Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2009. / ENGLISH ABSTRACT: Fresh ostrich meat competes in well regulated and competitive international markets; therefore food quality and
safety are of the utmost importance. At the same time the production process must be well controlled to be cost
effective. Losses in meat yield through bruising and the trimming thereof as well as a high initial microbial load
that causes a decrease in shelf-life is thus undesirable. The main objectives of this study were firstly to
investigate the expected prevalent microbial growth on ostrich meat as well as possible environmental
contaminants to establish which bears the greatest risk. Secondly to establish the best practice of removing
bruised areas from carcasses from both a microbiological and meat yield perspective. Lastly to investigate
bruises on carcasses to predict the possible causes thereof so as to minimize bruising during transport and
handling. From this study it was concluded that the prevalent growth on carcasses was predominantly Grampositive
which increased ten fold from post-evisceration to post-chilling, this was also associated with a marked
increase in Gram-negative organisms. The most dangerous vector for contamination was found to be standing
water containing Gram-negative human pathogens including Shigella, Salmonella and E. coli. Bruises to the
necks (52.58% of all bruises) were the most frequent, the high side railings on transport trucks the probable
cause thereof. It was indicated that aerobic viable counts decreased after cold trimming, where the opposite
occurred on warm trimmed surfaces, while the average loss in meat yield per bird due to bruising was smaller for
cold trimming. / AFRIKAANSE OPSOMMING: Vars volstruisvleis kompeteer in goed gereguleerde en kompeterende internasionale markte; dus is
voedselkwaliteit en –veiligheid baie belangrik. Terselfdertyd moet die produksieproses goed beheer word en
koste effektief wees. Verliese aan vleisopbrengs as gevolg van kneusings en die verwydering daarvan, sowel
as ‘n hoë inisiële mikro-organisme lading wat ‘n verkorte rakleeftyd tot gevolg het, is dus ongewens. Die
hoofdoelwitte van die studie was eerstens om die verwagte mikro-organisme groei op volstruisvleis en op
moontlike omgewings kontaminasie bronne te ondersoek om vas te stel watter bronne die grootste risiko dra vir
besmetting. Tweedens om die beste praktyd vir die verwydering van kneusings van die volstruiskarkasse te
bepaal uit beide ‘n mikrobiologiese en vleisopbrengs oogpunt. Laastens om die omvang en verspreiding van
karkaskneusings te ondersoek om die oorsaak daarvan te probeer aandui en sodoende kneusings tydens
vervoer en hantering te verminder. Uit die studie was die volgende duidelik; die mikrobiese groei op karkasses
was hoofsaaklik Gram-positief, tellings het tienvoudig toegeneem vanaf ontweiding tot na verkoeling, met ‘n
gepaardgaande merkbare toename in Gram-negatiewe organismes. Die gevaarlikste oorsaak van
omgewingskontaminasie was staande water wat Gram-negatiewe menslike patogene (insluitend; Shigella,
Salmonella en E. coli) bevat het. Nekkneusings (52.58% van all kneusings) was die algemeenste; met die
hoogte van die kantreëlings van die volstruistrokke die moontlike oorsaak daarvan. Dit is bewys dat die aerobe
mesofiele plaattelings afgeneem het na koue verwydering, maar dat die teenoorgestelde gesien is op warm
gesnyde areas; die gemiddelde verlies in vleisopbrengs per volstruis as gevolg van kneusingverwydering is
kleiner tydens koue verwydering.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/4046 |
| Date | 03 1900 |
| Creators | Schnetler, Demona Charlotte |
| Contributors | Hoffman, L. C., Britz, T. J., University of Stellenbosch. Faculty of Agrisciences. Dept. of Food Science. |
| Publisher | Stellenbosch : University of Stellenbosch |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | Unknown |
| Type | Thesis |
| Format | 54 p. |
| Rights | University of Stellenbosch |
Page generated in 0.0023 seconds