Production of salami from meat of aquatic and terrestrial mammals
Thesis (MscAgric (Animal Sciences))--University of Stellenbosch, 2005. The aim of this study was to develop a product using alternative red meat species, aquatic and terrestrial mammals, which would be acceptable to the consumer and suitable from a food safety aspect. Many of these alternative speci...
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ftunstellenbosch:oai:scholar.sun.ac.za:10019.1/1964 2023-11-12T04:14:53+01:00 Production of salami from meat of aquatic and terrestrial mammals Koep, Karin Sarah Coles Hoffman, Louwrens C. Slinde, E. Dicks, Leon Milner Theodore University of Stellenbosch. Faculty of Agrisciences. Dept. of Animal Sciences. 2008-07-16T09:03:44Z application/pdf http://hdl.handle.net/10019.1/1964 en eng Stellenbosch : University of Stellenbosch http://hdl.handle.net/10019.1/1964 University of Stellenbosch Dissertations -- Agriculture Theses -- Agriculture Dissertations -- Animal sciences Theses -- Animal sciences Processed foods Meat animals -- Processing Salami production Thesis 2008 ftunstellenbosch 2023-10-22T07:29:33Z Thesis (MscAgric (Animal Sciences))--University of Stellenbosch, 2005. The aim of this study was to develop a product using alternative red meat species, aquatic and terrestrial mammals, which would be acceptable to the consumer and suitable from a food safety aspect. Many of these alternative species are harvested seasonally. A product which is shelf stable needs to be developed to provide a supply of this meat all year round. The species used in this investigation were the Cape fur seal (Arctocephalus pusillus pusillus), the Grey seal (Halichoerus grypus) from the northern hemisphere, the Minke whale (Balaenoptera acutorostrata), horse, beef, mutton, blesbok (Damaliscus dorcas phillipsi) and springbok (Antidorcas marsupialis). Muscle (m. pectoralis) of Cape fur seal pups has a higher percentage fat (4.2g/100g) than the bulls (2.4g/100g), but similar levels of protein (23.2g/100g). Bull blubber samples have a higher percentage protein (26.6g/100g) than the pups (14.6g/100g), but a lower fat percentage (67.1g/100 g) compared with the pups (77.2g/100g). In the Cape fur seal bull meat, saturated fatty acids (SFA) contribute 33mg/100g, monounsaturated fatty acids (MUFA) 29mg/100 g and polyunsaturated fatty acids (PUFA) 38mg/100g of the total fatty acid content. In pups, the three fractions are 39, 30 and 31 mg/100g for SFA, MUFA and PUFA, respectively. Salami,prepared using exclusively seal meat, or seal meat with beef and pork, was produced in a pilot study, using two commercially available starter cultures. The pH values of all three batches started off at ca. 5.6, and dropped to 4.3. Water activity readings started off at 0.96 and dropped to 0.91 after 21 days. Salami produced from the meat of the Grey (Havert) seal and Minke whale, using three starter cultures, had recorded pH values (in both species), which started off between 5.68 and 5.92, and dropped to between 4.5 and 4.8 over the 21 days. Water activity showed an initial value of 0.96, which dropped to 0.90 after 21 days. The final force (N/cm2) that ... Thesis Balaenoptera acutorostrata minke whale Stellenbosch University: SUNScholar Research Repository Mutton ENVELOPE(-65.652,-65.652,-66.008,-66.008) |
institution |
Open Polar |
collection |
Stellenbosch University: SUNScholar Research Repository |
op_collection_id |
ftunstellenbosch |
language |
English |
topic |
Dissertations -- Agriculture Theses -- Agriculture Dissertations -- Animal sciences Theses -- Animal sciences Processed foods Meat animals -- Processing Salami production |
spellingShingle |
Dissertations -- Agriculture Theses -- Agriculture Dissertations -- Animal sciences Theses -- Animal sciences Processed foods Meat animals -- Processing Salami production Koep, Karin Sarah Coles Production of salami from meat of aquatic and terrestrial mammals |
topic_facet |
Dissertations -- Agriculture Theses -- Agriculture Dissertations -- Animal sciences Theses -- Animal sciences Processed foods Meat animals -- Processing Salami production |
description |
Thesis (MscAgric (Animal Sciences))--University of Stellenbosch, 2005. The aim of this study was to develop a product using alternative red meat species, aquatic and terrestrial mammals, which would be acceptable to the consumer and suitable from a food safety aspect. Many of these alternative species are harvested seasonally. A product which is shelf stable needs to be developed to provide a supply of this meat all year round. The species used in this investigation were the Cape fur seal (Arctocephalus pusillus pusillus), the Grey seal (Halichoerus grypus) from the northern hemisphere, the Minke whale (Balaenoptera acutorostrata), horse, beef, mutton, blesbok (Damaliscus dorcas phillipsi) and springbok (Antidorcas marsupialis). Muscle (m. pectoralis) of Cape fur seal pups has a higher percentage fat (4.2g/100g) than the bulls (2.4g/100g), but similar levels of protein (23.2g/100g). Bull blubber samples have a higher percentage protein (26.6g/100g) than the pups (14.6g/100g), but a lower fat percentage (67.1g/100 g) compared with the pups (77.2g/100g). In the Cape fur seal bull meat, saturated fatty acids (SFA) contribute 33mg/100g, monounsaturated fatty acids (MUFA) 29mg/100 g and polyunsaturated fatty acids (PUFA) 38mg/100g of the total fatty acid content. In pups, the three fractions are 39, 30 and 31 mg/100g for SFA, MUFA and PUFA, respectively. Salami,prepared using exclusively seal meat, or seal meat with beef and pork, was produced in a pilot study, using two commercially available starter cultures. The pH values of all three batches started off at ca. 5.6, and dropped to 4.3. Water activity readings started off at 0.96 and dropped to 0.91 after 21 days. Salami produced from the meat of the Grey (Havert) seal and Minke whale, using three starter cultures, had recorded pH values (in both species), which started off between 5.68 and 5.92, and dropped to between 4.5 and 4.8 over the 21 days. Water activity showed an initial value of 0.96, which dropped to 0.90 after 21 days. The final force (N/cm2) that ... |
author2 |
Hoffman, Louwrens C. Slinde, E. Dicks, Leon Milner Theodore University of Stellenbosch. Faculty of Agrisciences. Dept. of Animal Sciences. |
format |
Thesis |
author |
Koep, Karin Sarah Coles |
author_facet |
Koep, Karin Sarah Coles |
author_sort |
Koep, Karin Sarah Coles |
title |
Production of salami from meat of aquatic and terrestrial mammals |
title_short |
Production of salami from meat of aquatic and terrestrial mammals |
title_full |
Production of salami from meat of aquatic and terrestrial mammals |
title_fullStr |
Production of salami from meat of aquatic and terrestrial mammals |
title_full_unstemmed |
Production of salami from meat of aquatic and terrestrial mammals |
title_sort |
production of salami from meat of aquatic and terrestrial mammals |
publisher |
Stellenbosch : University of Stellenbosch |
publishDate |
2008 |
url |
http://hdl.handle.net/10019.1/1964 |
long_lat |
ENVELOPE(-65.652,-65.652,-66.008,-66.008) |
geographic |
Mutton |
geographic_facet |
Mutton |
genre |
Balaenoptera acutorostrata minke whale |
genre_facet |
Balaenoptera acutorostrata minke whale |
op_relation |
http://hdl.handle.net/10019.1/1964 |
op_rights |
University of Stellenbosch |
_version_ |
1782332402157223936 |