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Effect of different combinations of freezing and thawing rates on the shelf-life and oxidative stability of ostrich moon steaks (M. Femorotibialis medius) under retail display conditions

dc.contributor.authorLeygonie, Coleenen_ZA
dc.contributor.authorHoffman, Louwrens Christiaanen_ZA
dc.date.accessioned2020-12-03T06:36:52Z
dc.date.available2020-12-03T06:36:52Z
dc.date.issued2020
dc.identifier.citationLeygonie, C. & Hoffman, L. 2020. Effect of different combinations of freezing and thawing rates on the shelf-life and oxidative stability of ostrich moon steaks (M. Femorotibialis medius) under retail display conditions. Foods, 9(11):1624, doi:10.3390/foods9111624
dc.identifier.issn2304-8158 (online)
dc.identifier.otherdoi:10.3390/foods9111624
dc.identifier.urihttp://hdl.handle.net/10019.1/108952
dc.descriptionCITATION: Leygonie, C. & Hoffman, L. 2020. Effect of different combinations of freezing and thawing rates on the shelf-life and oxidative stability of ostrich moon steaks (M. Femorotibialis medius) under retail display conditions. Foods, 9(11):1624, doi:10.3390/foods9111624.
dc.descriptionThe original publication is available at https://www.mdpi.com
dc.descriptionPublication of this article was funded by the Stellenbosch University Open Access Fund
dc.description.abstractThe aim of this study was to investigate the interaction between different rates of freezing and thawing on whole ostrich moon steaks to establish a combination or singular main effect that minimises thaw loss and maximises the retail display shelf-life regarding moisture loss, colour, lipid oxidation and tenderness. Five characteristic freezing rates (FR: 1, 2, 4, 8, 24 h) were compared with five characteristic thawing rates (TR: 1.5, 3, 6.5, 14, 21 h) in a completely randomised block design. Moon steaks (M. femorotibialis medius) from 125 birds were randomly assigned to a specific treatment combination before being subjected (after thawing) to a 10-day chilled storage at 4 °C shelf-life trial. Thawing rate had no effect (p > 0.05) on any of the quality (colour, drip and cooking losses, shear force, 2-thiobarbituric acid (TBARS)) parameters whilst freezing rate and display time both had significant (p < 0.05) influences. Thaw loss was lowest (p < 0.05) for the FR_1h and FR_2h, followed by FR_4h, FR_8h and FR_24. The FR_1h had the highest (p < 0.05) drip and shear force values during display while the FR_2h and FR_8h had the highest rate of oxidation (TBARS and metmyoglobin formation). FR_24h had the second best (p < 0.05) colour retention after FR_4h and minimal package drip. Overall, FR_4h resulted in the best quality meat over the entire shelf-life with high bloom retention, low TBARS and shear force, and average thaw, drip and cooking loss.en_ZA
dc.description.urihttps://www.mdpi.com/2304-8158/9/11/1624
dc.format.extent16 pages : illustrationsen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherMDPIen_ZA
dc.subjectOstrich meat -- Freezingen_ZA
dc.subjectOstrich meat -- Thawingen_ZA
dc.subjectOstrich meat -- Preservationen_ZA
dc.subjectOstrich meat -- Preparationen_ZA
dc.subjectMeat industry and trade -- Safety measuresen_ZA
dc.subjectOstrich meat -- Packagingen_ZA
dc.subjectMeat packing industry -- Safety regulationsen_ZA
dc.subjectAntioxidants -- Health aspectsen_ZA
dc.subjectOstrich meat -- Storageen_ZA
dc.titleEffect of different combinations of freezing and thawing rates on the shelf-life and oxidative stability of ostrich moon steaks (M. Femorotibialis medius) under retail display conditionsen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's version
dc.rights.holderAuthors retain copyright


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