Changes in the physico-chemical attributes through processing of salami made from blesbok (#Damaliscus pygargus phillipsi#), eland (#Taurotragus oryx#), fallow deer (#Dama dama#), springbok (#Antidorcas marsupialis#) and black wildebeest (#Connochaetes gnou#) in comparison to pork

Chakanya C., Arnaud E., Muchenje V., Hoffman L.C.
2018

Drying kinetics and changes in proximate composition, pH, salt content, water activity (aw) and lipid oxidation through processing of salami made using five different game meat species were evaluated and compared to pork. Eight batches of salami from each species were made and sampled for analysis throughout processing. Processing time was a significant factor on all measured attributes whilst ...

Traitement et conservation des produits alimentaires; Composition des produits alimentaires