Influence of different cooking methods on sensory characteristics of meat from common eland (Taurotragus oryx)
Demand for game meat is growing worldwide due to its nutritional value, specific organoleptic properties and ethical nature of production. Common eland have the potential for high-value meat production but further investigation is required to improve its tenderness. Although cooking methods are important for meat sensory characteristics, they have not been evaluated in eland. Semimembranosus muscles from ten male eland (~1.5 years) were wet-aged for 21 days before the muscle from each animal was divided into four parts and either sous-vide cooked (59°C, 4hours) or sliced into 20mm thick steaks and grilled (glass-ceramic double plate at 200°C) until reaching an internal temperature of 59, 69 or 79°C (3 grilling treatments). The samples were cut into 20mm cubes and placed into glass containers marked with randomized codes. Descriptive sensory analyses of ten sample sets (four different cooking method samples from same animal) were performed by a trained panel (n=10) using nine descriptors, scored on a 100mm unstructured continuous line scale (0= very low, very high =100). Aroma and flavour differences were insignificant (P > 0.05), whilst sous-vide meat scored higher in tenderness, juiciness, fineness, chewability and overall acceptance, thus improving the textural characteristics of eland meat.
Bureš Daniel, Ing., Ph.D.
Fořtová Jana, Ing.
Lebedová Nicole, Ing.
Kotrba Radim, Ing., Ph.D.
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