Nilgai antelope are commonly found in South Texas, and can be used as a protein source. Thus, research is needed on nilgai palatability. Longissimus steaks were cooked to targeted peak internal temperatures of 63, 71, and 74° C, and analyzed for tenderness and percent moisture. A trained taste panel evaluated ground nilgai with either beef or pork fat, to determine their influence on nilgai flavor. The research hypotheses were that tenderness and moisture content of nilgai steaks will decrease as the degree of doneness increases and that pork fat will have a greater influence on the flavor of ground nilgai meat. Results of the research showed that the higher the internal temperature the tougher the steak and more moisture content lost. Results also showed no difference between the inclusions of beef fat versus pork fat in the patties for the sensory characteristics of nilgai juiciness, texture or flavor intensity.
July 17, 2015
The right to download or print any of the pages of this thesis (Material) is granted by the copyright owner only for personal or classroom use. The author retains all proprietary rights, including copyright ownership. Any reproduction or editing or other use of this Material by any means requires the express written permission of the copyright owner. Except as provided above, or any use beyond what is allowed by fair use (Title 17 Section 107 U.S.C.), you may not reproduce, republish, post, transmit or distribute any Material from this web site in any physical or digital form without the permission of the copyright owner of the Material. Inquiries regarding any further use of these materials should be addressed to Administration, Jernigan Library, Texas A&M University-Kingsville, 700 University Blvd. Kingsville, Texas 78363-8202, (361)593-3416.