Physical meat quality characteristics of Angolan giraffe (Giraffa giraffa angolensis) as affected by sex and muscle
Language English Country Great Britain, England Media print-electronic
Document type Journal Article
PubMed
35868072
DOI
10.1016/j.meatsci.2022.108911
PII: S0309-1740(22)00179-6
Knihovny.cz E-resources
- Keywords
- Colour, Cooking loss, Drip loss, Game meat, Tenderness, pH,
- MeSH
- Muscle, Skeletal physiology MeSH
- Meat analysis MeSH
- Ruminants MeSH
- Cooking MeSH
- Giraffes * MeSH
- Animals MeSH
- Check Tag
- Male MeSH
- Female MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
Giraffe numbers grow exponentially when farmed, necessitating periodic culling. This study quantified the effect of sex and muscle on the physical quality characteristics of eight giraffe muscles. The Warner-Bratzler shear force (WBSF) was the only parameter to be affected by an interaction between sex and muscle (P < 0.001), although the interaction for the CIE L* values tended towards significance (P = 0.054). Cooking loss (male = 41.6 ± 0.35%; female = 40.7 ± 0.33%; P = 0.024) and CIE L* values (male = 38.8 ± 0.23; female = 37.3 ± 0.27; P = 0.039) were both affected by sex. Muscle had an effect on all physical parameters. The ultimate pH of all muscles was 5.5-5.9; the average WBSF of <43 N for all muscles indicates giraffe meat in this study is tender. This study shows that yield and physical characteristics of giraffe meat are favourable, and the results may be useful for the marketing of giraffe meat.
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