Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis
Date
2012
Authors
Leygonie C.
Britz T.J.
Hoffman L.C.
Journal Title
Journal ISSN
Volume Title
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Abstract
A pairwise comparison of the meat quality between fresh and frozen/thawed Musculus iliofibularis was conducted. Thirty-two (16 left; 16 right) muscles were collected and allocated to two treatments: fresh and frozen/thawed. Frozen vacuum-packed samples were stored for 1. month at -20. °C before thawing. The fresh samples had higher pH (P< 0.05), water binding capacity (P< 0.05), CIE L* (P< 0.0001), CIE a* (P< 0.05) and Chroma values (P< 0.05) than the frozen/thawed samples, indicating the fresh samples were bright red in appearance and had minimal exudate. The frozen/thawed samples lost 5.09 ± 0.21% moisture during thawing and had a greater drip loss (P< 0.0001) and shear force (P< 0.001). No differences were obtained with regard to cooking loss, CIE b*, hue and TBARS. Protein oxidation (mM carbonyls/mg protein) was lower (P< 0.05) in the frozen/thawed samples, which was attributed to the higher (P< 0.0001) protein concentration negating the higher (P< 0.001) carbonyl content. Industrial freezing and thawing regimes negatively affected the quality of ostrich meat. © 2012 Elsevier Ltd.
Description
Keywords
Drip loss, Freezing and thawing, Lipid oxidation, Meat quality, Ostrich, Pair-wise comparison, Protein concentrations, Protein oxidation, Shear force, Water binding capacity, Freezing, Oxidation, Thawing, Proteins, Struthioniformes
Citation
Meat Science
91
3
364
368
91
3
364
368