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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Swanepoel, Monlee Leslie, Alison J. Hoffman, Louwrens C. |
| Description | Country affiliation: South Africa Author Affiliation: Swanepoel M ( Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa); Leslie AJ ( Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa.); Hoffman LC ( Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa. Electronic address: lch@sun.ac.za.) |
| Abstract | 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. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Volume Number | 114 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-04-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Animals, Domestic Animals, Wild Consumer Behavior Dietary Fats Analysis Dietary Proteins Meat Products Taste Animals Color Food Handling Methods Humans Nutritive Value Smoke Swine Water Comparative Study Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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