CUTABILITY AND NUTRIENT CONTENT OF ANTELOPE

Abstract

The role of game meats as a source of food has been largely ignored in modern times, but may provide the principle food source for many individuals. Twenty‐two antelope were completely boned to obtain lean meat. The skinned and dressed cold carcasses yielded an average of 68.4% boneless meat tissue. The average moisture, protein and fat content was 73.9, 22.5 and 0.9%, respectively. Energy value and cholesterol content was 144.1 kcal/100 g and 121.5 mg/100 g, respectively. Antelope meat contained high levels of essential amino acids and was comparable to lean beef in amino acid content. Selected minerals in the longissimus muscle from the 22 animals revealed large amounts (mg/g) of K, Na, P and Mg and smaller amounts (μg/g) of Ca, Cu, Fe, Mn and Zn. Copyright © 1985, Wiley Blackwell. All rights reserved