Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes.

This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality.

Profile of Back Bacon Produced From the Common Warthog.

The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon's chemical composition; the bacon was high in protein (~29%) and low in total fat (<2%). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2ω6), oleic (C18:1ω9c), and arachidonic (C20:4ω6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01). The differences between sex and age class are considered negligible regarding the overall profile and healthiness of the bacon.

Quality characteristics of Warthog (Phacochoerus africanus) meat.

Warthogs are hunted for trophies and damage reprisal whilst the meat is consumed. Little is known about the quality profile of the meat, therefore, this study investigated the effect of age (yearlings and adult) and sex on the sensory, physical, and chemical attributes of cooked meat. The meat was high in protein (~32%) and low in total fat (< 2%), while the meat from yearlings tended to be tenderer than adults. Age appeared to have a more pronounced influence than sex on the sensory attributes. Warthog meat had a pork aroma and flavour. Undesirable odours and flavours were described as sour/sweaty and fishy, and adults differed from yearlings regarding sour/sweaty (P = .025) and fishy aromas (P = .006), and fishy flavours (P = .045). Small differences (< 0.5 mg/g) in palmitoleic (P = .047) and arachidonic (P = .038) acids were found between adults and yearlings. Warthog meat can be regarded as a lean and healthy source of protein.