Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition.

ABSTRACT: The objective of this study was to determine the influence of three production systems (intensive, semi-extensive and extensive) with differing nutrition on the descriptive sensory and fatty acid profiles of sub-adult (±15-18 months old) male impala longissimus thoracis et lumborum (LTL) muscles. The discriminant analysis plot showed that extensively produced impala had a sensory profile distinct from the intensive and semi-extensive system impala. Extensively produced impala had the highest sensory ratings for overall intensity, gamey, beef-like, herbaceous, and sweet-associated aroma and flavor of their meat. The intensive and semi-extensive system impala did not differ for most of the sensory attributes, except for higher ratings for gamey flavor, liver-like flavor, tenderness an

SUBMITTER: Needham T 

PROVIDER: S-EPMC8001185 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature