Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat

• Comparison was made between a meat product, cabanossi, produced from warthog meat and pork, respectively.
• Warthog cabanossi was lower in total fat, but similar in protein and moisture, content.
• Sensory evaluation found the warthog cabanossi appeared darker red and less fatty.
• There was no difference in consumer preference of appearance and taste between the two types of cabanossi.
• Warthog meat has potential for producing low fat alternative meat products.

The study compared the chemical and sensory characteristics and consumer preference of a semi-dried, cured meat product, cabanossi, produced with warthog meat and with domestic pork. The warthog and pork cabanossi had similar total moisture (59.0% ± 2.07 and 54.3% ± 1.26) and protein (26.3% ± 2.20 and 24.2% ± 2.15) contents, while the warthog cabanossi was lower in total fat content (6.9% ± 1.01) compared to pork cabanossi (13.7% ± 1.77, P = 0.007). Descriptive sensory analysis found that the warthog cabanossi appeared darker red (P = 0.001) and less fatty (P = 0.001), while the pork cabanossi had a higher overall pork flavour (P = 0.001). There were no differences in consumer preference of the appearance and taste between the two types of cabanossi, while the majority of consumers (91%) supported the use of game meat in meat products. The study concluded that warthog meat can be used in processed products without compromising the associated technical or organoleptic properties.