Abstract:
The aim of this study was to investigate the effects of hot-deboning (1 h post-mortem) on
the shelf-life and the physical meat quality characteristics, including tenderness, pH, purge
(%), cooking loss (%), and raw meat colour of vacuum packed ostrich (Struthio camelus
var. domesticus) meat cuts from the M. gastrocnemius, pars interna and the M. iliofibularis
during post-mortem refrigerated aging for respectively 21 d at 4ºC and 42 d at -3º to 0ºC.
