Impala meat (longissimus thoracis et lumborum) is a tender, tasty and appealing alternative to traditional red meat. It is also high in protein and low in intramuscular fat content.
The sensory attributes of impala meat were evaluated by trained judges using reference samples from three different production systems. The intensive system used a commercial pelleted total mixed ration for six months before slaughter, while the semi-extensive and extensive systems were fed with natural vegetation.
Overview of Impala Meat as a Food Source
Impalas are widely distributed across southern Africa, and graze in a wide range of habitats. They are able to withstand a wide variety of environmental conditions, and are well adapted to sustained yearly cropping regimes (Bourgarel, Des Clers, Roques-Rogery, Matabilila, & Banda, 2002