Physical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem aging

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dc.contributor.authorBotha S.St.C.
dc.contributor.authorHoffman L.C.
dc.contributor.authorBritz T.J.
dc.date.accessioned2011-05-15T15:57:16Z
dc.date.available2011-05-15T15:57:16Z
dc.date.issued2007
dc.description.abstractThere is a risk of shortening and toughening with hot-deboning of muscles. However, with refrigerated aging this phenomenon may be negated. Vacuum-packed hot and cold-deboned ostrich Muscularis gastrocnemius, pars interna were stored for 21 d at 4 °C to investigate the effects of hot-deboning on quality characteristics of ostrich meat during refrigerated storage. Muscle pH did not differ (P > 0.05) between hot and cold-deboned muscles during storage. Hot-deboning caused (P < 0.0001) more purge in the vacuum packages of the hot-deboned muscles (1.83 ± 1.31%) than in the cold-deboned muscles (0.67 ± 075%) during the 21-d aging period. Hot-deboned muscles were tougher (P < 0.05) than cold-deboned muscles from 24 h up to 5 d. Although hot-deboning caused muscles to be tougher than cold-deboned muscles, with aging at 4 °C beyond 5 d this toughness was found to be insignificant. © 2006 Elsevier Ltd. All rights reserved.
dc.description.versionArticle
dc.identifier.citationMeat Science
dc.identifier.citation75
dc.identifier.citation4
dc.identifier.issn3091740
dc.identifier.other10.1016/j.meatsci.2006.10.005
dc.identifier.urihttp://hdl.handle.net/10019.1/10304
dc.subjectStruthio camelus
dc.subjectStruthioniformes
dc.titlePhysical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem aging
dc.typeArticle
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