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Title: Physical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem aging
Authors: Botha, Sune C 
Hoffman, Louwrens C 
Britz, Trevor J 
Keywords: Aging;Colour Cooking loss;Hot-deboning;pH;Purge;Sarcomere length;Tenderness;Water holding capacity (WHC
Issue Date: 2007
Publisher: Elsevier
Abstract: There 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.
Appears in Collections:Appsc - Journal Articles (DHET subsidised)
Ms. Sune Henning

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