Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties.

In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia brevitarsis seulensis, Allomyrina dichotoma, and Gryllus bimaculatus) as meat partial substitutes were investigated. Twenty percent of each EIP was added to pork patties, and four treatments were prepared. On the other hand, two control groups were set, one with 0.1 g of ascorbic acid and the other without anything. Adding EIP decreased water content but increased protein, fat, carbohydrate, and ash contents. In addition, the use of EIP increased the water holding capacity and texture properties as well as decreased the cooking loss. However, the sensory evaluation and storage stability were negatively affected by the addition of EIP. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity had a positive effect on storage stability. It is believed that the addition of EIP resulted in high antioxidants due to the presence of polyphenol compounds in EIP. These results indicate that EIP has great potential to be used as meat partial substitute to improve the quality improvement and antioxidant in pork patties. However, in order to improve storage stability and consumer preference, further research is needed to apply it to patties by reducing the amount of EIP or adding auxiliary ingredients.

Effect of crossbreeding on growth performance, meat quality, and the economics of production of the pure and reciprocal crosses between the Sasso and Wassachie chickens.

The interplay between genetics and economics is important in understanding how crossbreeding can be harnessed to optimize sustainable poultry production, meat quality, and economic viability. This study was conducted to investigate the effect of crossbreeding on growth performance, meat quality, and production economics. A total of 451 unsexed day-old chicks were raised for 12 wk in a pure (Sasso X Sasso [SS]; Wassachie X Wassachie [WW]) and reciprocal cross (Sasso X Wassachie [SW]; Wassachie X Sasso [WS]) design. Data was collected on growth performance, meat quality, sensory evaluation, proximate analysis, and production economics. Genotype did not affect (P > 0.05) moisture, dry matter, ash, sensory evaluation, pH, and meat temperature. The carcass weights, final body weight, and cumulative weight gain of the hybrids were intermediate while the SS recorded the highest (P < 0.05) values. Drip loss between the WW and the reciprocal crosses was similar (P > 0.05) but lower (P < 0.05) than the SS genotype. Protein contents between the purebreds were similar likewise the crossbreds (P > 0.05). The SW cross recorded a higher (P < 0.05) lipid content compared to the WW cross while the WS recorded a higher (P < 0.05) protein content compared to the SS. The SS incurred higher feeding costs, and gross and net returns followed by the SW and then the WS with the WW having the lowest values. Crossbreeding improved growth performance, carcass traits, meat quality, chemical composition, and the gains in the crossbreds with the SW genotype having better results. The SW cross is recommended for better performance.

Oxidative stability in meat (pectoralis major) of broiler orally supplemented with essential oils of allium sativum, Curcuma longa, Zingiber officinale, and Cinnamomum zeylanicum.

Lipid oxidation is a normal process in living muscles, but is escalated postmortem due to the loss of inherent antioxidant defense, which causes quality deterioration of meat. This study investigates the effects of essential oil (EO) supplementation to the drinking water of broiler chicken on physical properties, antioxidants, and lipid oxidation in Pectoralis major during frozen storage. Two hundred day-old chicks of arbo acre were allocated to five groups; control (T1) and the groups supplemented with: Allium sativum (T2), Curcuma longa (T3), Zingiber officinale (T4) and Cinnamomum zeylanicum (T5) at the level of 300ml/L into drinking water throughout a 49-d study. Thereafter, birds were slaughtered and breast meat excised for assessments during a 28-d storage period at 4 °C using standard procedure. The results show that cooking loss of Pectoralis major from T1 birds was not significantly (P > 0.05) different from that of T4, and were significantly higher than those of T2, T3, and T5 birds. Meat from T5 birds showed the lowest drip loss. The results for total antioxidant activity are not similar among sampling days. In general, control group showed inferior values, but T2 and T4 had greater values on days 0 and 28. The rate of lipid peroxidation increased with time; however, EOs administration markedly reduced the peroxidation rates compared to controls. The catalase activity of breast meat was significantly declined from day 14, but was enhanced as an effect of EO consumption especially in group T5 at 21 and 28 d. Supplementation of garlic, turmeric, and cinnamon EOs to broiler chickens increased glutathione peroxidase in breast meat on days 21 and 28, while turmeric EO enhanced superoxide dismutase up to 7 d. In conclusion, EOs are valuable supplements for broiler chickens and potent in enhancing meat quality and prolonging the shelf life.

Measuring water holding capacity in poultry meat.

In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g., centrifugal force), and heating while measuring water exudate to predict the water holding capacity (WHC) during storage, processing, cooking, and/or distribution. More sophisticated methods include nuclear magnetic resonance (NMR) in which the relaxation of water molecules within a meat protein/gel system is measured to predict how the water (75% in lean meat) will behave during processing. Overall, the number of tests reported is also so high because there are quite big variations in test conditions (e.g., 750-30,000 g for centrifugal testing). The aim of this article (outcome of a symposium on methods for poultry meat characterization) is to help the reader navigate through the different setups and suggest standardized testing based on scientific principles. The recommended WHC test is the application of low centrifugal force (750 g so sample is not permanently deformed) to a protein gel, while the sample is placed on a screen platform to avoid reabsorbing the liquid separating during the slowing down of the centrifuge. It is also recognized that some meat samples (e.g., high in fat) might require a different g-force, so it is recommended to employ both the conditions mentioned above and the lab-specific conditions. Our overall goal should always be to increase uniformity in test procedures, which will enhance our capabilities to compare results among research groups.

Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef.

This study aimed to evaluate the influence of medium voltage electrical stimulation (ES) at three different intensities, 200 V (Treatment 200 V, T200), 300 V (Treatment 200 V, T300), and 400 V (Treatment 400 V, T400) on the initial pH decline in post mortem muscle and the quality parameters on M. longissimus thoracis - Nellore beef, both throughout the ageing process and during frozen storage. The colour, cooking loss, and shear force parameters for samples of aged beef were determined. Additional parameters, like thaw loss, pH, and lipid oxidation were also analyzed for the frozen storage. The shear force and cooking loss decreased and colour parameters increased in Nellore beef ES compared with CON on ageing time (14 days). At frozen storage, quality parameters like pH, a*, and b* were reduced over time, and no negative effect on lipid oxidation was found. Electrical stimulation at 200 V demonstrated effectiveness for decreasing shear force to Nellore beef (M. longissimus thoracis) during frozen storage. The application of medium voltage electrical stimulation can contribute to improved quality and tenderness in Nellore beef, both during ageing and frozen storage conditions.

Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics.

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei).

The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased (p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased (p < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers.

Performance, immune response, and meat quality in Newcastle-vaccinated quail fed with colored corn in place of yellow maize.

This work investigated the effects of the usage of colored corn as a replacement for 50% and 100% yellow corn in the diet of Japanese quail. Two hundred and forty-day-old Japanese quails were indiscriminately separated into four experimental groups consisting of six replicates each containing 10 quails. Experimental groups designed: the control group (C) (basal diet-0% colored corn, vaccinated), negative control group (NC) (basal diet-0% colored corn, no vaccine), 50% CC group (basal diet-50% colored corn, vaccinated), and 100% CC group (basal diet-100% colored corn, vaccinated). At the end of the 35-day period, the highest body weight and body weight gain (BWG) were recorded in the 50% CC (P < 0.05). The highest feed intake (FI) was recorded in the 100% CC group, the lowest FI in C (P > 0.05), and the best feed conversion ratio (FCR) in the 50% CC group (P < 0.05). While L* was not affected, a* and b* values were significantly affected by feeding colored corn (P < 0.05). Meat pH, cooking loss (CL), and water holding capacity (WHC) values were significantly affected, and the highest pH and CL values were in the C group and the highest WHC value in NC (P < 0.05). Colored corn had no influence on MDA7th concentration of breast meat. The antibody titers against NDV were significantly superior in the vaccinated groups than in the NC (P < 0.05). In conclusion, the use of colored corn in quail had an affirmative effect on meat quality and growth performance but not on the immune response of quail against NDV.

Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin.

This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 µM/g protein). The results found that the addition of amylopectin partially alleviated the unfolding of MP induced by oxidation and EGCG, and enhanced the structural stability of MP. Amylopectin blocked the loss of the free amine group and thiol group, and increased the solubility of MP from 7.0% to 9.5%. The carbonyl analysis demonstrated that amylopectin addition did not weaken the antioxidative capacity of EGCG. It was worth noting that amylopectin significantly improved the gel properties of MP treated with a high dose of EGCG. The cooking loss was reduced from 51.2% to 35.5%, and the gel strength was reduced from 0.41 N to 0.29 N after adding high concentrations of amylopectin (A:E(8:1)). This was due to that amylopectin filled the network of MP gel after absorbing water and changed into a swelling state, and partially reduced interactions between EGCG and oxidized MP. This study indicated that amylopectin could be used to increase the polyphenol loads to provide a more lasting antioxidant effect for meat products and improve the deterioration of gel quality caused by oxidation and high doses of EGCG.

Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin.

This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r2 value of ≥0.5 were pH and the protein content. In the linear regression model predicting cooking loss, the highest adjust-r2 value was 0.7, with pH, CIE L*, CIE b*, moisture, and protein content as the explanatory variables. In 30 pork loins, electrical conductivity was additionally measured, and as a result of linear regression analysis for predicting cooking loss, the highest adjust-r2 value was 0.646 with electrical conductivity measured at 40 Hz, with pH and color as the explanatory variables. Ordinal logistic regression analysis was performed to predict the three grades (low, middle, and high) of loin cooking loss using pH, color, and 40 Hz electrical conductivity as the explanatory variables, and the percent concordance was 93.8%. In conclusion, the addition of electrical conductivity as an explanatory variable did not increase the prediction accuracy of the linear regression model for predicting cooking loss; however, it was demonstrated that it is possible to predict and classify the cooking loss grade of pork loin through quality properties that can be measured quickly and easily.

Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef.

Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers' tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts of Charolais beef (Longissimus dorsi and Semitendinosus). For 60 days (i.e., 2 days, 15 days, 30 days and 60 days of sampling), a physicochemical, rheological, and microbiological analysis were performed at WA (vacuum packed; temperature of 4 ± 1 °C) and at DA (air velocity of 0.5 m/s; temperature of 1 ± 1 °C; relative humidity of 78 ± 10%) conditions. The results showed that the aging method influenced the aging loss (higher in the DA), cooking loss (higher in the WA), malondialdehyde concentration (higher in the DA) and fatty acid profile (few changes). No differences in the drip loss and color were observed, which decreased after 30 days of aging. The WBSF and TPA test values changed with increasing an aging time showing that the aging improved the tenderness of meat regardless of the aging method. Moreover, the aging method does not influence the microbiological profile. In conclusion, both WA and DA enhanced the quality of the different beef cuts, suggesting that an optimal method-time and aging combination could be pursued to reach the consumers' preferences.

Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism.

The combined effects of lactic acid-ultrasound-papain on yak meat tenderization were investigated, and its tenderization mechanism elucidated. The optimal condition for combined tenderization was obtained with 0.03% lactic acid, ultrasound for 30 mins, and 200 U/g of papain. When compared with the untreated yak meat, the cutting force and the cooking loss of the tenderized yak meat were decreased by 62.16% and 31.25%, respectively, while the myofibrillar fragmentation index increasing 4.3 times. After the combined tenderization, it was observed a loose arrangement of muscle with larger gaps and cavities. The random-coil content of myofibrillar protein increased to 48.3%, while α-helix decreased to 14.4%, indicating that the myofibrillar protein underwent some unfolding and stretching. These results demonstrated that this combined treatment improved the tenderization of yak meat by disrupting muscle integrity, increasing its water-holding capacity, denaturing myofibrillar protein, and changing its spatial structure. The combined process using lactic acid-ultrasound-papain showed some potential to improve meat texture.

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture.

Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (w/w) into printing material prior to 3D printing. Rheological properties of modified printing material were measured; results were used to support 3D printing results. Textural properties of raw and cooked meat mimics were determined and compared with those of selected animal meats, namely, pork tenderloin, chicken breast, salmon meat and Spanish mackerel. Cooking losses of meat mimics were also determined. G', G″ and tan δ of TGase-modified material were not significantly different from those of the control. In contrast, increasing κc content resulted in increased G' and G″; tan δ of all κc-modified samples decreased from that of the control. Addition of TGase at 0.9% into printing material increased the hardness of raw meat mimics, while κc at 0.9% increased hardness of cooked meat mimics. Raw meat mimics treated with 0.9% TGase exhibited texture closest to raw salmon. Texture of cooked meat mimics treated with 0.9% κc was closest to that of cooked salmon. TGase-treated meat mimics tended to experience lower cooking losses, while κc-treated meat mimics exhibited an opposite trend.

Meat quality of Sasso T44 and Koekoek cockerels exposed to temperature variation with supplementary coriander seed powder.

This experiment was conducted to evaluate the effects of ambient temperature and coriander seed supplementations on meat quality of Sasso T44 and Koekoek. Both breeds were exposed to two temperature rooms with a heated room of 32 ± 1.2 °C from 11:00 am to 16:00 pm and the normal room temperature of average maximum and minimum of 23.8 ± 3 °C and 16.6 ± 1.6 °C, respectively, with a relative humidity between 34.5 ± 4 and 44.8 ± 3%. Both breeds were also further randomly allocated to three levels of 0 g/kg, 5 g/kg and 10 g/kg coriander seed powder supplementations. The experiment was conducted from 9 to 20 weeks of age. There was a slight variation in breast lightness (L*; P < 0.05) due to temperature at 48 h after slaughtered. At 48 h after slaughtered, breast from cockerels reared in a heated room became slightly lighter compared to groups reared at normal temperature. However, the overall meat colour did not categorized under the paled colour of meat; rather, it can be in the darker than normal category. Moreover, breast of Koekoek at 1 h after slaughtered was more yellow (P < 0.05) in colour and higher chroma values, while at 48 h, Sasso T44 had redder meat (P < 0.05) than Koekoek. In addition, the thigh meat of Koekoek had more total ash than Sasso T44 (P < 0.05). However, Sasso T44 breast had better water holding capacity due to lower in drip loss percentage (P < 0.05) than Koekoek. This research indicated that some meat quality variations were shown between breeds, while temperature had no effect on the meat quality parameters conducted except the L* value at 48 h, which was higher in groups of cockerels placed in a heated room. However, further insights into other physical meat qualities and sensory evaluations may also reveal to the meat quality of these breeds.

Application of sarunashi (Actinidia arguta) juices extracted at different ripening stages for Japanese Shorthorn steer meat tenderization.

We investigated the effects of juices of sarunashi (Actinidia arguta) at varying ripening stages (unripe, force-ripe, ripe, and over-ripe) on textural properties and water holding capacity after application to the supraspinatus muscle meat from Japanese Shorthorn steers (n = 6). Following drip and cooking loss measurements, we analyzed the maximum load, gumminess load, cohesiveness, and adhesiveness of the muscle samples. Drip loss did not differ significantly among the groups; however, cooking loss in the over-ripe group was higher than that in the other groups. The maximum load and gumminess load in the over-ripe group were significantly lower than those in the unripe group, but no significant difference was observed for the others. There were no differences in cohesiveness and adhesiveness among the groups. Over-ripened sarunashi juices were found to be more effective for beef tenderization than unripened fruit juice.

A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes.

Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrical stimulation. The fresh and frozen meat samples included products from both slaughter systems. Ten twin pairs of ram lambs were used in the study, with one of each twin slaughtered at each abattoir. Fresh meat was analysed after chilling and frozen meat was stored frozen for three months and analysed after thawing. The Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, sensory attributes, Warner-Bratzler shear force (WBSF) and distribution of water and lipid within each meat sample. Meat samples analysed after frozen storage were darker, less red and more yellow than the fresh meat. Freezing and frozen storage increased fluid loss and WBSF compared with the fresh meat, due to protein denaturation. Frozen storage affected sensory attributes by increasing fatty odour, frying flavour, sour flavour, fatty flavour and liver flavour, and by reducing juicy texture and mushy texture.

Prediction of cooking loss of pork belly using quality properties of pork loin.

The predictability of cooking loss in pork belly using the quality properties of pork loin was investigated. Pork belly at the 6th thoracic vertebra and pork loin at the 14th thoracic vertebra from 120 pork carcasses were used in this study. Quality properties, such as pH, proximate composition, color (L*, a*, and b* values), and cooking loss were measured. Linear regression analysis showed that the L*, a*, and b* values of pork loin were significant variables for predicting the cooking loss of pork belly (P < 0.05). However, the adjusted correlation coefficient (R2) of the linear regression was 0.51. Logistic regression analysis for the prediction of cooking loss groups (low, middle, and high) of pork belly, with the L*, a*, and b* values as the independent variables, resulted in 84% concordance. Pork carcasses can be sorted based on the cooking loss groups of pork belly by using the color parameters of pork loin.

Describing the relationships among meat quality traits in domestic turkey (Meleagris gallopavo) populations.

The presence of meat quality defects is increasing in the turkey industry. While the main strategy for mitigating these issues is through improved housing, management, and slaughter conditions, it may be possible to incorporate meat quality into a turkey breeding strategy with the intent to improve meat quality. Before this can occur, it is important to describe the current state of turkey meat quality as well as the correlations among the different meat quality traits and important production traits. The main objective of the present study was to provide a descriptive analysis of 8 different meat quality traits for turkey breast meat from 3 different purebred lines (A, B, and C), and their correlation with a selection of production traits. Using a total of 7,781 images, the breast meat (N = 590-3,892 birds depending on trait) was evaluated at 24 h postmortem for color (L*, a*, b*), pH, and physiochemical characteristics (drip loss, cooking loss, shear force). Descriptive statistics (mean and standard deviation) and Pearson correlations were computed to describe the relationships among traits within each genetic line. A one-factor ANOVA and post hoc t-test were conducted for each trait and between each of the genetic lines. We found significant differences between genetic lines for some color traits (L* and a*), pHinitial, drip loss, and cooking loss. The lightest line in weight (line B) had meat that was the lightest (L*) in color. The heaviest line (line C) had meat that was less red (a*) with a higher pHinitial and greater cooking loss. Unfavorable correlations between production traits and meat quality were also found for each of the genetic lines where increases in production (e.g., body weight, growth rate) resulted in meat that was lighter and redder in color and in some cases (line B and C), with an increased moisture loss. The results of this study provide an important benchmark for turkey meat quality in purebred lines and provide an updated account of the relationships between key production traits and meat quality. Although the magnitude of these correlations is low, their cumulative effect on meat quality can be more significant especially with continued selection pressure on growth and yield.

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures.

This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012.

Physical meat quality characteristics of Angolan giraffe (Giraffa giraffa angolensis) as affected by sex and muscle.

Giraffe numbers grow exponentially when farmed, necessitating periodic culling. This study quantified the effect of sex and muscle on the physical quality characteristics of eight giraffe muscles. The Warner-Bratzler shear force (WBSF) was the only parameter to be affected by an interaction between sex and muscle (P < 0.001), although the interaction for the CIE L* values tended towards significance (P = 0.054). Cooking loss (male = 41.6 ± 0.35%; female = 40.7 ± 0.33%; P = 0.024) and CIE L* values (male = 38.8 ± 0.23; female = 37.3 ± 0.27; P = 0.039) were both affected by sex. Muscle had an effect on all physical parameters. The ultimate pH of all muscles was 5.5-5.9; the average WBSF of <43 N for all muscles indicates giraffe meat in this study is tender. This study shows that yield and physical characteristics of giraffe meat are favourable, and the results may be useful for the marketing of giraffe meat.