Effect of bleeding method and low voltage electrical stimulation on meat quality of ostriches

Abstract

The effect on ostrich muscle quality of an additional thoracic stick (TS) to the normal ventral throat slit to bleed ostriches after electrical stunning was evaluated. The additional TS had no negative or positive effect on the drip loss, cooking loss, colour or pH and temperature readings of the fillet (Muscularis iliofibularis), big drum (M. gastrocnemius, pars interna) and inside loin (M. iliotibialis cranialis). None the less, personal observations would recommend the use of TS due to ethical considerations. An early post mortem low voltage electrical stimulation (ES) of the carcasses also had no influence on the cooking loss, drip loss and colour of these muscles. Electrical stimulation did result in a lower pH45 in both the fillet and big drum muscles. However, after 24 h the pH of the muscles did not differ. Electrical stimulation also caused elevated initial muscle temperatures, although this effect was only temporary due to the efficient cooling mechanism used in the abattoir. Electrical stimulation also had no effect on the Warner Bratzler shear force values in the fillet. It can be concluded that low voltage ES has no advantage pertaining to physical quality characteristics of importance in an ostrich abattoir.