title: Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.
abstract: The study compared the chemical and sensory characteristics and consumer preference of a semi-dried, cured meat product, cabanossi, produced with warthog meat and with domestic pork. The warthog and pork cabanossi had similar total moisture (59.0%±2.07 and 54.3%±1.26) and protein (26.3%±2.20 and 24.2%±2.15) contents, while the warthog cabanossi was lower in total fat content (6.9%±1.01) compared to pork cabanossi (13.7%±1.77, P=0.007). Descriptive sensory analysis found that the warthog cabanossi appeared darker red (P=0.001) and less fatty (P=0.001), while the pork cabanossi had a higher overall pork flavour (P=0.001). There were no differences in consumer preference of the appearance and taste between the two types of cabanossi, while the majority of consumers (91%) supported the use of game meat in meat products. The study concluded that warthog meat can be used in processed products without compromising the associated technical or organoleptic properties.
authors.affiliation: Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa; Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa.
authors.forename: Monlee
authors.initials: M
authors.lastname: Swanepoel
authors.affiliation: Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa.
authors.forename: Alison J
authors.initials: AJ
authors.lastname: Leslie
authors.affiliation: Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Stellenbosch University, Matieland 7602, South Africa. Electronic address: lch@sun.ac.za.
authors.forename: Louwrens C
authors.initials: LC
authors.lastname: Hoffman
mesh_terms: D000818:Animals; D000829:Animals, Domestic; D000835:Animals, Wild; D003116:Color; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D009753:Nutritive Value; D012906:Smoke; D013552:Swine; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D012906:Smoke; D014867:Water
keywords: Alpha-linolenic acid (PubChem CID: 5280934); Cabanossi; Consumer; Game meat; Gamma-linolenic (PubChem CID: 5280933); Linoleic acid (PubChem CID: 5280450); Meat products; Oleic acid (PubChem CID: 445639); Palmitic acid (PubChem CID: 985); Sensory; Stearic acid (PubChem CID: 5281); Warthog