http://hdl.handle.net/11189/3863 2026-08-15T08:14:58Z http://hdl.handle.net/11189/4745 Title: Physico-chemical properties of reduced-fat beef species sausage with pork back fat replaced by pineapple dietary fibres and water. Authors: Henning, Suné. S. C; Hoffman, Louwrens C; Tshalibe, Prince Abstract: The effects of pineapple dietary fibres (PDF) on physical, chemical and textural attributes of species sausage were investigated. Samples containing 1% of three different PDF (NSP60, NSP100, NSP200) and water (replacing pork back fat) were compared to the control. The control species sausages differed in moisture, protein, total fat, ash and total fibre from those containing fibre. Fibre containing sausages were similar in terms of proximate composition. The ground meat mixture stability was based on total expressible fluid (TEF), cooking loss and purge. The NSP200 samples had cooking loss and TEF similar to the control. NSP100 samples had the lowest cooking loss though similar to both the control and NSP200 sausages. NSP60 samples had higher cooking loss and TEF values than all sausage samples. Addition of fibre and water caused increases in purge, lightness, hue and chroma while reducing pH and textural properties. Fibre NSP100 was the most suitable for use in species sausage. 2016-01-01T00:00:00Z http://hdl.handle.net/11189/4528 Title: Muscle pH and temperature changes in hot- and cold-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis during the first 23 h post-mortem Authors: Hoffman, Louwrens C; Britz, Trevor J; Botha, Sune C Abstract: Cold-shortening is the response when muscles are exposed to temperatures below 10 C with a pH > 6.20. The course of pH within hot-deboned and intact ostrich M. gastrocnemius, pars interna and M. iliofibularis were followed for the first 23–24 h post-mortem to investigate the changes in pH as well as to determine the point of minimum pH for ostrich muscles post-mortem. The hot-deboned muscles took longer to reach the point of minimum pH than the intact muscles. There was no significant (P = 0.4508) difference in the minimum pH (5.91 ± 0.26) between the hot-deboned and the intact muscles. It was concluded that both the M. gastrocnemius, pars interna and the M. iliofibularis reached a pH < 6.20 early post-mortem with muscle temperatures above 10 C; and therefore showed no risk of cold-shortening if these muscles were to be hot-deboned 2–4 h post-mortem. 2007-01-01T00:00:00Z http://hdl.handle.net/11189/4519 Title: Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle Authors: Hoffman, Louwrens C; Britz, Trevor J; Botha, Sune C 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 pH during the first 24 h post mortem within muscle strips from the muscularis gastrocnemius, pars interna at constant temperatures of 7 °C and 37 °C. Maximum shortening was significantly higher at 37 °C (33.4 ± 3.57%) than at 7 °C (10.7 ± 2.63%). The rate of rigor development was temperature dependent, reaching a maximum tension at 4.08 ± 3.89 h post mortem in muscle strips at 37 °C; while at 7 °C maximum tension was reached at 10.5 ± 6.47 h post mortem. It was concluded that the completion of rigor occurred at the point of minimum pH 2008-01-01T00:00:00Z http://hdl.handle.net/11189/4518 Title: Effect of hot-deboning on the physical quality characteristics of ostrich meat Authors: Hoffman, Louwrens C; Britz, Trevor J; Botha, Sune C 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 hotdeboning 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. 2006-01-01T00:00:00Z