Research Articles (Animal Sciences)

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Browsing Research Articles (Animal Sciences) by Subject "Aging"

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    Effect of hot-deboning on the physical quality characteristics of ostrich meat
    (South African Society for Animal Science, 2006) Botha, S. St. C.; Hoffman, L. C.; Britz, T. J.
    The effects of hot-deboning on the physical meat quality characteristics and shelf-life of ostrich m. gastrocnemius, pars interna (gastroc) and m. iliofibularis (iliof) were investigated during 42 days (d) of refrigeration. The hot-deboned gastroc was initially tougher than the cold-deboned muscles, while hot-deboning had no significant effect on the shear force of the iliof. After 14 d of refrigerated storage, there was no difference in tenderness between the hot- and the cold-deboned muscles. Hot-deboning caused significantly more purge (3.4 ± 2.33%) compared to cold-deboning (2.1 ± 2.06%) throughout the 42-day storage period. All muscle samples were acceptable in terms of Aerobic Plate Counts (APC < 104 cfu/g) and E. coli (E. coli < 101 cfu/g), based on the South African Standards for the microbiological monitoring of meat for refrigerated export. It was concluded that hot-deboning did not influence the shelf-life of ostrich muscles negatively.
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    Post-mortem changes in the physical meat quality characteristics of refrigerated impala M. longissimus dorsi
    (South African Society for Animal Science, 2004) Hoffman, L. C.
    The effect of aging the M. longissimus dorsi of 13 impala at 4ºC over a ten-day period was investigated. Large variation between animals was observed for the percentages drip and cooking loss as well as for the CIELab colour (L*, a*, b*) values. No trend could be observed for these physical characteristics over time. Means for all traits correspond to that reported in the literature for this species. Similarly, the tenderness of the muscle varied between the animals. However, the tenderness (as measured by a Warner Bratzler shear apparatus) of the muscle generally improved with time. The quadratic equation y = -0.0817x2 + 0.4468x + 10.477 best described (R2 = 0.32) this improvement in tenderness. The implications of this result is that fresh game meat producers can de-bone carcasses after 24 hours post mortem and leave the primal cuts to age in vacuum bags in the chiller, thereby utilizing the available chiller space more efficiently.