Abstract
The effect of aging the M. longissimus dorsi of 13 impala at 4 oC over a ten-day period was investigated. Large variation between animals was observed for the percentages drip and cooking loss as well as for the CIELab colour (L*, a*, b*) values. No trend could be observed for these physical characteristics over time. Means for all traits correspond to that reported in the literature for this species. Similarly, the tenderness of the muscle varied between the animals. However, the tenderness (as measured by a Warner Bratzler shear apparatus) of the muscle generally improved with time. The quadratic equation y = -0.0817x2 + 0.4468x + 10.477 best described (R2 = 0.32) this improvement in tenderness. The implications of this result is that fresh game meat producers can de-bone carcasses after 24 hours post mortem and leave the primal cuts to age in vacuum bags in the chiller, thereby utilizing the available chiller space more efficiently. South African Journal of Animal Science Supp 2 2004: 26-28
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
