Now showing items 1-2 of 2
Post-mortem changes in the physical meat quality characteristics of refrigerated impala M. longissimus dorsi
(South African Society for Animal Science, 2004)
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 ...
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. ...