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 journalArticlepeer-review

15 Scopus citations


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 languageEnglish
Pages (from-to)69-79
Number of pages11
JournalMeat Science
StatePublished - Sep 1 2016

Bibliographical note

Publisher Copyright:
© 2016 Elsevier Ltd.


  • Game meat
  • Myoglobin
  • Ungulate

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat'. Together they form a unique fingerprint.

Cite this