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1 October 2011 Quality Characteristics of Blue Wildebeest (Connochaetes taurinus) Meat
L.C. Hoffman, S. van Schalkwyk, M. Muller
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Abstract

The Muscularis longissimus dorsi of eight blue wildebeest (Connochaetus taurinus), collected at Sandveld Nature Reserve, South Africa, were analysed for biochemical and physical characteristics and chemical composition. The initial (6.60) and final (5.41) pH, drip loss (4.91%), cooking loss (39.42%) and maximum Warner-Bratzler shear force (4.91 kg/ 1.27 cmø) were comparable to values found in meat from several other African game species (black wildebeest, blesbok, duiker, impala, red hartebeest, reedbuck, springbok, warthog). Like other wild ungulates, blue wildebeest meat had a higher crude protein (22.28%) and lower lipid (1.06%) content compared to beef, which makes it a healthy alternative to traditional red meat.

L.C. Hoffman, S. van Schalkwyk, and M. Muller "Quality Characteristics of Blue Wildebeest (Connochaetes taurinus) Meat," South African Journal of Wildlife Research 41(2), 210-213, (1 October 2011). https://doi.org/10.3957/056.041.0208
Received: 1 March 2011; Accepted: 1 May 2011; Published: 1 October 2011
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KEYWORDS
blue wildebeest
game meat
physical parameters
proximate chemical composition
venison
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