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.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/1513 |
| Date | 03 1900 |
| Creators | Botha, Sune St.Clair |
| 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 | English |
| Type | Thesis |
| Format | 751964 bytes, application/pdf |
| Rights | University of Stellenbosch |
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