Thesis (MScVoedselwet)--University of Stellenbosch, 2004. / ENGLISH ABSTRACT: The objective of this investigation was to evaluate the effects of age (adult, sub-adult and lamb), gender (male and female) and production region on the morphological characteristics of springbok (Antidorcas marsupialis). In addition, the effects of the latter on the physical, chemical and sensory quality of the M. longissimus dorsi (LD) muscle were determined. Where applicable, correlations within the various physical and chemical attributes of the meat were verified in the experiments. The sensory ratings of the meat were correlated with the data on the physical and chemical attributes of the LD muscle, where applicable. The mean live mass of male and female adult springbok differed significantly (p < 0.05) and averaged 31.7 ± 0.70 and 28.3 ± 0.60 kg respectively. Gender had no significant effect on the mean live mass of the sub-adult category. The mean dressing percentage of the males (58.83 ± 0.53%) was noted to be significantly higher than that of the females (55.79 ± 0.50%). The lambs (58.98 ± 1.07%) had the highest dressing percentage of all the age categories. An increase in carcass measurements was noted with an increase in animal age. Gender did not have a significant (p > 0.05) effect on the carcass measurements. Inverse correlations were noted between pH24 and drip loss (r = -0.26, p < 0.01) and cooking loss (r = -0.42, p < 0.0001) of the LD muscle. It was noted that stressed animals had a significantly (p < 0.05) higher ultimate pH24 (6.30 ± 0.07), as observed in the meat originating from the Caledon region and this meat consequently had a significantly (p < 0.05) lower cooking loss (27.18 ± 0.62%) and drip loss (1.79 ± 0.08%). Meat shear force values ranged between 1.67 ± 0.05 and 2.67 ± 0.16 kg. 1.27 cm-1 diameter. Age-related effects on tenderness were found to be minor in comparison to pH24 effects. The females (3.13 ± 0.28%) were noted to have a significantly (p < 0.05) higher fat content than the males (1.35 ± 0.08%). The adult (2.45 ± 0.26%) and sub-adult (2.50 ± 0.28%) animals had a significantly higher fat content in comparison with the lambs (1.32 ± 0.11%). The protein content of the springbok meat originating from the four production regions varied between 18.80 ± 0.35 and 21.16 ± 0.51%. Gender had no significant effect on the protein content, except for the meat originating from Rustfontein Nature Reserve where the females had a significantly higher protein content. The two major amino acids noted for springbok LD muscle were glutamic and aspartic acid. Phosphorous was the predominant mineral, followed by potassium and calcium. Production region had a significant (p < 0.05) effect on both the amino acid and mineral content of the meat. The saturated fatty acid (SFA) content of the LD muscle contributed 38.40 to 42.69% of the total identified fatty acids. The poly-unsaturated fatty acid (PUFA) content (36.34 - 40.98%) of the meat was very close to this range, meaning that optimal polyunsaturated to saturated (P:S) ratios (0.96 - 1.18) were present. The effects of age and gender on the fatty acid composition were minor in comparison with regional effects. Warner-Bratzler Shear force (kg. 1.27 cm-1 diameter) values were inversely correlated with the following sensory attributes: tenderness (r = -0.70, p < 0.01), residual tissue (r = -0.68, p < 0.01) and sustained juiciness (r = -0.43, p < 0.05). Decreased acceptance of the meat was noted with an increase in ultimate pH (pH24) from 5.4 to 5.8. As the ultimate pH of the meat increased, the rankings for tenderness (r = -0.46, p < 0.05) and sustained juiciness (r = -0.54, p < 0.05) decreased significantly. / AFRIKAANSE OPSOMMING: Die doel van hierdie ondersoek was om die invloed van ouderdom, geslag en produksie area op die morfologiese eienskappe van springbok (Antidorcas marsupialis) te evalueer. Die effek van laasgenoemde faktore op die fisiese, chemiese en sensoriese kwaliteit van die M. longissimus dorsi (LD) is ook ondersoek. Korrelasies in die fisiese en chemiese eienskappe van die vleis is bestudeer. Die resultate van die sintuiglike evaluering van die vleis is gekorreleer met die fisiese en chemiese data van die LD spier, indien van toepassing. Die gemiddelde gewig van die manlike (31.7 ± 0.70 kg) en vroulike (28.2 ± 0.60 kg) diere het betekenisvol (p < 0.05) verskil. Geslag het geen betekenisvolle effek op die gemiddelde gewig van die sub-volwasse diere getoon nie. Die gemiddelde uitslag persentasie van die manlike diere (58.83 ± 0.53%) was betekenisvol (p < 0.05) hoër in vergelyking met die vroulike diere (55.79 ± 0.50%). Met ‘n toename in ouderdom is ‘n toename in karkas metings waargeneem. Geslag het geen effek op die karkas metings getoon nie. Negatiewe korrelasies is genoteer tussen die finale pH (pH24) en drupverlies (r = -0.26, p < 0.05) en tussen pH24 en kookverlies (r = -0.42, p < 0.0001) van die LD spier. Gestresde diere van die Caledon area het ‘n betekenisvolle (p < 0.05) hoër pH24 (6.30 ± 0.07) getoon en gevolglik ‘n laer (p < 0.05) kookverlies (27.18 ± 0.62%) en drupverlies (1.79 ± 0.08%). Die skeurkrag waardes van die LD spier het gewissel van 1.67 ± 0.05 tot 2.67 ± 0.16 kg. 1.27 cm-1 diameter. Die effek van ouderdom op taaiheid was klein in vergelyking met die effek van pH24. Die vroulike diere (3.13 ± 0.28%) het ‘n hoër (p < 0.05) vetinhoud as die manlike diere (1.35 ± 0.08%) getoon. Die volwasse (2.45 ± 0.26%) en sub-volwasse (2.50 ± 0.28%) diere se vetinhoud was hoër as die van die lammers (1.32 ± 0.11%). The proteininhoud het gewissel van 18.80 ± 0.35 tot 21.16 ± 0.51%. Geslag het geen effek (p > 0.05) getoon op die proteieninhoud, behalwe vir die vleis van die Rustfontein Natuur Reservaat. Glutamien en aspartien suur was kwantitatief die belangrikste aminosure. Fosfor was die belangrikste mineraal, gevolg deur kalium en kalsium. Produksie area het ‘n betekenisvolle (p < 0.05) effek op die aminosuur en mineraalinhoud getoon. Die versadigde vetsuur (SFA) inhoud het gewissel van 38.40 tot 42.69% van die totale geïdentifiseerde vetsure. Die poli-onversadigde vetsuur (PUFA) inhoud het gewissel van 36.34 tot 40.98% en daarom is optimale poli-onversadigde tot versadigde (P:S) verhoudings (0.96 - 1.18) genoteer. Die effek van ouderdom en geslag op die vetsuursamestelling was minimaal in vergelyking met die effek van produksie-area. Warner-Bratzler skeurkrag (kg. 1.27 cm-1 diameter) waardes was negatief gekorreleer met die volgende sensoriese eienskappe: taaiheid (r = -0.70, p < 0.01), residuweefsel (r = -0.68, p < 0.01) en volgehoue sappigheid (r = -0.43, p < 0.05). Daar is ‘n afname in die aanvaarbaarheid van die vleis waargeneem met ‘n toename in pH24 van 5.4 tot 5.8. Met ‘n toename in pH24, het die taaiheid (r = -0.46, p < 0.05) en volgehoue sappigheid (r = -0.54, p < 0.05) van die vleis afgeneem

Thesis (Msc (Animal Sciences))--University of Stellenbosch, 2006. / This research had a dual purpose, firstly to study five muscles (M. biceps femoris, M. longissimus et lumborum, M. rectus femoris, M. semitendinosus and M. supraspinatus) of the blesbok (Damaliscus dorcas phillipsi) and springbok (Antidorcas marsupialis) in terms of the physical and chemical meat quality characteristics, and secondly, to investigate the effects of inorganic salt enhancement on the physical, chemical and sensory meat quality characteristics. The muscles differed significantly for the investigated characteristics, with the exception of a* value, chroma, and ash percentage, which did not differ in either blesbok or springbok. Furthermore, no muscle differences were found in fat percentage in blesbok or protein percentage in springbok meat. Muscle differences were found in the stearic acid (C18:0) composition, the percentage saturated fatty acids (SF) and the polyunsaturated: saturated fatty acid ratio (P:S) of the blesbok. Only linoleic acid (C18:2) as a percentage of the total fatty acids differed significantly amongst the springbok muscles. The shear force values were found to be significantly lower in the enhanced samples (blesbok: 25.16 vs. 43.75 N/1.27cm; and springbok: 23.96 vs. 34.89 N/1.27cm), which means that the enhanced muscles were more tender. The enhanced muscles of both species were found to have lower values for all investigated colour characteristics. Moisture values were found to be higher in all the enhanced muscles (blesbok: 76.53% vs. 74.38%; and springbok: 75.34% vs. 73.37%). The lower fat and protein contents of the enhanced muscles can possibly be ascribed to a diluent effect caused by the water added as part of the inorganic salt injection (blesbok: fat, 1.86% vs. 2.22%, protein, 19.61% vs. 21.67%; and springbok: fat, 1.84% vs. 2.14%, protein, 21.23% vs. 23.26%). Major changes in the mineral contents were expected between the two treatments and in both species the enhanced muscles had higher phosphorus, potassium, sodium and copper values, but lower magnesium, iron and zinc levels than the untreated muscles. Analytical sensory analyses were performed on the M. biceps femoris and M. longissimus et lumborum samples of both species. Tenderness and juiciness were significantly higher in the enhanced muscles. Although salty taste was significantly higher in the enhanced muscles due to the addition of the inorganic salt solution, it remained acceptable. Analytical and consumer sensory analyses were performed on blesbok and springbok M. longissimus et lumborum samples prepared in a stock mixture. The outcome of the analytical sensory analysis was similar to the analytical results reported above. The consumer sensory analysis showed that consumers preferred the enhanced blesbok and springbok muscles, with a significant improvement in consumers’ likeness of enhanced vs. untreated meat. This study provides important insights into the muscle differences of two of the most common game species currently utilised in South African meat production. It confirms that both species can be marketed as a low fat organic red meat source well capable of filling the modern consumer’s nutritional and health needs. It also shows that enhancing game meat with an inorganic salt solution might be a very useful processing tool to use to further game meat acceptability in terms of tenderness and juiciness as game meat is often experienced as being dry and less tender because of its lower fat content and the use of incorrect preparation techniques.