NDLTD Global ETD Search
  • Refine Query
  • Source
  • Publication year
  • to
  • Language
  • 1
  • Tagged with
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

Search results

Showing 1 to 1 of 1 (0.159 seconds)

Spelling suggestions: "subject:"ostrich mean -- a:ffect off temperature ono"" "subject:"ostrich mean -- a:ffect off temperature onn""

1

The effects of hot-deboning on the physical quality characteristics of ostrich (Struthio camelus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis

Botha, Sune St.Clair 03 1900 (has links)
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2005. / The aim of this study was to investigate the effects of hot-deboning (1 h post-mortem) on the shelf-life and the physical meat quality characteristics, including tenderness, pH, purge (%), cooking loss (%), and raw meat colour of vacuum packed ostrich (Struthio camelus var. domesticus) meat cuts from the M. gastrocnemius, pars interna and the M. iliofibularis during post-mortem refrigerated aging for respectively 21 d at 4ºC and 42 d at -3º to 0ºC.
Dissertations -- Food science
Theses -- Food science
Meat -- Boning
Meat cuts -- Quality
Sensory evaluation
Ostrich meat -- Boning -- Quality
Ostrich meat -- Effect of temperature on

Page generated in 0.1626 seconds