The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis
dc.contributor.advisor | Hoffman, Louwrens C. | en_ZA |
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.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.identifier.uri | http://hdl.handle.net/10019.1/1513 | |
dc.language.iso | en | |
dc.publisher | Stellenbosch : University of Stellenbosch | |
dc.rights.holder | 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 |