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Bruising on ostrich carcasses and the implications on the microbiology and losses in utilizable meat when removing them post-evisceration or post-chilling

Hoffman L.C.; Britz T.J.; Schnetler D.C. (2010)

Bruising on ostrich carcasses reduces meat yield. These bruises are usually removed as part of the primary meat inspection, performed directly after evisceration. Three separate studies were conducted to determine the ...