Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5791474 | Meat Science | 2014 | 7 Pages |
â¢Eland meat was darker with higher pH and lower total collagen content than beef.â¢Eland MLL contained less intramuscular fat with a higher PUFA/SFA ratio.â¢Beef MLL was scored higher for texture, juiciness, flavour and overall acceptance.
Physical, chemical and sensory characteristics of meat were compared between non-domestic eland (Taurotragus oryx) bulls (n = 6) and domestic Fleckvieh (Bos taurus) bulls (n = 6) which were finished under controlled conditions of feeding and management. Musculus longissimus lumborum from eland were darker and less yellow in colour, with a higher pH24 and lower contents of intramuscular fat and total collagen, compared to cattle. Contents (mg/100 g muscle tissue) and proportions (g/100 g of FA determined) of SFA and MUFA were higher (P < 0.01) in cattle. Although the proportion of total PUFA were higher (P < 0.001) in eland, contents of PUFA were similar between species. Meat from cattle was consistently scored higher (P < 0.05) for sensory texture characteristics, juiciness, flavour, and overall acceptance. We concluded that bulls of eland provided low-fat meat with a beneficial fatty acid composition from a human nutrition perspective, but with lower sensory scores, compared to bull beef.