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Title: Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna
Authors: Hoffman, Louwrens C 
Botha, Sune C 
Britz, Trevor J 
Keywords: Cold-deboning;Hot-deboning;Juiciness;Muscle pH;Ostrich;Sensory analysis;Taste panel;Tenderness
Issue Date: 2006
Publisher: Elsevier
Abstract: Cold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of hot-deboning include the reduction of costs and time, but there is always the risk of cold-shortening. The effects of hot-deboning of ostrich M. gastrocnemius, pars interna on meat sensory attributes were investigated. The data showed that the hot-deboned muscles pH48 (6.57 ± 0.18) was significantly negatively correlated (r = 0.7813; P < 0.038) to the mean Warner–Bratzler shear force values (71.28 ± 18.62 N, 12.7 mm 1 diameter) and positively correlated (r = 0.789; P < 0.035) to the mean scores for taste panel tenderness (66.39 ± 15.45). After storage for 48 h postmortem, the hot-deboned muscles were found to be less juicy (P < 0.004) and, according to both sensory tenderness scores and Warner–Bratzler shear force values, tougher (P < 0.0001) than the cold-deboned muscles
Appears in Collections:Appsc - Journal Articles (DHET subsidised)
Ms. Sune Henning

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