Publications by authors named "M N Hlohlongoane"
Article Synopsis
- The study examined the physicochemical quality, fatty acid content, volatile compounds, and shelf-life of the longissimus thoracis et lumborum muscle from impala, mountain reedbuck, and springbok harvested from a private game estate.
- Results indicated that impala and springbok had higher pH and cooking loss values, with springbok showing greater tenderness compared to the other two species.
- The mountain reedbuck and springbok had higher levels of certain beneficial fatty acids, while meat color properties changed negatively during retail display, affecting overall meat quality.
