Quality characteristics of Warthog (Phacochoerus africanus) meat

Abstract

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.

Keywords: Chemical; Game meat; Phacochoerus africanus; Physical; Sensory; Warthog.