Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna

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dc.contributor.authorHoffman L.C.
dc.contributor.authorBotha S.St.C.
dc.contributor.authorBritz T.J.
dc.date.accessioned2011-05-15T15:57:16Z
dc.date.available2011-05-15T15:57:16Z
dc.date.issued2006
dc.description.abstractCold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of hot-deboning include the reduction of costs and time, but there is always the risk of cold-shortening. The effects of hot-deboning of ostrich M. gastrocnemius, pars interna on meat sensory attributes were investigated. The data showed that the hot-deboned muscles' pH48 (6.57 ± 0.18) was significantly negatively correlated (r = -0.7813; P < 0.038) to the mean Warner-Bratzler shear force values (71.28 ± 18. 62 N, 12.7 mm-1 diameter) and positively correlated (r = 0.789; P < 0.035) to the mean scores for taste panel tenderness (66.39 ± 15.45). After storage for 48 h post-mortem, the hot-deboned muscles were found to be less juicy (P < 0.004) and, according to both sensory tenderness scores and Warner-Bratzler shear force values, tougher (P < 0.0001) than the cold-deboned muscles. © 2005 Elsevier Ltd. All rights reserved.
dc.description.versionArticle
dc.identifier.citationMeat Science
dc.identifier.citation72
dc.identifier.citation4
dc.identifier.issn3091740
dc.identifier.other10.1016/j.meatsci.2005.10.004
dc.identifier.urihttp://hdl.handle.net/10019.1/10307
dc.subjectStruthio camelus
dc.titleSensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna
dc.typeArticle
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