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Received: 2 September 2014
Received in revised form:
9 January 2015
Accepted: 12 January 2014
Keywords
Game
Nilgai
Antelope
Degree of Doneness
Abstract
Nilgai antelope are a large bovid native to India that were introduced to North America and South Africa. Nilgai are free ranging in the United States and Mexico, and are commercially harvested for exotic meat markets. However, knowledge of nilgai meat characteristics is limited. The objectives of this research were to determine the impact of degree of doneness on nilgai steaks, and to determine if beef or pork fat influenced nilgai flavor and cooking properties of ground nilgai patties. Nilgai steaks tended (P = 0.11) to respond to cooking differently than beef steaks. When steaks were cooked to 63, 71, and 74°C, nilgai steaks cooked to 63°C were only more tender than the 74°C steaks while tenderness of beef steaks decreased with each increase in temperature. There was no difference (P > 0.05) in nilgai patty palatability between types of fat added, but addition of beef fat resulted in the greatest (P < 0.05) cooking loss. Inclusion of pork and beef fat resulted in similar (P > 0.05) cooked patty color.
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Introduction
Nilgai antelope (Boselaphus tragocamelus Pallas) are endemic to India and portions of Pakistan and Nepal, and have been introduced into the United States, Mexico, and South Africa (Leslie, 2008). Nilgai were first brought to North America for stock in zoos, and in 1941 the King Ranch released eight cows and four bulls which are believed to have established free ranging nilgai in North America (Sheffield et al., 1983). In South Texas there has been a growing interest in utilizing nilgai as a niche meat source due to the increase in free ranging nilgai and its value as a lean meat source. Since nilgai is considered an exotic wild game animal in the United States, it is eligible for wholesale distribution if slaughtered, dressed, and processed under USDA FSIS inspection. Knowledge of nilgai meat characteristics is limited due to the lack of research conducted on nilgai meat. Ables et al. (1973) conducted an in depth study on three nilgai (one adult female, one subadult male, and one adult male). The researchers measured carcass yields...