Now showing items 1-2 of 2
Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle
(South African Society for Animal Science, 2008)
ABSTRACT: Fully developed rigor mortis in muscle is characterised by maximum loss of extensibility. The course of post mortem changes in ostrich muscle was studied by following isometric tension, shortening and change in ...
Effect of hot-deboning on the physical quality characteristics of ostrich meat
(South African Society for Animal Science, 2006)
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. ...