surendranath P. Suman; Gunnar O. Sigge; Louwrens C. Hoffman

doi:10.1016/j.meatsci.2016.04.015

Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat

Nikki E. Neethling, Surendranath P. Suman, Gunnar O. Sigge, Louwrens C. Hoffman

Research output: Contribution to journal › Article › peer-review

15 Scopus citations

Abstract

The increasing demand for meat from alternative species, such as blesbok (Damaliscus pygargus phillipsi), gives rise to the need for characterizing the quality attributes of fresh meat from these species. While muscle-specific colour stability has been extensively studied in conventional livestock, limited information is available on this phenomenon in game meat. Therefore, the objective of this study was to examine the colour stability of three major blesbok muscles, infraspinatus (IS), longissimus thoracis et lumborum (LTL) and biceps femoris (BF). Instrumental colour, surface myoglobin redox forms, and biochemical attributes influencing colour stability were measured on 2.5-cm steaks from blesbok IS, LTL, and BF during refrigerated storage under aerobic conditions for eight days. IS steaks consistently demonstrated higher (P ≤ 0.05) redness, colour stability, and chroma than the LTL and BF steaks. These findings suggested that blesbok IS muscle is more colour-stable than its LTL and BF counterparts. The game industry may employ muscle-specific strategies to improve marketability of fresh blesbok meat.

Original language	English
Pages (from-to)	69-79
Number of pages	11
Journal	Meat Science
Volume	119
DOIs	https://doi.org/10.1016/j.meatsci.2016.04.015
State	Published - Sep 1 2016

Bibliographical note

Publisher Copyright:
© 2016 Elsevier Ltd.

Funding

This work is based on the research supported by the South African Research Chairs Initiative of the Department of Science and Technology and National Research Foundation of South Africa. Any opinion, finding and conclusion or recommendation expressed in this material is that of the author(s), and the National Research Foundation does not accept any liability in this regard. The assistance provided by the staff and post graduate students from the Departments of Animal Sciences and Food Science, Stellenbosch University, is appreciated.

Funders	Funder number
Department of Science and Technology, Ministry of Science and Technology, India
National Research Foundation of Korea

Keywords

Game meat
Myoglobin
Ungulate

ASJC Scopus subject areas

Food Science

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abstract = "The increasing demand for meat from alternative species, such as blesbok (Damaliscus pygargus phillipsi), gives rise to the need for characterizing the quality attributes of fresh meat from these species. While muscle-specific colour stability has been extensively studied in conventional livestock, limited information is available on this phenomenon in game meat. Therefore, the objective of this study was to examine the colour stability of three major blesbok muscles, infraspinatus (IS), longissimus thoracis et lumborum (LTL) and biceps femoris (BF). Instrumental colour, surface myoglobin redox forms, and biochemical attributes influencing colour stability were measured on 2.5-cm steaks from blesbok IS, LTL, and BF during refrigerated storage under aerobic conditions for eight days. IS steaks consistently demonstrated higher (P ≤ 0.05) redness, colour stability, and chroma than the LTL and BF steaks. These findings suggested that blesbok IS muscle is more colour-stable than its LTL and BF counterparts. The game industry may employ muscle-specific strategies to improve marketability of fresh blesbok meat.",

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AU - Sigge, Gunnar O.

AU - Hoffman, Louwrens C.

PY - 2016/9/1

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AB - The increasing demand for meat from alternative species, such as blesbok (Damaliscus pygargus phillipsi), gives rise to the need for characterizing the quality attributes of fresh meat from these species. While muscle-specific colour stability has been extensively studied in conventional livestock, limited information is available on this phenomenon in game meat. Therefore, the objective of this study was to examine the colour stability of three major blesbok muscles, infraspinatus (IS), longissimus thoracis et lumborum (LTL) and biceps femoris (BF). Instrumental colour, surface myoglobin redox forms, and biochemical attributes influencing colour stability were measured on 2.5-cm steaks from blesbok IS, LTL, and BF during refrigerated storage under aerobic conditions for eight days. IS steaks consistently demonstrated higher (P ≤ 0.05) redness, colour stability, and chroma than the LTL and BF steaks. These findings suggested that blesbok IS muscle is more colour-stable than its LTL and BF counterparts. The game industry may employ muscle-specific strategies to improve marketability of fresh blesbok meat.

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Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat

Abstract

Bibliographical note

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Keywords

ASJC Scopus subject areas

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