An exploratory study on the quality of the Longissimus thoracis et lumborum muscle of impala ( Aepyceros melampus), mountain reedbuck ( Redunca fulvorufula) ) and springbok ( Antidorcas marsupialis) ) in South Africa

Physicochemical quality, fatty acids, volatile compounds and shelf-life profiles of the longissimus thoracis et lumborum muscle of three game species: impala, mountain reedbuck and springbok harvested from a private game estate were measured. Average live weight at slaughter that ranged from 28 to 36 kg was included in the study. The carcass weights were recorded 24 h after slaughter. The longissimus thoracis et lumborum (LTL) muscle was sampled for meat analyses. Impala and springbok LTL had higher (P P <= 0.05) pH24 24 and cooking loss values than the mountain reedbuck. In addition, the springbok had more tender (P P <= 0.05) meat than the impala and mountain reedbuck. The mountain reedbuck and springbok had higher (P P <= 0.05) proportions of oleic acid, total monounsaturated fatty acids (FA), linoleic acid, omega (n)-6 n )-6 polyunsaturated FA, and alpha-linolenic acid compared to impala. During retail display, redness and chroma decreased over time, while yellowness and hue showed an upward trend for all species (P P <= 0.05). It was observed that species affected meat quality, total proportions of fatty acids and volatile compounds.