Sensory Characteristics of Male Impala (<i>Aepyceros melampus</i>) Meat, Produced under Varying Production Systems and Nutrition
The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala <i>longissimus thoracis et lumborum</i>...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/619 |
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| author | Tersia Needham Retha A. Engels Louwrens C. Hoffman |
| author_facet | Tersia Needham Retha A. Engels Louwrens C. Hoffman |
| author_sort | Tersia Needham |
| collection | DOAJ |
| description | The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala <i>longissimus thoracis et lumborum</i> (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors; however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents (<2%), and desirable fatty acid profiles. |
| first_indexed | 2024-03-10T13:14:39Z |
| format | Article |
| id | doaj.art-8de765cc7fa040baa21be1b2bb4dc815 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:14:39Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8de765cc7fa040baa21be1b2bb4dc8152023-11-21T10:30:48ZengMDPI AGFoods2304-81582021-03-0110361910.3390/foods10030619Sensory Characteristics of Male Impala (<i>Aepyceros melampus</i>) Meat, Produced under Varying Production Systems and NutritionTersia Needham0Retha A. Engels1Louwrens C. Hoffman2Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech RepublicDepartment of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South AfricaDepartment of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South AfricaThe objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15–18 months old) male impala <i>longissimus thoracis et lumborum</i> (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness and mealiness, and lower ratings for residue found in semi-extensive system impala. The overall aroma and flavor intensities of impala meat in general had strong positive correlations with gamey, beef-like, herbaceous, and sweet-associated aromas and flavors; however, marketing should be adjusted depending on the nutrition received by the impala, to allow consumers to select their preferential sensory profile. Impala meat from all three production systems had low fat contents (<2%), and desirable fatty acid profiles.https://www.mdpi.com/2304-8158/10/3/619fatty acidsgame meat<i>longissimus thoracis et lumborum</i>flavortenderness |
| spellingShingle | Tersia Needham Retha A. Engels Louwrens C. Hoffman Sensory Characteristics of Male Impala (<i>Aepyceros melampus</i>) Meat, Produced under Varying Production Systems and Nutrition Foods fatty acids game meat <i>longissimus thoracis et lumborum</i> flavor tenderness |
| title | Sensory Characteristics of Male Impala (<i>Aepyceros melampus</i>) Meat, Produced under Varying Production Systems and Nutrition |
| title_full | Sensory Characteristics of Male Impala (<i>Aepyceros melampus</i>) Meat, Produced under Varying Production Systems and Nutrition |
| title_fullStr | Sensory Characteristics of Male Impala (<i>Aepyceros melampus</i>) Meat, Produced under Varying Production Systems and Nutrition |
| title_full_unstemmed | Sensory Characteristics of Male Impala (<i>Aepyceros melampus</i>) Meat, Produced under Varying Production Systems and Nutrition |
| title_short | Sensory Characteristics of Male Impala (<i>Aepyceros melampus</i>) Meat, Produced under Varying Production Systems and Nutrition |
| title_sort | sensory characteristics of male impala i aepyceros melampus i meat produced under varying production systems and nutrition |
| topic | fatty acids game meat <i>longissimus thoracis et lumborum</i> flavor tenderness |
| url | https://www.mdpi.com/2304-8158/10/3/619 |
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