Changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum muscle during conditioning as assessed by a trained sensory panel

- Vacuum packed springbok meat was aged at 5.4 ± 0.6 °C for 1, 3, 8 or 28 days.
- Sensory evaluation found adverse aroma and flavour attributes increased during ageing.
- Tenderness and juiciness increased and residue decreased up to 8 days of ageing.
- Warner Bratzler shear force did not change and was below 24 N for all treatments.
- Gender effects were minimal.

This study aimed to determine the effect of ageing in vacuum bags at 5.4 ± 0.60 °C on the sensory quality of springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) muscle. Four randomly assigned portions of muscle from six male and six female mature springbok were aged for 1, 3, 8 or 28 days, after which they were blast frozen. Assessment by a trained sensory panel found a significant increase in gamey, metallic, liver-like, sour/aged and off/manure attributes and a decline in beef-like aroma during ageing. Sensory tenderness and sustained juiciness increased and residue decreased significantly; however there was no significant change in the Warner Bratzler shear force of the cooked meat, which was below 24 N for all ageing periods. Significant gender effects were only present for metallic aroma (female > male), residue (male > female) and cooking loss (male > female). It was concluded that springbok LTL should be aged for a maximum of eight days.