Effect of Season and Gender on the Physical and Chemical Composition of Black Wildebeest (Connochaetus gnou) Meat

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

“…A meat quality comparison of impala and kudu (Tragelaphus strepsiceros) documented that kudu meat had significantly higher L*, a*, b*, and chroma values than impala meat (Hoffman et al, 2009b). However, the higher a* values for kudu meat were not due to the Mb content as no significant differences were observed between the 2 species.…”

“…However, the higher a* values for kudu meat were not due to the Mb content as no significant differences were observed between the 2 species. Interestingly, hue angle did not differ between kudu and impala meats (Hoffman et al, 2009b), but was higher than values reported for meat from springbok (Hoffman et al, 2007) and black and blue wildebeest (Van Schalkwyk, 2004 Volpelli et al (2002) described that venison meat was characterized by low L* values (below 40), high a* values, and low b* values, which are indicative of the dark red color. The darker color of game animals may also be attributed to stress from poor cropping methods resulting in DFD meat (Von La Chevallerie and van Zyl, 1971;Von La Chevallerie, 1972;Scanga et al, 1998;Hoffman, 2001a).…”

“…www.meatandmusclebiology.com no color differences were observed between male and female animals (Hoffman et al, 2009b). The lack of differences in color between male and female mountain reedbuck, impala and kudu may be due to no differences in the Mb content and physical activity between the males and females in these species (Hoffman et al, 2009b).…”

“…The majority of the research regarding pH of muscle has been done with regard to DFD and PSE in beef and pork. Although some research has been done on the effect of pH on the color of venison (Macdougall et al, 1979;Rincker et al, 2006;Wiklund et al, 2006;Farouk et al, 2007;Dahlan and Norfarizan Hanoon, 2008), bison (Dhanda et al, 2002, Dhanda et al, 2003 and game meat (Hoffman et al, 2009b;Hoffman and Laubscher, 2010), only limited literature is available with regard to its effect on color stability. Furthermore, the aforementioned studies, which included the relationship of color and pH in game meat, bison, and venison, have generally been part of broader investigations on meat quality and were not specifically focused on this relationship.…”

Institutional Arrangements for Conservation, Development and Tourism in Eastern and Southern Africa

“…As the health consciousness is growing, more resistance is developing against the use of growth hormones and antibiotics in cattle feedlots, which end up on people's plates, as opposed to venison which has none of it and on average 2 % saturated fat versus 14 % in cattle. Venison is also generally viewed as being natural meat, (organic) and higher in protein than beef (Hoffman et al 2009 ;Kohn et al 2007 ). Estimates suggest that the total value of South Africa's venison market is around USD 30-40 million annually (which includes export venison and local consumption).…”