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The microbiology of ostrich meat with reference to prevalent microbial growth and bruises in carcasses

dc.contributor.advisorHoffman, L. C.
dc.contributor.advisorBritz, T. J.
dc.contributor.authorSchnetler, Demona Charlotte
dc.contributor.otherUniversity of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science.
dc.date.accessioned2009-02-26T13:02:28Zen_ZA
dc.date.accessioned2010-08-13T13:11:46Z
dc.date.available2009-02-26T13:02:28Zen_ZA
dc.date.available2010-08-13T13:11:46Z
dc.date.issued2009-03
dc.identifier.urihttp://hdl.handle.net/10019.1/4046
dc.descriptionThesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2009.
dc.description.abstractENGLISH ABSTRACT: Fresh ostrich meat competes in well regulated and competitive international markets; therefore food quality and safety are of the utmost importance. At the same time the production process must be well controlled to be cost effective. Losses in meat yield through bruising and the trimming thereof as well as a high initial microbial load that causes a decrease in shelf-life is thus undesirable. The main objectives of this study were firstly to investigate the expected prevalent microbial growth on ostrich meat as well as possible environmental contaminants to establish which bears the greatest risk. Secondly to establish the best practice of removing bruised areas from carcasses from both a microbiological and meat yield perspective. Lastly to investigate bruises on carcasses to predict the possible causes thereof so as to minimize bruising during transport and handling. From this study it was concluded that the prevalent growth on carcasses was predominantly Grampositive which increased ten fold from post-evisceration to post-chilling, this was also associated with a marked increase in Gram-negative organisms. The most dangerous vector for contamination was found to be standing water containing Gram-negative human pathogens including Shigella, Salmonella and E. coli. Bruises to the necks (52.58% of all bruises) were the most frequent, the high side railings on transport trucks the probable cause thereof. It was indicated that aerobic viable counts decreased after cold trimming, where the opposite occurred on warm trimmed surfaces, while the average loss in meat yield per bird due to bruising was smaller for cold trimming.en
dc.description.abstractAFRIKAANSE OPSOMMING: Vars volstruisvleis kompeteer in goed gereguleerde en kompeterende internasionale markte; dus is voedselkwaliteit en –veiligheid baie belangrik. Terselfdertyd moet die produksieproses goed beheer word en koste effektief wees. Verliese aan vleisopbrengs as gevolg van kneusings en die verwydering daarvan, sowel as ‘n hoë inisiële mikro-organisme lading wat ‘n verkorte rakleeftyd tot gevolg het, is dus ongewens. Die hoofdoelwitte van die studie was eerstens om die verwagte mikro-organisme groei op volstruisvleis en op moontlike omgewings kontaminasie bronne te ondersoek om vas te stel watter bronne die grootste risiko dra vir besmetting. Tweedens om die beste praktyd vir die verwydering van kneusings van die volstruiskarkasse te bepaal uit beide ‘n mikrobiologiese en vleisopbrengs oogpunt. Laastens om die omvang en verspreiding van karkaskneusings te ondersoek om die oorsaak daarvan te probeer aandui en sodoende kneusings tydens vervoer en hantering te verminder. Uit die studie was die volgende duidelik; die mikrobiese groei op karkasses was hoofsaaklik Gram-positief, tellings het tienvoudig toegeneem vanaf ontweiding tot na verkoeling, met ‘n gepaardgaande merkbare toename in Gram-negatiewe organismes. Die gevaarlikste oorsaak van omgewingskontaminasie was staande water wat Gram-negatiewe menslike patogene (insluitend; Shigella, Salmonella en E. coli) bevat het. Nekkneusings (52.58% van all kneusings) was die algemeenste; met die hoogte van die kantreëlings van die volstruistrokke die moontlike oorsaak daarvan. Dit is bewys dat die aerobe mesofiele plaattelings afgeneem het na koue verwydering, maar dat die teenoorgestelde gesien is op warm gesnyde areas; die gemiddelde verlies in vleisopbrengs per volstruis as gevolg van kneusingverwydering is kleiner tydens koue verwydering.af
dc.format.extent54 p.
dc.language.isoen
dc.publisherStellenbosch : University of Stellenbosch
dc.subjectOstrich meaten
dc.subjectMicrobiologyen
dc.subjectMeat qualityen
dc.subjectCarcass bruisingen
dc.subjectDissertations -- Food scienceen
dc.subjectTheses -- Food scienceen
dc.titleThe microbiology of ostrich meat with reference to prevalent microbial growth and bruises in carcassesen
dc.typeThesis
dc.rights.holderUniversity of Stellenbosch


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