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.