The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis
Date
2005-03
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Stellenbosch : University of Stellenbosch
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.
Description
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005.
Keywords
Dissertations -- Food science, Theses -- Food science, Meat -- Boning, Meat cuts -- Quality, Sensory evaluation, Ostrich meat -- Boning -- Quality, Ostrich meat -- Effect of temperature on