Carcass and meat characteristics of the Nile crocodile (Crocodylus niloticus)

Abstract

Seven Nile crocodiles (Crocodylus niloticus) of 1300 mm length were slaughtered in order to established baseline values for component yields and expected percentage of lean meat, fat and bone for this species. The skin presents nearly 20% of the live weight of the Nile crocodile, while a dressing percentage of 56.5% was derived. The tail realised 18 and 33% of the live weight and empty carcass weight respectively. Values of 60.8, 12.2 and 26.6% of carcass weight were obtained for total lean meat, fat and bone respectively. A pH value of ± 6.5 at 24 h post-mortem in both tail and leg muscles and a decreasing pH towards 48 h post-mortem illustrated that rigor mortis is still not complete when crocodile carcasses are processed. While fat content differed statistically (P < 0.05) from 91.1 g kg−1 in raw torso samples to 29.4 g kg−1 in raw neck samples, protein content was relatively constant around a mean of 220.8 g kg−1 in raw meat. Cooking did not have any influence of practical value on proximate, amino acid or mineral composition. Crocodile meat is characterised by a lower iron, magnesium and sodium content than either beef or chicken. Of the total fatty acids present in the tail samples, 37.7% were saturated, 51.1% monounsaturated and 10.7% polyunsaturated. Oleic acid was predominant (43.1%), whilst palmitic acid (25.4%), stearic acid (9.9%) and linoleic acid (9.1%) were also present in high concentrations. © 2000 Society of Chemical Industry