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Meat Sci. 1998 May;49(1):117-25.

Comparison of some physical and chemical properties of selected game meats.

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Department of Food Science and Postharvest Technology, Jomo Kenyatta University of Agriculture and Technology, PO Box 62000, Nairobi, Kenya.


There were no significant differences in proximate composition of the different game meats. Game meats were similar in composition to beef, though beef had lower crude fat contents than expected. Myoglobin content was highest in zebra meat and lowest in oryx meat and there were significant differences (p < 0.01) between zebra and kongoni on one hand and oryx and beef on the other. Leg had higher myoglobin contents than loin. Kongoni, oryx and beef lipids consisted mainly of saturated fatty acids while those in zebra lipids were predominantly unsaturated. Zebra meat was darker than meat from other species due to its high myoglobin content. Oryx meat had the highest lightness (L (∗)), and chromaticity (a (∗) and b (∗)) values. This gave it a bright appearance compared to the other species, though zebra meat had the highest hue angle value and thus redness. However, both oryx and kongoni meats showed a tendency to accumulate metmyoglobin at the surface. Zebra meat had less cooking loss compared to meat from the other species, including beef.


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