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dc.contributor.advisorHoffman, L. C.
dc.contributor.advisorBritz, T. J.
dc.contributor.authorBotha, Sune St.Clair
dc.contributor.otherUniversity of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science.
dc.date.accessioned2006-11-01T06:45:15Zen_ZA
dc.date.accessioned2010-06-01T08:26:28Z
dc.date.available2006-11-01T06:45:15Zen_ZA
dc.date.available2010-06-01T08:26:28Z
dc.date.issued2005-03
dc.identifier.urihttp://hdl.handle.net/10019.1/1513
dc.descriptionThesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
dc.description.abstractThe 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.extent751964 bytesen_ZA
dc.format.mimetypeapplication/pdfen_ZA
dc.language.isoen
dc.publisherStellenbosch : University of Stellenbosch
dc.subjectDissertations -- Food scienceen
dc.subjectTheses -- Food scienceen
dc.subjectMeat -- Boningen
dc.subjectMeat cuts -- Qualityen
dc.subjectSensory evaluationen
dc.subjectOstrich meat -- Boning -- Qualityen
dc.subjectOstrich meat -- Effect of temperature onen
dc.titleThe effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularisen
dc.typeThesis
dc.rights.holderUniversity of Stellenbosch


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