Effect of hot-deboning on the physical quality characteristics of ostrich meat
Date
2006
Authors
Botha, S. St. C.
Hoffman, L. C.
Britz, T. J.
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Animal Science
Abstract
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. The hot-deboned gastroc was initially tougher than the cold-deboned muscles, while hot-deboning had no significant effect on the shear force of the iliof. After 14 d of refrigerated storage, there was no difference in tenderness between the hot- and the cold-deboned muscles. Hot-deboning caused significantly more purge (3.4 ± 2.33%) compared to cold-deboning (2.1 ± 2.06%) throughout the 42-day storage period. All muscle samples were acceptable in terms of Aerobic Plate Counts (APC < 104 cfu/g) and E. coli (E. coli < 101 cfu/g), based on the South African Standards for the microbiological monitoring of meat for refrigerated export. It was concluded that hot-deboning did not influence the shelf-life of ostrich muscles negatively.
Description
The original publication is available at http://www.sasas.co.za/
Keywords
Ostrich meat -- Quality, Tenderness, pH, Microbial contamination, Purge, Colour, Aging, Meat -- Boning
Citation
Botha, S. St. C., Hoffman, L. C. & Britz, T. J. 2006. Effect of hot-deboning on the physical quality characteristics of ostrich meat. South African Journal of Animal Science, 36(3), 197-208.