安哥拉长颈鹿（Giraffa giraffa angolensis）的物理肉质特性受性别和肌肉的影响。

Physical meat quality characteristics of Angolan giraffe (Giraffa giraffa angolensis) as affected by sex and muscle.

机构信息

Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115. Office 110, Gatton 4343, Australia.

Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.

出版信息

Meat Sci. 2022 Oct;192:108911. doi: 10.1016/j.meatsci.2022.108911. Epub 2022 Jul 16.

DOI:10.1016/j.meatsci.2022.108911

PMID:35868072

Abstract

Giraffe numbers grow exponentially when farmed, necessitating periodic culling. This study quantified the effect of sex and muscle on the physical quality characteristics of eight giraffe muscles. The Warner-Bratzler shear force (WBSF) was the only parameter to be affected by an interaction between sex and muscle (P < 0.001), although the interaction for the CIE L* values tended towards significance (P = 0.054). Cooking loss (male = 41.6 ± 0.35%; female = 40.7 ± 0.33%; P = 0.024) and CIE L* values (male = 38.8 ± 0.23; female = 37.3 ± 0.27; P = 0.039) were both affected by sex. Muscle had an effect on all physical parameters. The ultimate pH of all muscles was 5.5-5.9; the average WBSF of <43 N for all muscles indicates giraffe meat in this study is tender. This study shows that yield and physical characteristics of giraffe meat are favourable, and the results may be useful for the marketing of giraffe meat.

摘要

当长颈鹿被养殖时，数量会呈指数增长，因此需要定期进行淘汰。本研究旨在定量分析性别和肌肉对 8 种长颈鹿肌肉的物理质量特性的影响。沃纳-布拉泽勒剪切力（WBSF）是唯一受到性别和肌肉相互作用影响的参数（P<0.001），尽管 CIE L值的相互作用趋于显著（P=0.054）。烹饪损失（雄性=41.6±0.35%；雌性=40.7±0.33%；P=0.024）和 CIE L值（雄性=38.8±0.23；雌性=37.3±0.27；P=0.039）均受到性别的影响。肌肉对所有物理参数都有影响。所有肌肉的最终 pH 值为 5.5-5.9；所有肌肉的平均 WBSF<43 N 表明本研究中的长颈鹿肉很嫩。本研究表明，长颈鹿肉的产率和物理特性都很理想，研究结果可能对长颈鹿肉的营销有用。