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

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dc.contributor.advisor Hoffman, L. C.
dc.contributor.advisor Britz, T. J.
dc.contributor.author Botha, Sune St.Clair
dc.contributor.other University of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science.
dc.date.accessioned 2006-11-01T06:45:15Z en_ZA
dc.date.accessioned 2010-06-01T08:26:28Z
dc.date.available 2006-11-01T06:45:15Z en_ZA
dc.date.available 2010-06-01T08:26:28Z
dc.date.issued 2005-03
dc.identifier.uri http://hdl.handle.net/10019.1/1513
dc.description Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
dc.description.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. en
dc.format.extent 751964 bytes en_ZA
dc.format.mimetype application/pdf en_ZA
dc.language.iso en
dc.publisher Stellenbosch : University of Stellenbosch
dc.subject Dissertations -- Food science en
dc.subject Theses -- Food science en
dc.subject Meat -- Boning en
dc.subject Meat cuts -- Quality en
dc.subject Sensory evaluation en
dc.subject Ostrich meat -- Boning -- Quality en
dc.subject Ostrich meat -- Effect of temperature on en
dc.title The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis en
dc.type Thesis
dc.rights.holder University of Stellenbosch


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