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- Title
Physical Changes during Post-Mortem Ageing of High-Value Impala (Aepyceros Melampus) Steaks.
- Authors
Needham, Tersia; Engels, Retha A.; Hoffman, Louwrens C.
- Abstract
Featured Application: When harvested under minimal stress, prime impala steaks should be wet-aged in vacuum packaging under refrigerated conditions for eight days to ensure maximum tenderness, uniformity, and quality. Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum (LTL) muscles of impala. The LTL muscles of 11 male and 11 female impala were harvested, and divided into eight portions. Each portion was randomly allocated to 1, 2, 4, 6, 8, 10, 12, or 14 days of wet-ageing (4 °C) in vacuum packaging. The meat pH, color, weep loss, cooking loss, and Warner–Bratzler shear force were measured throughout ageing. Initially the ageing profile differed depending on the sex of the animal from which the muscle was harvested; however, after 8 days of ageing, maximum tenderness was reached (13.5 ± 0.91 N) and no further sex differences were seen. Ageing improved the surface color of all meat until day 8, after which discoloration occurred. Therefore, it is recommended that impala LTL steaks should be wet-aged at 4 °C for eight days to achieve maximum tenderness and minimize sex variability.
- Subjects
POSTMORTEM changes; MEAT analysis; COLOR of meat; VACUUM packaging; BEEF quality; MEAT quality; IMPALA
- Publication
Applied Sciences (2076-3417), 2020, Vol 10, Issue 13, p4485
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app10134485