Effect of hot-deboning on the physical quality characteristics of ostrich meat

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dc.contributor.authorBotha, S. St. C.
dc.contributor.authorHoffman, L. C.
dc.contributor.authorBritz, T. J.
dc.date.accessioned2011-09-23T06:32:46Z
dc.date.available2011-09-23T06:32:46Z
dc.date.issued2006
dc.descriptionThe original publication is available at http://www.sasas.co.za/en_ZA
dc.description.abstractThe 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.en_ZA
dc.description.versionPublishers' versionen_ZA
dc.format.extentp. 197-208 : ill.
dc.identifier.citationBotha, 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.en_ZA
dc.identifier.issn03751589
dc.identifier.urihttp://hdl.handle.net/10019.1/16434
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Animal Scienceen_ZA
dc.rights.holderSouth African Society for Animal Scienceen_ZA
dc.subjectOstrich meat -- Qualityen_ZA
dc.subjectTendernessen_ZA
dc.subjectpHen_ZA
dc.subjectMicrobial contaminationen_ZA
dc.subjectPurgeen_ZA
dc.subjectColouren_ZA
dc.subjectAgingen_ZA
dc.subjectMeat -- Boningen_ZA
dc.titleEffect of hot-deboning on the physical quality characteristics of ostrich meaten_ZA
dc.typeArticleen_ZA
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