The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis

Botha, Sune St.Clair (2005-03)

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.

Thesis

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.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/1513
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